Chef’s Choice – Sushi Kashiba

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Shiro is a legend in Seattle, and Shiro’s is a testament to his talent with its following hardcore nigiri fanatics. I’d say that the thing that stands out the most about Shiro’s is the perfectly made roll of sushi rice. It stays together, has the perfect amount of hardness, and has just enough mirin to make it interesting. So with Shiro’s new restaurant, Sushi Kashiba, it was no surprise to see that the rice was still perfect. And now he gets to choose the cuts of fish and design the omakase menu.

For $95, there’s 11 pieces of nigiri plus two rolls, miso, and tamago. The fish will be whatever is freshest that day, but these are all extremely fresh pieces of fish, with an oh toro and a salmon belly to boot. The fattiness of the tuna and the flavor of the salmon make you realize how flavorful fresh fish can be! The eel was a highlight for our family, the most tender and flavorful they had ever had. I also heard raves about the sweet shrimp, but I do not like sweet shrimp, so I convey their compliments. I do question why there was a spicy tuna roll in the omakase, but maybe it’s a popular request?

sushi Kashiba - omakasi 1

Omakasi 1 – one of these is a oh toro and all that’s matters

sushi kashiba - omakasi 2

omakasi 2 – salmon, mackerel, sweet shrimp, scallop, tuna

sushi kashiba - omakasi 3

omakasi 3 – squid, uni, roe, eel, spicy tuna roll

sushi kashiba - tomago

tomago – this is dessert, a delicate fluffy sweet egg holding together a small bite of rice; it’s like an egg custard on sushi

Kashiba was a fancy sushi restaurant, perfect for special occasions. It’s spendy, but you’re paying for the freshest fish that is guaranteed to melt in your mouth. The service was a little rushed though – they kept informing us that our next dish would be up soon when we were still working on our current plates. I’m guessing it’s because the restaurant was so busy they wanted to turn over the tables for the formidable mob that had formed at the front door on a late Sunday night. Well, Seattle is quite particular about its sushi, so it’s no surprise that the crowds all flock to the legend.

SUMMARY
Overall: happily ever after
Highlights: eel, oh toro, uni
Footnotes: Omakase is $95, a smaller pris fix menu is available for $75, the miso cod chin is $85; make a reservation!

Sushi Kashiba Menu, Reviews, Photos, Location and Info - Zomato
 


In My Belly – Beast (Portland)

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They call a new type of dining experience, sitting around a communal table in a tiny restaurant that seats only 24 people, served prix-fixe style, but really, it’s more like sitting down a table at home with family, except mom is a gourmet chef with a penchant for charcuterie and formage blanc. Welcome to the belly of Beast, where the dishes are playful and the service est compris (tip is included, European style). There are six dishes, with optional wine pairing, and it’s a journey from beginning to end.

Beast - scallop crudo

scallop crudo – with apple relish and dill and beet chips; this dish was perfectly balance for the delicateness of the scallop with the tang of the crispy apples and the crunchy earthiness of the beet chips; the beet chips surprised me the most, adding a subtle harmony to bring fruit and sea together. Even our resident non-sashimi eater enjoyed this dish and it was wonderfully executed.

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Parisian Dreams – A Seattle Macaron Crawl

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Nofrodelius and I were at it again – two girls on a mission: 16 macarons from 4 different bakeries. This time we were going to finish all of the desserts, unlike our cupcake crawl. This time the bites were smaller, but no less colorful and bursting with fall flavors and Parisian charm. Ah Paris on a rainy Sunday, settled into the bar of a tiny buzzing coffee shop called Slate Coffee; je suis amoureuse!  We went to Lady Yum in Kirkland, Bakery Nouveau in Capital Hill, Belle Epicurean in Madison, and Honore Bakery in Ballard as they were relatively close in proximity to each other.

Lady Yum

They have the most inventive flavors and are generally my go to macaron shop. They had a pretty good shell with lots of chew and is still one of my favorite shops.
Tiger’s tail – originally a Twinkie with swirl of strawberry jam and coconut, so while this had no strawberry flavor, it looked the part and had the requisite coconut flakes that made it a fun treat
Toffee tent – the turquoise of the shell is the same color as the toffee brand, tasted as advertised with plenty of salt and toffee brickles; I mostly loved the color
bear claw – just the pastry, had an overwhelming flavor of almonds and the prettiest gold smudge on the rose shell that convinced me to choose it; fact – I don’t care for almond flavored desserts, but I also can’t pass up a beautiful macaron
raspberry lime – raspberry with lime sugar crystals, a nice sophisticated flavor that didn’t have much tartness to it

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Smoked and Cured – Baldy’s BBQ (Bend, OR)

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Fairytales from a foodie world – the pages turn and it’s a new chapter. I’m living the life of a consultant now, on the road four days a week, eating out every night.  Every foodie’s dream come true. So much fodder, so much food, so little stomach to fit it in! I’m fortunate that I’ve been sent to the sleepy resort town of Bend, OR which seems to have more craft breweries and good restaurants than most small cities.  So while these may not be as relevant for Seattle readers, if you ever need a recommendation for a restaurant in Bend, there’s definitely no shortage for me to write about. I started this blog as a way to share my love for food, and so it continues, in a far, far away land, called Bend, OR.

Every day we go through rounds of choices for places to go – and have decided that we’re not going to repeat any restaurants for the next 3 months. That’s 3 months x 4 weeks a month x 4 days a week = 48 restaurants! Most people don’t even eat out that often in a year!  So today’s choice was Baldy’s BBQ.

baldys - BBQ Extravaganza

BBQ Extravaganza – brisket, ribs, chicken, and pulled pork; the brisket was by far the best part of this sampler tender and smoky but not as fatty as I would have liked, the ribs were also pretty tasty, pulled pork played well with the rest of the BBQ, but the chicken was a little charred for my taste. Besides, BBQ chicken is my least favorite form of BBQ. Overall, a very respectable sampler.

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Let’s Go – Kingyo (Vancouver)

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Once upon a time, in a far far away land, the Black Knight and I passed through Vancouver on our journey to Whistler. He had a recommendation from his sushi chef, go to Kingyo he said – it’s the best place in all of Vancouver, maybe because his friend cooks there. Well, if you trust your sushi chef to serve omakase style at the bar, then you also trust his recommendation for city he used to live in.

kingyo - hamachi and avocado carpaccio

hamachi and avocado carpaccio – topped with baby spouts for a bit of bite and freshness, wasabi mayo, and soy ginger dressing; there’s a lot going on here, but surprisingly, you can still taste the Hamachi and savor the creaminess of the avocado

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Soaring – Lark

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J. Lo comes a long way from D.C. to visit us and he’s always looking for extraordinary dining experiences in Seattle. I’m happy to oblige, as conversation is always full of witty banter, worldly affairs analysis, and the allure of great food. I had a couple of options that I threw out, but the seared foie gras with huckleberries sealed the deal for Lark.  In a party of five, we were able to try quite a few dishes.

lark - chilled corn soup

chilled corn soup – with truffle mascarpone and chanterelle mushrooms; this dish was perfect with the sweetness of fresh corn, made creamy with the mascarpone, enhanced with a little texture from the chanterelles and punctuated by the truffles; we had a hard time figuring out who was going to get the last bite of this dish it was so good – definitely one of the highlights

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A Dash of Everything – Herb & Bitter Public House

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My friends from Cali were stopping through Seattle after an epic Alaska cruise, and they were so very sweet to add me to their itinerary before they headed home. When I offered to find a place for dinner, they asked for a place with good food and good drinks. And by good drinks, they meant beer, wine, and cocktails. For a girl that’s ridiculously allergic to alcohol, it’s one of those things I only have second-hand knowledge of.  So, I found a craft cocktail bar – Herb & Bitter Public House – that serves tapas. Tapas at a craft cocktail bar?  Who am I to judge whether or not craft cocktails go with tapas, when I’d have tapas any day!

herb & bitter - kefta kabobs

kefta kabobs – lamb skewers with charmoula, carrots, fresh garbanzo beans, and currents; the currents gave it an unexpected sweetness that helped amp up the dish

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