Sushi-Wa
Sushi restaurant · Charleston ·
Edomae-style sushi omakase with fresh fish & sake pairings
.jpg "Sushi-Wa by Andrew Cebulka")
Edomae-style sushi omakase with fresh fish & sake pairings
"I can try Sushi‑Wa in Charleston as part of the city's growing roster of restaurants bringing diverse flavors to the Lowcountry." - Arati Menon, Megan Spurrell
"Hidden in a warehouse-district development, the small, clean space with white subway tiles and a wooden counter has settled into an omakase experience focused on Edomae-style sushi. Chefs Kazu Murakami and Chris Schoedler deliver measured pacing, elegant presentations, and revelatory subtle bites—an intimate, stellar sushi experience." - Stephanie Burt
"When it comes to sushi in Charleston, it’s hard to beat the omakase menu at this NoMo spot. You’ll get 14 courses of nigiri like bluefin tuna from Baja, snow crab with miso butter, and North Carolina crab topped with caviar. The space and experience are pretty intimate, with only 14 seats and 10 seatings per week. But it's the kind of place where you’ll talk with the chefs extensively about the sea bream that got flown here practically first-class from Japan and nerd out on sake with all the couples sitting next to you. Speaking of sake, the flight is a must, as Sushi-Wa has a lengthy list put together by one of the chefs (who also happens to be the only certified sake sommelier in the state)." - jai jones, emily yates
"Sushi Wa Izakaya offers some of the freshest fish around. Chefs Kazu Murakami and Chris Schoedler offer high-end sushi, chirashi, sake, and small plates in the intimate dining room. Experience the nigiri-focused omakase Wednesday through Sunday, beginning at $100 per person. Reservations are difficult to snag, but the restaurant will occasionally announce openings on Instagram." - Erin Perkins
"Sushi-Wa serves some of the freshest fish in the Lowcountry. Chefs Kazu Murakami and Chris Schoedler offer a high-end, nigiri-focused omakase Wednesday through Sunday, beginning at $80 per person. Reservations are difficult to snag, but the restaurant occasionally announces openings on Instagram." - Erin Perkins