Our chef "Ken-san"
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Kenji Yamamoto : Born in 1955 From Kobe City Hobbies: Judo, Motorcycling, karaoke, playing the guitar, and singing At the age of 18, Ken-san was selected as an expatriate personnel of Osaka Culinary Worker Union HQ and worked at a renowned Japanese restaurant in NY. Later, he worked as a trainer in Hawaii, LA, Texas, Alaska and opened Shiki Restaurant in 2001 in Seattle. He named his restaurant "Shiki" (“Shiki” in Japanese means four seasons) to provide original dishes that compliment each season. |
His Background
His Background
Ken-san has multiple culinary licenses and as for blow fish, he also has a teaching license. During his training period, Ken-san studied Kobe Ohararyu (Kado) and Urasenke (Sado). He has applied these skills to plating and in refining his Japanese culinary skills as a whole.
After working at multiple renown restaurants in the US, Ken-san opened his own restaurant, Shiki, in 2001. Many professional Japanese baseball players such as Iwakuma, Abe, and Kuroda have visited Shiki for an authentic Japanese meal. Shiki also receives bento orders from local sports teams.
Ken-san manages to highlight the ingredients in his dishes and is able to create dishes upon requests from customers with his versatility and great knowledge in Japanese cuisine. He is also one of few chefs in the US with a blow fish culinary license.
Seasonal Cuisine
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Blow fish, anglerfish, king crab, dungeness crab, eel, Oden, Yose-nabe (in the winter), Shabu-shabu, etc. Provides Japanese cuisine utilizing fresh and local ingredients (reservation necessary). There are many Japanese dishes that can only be enjoyed at Shiki. |
206-281-1352 | 4 W. Roy Street, Seattle, WA 98119 | Corner of Roy & Queen Anne Ave N.
Hours: Wednesday to Sunday 5:00pm-9:00pm, Mondays and Tuesdays closed.
Hours: Wednesday to Sunday 5:00pm-9:00pm, Mondays and Tuesdays closed.
