AVAILABLE NOW: Takai's Deluxe Omakase Box at a Special Debut Price of $100/box (+handling/tax) LIMIT 20/DAY
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About Us
A Legacy of Dedication
When Chef Shiro Kashiba arrived on the shores of Washington State in the late 1960's, he had a vision to introduce Edomae style sushi to Seattle. Now over 50 years and five restaurants later, his goal to mentor and support the next generation of chefs and operators continues. With his son, Edwin and head apprentice Chef Jun, he is proud to present Takai by Kashiba.
Master Chef Jun Takai
Chef Jun Takai embarked on his culinary journey working for his uncle’s fish markets in Kyoto. As a young fishmonger, he learned from the dockside masters in the art of processing, purchasing and selling of all types of fish. He later made his move to work at sushi restaurants in Tokyo and Yokohama.
Chef Jun was recruited by Chef Kashiba in Tokyo over 11 years ago to continue his training under Kashiba. Once in the U.S., Chef Jun learned about the bounty of incredible seafood in the Pacific Northwest and acclimated to American clientele and customs
Having achieved the highest level of support and enthusiasm of Chef Kashiba, Chef Jun brings all of his experience and vision to downtown Bellevue.
He sources from the abundance of local ingredients as well as directly from his longtime contacts from the Japanese fish markets.
Harman Thabel, Director of Operations
Recently returned from Japan, Harman worked in the Michelin network of establishments for over five years, most recently as the Director of Hospitality at 2-star Michelin restaurant, Narisawa in the Minato district of Tokyo.
Harman is fluent in Japanese and has achieved licensing in traditional Japanese hospitality “Omotenashi” for fine dining. Harman has extensive Japanese cuisine knowledge and is licensed in wine and sake.
He is thrilled to be working with Chef Jun and the Kashiba Group to bring an entirely new level of dining and hospitality to Bellevue.
"To Get a Sense of What It Must Have Been To Watch Picasso At Work"
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