Return of an Edomae Sushi Legend

October 8, 2016 6:20 PM

Shiro Across the Sea The owners of Maneki agree to build Shiro a proper sushi bar—no more preparing omakase hidden in a kitchen. Seattle in 1969 is swarming with Japanese businessmen here to do deals—shipping, lumber, imports, Boeing. And they want to seal those deals the best way they know how: at a sushi bar. But first, the liquor board needs convincing that a sushi bar is merely a counter where the chef stands, making food and presenting it directly to diners.
posted by CrystalDave (11 comments total)

That was a welcome respite from the news of the day.
posted by kiltedtaco at 7:20 PM on October 8, 2016

Any story about Shiro that includes Maneki is a delight and a treasure.
posted by mwhybark at 7:24 PM on October 8, 2016 [1 favorite]

Delightful, thank you!
posted by nfalkner at 7:49 PM on October 8, 2016

Really enjoyed this and now have a reason to ride the train north to eat dinner, I mean see my sister...
posted by sourbrew at 11:40 PM on October 8, 2016 [1 favorite]

I'm not a particularly adventurous sushi eater: I generally like most fish, not a fan of octopus or urchin.

I got one of the sushi set dinners at Kashiba. I think they change what's in the sets based what's in season, but when I was there it was "safe" options + sea urchin. So I figured might as well give urchin another try.The urchin was heavenly. I promptly ate everybody else's. I still think longingly of it: I'm in the Midwest now, so back to the basics when it I get sushi.

I think I need to book a flight to Seattle soon....
posted by ghost phoneme at 9:59 AM on October 9, 2016

I had omakase at Shiro's once. The best sushi I have ever had in my life. I nearly refused to eat other sushi for another year or two afterwards.
posted by grouse at 11:29 AM on October 9, 2016 [1 favorite]

As a lifelong vegetarian, upon reading this story, I wanted to eat his sushi. I know that I wouldn't appreciate it, and don't have the taste for meat (although I enjoy vegetarian sushi), and the experience would probably be wasted on me... But I still wanted it.
posted by el io at 4:46 PM on October 9, 2016

What does an evening of Omakase cost at a good sushi place? Is it priced per dish and you don't have control over what you get or because the chef can use different things is it priced per diner? I like sushi (except for the egg one) so would easily try an Omakase evening, except for the open ended pricing (and lack of a good place to get it here)
posted by koolkat at 1:32 AM on October 10, 2016

In my experience they'll offer price bands. $60, $80, $100; for example. You can also say to just go until the end (don't discount the tamago).
I've been lucky enough eat at Shiro's Belltown location twice. (not with him himself, but still excellent) The last time was for a rare occasion, and it came out to $150/person.
I still remember details from it, they had just bought an entire tuna half the night before and were showing photos before serving 4 different cuts from the same fish. I hardly would've believed that they were the same species if I hadn't known. Absolutely magnificent.
posted by CrystalDave at 5:34 AM on October 10, 2016

At Kashiba, Shiro's current place, reviews put his omakase at $95 and up, presumably before drinks. I have had the omakase at the Belltown restaurant, also after his tenure, and second the $150. I would probably expect to pay more than that for omakase with Shiro himself at Kashiba, and there would be drinks on top of that.
posted by mwhybark at 7:40 AM on October 10, 2016

Mmm. Things I miss from Seattle include Shiro's and (for a more budget evening) I *heart* Sushi.
posted by rmd1023 at 8:26 AM on October 10, 2016