Shiro's Sushi

Shiro’s Sushi Restaurant, in Seattle’s Belltown neighborhood. His blending of classical Japanese technique with the Pacific Northwest’s wealth of local seafood and ingredients “set the bar that others aspire to�, according to the highly regarded Zagat Guide.

After an amazing 20-year run, Chef Kashiba left Shiro’s Sushi Restaurant in pursuit of his next project. He hands the renowned Edomae sushi making over to a capable culinary team lead by Chef Jun Kobayashi who carries forth the restaurant legacy and expands the pursuit of artisan sushi craftsmanship by way of advanced training and culinary experiences.

In its original translation, Edomae â€' “Edoâ€�, the old name for Tokyo, and “Maeâ€�, meaning front, referred to the fish caught in Tokyo Bay. Today the meaning refers to the traditional Tokyo way of preparing sushi but using fish from area waters. While the seafood found in Tokyo Bay is different than that in the Puget Sound and surrounding waters, they are similarly bound by the environmental elements of ocean, land, and mountains.