Sushi Suzuki
Sushi restaurant · Madison Park
4116 1/2 E Madison St, Seattle, WA 98112
Highlights
Intimate 20-course omakase with playful chefs & fresh Japanese fish
Intimate 20-course omakase with playful chefs & fresh Japanese fish
"Despite the serious sushi at Sushi Suzuki, the ambiance is laid back. Light pours in the windows and staff chit-chat amongst themselves. It's a great atmosphere for catching up with friends, date night, or even experiencing your first sushi omakase. While each of the 20 courses—like three different cuts of tuna, smoky belt fish, and yuzu-topped snapper—has us swearing in front of nine perfect strangers, their pickled ginger cube palette cleansers steal the show. They’re sweet, juicy, and more refreshing than a blue Slurpee." - aimee rizzo, kayla sager riley, gabe guarente
"This tiny omakase counter from sushi chef Yasutaka Suzuki is down an alley in tony Madison Park and feels a little bit like a secret. The multi-course meal (which costs $200) often doubles as an educational seminar. Suzuki will put out three different cuts of salmon to demonstrate how the fattiness of the fish changes the flavor, or he’ll pull out the elogated cornet fish head he keeps around to show you what that odd creature you’re eating looks like. When you come out of the door at the end of the evening, you’ll feel like you’re returning from another world." - Harry Cheadle
"The wood-panel-and-floral interior, Madison Park setting, and relaxing lo-fi beats make Sushi Suzuki seem like a spa for the Lululemon set. Watching chef Yasutaka Suzuki and his team slice fish and craft each piece of nigiri does have an ASMR quality. Suzuki cultivates a chill, relaxed air, joking with customers around the L-shaped sushi bar and encouraging them to take photos of bizarrely long cornet fish heads and still-alive prawns. But this is no-joke, fly-the-fish-in-from-Japan omakase; Suzuki worked for sushi master Shiro Kashiba at Shiro’s and was a partner at Sushi Kashiba. In 20 or so courses (you’ll lose count), you get an education on how subtle changes in rice temperature impact flavor and the dramatic difference between cuts of tuna. It’s more expensive than most spa days, but you’ll leave feeling even more refreshed and alive." - Harry Cheadle
"Squished between a bookstore and hair salon, the 10-seat space could easily be confused for a Ballard brewery, only with fancy seafood. Quality fish does the heavy lifting, as the nigiri usually gets just a gentle swipe of soy, shiso leaf, or a bit of yuzu—and that's all it needs. Between courses, you’ll be snacking on pickled ginger palate cleanser cubes in the relaxed space. Just keep in mind that laid-back doesn't mean cheap. You’ll still spend at least $180 per person on a meal of 20 itty bitty courses. " - kayla sager riley, aimee rizzo, gabe guarente
"The chillest sushi counter in Seattle is down a Madison Park alley. For $180, you get the privilege of watching Yasutaka Suzuki and his assistants work through a 20-course (or so, who’s counting?) omakase menu. It’s a delight to see what will come out next, whether that’s a cornet fish dish (Suzuki loves showing guests the fish’s extra-long skull) or three different cuts of tuna so diners can appreciate the complexity of a single fish. The counter only seats 11, with another 10 seats in the dining room, so reservations aren’t suggested, they’re pretty much mandatory." - Harry Cheadle
