Mercer Island City Lifestyle proudly presents this celebration of six individuals whose passion and dedication have shaped the local food and beverage scene.
Shiro and Ed Kashiba: Sushi Pioneers
Before the name Ichiro became synonymous with Seattle, another son of Japan was making waves in the city—Shiro Kashiba. The man who challenged Seattleites to try eating raw fish over five decades ago has been a Mercer Island resident since 1977.
Shiro’s journey from a cramped Tokyo apartment to a home on Mercer Island with a Japanese garden and shoji screens is a tale of perseverance and passion. His love for his craft has not waned; instead, it has been passed on to his son Ed, who grew up on the Island during what he fondly describes as an “E.T. without the alien" kind of childhood—safe, fantastical, and filled with adventures on his BMX bike.
Ed’s path took him to Los Angeles, where he worked in the film industry for 20 years, but his roots in the family restaurant business never left his mind. After a short-lived retirement, Shiro decided in 2015 to open Sushi Kashiba in Pike Place Market. Ed returned home to help launch the new venture. The father-son duo has since continued to set the standard for Japanese cuisine, with their latest venture, Takai by Kashiba, quickly becoming a beloved dining destination in Bellevue.
For Shiro, who recently received the Order of the Rising Sun medal from the Japanese Emperor, the art of sushi is deeply connected to the concept of “Shun”—the appreciation of local, in-season ingredients. His signature Omakase experience reflects this philosophy, offering diners a curated journey through the best of what each season has to offer.
Merrisa Claridge: “Spirit” of Tradition and Innovation
Continuing a legacy that spans five generations, Merrisa Claridge is the CEO and driving force behind Von’s 1000Spirits and the recently launched Northwest Spirits Distillery in Woodinville. Missy has seamlessly blended tradition with innovation, creating a brand that honors her family legacy while pushing the boundaries of what a distillery can be.
Northwest Spirits is not just about crafting exceptional spirits; it’s about storytelling. The distillery’s flagship product, Savor Spear Bourbon, is a nod to Merrisa’s great-uncle Jake O’Shaughnessy, who enhanced his whiskey barrels with oak staves back in 1904. Today, Northwest Spirits carries on this tradition, infusing their aged barrels with “Savor Spears” to create smooth, flavorful spirits that resonate with the warmth and geniality of the Pacific Northwest.
Under Merrisa’s leadership, Von’s 1000Spirits has grown into a new institution known for its scratch sourdough kitchen and the largest collection of spirits in both Seattle and Woodinville. Merrisa’s commitment to quality and community shines through.
As a certified woman-owned business, Northwest Spirits is part of a growing movement of female entrepreneurs who are not only shaping the future of the spirits industry but also ensuring that their businesses serve as pillars of the community.
Merrisa’s ties to Mercer Island run deep - growing up on the Island, she has carried the values of her upbringing into the heart of her businesses, ensuring that every decision reflects a dedication to the people who depend on her.
Jody Elsom: Artisan of Urban Winemaking
In a world where winemaking is often associated with sprawling vineyards and picturesque countrysides, Jody Elsom of Elsom Cellars has carved out a niche in the heart of Seattle’s SODO neighborhood. A graduate of Washington State University’s inaugural Viticulture and Enology extension program, Jody is not only a skilled winemaker but also a passionate advocate for her community.
Elsom Cellars is renowned for its small-lot, artisanal wines. For Jody, winemaking is about more than just the product; it’s about the journey—the relationships with growers, the careful selection of grapes, and the meticulous attention to detail at every stage of the process. "You don’t start a winery if you’re not passionate and maybe a little eccentric," Jody admits with a smile.
Elsom Cellars exemplifies the growing influence of women in the wine industry. Jody’s commitment to community is evident in everything Elsom Cellars does, from supporting local charitable organizations to hosting events that bring people together. She says, “Wine is a way to connect with others, to share stories, and to give back!”
Jason and Robin Farrish: Fusion Innovators
When Jason and Robin Farrish decided to open The Crawlspace Gastropub on Mercer Island, they weren’t just creating a restaurant; they were crafting a cultural experience. Inspired by Jason’s family history and the rich culinary traditions of Hawaii, The Crawlspace is a fusion of Hawaiian, Latin, and American flavors, brought together in a modern Pacific Northwest setting.
Hawaiian food was created with farm workers sharing lunch, blending their diverse backgrounds to create a unique culinary tradition that has endured for generations. "In the 1970s, my family was part of the massive Korean exodus that forever changed the Hawaiian plate lunch culture with the introduction of Korean BBQ," Jason explains. Now, as the first American-born generation of his family, he is bringing that tradition to the mainland, incorporating new cuisines into the mix along the way.
Robin says, “I always had a dream of opening a dive bar where my coworkers in construction could come get a drink after a hard day’s work called The Crawlspace. But we also wanted to build a restaurant that we always wanted when our kids were growing up. Where we could bring the family and the kids would like the food, but the adults could also get great food and a great cocktail. Just a fun place to hang out!”
Fortunately for Robin, the new restaurant is right next door to her office at Gallagher Co.
A Shared Legacy of Passion, Craft, and Community
What ties these six individuals together is their shared commitment to excellence and a cool magazine cover!
"We opened Northwest Spirits to honor our vibrant family legacy and to showcase our expertise in the art of spirit aging and blending," - Merrisa Claridge
"We are so fortunate to live where all four seasons bring us wonderful food to enjoy," - Shiro on Shun