Seattle.

One of Seattle's most sought-after reservations, Taneda Sushi in Kaiseki fuses kaiseki and Edomae sushi in an intimate 9-seat counter experience led by Miyazaki-born chef Hideaki Taneda. Reservations release monthly via Tock and sell out almost instantly.

Fukui-born chef Keiji Tsukasaki opened this 10-seat Capitol Hill omakase in 2021 after training under Shiro Kashiba and at Shiro's and Sushi Kappo Tamura. Named in the New York Times 50 Best Restaurants for 2023.

Founded by Kyoto-born Shiro Kashiba — the 'Sushi Sensei of Seattle' trained directly under Jiro Ono — Sushi Kashiba is Seattle's most celebrated sushi destination. The Chef's Counter omakase remains the gold standard for Pacific Northwest Edomae sushi.

Opened in 2022 under Shiro Kashiba's mentorship, Takai by Kashiba showcases chef Jun Takai's Edomae sushi craftsmanship in an elegant Bellevue counter. The restaurant earned a James Beard Award nomination for Best Chef: Northwest.

Japanese chef Kotaro Kumita opened Wataru in 2015, offering an Edomae omakase experience in Ravenna where fish is sourced directly from Toyosu fish market in Tokyo. Monthly reservations are required and highly competitive.

Kyoto-born chef Tatsu Nishino opened this Madison Valley gem in 1995 after honing his craft at Matsuhisa in Los Angeles under Nobu Matsuhisa. For three decades, Nishino has offered some of Seattle's most elegant Japanese cuisine.

Family-owned since 2001 by Master Chef Kenji Yamamoto — a veteran of Shiro's original kitchen and one of the world's few licensed fugu chefs — Shiki offers traditional Japanese sushi and seasonal specialties in Lower Queen Anne.

Founded in 1994 by sushi master Shiro Kashiba and now stewarded by Japan-born Yoshi Yokoyama, Shiro's is Belltown's definitive Edomae sushi institution. Every chef on the team was born, trained, or worked in Japan.

Kyoto-born chef Taichi Kitamura trained under Shiro Kashiba before opening Sushi Kappo Tamura in 2010, blending classical Edomae sushi with kappo-style cooked dishes showcasing Pacific Northwest seafood and produce.

Osaka-born owner Masae Fukuyama has operated this warm, neighborhood-scale sushi and homestyle Japanese restaurant on Wallingford's 45th Street since 2004. An unpretentious gem for authentic Japanese comfort food.

Established in 1904, Maneki is the oldest Japanese restaurant in North America, anchoring Seattle's Japantown for over 120 years. Successive Japanese-American stewards — from the Sato to Nakayama families — have kept its traditional menu and tatami rooms intact.

Operated by Yuta Sugimoto of Osaka-based Safari Group, Kokkaku brings Japanese yakiniku culture to Wallingford with premium Wagyu beef, uni cream pasta, and Japanese-style seared sushi.

Mutsuko Soma's sake-focused sister bar to Kamonegi, Hannyatou offers a curated selection of Japanese sake chosen by the certified kikizakeshi herself, paired with fermented Japanese small plates in a relaxed Fremont setting.

Owned by Yuta Sugimoto, Japan-born president of Osaka-based Safari Group, Issian has been Wallingford's go-to Japanese izakaya since 2008. The restaurant specializes in Japanese stone grill cuisine alongside traditional izakaya dishes.

Opened in 2018 by Obama, Japan-born chef-owner Makoto Kimoto, Tamari Bar brings authentic izakaya culture to Capitol Hill with a menu spanning Wagyu beef dishes, chirashi bowls, dan dan ramen, and elaborate bento boxes.

Owned by Japanese couple Kiyoharu Kuroda and Ikuko Maekawa since 1993, Fort St. George is a beloved International District institution serving yoshoku-style Japanese-American comfort food including Japanese spaghetti, karaage, and takoyaki.

The Bellevue branch of Hokkaido Ramen Santouka — opened in April 2014 — serves the same Asahikawa-originated shio and miso ramen broths, made entirely from scratch, that have made this Japanese chain a beloved institution across North America.

The University Village branch of Hokkaido Ramen Santouka — a Japanese chain founded in 1988 in Asahikawa, Hokkaido, by Hitoshi Hatanaka — brings the beloved shio (salt) broth ramen of northern Japan to Seattle, with broths prepared from scratch at each location.

The Bellevue location of JINYA Ramen Bar — a Tokyo-founded chain created by Ehime-born Tomo Takahashi in 2000 — serves authentic Japanese tonkotsu, spicy, and chicken ramen styles with a daily happy hour.

A franchise of Japan's Kukai ramen chain, the Bellevue location was opened and operated by Japanese chef Masayuki 'Mickey' Miyata, who was brought directly from Japan's Kukai organization to maintain authentic standards in the United States.

Hokkaido-born chef-owner Keisuke Kobayashi has run this beloved Wallingford izakaya and ramen shop since 2012, with a kitchen staff also hailing from Hokkaido. The menu spotlights Hokkaido-style ramen, zangi fried chicken, and the warming izakaya dishes of northern Japan.

Tochigi-born chef Mutsuko Soma — named Food & Wine Best New Chef 2019 and a James Beard finalist — offers the West Coast's only hand-rolled soba alongside extraordinary tempura at this beloved Fremont destination.

Opened in 2023 as the spiritual successor to the beloved Tsukushinbo (1993–2022), Onibaba is run by second-generation Japanese-Americans Marin and Sho Caccam — children of Kawasaki-born founder Masayoshi Caccam. The menu centers on handmade onigiri, ochazuke, donburi, and Japanese curry.