"Shiro Kashiba is the grandfather of Seattle sushi, and most of the city's other great sushi chefs trained under him (so did Nakazawa , the egg guy from Jiro Dreams of Sushi , before opening his eponymous place in New York). He's known for making edomae (Tokyo bay-front) sushi that, like the original Tokyo sushi, showcases ingredients from the surrounding waters. He sold his stake in Shiro's a few years ago, then came out of retirement to open Kashiba. Catch the septegenarian master Monday, Wednesday, Friday, or Saturday. At 5 p.m. when they open, there's already a line, and if you're not in it, you may not get a seat at the sushi bar. Tables, some with a view of Puget Sound, can be reserved ahead. This place is big for a high end sushi restaurant." - Jessica Voelker
