TAKAI BY KASHIBA

When Chef Shiro Kashiba arrived on the shores of Washington State in the late 1960's, he had a vision to introduce Edomae style sushi to Seattle. Now over 50 years and five restaurants later, his goal to mentor and support the next generation of chefs and operators continues. With his son, Edwin and head apprentice Chef Jun, he is proud to present Takai by Kashiba... Recently nominated for Best Chef by the James Beard Foundation, Chef Jun Takai embarked on his culinary journey working for his uncle's fish markets in Kyoto. As a young fishmonger, he learned from the dockside masters in the art of processing, purchasing and selling of all types of fish. He later made his move to work at sushi restaurants in Tokyo and Yokohama.

Primary location: Bellevue United States