★★★★★
“The ōtoro course rearranged my understanding of what fish can be. Two hours felt like twenty minutes.”
Sarah K.Capitol Hill · anniversary dinner
Omakase10-seat Edomae counter · Seattle waterfront · Two seatings a night
Ten seats. One knife. The sea *decides.*
海 kai — the sea. Edomae sushi, cut to the day's tide.
Seventeen courses across two hours, served one piece at a time by the chef's hand. Bluefin from Toyosu Market, uni and spot prawns from our own cold water. No menu — the fish that arrived this morning decides tonight.
4.9 ★★★★★
312 Google reviews22 years
behind the counter — Chef Daichi S.Toyosu + Salish Sea
fish flown in twice weekly · local dayboats10 seats · 2 seatings
every reservation is prepaidThe experience
Seventeen courses, one conversation.
≈ 2 hours
Chef's selection only
Dietary notes at booking
01
A quiet opening
先付Sakizuke — a small warm dish from the morning market, to set the pace of the counter.
02–06
The lean cuts
赤身Akami zuke, seasonal whitefish, hotate — the clean, precise beginning of the progression.
07–11
The fat rises
中とろChūtoro into ōtoro, one torched aburi piece, each over shari seasoned with aged red vinegar.
12–15
The cold water
雲丹Uni from our coast, ikura cured in-house, spot prawn from the Salish Sea, anago glazed to order.
16–17
The close
玉子Tamago like castella cake, then miso from the fish of the day. Tea, and the knife rests.
Seatings & pricing
Choose your seat.
The Counter
Omakase
$185 / guest
- 17 courses, chef's selection
- Seatings at 6:00 & 8:45 pm, Tue–Sun
- ≈ 2 hours at the hinoki counter
- Prepaid reservation, 72h cancellation
Most reserved
Omakase + Pairing
$260 / guest
- The full 17-course counter
- Six pours — sake, one wine, one tea
- Poured and told by our sake steward
- Prepaid reservation, 72h cancellation
Private
The Whole Counter
$2,400 / evening
- All 10 seats, one private seating
- Menu composed with you in advance
- Pairing and corkage included
- One date held per week
The craft
The knife does the talking.
Chef Daichi spent twelve years in Ginza before the Sound called him west. Every morning starts at the fish call; every block of bluefin rests until the day it's ready; every cut happens once, in front of you. Nothing is plated in a kitchen — the counter is the kitchen.
22 yrs
behind the counter14 days
dry-aging, when the fish asks240
grains of rice in each shariSourcing
Two waters, one counter.
From Toyosu, Tokyo
Flown in Tuesday & Friday
- Bluefin tuna — akami, chūtoro, ōtoro from one auction block
- Anago — sea eel, simmered and glazed in-house
- Kohada & shima-aji — the silver fish of Edomae
- Fresh wasabi — grated to order, root from Shizuoka
From the Salish Sea
Dayboats & divers, this coast
- Sea urchin — cold-water uni, sweeter for the chill
- Spot prawns — live until the moment they're served
- Geoduck & scallop — cut thin, finished with citrus
- King salmon — ikura cured in our own shoyu blend
Why it matters: omakase means "I leave it to you." What you leave to us is a supply chain we can name fish by fish — the auction house, the boat, the diver. If the water didn't give it this morning, it isn't on the counter tonight.
What guests say
Word travels up the coast.
★★★★★
“I've sat at counters in Tokyo and New York. The rice here — the temperature, the vinegar — holds its own with any of them.”
Daniel M.Bellevue · counter regular
★★★★★
“Ten seats, total quiet, the chef explaining each piece. Booked again for next month before we reached the car.”
Priya R.visiting from Portland
The room
A counter above the water.
One room, one counter of raw hinoki, ten stools, and the rain on the glass over Elliott Bay. Phones dimmed, music low, the loudest thing in the room is the rice being pressed.
1201 Alaskan Way, Seattle, WA 98101Waterfront — two blocks south of the Aquarium
Tue–Sun · seatings 6:00 & 8:45 pmDoors 15 minutes before each seating
Smart casual · no heavy fragranceThe fish is the perfume of the room
Twenty tickets a night — that's all
Take a seat at the *edge.*
SeatingsTue–Sun · 6:00 & 8:45 pm
Counter$185 · Pairing $260
Reservations(206) 555-0184
Reserve
The tide book is open.
Tell us when you'd like to sit, how many you are, and anything the kitchen should know. Reservations are prepaid; we confirm your seats and take payment by reply within one business day.