"When Ryuichi Nakano left his long-time perch at neighborhood sushi restaurant Kisaku in Seattle’s Green Lake neighborhood, many of his regulars started willingly making the drive north to enjoy his food at SanKai. Fabulously fresh fish is available as sashimi or nigiri, and there are also plenty of interesting rolls along with Japanese and even Korean-style chirashi bowls. But the best way to experience SanKai is to get a coveted seat in front of chef Nakano and order omakase, allowing him to give you the best seasonal selection of fish." - Jay Friedman
