Sushi Kashiba

"This is like the “first” Starbucks for sushi heads — sort of a tourist destination, sort of a shrine. It’s run by Shiro Kashiba, a.k.a. Shiro-san, the most influential sushi chef in Seattle history. Now in his 80s, Shiro-san is still behind the sushi counter Mondays, Wednesdays, and Saturdays; on those days the line for counter seats, which are walk-in-only, is extremely competitive. But even if you’re dining with one of Kashiba’s many apprentice chefs, the sushi here is top-notch, though it’s also one of the more expensive restaurants around the market. (There’s an a la carte menu available as well.)" - Harry Cheadle

"We’ve eaten at Sushi Kashiba inside at a table for a big birthday dinner, outside on the courtyard for a $40 summer nigiri lunch, and waited two hours for a spot at the counter to get served by the owner and chef Shiro Kashiba himself. We can confirm—this is the best sushi restaurant in Seattle. If you’re new here, you might not know that Shiro was trained by Jiro Ono, one of the greatest sushi chefs alive (and the subject of a Netflix documentary). If you’re only going to do this Pike Place spot just once, wait it out, and secure a seat at the counter. You’ll get incredible pieces of nigiri, ranging from seared flounder fin to Norwegian smoked mackerel. For any special occasion that would warrant spending a couple of hundred dollars on raw fish, you will want to do it here. If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley, gabe guarente

"There are a few ways to have a meal at Sushi Kashiba. You can wait in line for a seat at the sushi bar, or call ahead and book a table. Either way, you’ll end up eating some very high-quality fish, from uni to otoro. In addition to the omakase, there are a few set menus, or you can select nigiri a la carte. It’s worth paying over $100 per person for the greatest sushi in the city. If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley

"This Japanese restaurant on the outskirts of Pike Place is helmed by legendary chef Shiro Kashiba. And after eating lots of otoro, uni, and geoduck nigiri here, we can confirm that this carefully sourced fish makes Kashiba the sushi spot everyone should prioritize. Reservations are usually booked several weeks in advance, but you can try your luck waiting outside the restaurant at 3:30pm until the 5:00pm opening for a spot at the highly-coveted sushi counter. Your reward for standing upright for nearly two hours straight will be an outstanding omakase experience to brag about back home. If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley

"At Pike Place, visitors come far and wide to watch burly fish folks toss around their fresh catches. And yet, our highest nautical achievements can be found at Sushi Kashiba, helmed by famed chef Shiro Kashiba himself. The couple hundred dollars you’ll spend will always be worth it, whether you’re doing table omakase, or trying for seats at the counter. It’s all a blur of sake, soy-brushed tuna, crispy prawn heads, and a sweet egg finale that deserves an extended tribute on our NPR affiliate. If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley, gabe guarente