HOME > Chowhound > Pacific Northwest >

Discussion

Omakase, Mashiko, Nishino, Shiro's?

Which of the three is the best?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. My 2 cents, not having tried shiro's yet.

    Nishino was better quality, Mashiko was easier on the wallet.

    That isn't to say that the quality at Mashiko was bad. Maybe it was just that there were too many common dishes the times we went and had it there and Nishino was an expensive breath of fresh air.

    Either way, I'd have both again. And now, maybe I'll have to try Shiro's....

    7 Replies
    1. re: jaydeflix

      i agree, i would add Kappo in 3rd place (arguably better than Mashiko but way more expensive) and Shiro as #4 tied with Kisaku (ymmv)

        1. re: not the bad Steve

          it really depends what you're looking for -- Kisaku has much better sushi/sashimi than Mashiko, but their omakase is strictly sushi/sashimi (unlike Mashiko) so if you are looking for cooked items (as in kaiseki) Kisaku would probably not qualify (same for Shiro)

          1. re: barleywino

            I've done omakase at Kisaku, but it doesn't feel as complete as Mashiko. Jaydeflix is right about Mashiko though. They repeat the some of the dishes. What's the pricing at Nishino's? 70 to 100?

            1. re: adeptation

              I seem to recall it was around 100, if not a little higher.

              And the repeating at Mashiko isn't bad, per se. It just is, y'know? On the one hand, it does betray a certain lack of creativity, on the other hand, it isn't *bad*.

              If it's a one time thing, either one works. If it's a regular event... well, hurm. It's back to price. Mashiko is more affordable. It'd be worth just bouncing between the two. Or three. Or four....

              1. re: jaydeflix

                What is the pricing like at Mashiko?

                Would you guys recommend skipping an omakase meal in Seattle? I love omakase here in NYC, and figured that it'd be the best way to taste all of the local seafood...

                1. re: EJC

                  if you're in NYC, you're in omakase heaven...omakase is fun wherever you go, but $ for $, you'll get more bang for the buck at Gari, Nobu etc.

    2. Thanks guys. I've been to Mashiko and they are great. I want to check out Nishino's, but the price I'm looking for is around 50 to 60 dollars.

      15 Replies
      1. re: adeptation

        I would reccomend Shun. It is actually a little cheaper (last time it was $35) but depends on the night. The most expensive it ever was though was $50. They talk to you, ask you what you like, it is a very dynamic, fun process. My experience at Shiro's was basically just that I sat there and he gave us food. This (shun) is much more in keeping with the omakase spirit.

        1. re: dagoose

          I've always been thoroughly entertained at the sushi bar at Shiro's. He's quite a character and his fish is top notch. Never been to Shun. You can't go wrong with omakase at Nishino either.

          1. re: porky pine

            Shiro's looks like it's very close to our hotel. Do you know how much the omakase is, and if we'd need reservations mid-week?

            1. re: EJC

              Mine came out to about $100/person. You can't get reservations, you want to just show up and make sure you get a seat in front of shiro at the sushi bar. We got there about 15 min before they opened on a fri, and got the last two seats at the bar. The restaurant was full the instant they opened.

              1. re: EJC

                i have found Shiro to be rather stingy with his fish, and not really very creative at all. I would pass (ymmv). Or go, but do'nt get your hopes too high.

                1. re: EJC

                  I understand Shiro to have retired in the last 3 months. Can anyone say for sure?

                  1. re: not the bad Steve

                    I heard that he possibly retired as well. I've never found Shiro to be stingy with his fish but I'm not a fan of big pieces of nigiri.

                    1. re: porky pine

                      Shiro-san works on Monday, Wednesday, and Friday.

            2. re: adeptation

              Unfortunately I can't respond to Nishino or Shiro's, but I have had a wonderful omakase experience at Kisaku and the price was $45.00 per person (not including drinks, of course) and included such things as ankimo, shad roe and uni. As mentioned above, there were no cooked items, but the quality of all fish was excellent. I also like Shun, but haven't had omakase there.

              1. re: SeaGal

                I am also a big fan of Kisaku. Nikano-san, like Shiro-san, uses a lot of fresh local fish of the highest quality, and the price at Kisaku is much less than at Shiro.

                1. re: Tom Armitage

                  i used to go to Kisaku but found he also tends to favor some customers over others in terms of special treats. also once i ordered uni and instead of lifting out a nice intact piece from the tray, he scraped the leftover liquid remnants from the tray with a spoon and put the spoonful of residue onto the rice and served it to me. I asked him whether i could have a nice fresh whole piece and instead of replacing what he gave me, he refused and just took it off my bill. Not very accomodating, considering that I was spending plenty of $ ($100 bottles of Gekkakow daiginjo sake etc)

                  1. re: barleywino

                    Kisaku had bad rice when I went. Unforgivable. I won't be going back.

                    1. re: terrier

                      Since I've never experienced "bad rice" at Kisaku, you've really aroused by curiosity -- particularly since your recent Chowhound post, like mine, spoke glowingly about Super Cocina and Cafe Chloe in San Diego, suggesting that our food sense might not be all that different. Can you be more specific on what was "bad" about the rice? Was is gluey and starchy, suggesting a lack of sufficient rinsing of the rice? Was it overly vinegared? I'm trying to get a clue as to what to look for on my next visit to Kisaku.

                      1. re: Tom Armitage

                        It was crunchy (undercooked and/or inadequate resting time) and underseasoned. Maybe it was a one-time thing, a bad batch that the chef didn't check before using, but it was a real turnoff.

                        Coupled with their attitude, I just haven't made it a priority to return - no need when Nishino has never done me wrong.

              2. re: adeptation

                Nishino has two different omakase options. The first is ~55, the latter ~75 (?). You need to call ahead a couple days in advance for the more expensive one.

                1. Sit at the bar at Nishino. Ask Mori to prepare your food, He'll ask you questions about your likes/dislikes, and prepare as few/many courses as you like. Better deal than omakase, and the guy knows wine/sake like a Japanese Robert Parker, and will make great pairing suggestions.