Takai by Kashiba is the Eastside’s new flagship for serious sushi.
Before Jun Takai left Tokyo to apprentice with Shiro Kashiba in Seattle, he bought himself a new knife. A long, lean blade with a black handle, almost menacing in its simplicity. He didn’t use it when he landed here to work for the city’s consummate sushi master. Not even after he left for I Love Sushi in Bellevue to build a following of his own. “I saved it,” he says of the knife, waiting for a day when he ran his own restaurant.
Finally. That wicked blade now sees action every night at Takai by Kashiba, an uplit
→ Continue reading at SeattleMet