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About Shiro’s Sushi Restaurant

In 1994, Master sushi chef, Shiro Kashiba, opened his namesake, 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 Takai who carries forth the restaurant legacy and expands the pursuit of artisan sushi craftsmanship by way of advanced training and culinary experiences.

“Edomae” Style

Back in Japan’s Edo Era (1603 – 1867) when no refrigeration system was available, people worked to keep the seafood caught from Tokyo Bay fresh. Their efforts developed a lot of techniques such as using persimmon wood cutting boards, bamboo leaves, wasabi root, pickled ginger and vinegar, etc., all of which have sterilizing power, to ensure seafood was prepared and consumed safely.

In its original translation, Edomae – “edo”, the old name for Tokyo, and “mae”, 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.

Our masterful chefs at Shiro’s Sushi focus on local, seasonally available seafood and produce. From the vantage point of our clean, seafood-rich waters, Shiro’s Sushi chefs look first to what is available in Washington and Oregon: salmon, geoduck, squid, oysters, clams, smelt and Pacific albacore tuna; regionally, such as king crab from Alaska and wild prawns from Canada, followed by acquiring fresh fish from global waters.

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Our Team

Our Team

Meet the Team

Come and see our Sushi Masters !

Chefs at Shiro’s are all stringently selected Sushi Masters, having experiences working at various high-end Sushi restaurants in Japan and in the US. Their skill levels are the most advanced in the industry and their creativity is incomparable. Each of the chefs learned the essence of “Edomae” Sushi preparation which was developed and localized by the original founder, Shiro Kashiba.

Our General Manager, Tiger Nakawake, has assembled a skilled team of chefs that deliver ultimate satisfaction to each guest dining at Shiro’s.

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Our Crews

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Tatsuya Nakawake – “Tiger”

General Manager

Born in Japan, Tiger was educated at UCLA and received a degree in Hotel & Restaurant Management in 1994. Staying in Southern California, Tiger started as a server and worked his way to manager and general manager positions at renowned restaurants including: Matsuhisa Restaurant, Sushi Roku, Katana, Boa and most recently, for the Katsuya Group.

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Jun Takai – “Jun”

Head Sushi CHEF

Leading the Sushi chefs, Jun brings his deft knife skills and a trained eye for spotting quality fish to Shiro’s, having worked in Kyoto, Japan’s fish market for three years. From 2000-2006, Jun worked at Shozen Sushi in San Diego, then returned to Japan for 5 years. He joined Shiro’s Sushi Restaurant in 2012.

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Jun Kobayashi – “Tsuyoshi”


Born in Japan and raised near the ocean, Tsuyoshi loves everything about fish- catching, cooking, preparing and eating it! After high school, Tsuyoshi worked as a part-time Sushi assistant. In 1998, he came to Olympia, Washington to attend the Capitol City Tennis & Athletic Center, where he remained for two years. Following his tennis training, he went to work for renowned Maneki restaurant in Seattle’s International District where he worked until 2013. Chef Tsuyoshi joined Shiro’s in January 2014.

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Aaron Pate – “aaron”


The American addition to the team, Aaron is from Hawaii and started making Sushi in 1996 at San Sei in Maui where he remained for 13 years. From 2009-2011, he lived in Japan and worked at Nishi-Azabu Gonpachi in Tokyo. He returned to Seattle in 2011 where he worked for Seattle restaurants Kisaku, Marinepolis Sushi Land, and Nishino. He joined Shiro’s as a chef in May of 2014.

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Eiichi Sato – “Joe”


Chef “Joe” Sato was born and raised in Tokyo. He started his career as a cook in Japan and acquired all necessary skills to be an authentic Japanese Cuisine chef in traditional and sushi restaurants before moving to Canada. He has managed the Japanese Culinary division of the Pan Pacific Hotel as a head chef in Vancouver, BC. Chef Sato then moved to the US in 2006, refined his sushi making skills, worked as a GM/Executive Sushi Chef at I Love Sushi on Lake Bellevue for nearly a decade long. All staff at Shiro’s Sushi welcomes Chef Sato to our team. We are certain that his warm personality, global experience and excellent sushi skills will appeal to many of our customers.

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Ryo Akaike – “Rio”


Chef “Rio” Akaine was born in Japan in 1988.  In 2008 when he was 20 years old, he started his Sushi chef career at Sushi Sho restaurant in Tokyo. Chef Rio was trained under Chef Nakazawa, one of the legendary Sushi Chefs in Tokyo, and worked for 6 years under Sushi Sho Group. He then moved to New York and worked for Sushi Yasuda for 3 years before coming to Seattle.

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Eric Cha – “Eric”


Chef Eric worked in various Sushi restaurants in Portland, Oregon before moving to Seattle in 2009. He had worked for 2 restaurants in Ballard and U District for 3 years before joining us at Shiro’s in 2015.

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Keiji Tsukasaki – “Keiji”