Stopping in Seattle
Highlights of Seattle include the Thompson hotel and Sushi Kashiba. Highlights do not include the Pike Place Market.
But we also needed to eat, not just drink. When you're an adventurous eater like me, put yourself in the chef's hands. In Japanese, this is called omakase. The chef knows the food better than you. Sometimes it's hard even for adventurous eaters to try new things because even we have our favorites. Just let the chef do it for you. They won't steer you wrong.
Perhaps our love of sushi has been sufficiently documented previously, so let's not beat a dead fish. We struck out in Tokyo in getting into a high-end sushi restaurant, so we ate sushi under a bridge instead. We righted this wrong in Seattle.
Shiro Kashiba has long been a famous chef in Seattle. You can see in the photo below he is a veteran. He also trained with Jiro in Tokyo. Sushi Kashiba is right next to the Thompson; we couldn't pass it up. Christine and I strode up to the counter (after waiting for several hours), and our dedicated chef just kept plopping blocks of rice topped with fish until we said no more. Sublime.
The Pike Place Market is definitely big, but I'd call it a better tourist trap than a market. Most of the market's multiple levels are given over to stores selling arts and crafts and knick knacks. Christine bought some used books. It's funny that the market is famous for fish because we only saw two stalls selling fish. There were a few other food stalls as well, but this is not really a fresh food market. It used to be.
Just nearby Pike Place Market is the Thompson Seattle. Christine and I are fans of Thompson hotels, and we've stayed in Thompsons in several cities. Each hotel is uniquely designed to take into account unique elements of the location. I liked the Seattle craft beer stocked in the minibar. The rooftop bar offered a great view of Puget Sound.
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| On top of the Thompson Seattle |
But we also needed to eat, not just drink. When you're an adventurous eater like me, put yourself in the chef's hands. In Japanese, this is called omakase. The chef knows the food better than you. Sometimes it's hard even for adventurous eaters to try new things because even we have our favorites. Just let the chef do it for you. They won't steer you wrong.
Perhaps our love of sushi has been sufficiently documented previously, so let's not beat a dead fish. We struck out in Tokyo in getting into a high-end sushi restaurant, so we ate sushi under a bridge instead. We righted this wrong in Seattle.
Shiro Kashiba has long been a famous chef in Seattle. You can see in the photo below he is a veteran. He also trained with Jiro in Tokyo. Sushi Kashiba is right next to the Thompson; we couldn't pass it up. Christine and I strode up to the counter (after waiting for several hours), and our dedicated chef just kept plopping blocks of rice topped with fish until we said no more. Sublime.
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| The old chef himself. Sadly, he wasn't our dedicated chef. He served some exclusively Japanese speaking clientele at the other end of the bar. |
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