Keeping Kids In Mind

It turned out not everyone in the line wanted the sushi bar so we scored the last two seats at the bar; better yet, our sushi chef spoke English.

Especially in this location: there are lots of visitors from other states, other countries, they've never seen geoduck. Thank you for verifiying your email address. It is in every way a quality experience. The freshwater smelt was in season and quite sublime. I think with omakase, we can take care of it ourselves.

There were fresh local spot prawns still in season when we visited. {* #signInForm *} Shiro’s recently boasted of another chef from Ono’s restaurant, Sukiyabashi Jiro, one who had been featured in the documentary where he admitted he nearly cried when he got finally got Ono’s approval for his tamagoyaki (an egg omelette extraordinaire, square, perfectly caramelized on top and bottom). I came to this sushi restaurant by accident, I was planning on mexican, but something made me go in. We have sent you a confirmation email to {* emailAddressData *}.

Partnering with Chef Kashiba are several Master Chefs from his former restaurants. Wed-Sun. The freshwater smelt was in season and quite sublime.

I was looking for space in the Downtown area, and, fortunately, some of my customers introduced me to this space.

VANCOUVER SUN RESTAURANT GUIDE: vancouversun.com/restaurantguide.

Still we have to import so many things, from Japan, from the east coast, from Florida. 3. SHIRO’S SUSHI, 2401 Second Ave., Seattle, 206-443-9844. shiros.com. I would take their advice and focus on sushi.

“We have a washing machine for that,” he laughed. My friends love this place and I get that, but they put wasabi on every piece of sushi and for someone with a sensitivity to spicy foods, I would prefer to have had control over the wasabi. If you’re planning a trip over the border to Seattle’s Bumbershoot Music and Art Festival or to OD on shopping on Labour Day weekend, you know where to fuel up.

The tempura, egg omelette and chicken karaage were very good but it’s the sushi that is worthy of a nightly lineup.

Restaurant review: Shiro Dreams of Sushi in Seattle, Mia Stainsby, Vancouver SunWednesday, Aug. 13, 2014.

Since we’re on the topic of Seattle restaurants, Tom Douglas, the Seattle restaurant magician, is up to his old tricks.

The first year I really enjoyed, but the other year and a half?

Restaurant visits are conducted anonymously and interviews are done by phone. And next time, those customers take their friends and introduce them to sushi. Check your email for your verification email, or enter your email address in the form below to resend the email. Of course, we serve the geoduck still moving.

The squared edges were so sharp, it looked laser cut and is somewhat cake-like with mountain yam adding the structure. Zoom in to see updated info. Otherwise there is too much salt. Next door, he’s got the hole-in-the-wall Rub With Love Shack with spice-rubbed rotisserie meats to go or have them made into sandwiches. {* currentPassword *}, Created {| existing_createdDate |} at {| existing_siteName |}, {| connect_button |}

And new customers, they don't always appreciate that the food and the culture is completely different than French restaurants. Chef Kashiba had just completed years of grueling apprenticeships in Tokyo under the watchful eye of his senior supervisor, sushi maestro, Jiro Ono (Jiro Dreams of Sushi).

It was all I tasted. The crab dishes are lusciously crabby.

The tempura, egg omelette and chicken karaage were very good but it’s the sushi that is worthy of a nightly lineup. The staff hasn’t changed since Shiro’s was bought by a Japanese sushi chain.

All the fish I tried was pristine and sweetly oceany. There were fresh local spot prawns still in season when we visited. So we have to be looking for distributors. I asked the chef if they do that at Shiro’s. Soy sauce can have a brutish effect. Own or manage this property?

So they were happy to have me here. Very well, in fact. Shiro Kashiba: I retired once before, before I opened Shiro's, for two-and-a-half years. Japanese restaurants often lightly batter and deep-fry the prawn heads but these were so good I thought I could eat a big bowl of them like potato chips. It was very big. The fish needs to speak, and softly at that. This place is always awesome.

We serve soy on the side of the set, and the customer pours the soy sauce into the small dish and they dip and they put too much. Are there things people do at the counter that you wish they wouldn't do? Across from Pike Place Market, he’s opened Seatown Seafood, which I’d highly recommend for lunch. I arrived a half-hour before the 5:30 p.m. opening only to find earlier birds than me. I asked the chef if they do that at Shiro’s. Want all the latest on dining, fashion, travel, events, and more delivered straight to your inbox?

I like to show how fresh seafood is, clean and tasty. The founder Shiro Kashiba was also an apprentice of Jiro ono san.

Salmon and tuna were buttery; uni, often tired and unappetizing, was lovely here. I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. This was probably the best sushi I have ever had, especially the dungeness crab special sushi!

I f you’ve seen the documentary Jiro Dreams of Sushi and you live in Seattle, then you probably know Shiro’s Sushi Restaurant.If you haven’t seen it, then you would probably wonder why there is a line of people waiting outside an hour before opening at this non-descript sushi restaurant in …

“That was pre-Jiro sushi,” he says. What would you tell someone who asked what's the most polite way to eat sushi? It was very big.

I think I would go back because I like the traditional atmosphere, but I would request that they not put wasabi on everything.

The miso soup with the local clams was INCREDIBLE. Jiro Dreams of Sushi is a 2011 Japanese-language American documentary film directed by David Gelb. All the sushi and sashimi selections by the sushi bar chef were amazing, I am getting hungry just thinking of my wonderful last meal in Seattle. At the bar, the chefs are happiest when customers ask for omakase — keep sushi coming your way until you say “stop.” To showcase the fish, there are few sushi rolls and plenty of nigiri and sashimi. “They say your kids are your hearts outside your body,” he wrote.

The timing sucked but my visit to Shiro’s Sushi in Seattle was not in vain. So I give them warningwe put lots of salt in the rice. Attention Print Newspaper SubscribersFor verification of Print Subscriber offers (e.g. Most of the customers are the same. Sukiyabashi Jiro, focus of the 2011 documentary Jiro Dreams Of Sushi, has earned three Michelin stars every year since 2007. Already have an account? Whatever the process, it was light and tender. Sign In.

I don't know the manner. Next door, he’s got the hole-in-the-wall Rub With Love Shack with spice-rubbed rotisserie meats to go or have them made into sandwiches.

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