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The alleyway entrance in Madison Park sets the tone: this is an omakase counter that knows it doesn't need to try too hard. Yasutaka Suzuki, a former partner at the beloved Sushi Kashiba, adjusts rice temperatures fish by fish and rotates the menu with microseasons. He runs a precise, focused kitchen, but in front of diners he's warm and prone to laughing. The presidential-themed bathroom is its own subplot.
The awards strongest first
- Seattle Met Seattle’s Best New Restaurants
One number, weighted & current 35
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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