wa'z Seattle

"At this low-key kaiseke restaurant within eyesight of the Space Needle, you can fully appreciate ingredients for what they are without too many bells and whistles. Chances are a bite of something like dry-aged bluefin tuna nigiri or any course involving their comforting dashi will make a lasting impression from their ever-changing menu. Dinner is pricier than it used to be here, but it's hard to find a better meal after a day of sightseeing. Reservations are released 60 days in advance for up to six guests. There is one 6pm seating on Thursdays, two per night on Fridays and Saturdays, and two on Sunday (1pm and 5pm)." - aimee rizzo, kayla sager riley, gabe guarente

"In 2018, chef Hiro Tawara opened this fantastic Japanese restaurant devoted to the art of kaiseki, a traditional multi-course meal (priced at $175 plus a service charge) featuring meticulously plated dishes with an emphasis on seasonality. The menu changes monthly, but some notable past items have included deep fried smelt in sweet vinegar sauce, lingcod with eggplant and plum, and wagyu rice bowls." - Harry Cheadle

"In 2018, chef Hiro Tawara opened this Japanese fine dining restaurant devoted to the art of kaiseki. The traditional multi-course style features elegantly plated dishes served in a specific sequence to honor the seasons and Japanese culture. As is the case with many fine dining restaurants, the menu rotates monthly, meaning you can come back again and again and experience something new — provided your wallet can take the repeated $175 plus service charge hits." - Meg van Huygen

"Reservations are released 60 days in advance for up to six guests. There is one 6pm seating on Thursdays, two per night on Fridays and Saturdays, and two on Sunday (1pm and 5pm)." - Gabe Guarente

"One of Seattle’s only dedicated kaiseki restaurants, located in the shadow of the Space Needle, makes food almost too beautiful to eat. The premium kaiseki option takes diners on a journey that includes small bites, soup, sashimi, a braised dish, a grilled dish, a rice dish, and dessert. (A meal like this isn’t cheap — Wa’z charges $175 a person plus a 20 percent service fee.) In keeping with kaiseki’s emphasis on seasonality, the menu changes monthly, and customers covet the counter seats, where the chef can tell diners the story of each dish, from ingredients to preparation to picturesque plating." - Jade Yamazaki Stewart, Harry Cheadle