That’s just one of the imprints he’s left on sushi culture in Seattle, and beyond: This week the chef received a Minister’s Award from the Japanese government. Grey majored in Culinary Arts Management, and Convention at the University of Nevada, Las Vegas. Throughout his career, Grey has become known for his use of the best ingredients and flavor, and his commitment to increasing sustainability in his menu. His appreciation for our local geoduck transformed it from underappreciated phallic surf clam to sushi bar delicacy. Chef Grey is the Founder and Chef of Shiro Bistro and Sky Sushi in Northern California.
Soon after he arrived, Kashiba recalibrated that local and seasonal ethos to match his new surroundings. He brought this approach with him from Tokyo in 1966, a young sushi chef looking to bring this cuisine to Seattle. Part of the legendary chef's return from retirement seven years ago was a desire to ensure Edomae-style sushi, with its traditions of local and seasonal minimalism, could still flourish alongside the (admittedly delicious) parade of tempura-bedecked, sauce-drizzled rolls that helped plant sushi in the American mainstream. The restaurant should serve its first omakase this June, though like every other aspect of life right now, that's subject to change. His family is partnering with chef Jun for this project Kashiba's son, Ed, will oversee operations at the new restaurant, and Shiro-san himself will continue to mentor and make the occasional appearance. His goal: lift up the next generation of chefs who have not only completed the rigorous training inherent to this cuisine, but also meet Shiro-level standards in their craft. At age 80, Shiro Kashiba is thinking about legacy, even as he still works most nights behind his sushi counter. The sushi counter will have 10 seats and the same ethos of omakase and Edomae-style sushi. It's about half the size of Sushi Kashiba, the Pike Place Market destination Shiro-san opened in 2015. At Shiro's his Belltown place, open since 1994fans would wait to worship the master at his sushi bar. Eater Seattle maintains another list of Japanese restaurants with more diverse menus (which often also include sushi).Īs usual, this list is not ranked it’s organized geographically.The forthcoming restaurant will occupy a ground-floor spot at the One88 condo building on Bellevue Way. The following list features some of the most memorable sushi in Seattle. Most recently, Seattle even got its first Peruvian sushi, a creation of Japanese people who settled in Peru in the late 1800s and made dishes using rice, raw fish, and Peruvian ingredients like toasted quinoa and aji amarillo.
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Chefs like Sushi Kappo Tamura’s Taichi Kitamura have since developed close relationships with local fishermen, learning how to source the most sustainable and most delicious ingredients from the nearby ocean. Since then, sushi has become a mainstay of the city's dining scene, with sushi rolls, nigiri, and sashimi now available at sushi bars, izakayas, and kaiseki restaurants across the city. Shiro Kashiba - who, at 80 years old, still shapes nigiri at Sushi Kashiba at Pike Place Market - introduced Seattle to Edomae-style sushi over fifty years ago. One of Seattle’s highlights is the abundance of fresh seafood, something that comes in handy for the city’s plentiful sushi restaurants.
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