"Chef Kotaru Kumita makes stylized and elegant edomae sushi, using a small amount of glossy seasoned rice. Fish is subtly cured, seared, or marinated to enhance its flavor and texture, and he often warms each slice by hand to serve it at the perfect temperature. Each piece is dressed with sea salt, shoyu tare, or a squeeze of sudachi from his garden. This may be the best sushi in Seattle right now—perhaps even in the whole country." - Jessica Voelker
Photo by Lauren Colton
