The Best Sushi in Seattle

Shiro Kashiba's flagship omakase counter next to Pike Place Market and the reference point for sushi in the Pacific Northwest. The dean of Seattle sushi works pristine fish with traditional Edomae technique; the seasonal nigiri and the chef's specials are the order. Book the counter on OpenTable.

Kashiba opened this Belltown sushi bar in 1994 and set the template for serious omakase in Seattle. Tokyo-trained, with sourcing that leans Pacific Northwest and technique that stays traditional Edomae — the nigiri and the classics are the point.

Phillip Frankland Lee's 17-course omakase format in downtown Belltown — a fixed progression of Edomae nigiri, sashimi, and cooked courses with an optional seasonal sake pairing. No menu, no choices; reserve on Tock.

A quiet kaiseki-and-sushi omakase counter on Capitol Hill's Broadway and a James Beard nominee. Taichi Kitamura moves through seasonal sashimi, a nigiri course, chawanmushi, and a wagyu course at the pace of a properly run Japanese kitchen. Closed Mon–Tue; Tock.

Tatsu Nishino's Central District sushi room since 1995, steps from the Washington Park Arboretum. Choose the omakase counter or order the modern signatures — albacore tuna tartare, the Arboretum roll, toro tartare with caviar.

Taichi Kitamura and Steve Tamura's Eastlake counter, open since 2010 with a local-and-sustainable sourcing ethic that was ahead of the curve. Pacific Northwest fish and traditional technique in a neighborhood room that never chases trends.