Taneda

Taneda serves Edomae sushi and kaiseki in an omakase-only format at a counter-only restaurant in Seattle's Capitol Hill neighborhood. The restaurant occupies a small space in a building dating to 1918, and chef Hideaki Taneda, who has worked in both Tokyo and Seattle, built the menu around that history, pairing traditional Edomae technique with Pacific Northwest ingredients.

The sushi rice is made with a three-vinegar blend based on red vinegar, chosen to suit fatty cuts like bluefin tuna, and the soy sauce is an in-house blend of dealcoholized sake, mirin, kombu, and bonito flakes. Some fish is aged for three to six days to deepen its flavor, a technique that depends on careful bleeding and cleaning at the time of catch. Rice temperature is adjusted by the type of fish being served, warmer for fattier cuts such as toro. Water used for rice, soup, and drinks comes from daily fresh snowmelt. Course meals are served on dishware made in Kyoto.

Taneda is open Wednesday through Sunday from 5:15 to 9:30pm and closed Monday and Tuesday. Reservations are accepted only through Tock; there is no phone booking listed. The restaurant sits in the luxury price tier, though exact per-seat pricing isn't included here and should be confirmed on the Tock booking page. The address is 219 Broadway E, Unit 14, in Capitol Hill.