How Master Sushi Chef Kashiba Brought Sushi to Seattle Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Ae
I ate at this restaurant long before watching this and that's the first time that's happened to me with this series. This is one of my favorites aside from film I've seen about Jiro and Chiba's sushi & sushi stands in Japan for the more traditional style anyway which is the best it's the simplest. This was still one of the best sushi meals I'd ever had but I had no idea about all of this information that's amazing. I knew Maneki was over 100 years old but never would I have thought. The chilled monkfish liver dish at Maneki is amazing. Free the ikura from the freezer at Uwajimaya! Yeah no though that local pickled herring nigiri is a brilliant idea. I live in the same neighborhood as this restaurant.
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I ate at this restaurant long before watching this and that's the first time that's happened to me with this series. This is one of my favorites aside from film I've seen about Jiro and Chiba's sushi & sushi stands in Japan for the more traditional style anyway which is the best it's the simplest. This was still one of the best sushi meals I'd ever had but I had no idea about all of this information that's amazing. I knew Maneki was over 100 years old but never would I have thought. The chilled monkfish liver dish at Maneki is amazing. Free the ikura from the freezer at Uwajimaya! Yeah no though that local pickled herring nigiri is a brilliant idea. I live in the same neighborhood as this restaurant.
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nigelft
I know there maybe comments in the same vein, but I had chills when he described being a pupil of Jiro-sensei, whom many regard as being currently the greatest sushi chef alive today, especially as he was the very first sushi chef to gain Three Michelin Stars, and has kept them ever since. Another fun fact. Jiro-sensei is still very much alive and well, and, at 93, is still hard at work in his restaurant.
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I know there maybe comments in the same vein, but I had chills when he described being a pupil of Jiro-sensei, whom many regard as being currently the greatest sushi chef alive today, especially as he was the very first sushi chef to gain Three Michelin Stars, and has kept them ever since. Another fun fact. Jiro-sensei is still very much alive and well, and, at 93, is still hard at work in his restaurant.
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Zlatan
Having such a legendary sushi master, I can see why he has been so successful. He seems to have great passion, and love for what he does. I'm glad to have seen this video. Japanese cuisine, and sushi always intrigues. A lot of their food is so clean, and simple, yet so delicious.
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Having such a legendary sushi master, I can see why he has been so successful. He seems to have great passion, and love for what he does. I'm glad to have seen this video. Japanese cuisine, and sushi always intrigues. A lot of their food is so clean, and simple, yet so delicious.
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Brando850
By far, Sushi Kashiba has been the best dining experience of my life. Even had Shiro serve me one of the three times I've been there. I'd go weekly if I could. If you are ever visit Seattle, make this spot a priority. They do not do reservations in advance, only the day of.
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By far, Sushi Kashiba has been the best dining experience of my life. Even had Shiro serve me one of the three times I've been there. I'd go weekly if I could. If you are ever visit Seattle, make this spot a priority. They do not do reservations in advance, only the day of.
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Jensen
is that sushi god Jiro apprentice? this must be great sushiyou should wait 3 year waiting list to eat on jiro place, but if he was the jiro apprentice, probably we can eat there without waiting listand still can taste a little bit of jiro sushi
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is that sushi god Jiro apprentice? this must be great sushiyou should wait 3 year waiting list to eat on jiro place, but if he was the jiro apprentice, probably we can eat there without waiting listand still can taste a little bit of jiro sushi
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recoil53
My only complaint is about the subtitles. The issue isn't only limited to Eater, but white subtitles on a light background isn't good. I'd hate an obnoxious color like lime green, but is there a way to get black outlines around the letters?
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My only complaint is about the subtitles. The issue isn't only limited to Eater, but white subtitles on a light background isn't good. I'd hate an obnoxious color like lime green, but is there a way to get black outlines around the letters?
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moderateatberkeley
Eater, why do you have these chefs speak Japanese when it clearly isnt their strongest language? I remember a video in which a Chinese chef was speaking in disastrous Japanese. These chefs are American, not some ethnic spectacle.
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Eater, why do you have these chefs speak Japanese when it clearly isnt their strongest language? I remember a video in which a Chinese chef was speaking in disastrous Japanese. These chefs are American, not some ethnic spectacle.
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Hai
Amazing! He is old and is one of the apprentice of great sushi chef Shiro-san from subway restaurant in Japan. Already watched the Shiro-san version of sushi documentary and it was great. Thanks for the upload. Really enjoyed watching this
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Amazing! He is old and is one of the apprentice of great sushi chef Shiro-san from subway restaurant in Japan. Already watched the Shiro-san version of sushi documentary and it was great. Thanks for the upload. Really enjoyed watching this
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Co
Funny is that you can learn all of this in +6 months. Problem is with the masters, they dont want show all because you must work for them almost for free many years. In the normal conditions young chef can learn everything very very fast.
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Funny is that you can learn all of this in +6 months. Problem is with the masters, they dont want show all because you must work for them almost for free many years. In the normal conditions young chef can learn everything very very fast.
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Malcolm
Chef kashiba if you are reading this, make sure when you accept checks from these people who ate at your restaurant, the checks must be able to clear within a day (not 2 weeks. Please don't accept international checks! LOL
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Chef kashiba if you are reading this, make sure when you accept checks from these people who ate at your restaurant, the checks must be able to clear within a day (not 2 weeks. Please don't accept international checks! LOL
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