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 Kobayashi 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.

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Our Crews

Jun Kobayashi – “Jun”

Head Sushi Chef & BOH Manager

Born in Japan and raised near the ocean, Jun loves everything about fish- catching, cooking, preparing and eating it! After high school, Jun 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.

Aaron Pate – “Aaron”

Sushi Chef

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.

Masaki Nishioka

Sushi Chef & Assistant Boh Manager

Masaki has been a chef for 19 years and previously worked in London as a sushi chef. His favorite sushi is medium fatty tuna, especially when aged because of its rich umami flavor. At home he likes to cook pasta and lamb rack saikyo yaki. His favorite part of working at Shiro’s is making our wonderful guests happy. When he isn’t preparing sushi, he loves camping and enjoying the beautiful Seattle summers.

Gustavo De La Cruz – “Gustavo”

Sushi Chef

Originally from Guatemala, Chef Gustavo is not a Japanese yet has so much experience and training in sushi making. He was struck by the beauty and depth of sushi making 12 years ago. Since then he has been mastering the authentic technique day in and day out with the passion. He worked for a few Japanese restaurants in greater Seattle area before he joined Shiro’s Sushi in 2017.