Wataru

"Since opening in 2015, Wataru, which specializes in edomae-style sushi, has been known as one of Seattle’s premier Japanese restaurants. Chef and owner Kotaro Kumita was a protege of local sushi master Shiro Kashiba, who apprenticed under the legendary Jiro Ono; his skills earned him a James Beard Award nomination for Best Chef: Northwest three years ago." - Gabe Guarente

"Anyone who has eaten at Wataru in Ravenna can attest that the best way to experience a meal there is to sit at the counter and watch chef Kotaro Kumita work his magic. Right now, it’s open for limited takeout, with chirashi bowls and futomaki." - Gabe Guarente

"Wataru, the acclaimed, upscale sushi restaurant in Ravenna, is now offering 10-piece omakase dinners and chirashi bowls for takeout, as well as sake bottles to-go. The meals cost $40 per person and are available to reserve via Tock. This marks the first time the restaurant has ever done takeout, and it comes as COVID-19 measures continue to keep dining rooms across the state closed until at least May 4." - Gabe Guarente

"Wataru is Chelsea Lin's choice for special occasions such as her birthday or when wooing out-of-town friends." - Gabe Guarente

"Chef Kotaru Kumita makes stylized and elegant edomae sushi, using a small amount of glossy seasoned rice. Fish is subtly cured, seared, or marinated to enhance its flavor and texture, and he often warms each slice by hand to serve it at the perfect temperature. Each piece is dressed with sea salt, shoyu tare, or a squeeze of sudachi from his garden. This may be the best sushi in Seattle right now—perhaps even in the whole country." - Jessica Voelker