Through the Hasegawa family warm hospitality in Seattle through out the years, I got to know more about sushi and an old family friend - Shiro Kashiba. The family have been eating Shiro's sushi for more than forty years. Shiro operated the first full-service sushi bar restaurant in Seattle. He was also the first chief to serve geoduck, smelt, and other local exotics as sushi.
At Shiro's sushi bar, I don't order. I just sit, and the chef will decide what to offer.
And the chef will watch the way you eat, and your reaction to decide what to offer next. He sometimes explains to you what is the seafood, and how to eat it (one bite, no soy sauce.......). I was never disappointed. Also learned that really fresh seafood and good cut melts in the month like ice-cream. 
Next time you're in the area, you know what not to miss. It's in Belltown, not far from down town.
At his 70, he has this new book to review his life around making/ serving sushi. Shop, prepare and cook is what he does best and he has no plan to retire. The book is to thanks the people of Washington state, for allowing him to cook for them for forty-five years. Nothing makes him happier. I believe he is speaking from the bottom of his heart. BTW, you might notice a recent movie "Jiro Dreams of Sushi". Jiro Ono was Shiro's mentor back in Ginza, Tokyo. Still making sushi at age 86.
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