Best Sushi in Seattle (2025)

Shiro Kashiba’s Pike Place institution remains a benchmark for Edomae technique and Northwest seasonality. Counter omakase is the move; the dining room also shines with standards like black cod kasuzuke. Frequently praised by Bon Appétit, Condé Nast Traveler, Time Out, and Eater Seattle. ([sushikashiba.com](https://sushikashiba.com//?utm_source=openai), [timeout.com](https://www.timeout.com/seattle/restaurants/sushi-kashiba?utm_source=openai), [seattle.eater.com](https://seattle.eater.com/venue/20408/sushi-kashiba?utm_source=openai))

A nine-seat Capitol Hill counter inside historic Broadway Alley, Taneda melds kaiseki elegance with impeccable Edomae nigiri. It books out fast for good reason, and is regularly lauded by local critics and national guides for precision and seasonality. ([tanedaseattle.com](https://www.tanedaseattle.com/?utm_source=openai), [theinfatuation.com](https://www.theinfatuation.com/seattle/reviews/taneda-sushi-in-kaiseki?utm_source=openai))

Chef Kotaro Kumita’s Ravenna temple to restrained Edomae emphasizes aging, seasoning, and rice temperature over theatrics. Sushi bar omakase is limited, and devotees plan ahead. Praised by Seattle Met and recommended on multiple best-of lists. ([wataruseattle.com](https://wataruseattle.com/?utm_source=openai), [seattlemet.com](https://www.seattlemet.com/restaurants/sushi-wataru?utm_source=openai))

Taichi Kitamura’s Eastlake landmark blends thoughtful omakase with a kappo menu and a rooftop garden that supplies herbs and produce. A James Beard semifinalist, Kitamura champions sustainable, PNW-driven sushi. Frequently highlighted by Eater Seattle. ([sushikappotamura.com](https://www.sushikappotamura.com/?utm_source=openai), [seattlepi.com](https://www.seattlepi.com/lifestyle/food/slideshow/James-Beard-Semifinalists-2018-178565.php?utm_source=openai), [seattle.eater.com](https://seattle.eater.com/maps/best-sushi-restaurants-seattle/?utm_source=openai))

This 16-seat Capitol Hill omakase earned national attention for its vibrant, chef-led progression spotlighting local seafood and rare seasonal treats. Included on The New York Times’ Restaurant List and praised by The Infatuation; reservations are a sport. ([vi.web-platforms-vi.nyti.nyt.net](https://vi.web-platforms-vi.nyti.nyt.net/article/best-seattle-restaurants.html?utm_source=openai), [theinfatuation.com](https://www.theinfatuation.com/seattle/reviews/ltd-edition-sushi?utm_source=openai))

Tucked in a Madison Park alley, Yasutaka Suzuki’s lively 10-seat omakase offers 20+ precise bites with lessons in rice, aging, and subtle seasoning. Widely praised by The Infatuation and covered by Seattle Met for its playful, high-skill approach. ([theinfatuation.com](https://www.theinfatuation.com/seattle/reviews/sushi-suzuki?utm_source=openai), [seattlemet.com](https://www.seattlemet.com/eat-and-drink/2023/04/madison-park-alleyway-sushi-suzuki-seattle-omakase?utm_source=openai))

The Belltown pioneer that introduced Seattle to Edomae in the ’90s still excels, now stewarded by a seasoned team carrying on Shiro Kashiba’s standards. Bar seats spotlight classic technique and PNW fish. Consistently recommended by Seattle Met. ([seattlemet.com](https://www.seattlemet.com/restaurants/shiros-sushi-restaurant?utm_source=openai))

West Seattle’s long-running sushi bar went all‑in on sustainable seafood back in 2009 and never looked back. Today, a trio of longtime staff owners carry the mission forward with inventive omakase and à la carte. Celebrated by Seattle Met. ([mashikorestaurant.com](https://www.mashikorestaurant.com/?utm_source=openai), [seattlemet.com](https://www.seattlemet.com/restaurants/mashiko-japanese-restaurant?utm_source=openai))

Since 1995, Tatsu Nishino’s Madison Park dining room has quietly balanced pristine nigiri with refined small plates and modern touches. A beloved local fixture often cited by Seattle Met for consistency and range. ([seattlemet.com](https://www.seattlemet.com/restaurants/nishino?utm_source=openai))

Tangletown’s neighborhood favorite offers fair‑priced omakase, solid nigiri, and seasonal specials without the scene. A reliable, locally loved spot recognized by Seattle Met for keeping quality high and prices sane. ([seattlemet.com](https://www.seattlemet.com/restaurants/kisaku-restaurant?utm_source=openai))

A Lake City stalwart run with family spirit, Toyoda currently focuses on takeout, but the fish quality and craftsmanship keep regulars loyal. Frequently recommended by Eater Seattle’s sushi guide as a humble but excellent choice. ([sites.google.com](https://sites.google.com/site/toyodasushi?utm_source=openai), [seattle.eater.com](https://seattle.eater.com/maps/best-sushi-restaurants-seattle/?utm_source=openai))