SUSHI KASHIBA | SEATTLE
Culinary Experience with Photography and Video
with Nelson Yong and Franklin Chau
I must say, it’s quite an opportunity to watch him still work the sushi line alongside his chefs, humbly serving customers that get to sit in front of him (he was serving 6 of us in his corner), yet also making the time to explain every piece he was making and to answer any of the questions I had for him. The selection, of course, was omakase (where you’re fed until you’re full). The fish, fantastic, and I appreciated the close attention to the Edo-style preparation (characterized by sourcing and preparation). The caring and attentive servers, the upscale atmosphere and the relaxing lighting and music, all added to a great evening.
— Nelson Yong (@nelson_yong)