Stellar raw fish is just a fraction of Shomon Kappo’s excellence - Review - Seattle - The Infatuation
"Just when you thought Seattle’s sushi scene had gotten stale, this sister restaurant to sushi institution Shiro's brings a fun and fresh experience. Chefs create a palpable buzz as they float through the open kitchen, arranging ingredients on plates like a game of Operation while chatting up guests to a soothing, lo-fi playlist. There’s rarely a miss among the eight courses, a mix of sushi and other Japanese small plates—we're talking buttery Hokkaido scallop nigiri, futomaki topped with rich soy-cured egg yolk, and a deep-fried Dungeness crab nugget that oozes with rich béchamel. Unlike other omakase spots that can be cramped and stuffy, the friendly 14-seat Shomon counter is spacious enough to feel like you’re at your own private table. But just in case, there happens to be a great private table in the back (larger groups rejoice). Meals cost around $185 per person, not including tax and tip—but when you consider the fantastic food and above-and-beyond service (that includes waitstaff who will walk you to your car and servers who will talk about all things raw fish), it's worth shelling out a bit more at Shomon to celebrate a special occasion. A nice bonus? Reservations are easy to come by. Food Rundown The menu at Shomon Kappo Sushi changes each season, but here’s an idea of what you can expect. Sakizuke The inaugural bite of the evening typically involves fish and vegetables together in glorious harmony, like flaky cooked hirame wrapped in zucchini, all on top of bell pepper soup. Simple and stunning. photo credit: Aimee Rizzo Hassun Traditionally a plate of multiple small bites, Shomon serves our favorite kaiseki hassun in town. It includes things like sweet corn compressed into a custardy cube, drippy wagyu stuffed into a squash blossom and fried, or pristine bluefin tuna topped with vinegar jelly. photo credit: Nate Watters Sashimi It’s so much more than slabs of raw fish arranged neatly. Maybe you’ll receive coal-charred skipjack slices punched up with candy-like onions and a lot of ponzu, or hiramasa swimming in a cooling cucumber gazpacho with tart lime geleé. Either way, expect greatness. photo credit: Aimee Rizzo Dashi Soup So comforting and rich, we’d pack a hydration bladder with the stuff to take camping. Too bad that delicious hunks of tachiuo and winter melon would clog up the tube. Fish There’s usually something grilled or poached, served alongside dashi-enhanced rice. While some seasons’ preparations have tiny errors, such as unseasoned raw mushrooms or a stray fish bone, other variations hit the mark. Case in point: a summer menu’s delightful suzuki, scallop-y rice, and tomatillo pico de gallo. photo credit: Aimee Rizzo Meat Shomon’s beef is just as stellar as the seafood. Chunks of buttery wagyu are so tender that biting through each piece takes almost zero physical effort, a mushroom powder-forward rub adds welcome spice to strip loin, and their potato pavé swiped through sticky blackberry sauce is flawless. photo credit: Aimee Rizzo Sushi The sushi course is made up of eight excellent pieces. Special shout-outs go to the futomaki, uni, aged chutoro, tokishirazu, and smoky anago. photo credit: Nate Watters Dessert Dessert here is centered around ice cream, which is a good move. You might see a salted seaweed flavor accompanied by frozen grated Cosmic Crisp in the fall, or a lavender scoop with matcha shortbread crumble and black sugar gelatin in the summer. No matter what, it's light, refreshing, and sweet in all the right places. photo credit: Nate Watters" - Kayla Sager-Riley
