It's no secret that we're fans of Kisaku. So much so that we've been reluctant to go elsewhere in Seattle for sushi, as we're always disappointed.
Well, until now. We saved up some money to spend at Shiro's, and while a bit pricier, the quality's on par with Kisaku. Omakase's the only way to go, in our view, so we again let the chef decide what to serve us. Some interesting individual pieces of nigiri, but most spectacular were the pairings the chef selected.
At first, we fell in love with two pieces of salmon--a fish we love (especially as devotees to the Pacific Northwest), but don't normally seek out for sushi. One piece was "regularly" raw, but the second was an extra fatty piece (think: o-toro of salmon) served "aburi"-style, which means quickly seared with a blowtorch. A wonderful pairing of salmon pieces.
Even better, though, was a geoduck and scallop pairing, pictured. The geoduck had its telltale crunchy texture, whereas the scallop was lusciously soft. Both were sweet--the geoduck revealed more and more with each bite, the scallop more immediately so.
At the start of the meal, the sushi chef advised that the geoduck was especially good that evening, and asked if we ate everything. If you sit at the sushi counter, we recommend you trust your sushi chef. And we feel comfortable recommending you do so at either Kisaku or Shiro's.
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