Best Seafood in Seattle (2025)

Ballard’s lively oyster bar from chef-restaurateur Renee Erickson still sets the tone for Seattle shellfish, with daily farm lists, smart small plates, and natural wines. James Beard–nominated and often praised by Seattle Met, Eater, and The Infatuation.

Chef Eric Donnelly’s Fremont fishing-lodge–style spot champions sustainably sourced seafood with global range—think Neah Bay rockfish to Kona kampachi. A local critic favorite and led by a James Beard semifinalist, it’s a definitive Seattle seafood dinner.

Shiro Kashiba’s Pike Place institution pairs Edomae tradition with Pacific Northwest fish. Frequently lauded by Bon Appétit and Condé Nast Traveler, it remains the city’s benchmark omakase—book early for the counter.

A Ballard waterfront icon for decades, Ray’s showcases salmon, halibut, and Dungeness with Puget Sound views. Celebrated by Seattle Magazine and local critics, it’s classic Northwest seafood done with care.

Fremont’s counter-service star turns impeccable sourcing into craveable fare—rockfish banh mi, smoked salmon dip, and a weekend-only crab roll. Featured in The New York Times and Seattle Met’s Best Seafood list.

On Alki Beach, Driftwood celebrates the coast with super-seasonal menus and tight relationships with tribal fishers. Praised by Seattle Met for meticulous sourcing—order the halibut cheek or Dungeness-laced rolls.

Above Pike Place’s bustle, Matt’s builds daily menus from market stalls—often shimmering with clams, mussels, and local salmon. Recently spotlighted by Eater Seattle for standout seafood dishes with a view.

A Central District fish market and lunch counter run by longtime seafood pros. Celebrated by Seattle Met and Axios for poke bowls, sashimi plates, and ultra-fresh counter fare that anchors the neighborhood.

A Pike Place Market stalwart serving fish and chips, chowder, oysters, and grilled salmon from its seafood bar. Frequently cited by local guides as an old-school, independently run counter worth the line.

New in 2025 near Pike Place, this Tom Douglas project updates a beloved space with crisp halibut and chips, rich chowders, and Salish Sea oysters. Noted on Eater Seattle’s Heatmap and by local critics.