15 Best Sushi Restaurants In Seattle

When you ask a sushi-phile to describe the experience of eating their favorite raw fish, you'll get a long-winded and passion-filled sermon about how absolutely celestial every bite is and how the flavors whisk them away briefly to a mental Shangri La of delicate oceanic flavors that erupt onto every taste bud. Now, that might sound over-the-top to some, but for those obsessed with sashimi, nigiri, and hand rolls, that's exactly the experience they chase every time they sit down at a sushi counter and eagerly await the chef to skillfully cut perfectly sized pieces of fish and arrange them in an aesthetically intricate display that serves as a feast for both the eyes and mouth. To many, sushi is more than just a cuisine — it's a culinary experience that lives on in their memories long after they leave the restaurant.

Every major city has a slew of sushi restaurants all vying to serve the best fish. However, not all sushi restaurants are created equal, and not every city is lucky enough to harbor some of the best spots in the country. But those either living in or traveling to Seattle, Washington are in luck, because the city boasts a bunch of amazing sushi spots sure to create lifelong customers. So, break out the chopsticks, pour some soy sauce, and get ready to (hand) roll into action with 15 of Seattle's best sushi-slingin' spots.

The name SanKai translates to "mountain/sea," and it's run by chef Ryuichi Nakano with the help of his wife, Yuka, and their son, Toru. Before Nakano opened SanKai, he honed his sushi skills at two different Seattle restaurants, I Love Sushi and Kisaku. The atmosphere isn't cluttered with an overabundance of décor. It's a simple and gentle vibe, which makes for the kind of peaceful dining experience you often crave when eating sushi.

If it's special rolls you're looking to dive into, SanKai offers diners a large variety. They have basic stuff like the California Roll and Futomaki Roll, but they also have unique combinations like the Viking Roll, which contains mackerel, cucumber, shiso leaf, and pickled daikon, or their own SanKai Roll, which mixes together shrimp tempura, crab, scallop, avocado, asparagus, flying fish roe, and Japanese mayo. Of course, they also have a large selection of nigiri and sashimi, including rarities like geoduck, golden eye snapper, and amber jack. There's also a very affordable omakase option (11 or 14 piece) for under $60.

On Kisaku's website, there are two words in quotes: "frank" and "easy going." Well that's exactly what Kisaku provides, along with, of course, an amazing menu that'll have you planning your next visit as soon as you leave.

If it's some rolled sushi you're feeling, check out their Kisaku roll: scallop, crab, asparagus, mayo, and flying fish roe wrapped in soy paper. Or, go vegetarian and tempt fate with the Devil's Vegetable Roll: deep-fried marinated eggplant, red bell pepper, shiso leaf, and cucumber; it's meatless but absolutely delicious. But, if you want a far more unique experience, choose one of their two omakase offerings. Order the Omakase Hoshi and choose an appetizer like Hamachi with Thai Chili or Spicy Oysters, then pick a 12-piece main course assortment of either nigiri or sashimi. Or, spend $10 more for a multiple course tasting menu that includes an appetizer, cold tasting option, hot tasting option, sushi, and dessert. Either is a huge win.

Sushi Kappo Tamura is all about supporting local purveyors, and they've established fantastic relationships with farms and fisheries all over Seattle. They even started a rooftop garden in 2012 where they grow their own veggies and herbs to ensure the greatest possible product hits the table when they serve customers. Executive chef Taichi Kitamura grew up in Kyoto, Japan, and from an early age developed a love of nature, and he uses that early influence in his menu options.

Because the resturant uses local and seasonal ingredients, the menu is subject to change, but you can be assured whatever rotating food is currently available is of the highest quality. There's always a large selection of nigiri and sashimi — like seabream, seared sea scallops, and yellowtail — and a modest selection of rolls, but what really stands out is the selection of combination meals the restaurant offers. For example, $48 allows you to pick three different courses, an appetizer, main dish, and dessert, from a limited (but absolutely delicious) selection of items. They also have a five-course option for $85. If it's an omakase experience you're seeking, Sushi Kappo Tamura has three different levels of that, as well.

So, you're spending an afternoon looking at the amazing foliage and botanical gardens at the Washington Park Arboretum. You're having a beautiful time, and things just can't get any better, can they? ... Wait a second, you just remembered that Nishino, a sushi spot serving traditional Japanese fare, is just a short walk away. Your afternoon just went from great to astounding. Nishino offers some really cool menu items you'd be hard-pressed to find anywhere else, which makes it a must-visit restaurant after a day at the gardens (or really any day).

Nishino offers diners some pretty awesome options right out of the gate. For starters, you can order arugula wrapped in seared shiromi, or the much fancier toro tartare with white sturgeon caviar. Nishino offers a wide variety of a la carte and signature sushi dishes, as well, like foie gras and seared tuna with shiitake mushrooms in a red wine soy reduction, or a dish named Dynamite, which contains geoduck scallop and mushrooms all baked in a "creamy onion sauce." Of course, you can pass all those options by and go directly for the sushi itself. There's a long list of sashimi to choose from, as well as a variety of rolls. If you're having trouble landing on your final decision, you can always order an assortment platter of sushi or sashimi the chef chooses.

Shiro's proudly stands by the fact that, according to the website, they're Seattle's very first Edomae-style restaurant. What does that mean exactly? Well, it traditionally refers to fish caught in the waters of Tokyo Bay. However, nowadays it refers to a specific style of preparing fish that was popular in Tokyo. The process uses wood cutting boards, bamboo leaves, and pickled root vegetables to help ensure the freshness and sterilization of the different cuts of fish.

If it's a la carte sushi you're after, you have a whole list of great choices to pick from. Fish like gizzard shad, sea bream, sockeye salmon, and sea perch all hold a spot, as well as flounder, two varieties of eel, and two kinds of sea urchin. But, if you want to dabble in something truly unique look to the Sushi Burgers. That's right, Shiro's has a selection of four burgers — salmon and smelt, chicken, shrimp, and vegan — complete with a variety of fixings all nestled between two crispy rice buns.

When the word sake is in a restaurant's name, you walk in expecting to see quite the selection of the stuff, and the people who run the Umi Sake House do not disappoint. With over 60 imported bottles of sake, diners can come prepared to not only eat some great food, but complement the meal with some booze for a relaxing evening. But make sure you don't get too caught up in the fact there's so much sake to sip, the food menu at Umi Sake House also hits a huge home run.

The list of nigiri and sashimi may not be as long as other sushi spots in Seattle, but don't let that fool you into thinking the whole menu isn't extensive. As soon as you take a gander at the enormous list of specialty rolls your head will start spinning in the best way possible. Sure, they're a bit pricey, but the ingredients are absolutely amazing! Take the Cowboy Crunch: salmon, avocado, and cream cheese all packed into a tempura fried roll then topped with seared snow crab, bacon (bacon!), scallions, soy glaze, and spicy aioli. Yes please! There are so many over-the-top combinations available, but if it's all too overwhelming, you can order one of three omakase options, as well and leave the decisions up to the chef.

The Oto Sushi website says, "A taste is worth a thousand words," and, when it comes to sushi, that statement couldn't ring any truer. When you watch someone eat a delicate piece of fish, the smile on their face and the intense focus on what they're tasting says everything you need to know about the experience. This is exactly what Oto Sushi tries to capture with each dish. Opened in 2011 by chef Mike Lin after spending 10 years training under sushi masters, Oto Sushi is ready to dazzle every customer who walks in.

The menu here kicks some serious butt. There are so many options to choose from you might feel overwhelmed at first, but take your time; whatever section of menu your eyes are drawn to will absolutely pay off. Why not dabble in a Booty-licious Roll? You get tempura shrimp, spicy scallop, and snow crab in a roll topped with seared fatty salmon, masago, and the house spicy sauce. Or, harness your inner David Blaine and order the Magic Roll: snow crab, spicy tuna, and tempura scallion all topped with torched salmon and a creamy garlic sauce. They also have two omakase options (12-piece nigiri or 14-piece sashimi), several combination entrée platters, and a huge list of individual cuts of fish. So, show up with an appetite you're proud of.

You know you're in for a good meal when the chef who runs the restaurant you're headed to is a three-time James Beard Award nominee. That's exactly why making a trip to Sushi Kashiba is vital if you're a fish fiend. Chef Kashiba has been called Seattle's "Sushi Sensei" by the Seattle Times, but before he brought his passion for sushi to America, he spent four grueling years training under Jiro Ono, the intensely rigorous sushi maestro from the mouth-watering documentary "Jiro Dreams of Sushi."

When you first glance at the menu, you immediately notice that there isn't a long list of nigiri options or specialty rolls. Here, the menu is small, but that doesn't mean it's any less special. Instead of flooding patrons with over-the-top options, Sushi Kashiba offers a reasonable selection of hot and cold appetizers to kick off the meal, and from there an omakase experience takes you by the hand and leads you to the finish line. You can experience the omakase at the Chef's Counter or at a table, but if you're going to do things right, snag a seat close to the chef. It's always a far-more intimate and worthwhile culinary adventure.

One of the coolest things about Mashiko's website is that it encourages everyone to "come in, belly up and say hi," which is exactly the kind of contagious enthusiasm we love. That super positive vibe, along with amazing food, helped Mashiko build a loyal customer base. (It's also important to note that the restaurant goes out of its way to source nothing but sustainable seafood, so not only do they have their customers' needs in mind, they also want to play a role in helping the environment thrive.)

When it comes to the menu options, Mashiko doesn't mess around. It has some amazing cuts of fish you can order individually and a whole slew of unique rolls, like the Akuma, which has albacore, avocado, and tempura shishito peppers topped with spicy red miso, garlic sauce, and onion slaw. There are plenty of sushi entrée combos also, but where Mashiko really stands out is their selection of five different omakase experiences. The cheapest one ($90) focuses on veggies and contains no meat or seafood at all. The most expensive ($260) has 12 courses and takes about three hours to complete. The menu gives the disclaimer that this option is for "adventurous eaters only." Take the adventure and tell the tale afterward, it's always worth it.

Opening a restaurant is hard work, but ensuring it stays open for years afterward is a near impossible feat. Enter Jean Nakayama, the owner of Maneki, Seattle's oldest Japanese restaurant. Opened in 1904, shares Condé Nast Traveler, the establishment has cemented itself as one of the best sushi spots around, and it doesn't look like anything will get in the way of its success. When asked about the effect COVID might have on its future, Nakayama said, "Maneki has been through the Spanish flu, two world wars, internment camps, and recessions. We'll be here — we're too stubborn to go away." That's great news, because the food it serves should never vanish from the Seattle dining scene.

There's something about the menu that just feels comforting. It's not overwhelmingly large, but it also doesn't deprive you of some truly great options. There's a great selection of appetizers, like whole sautéed squid with dashi soy sauce and ginger, or a selection of vegetables – sea kelp with tofu, carrots, and yam noodles – all simmered in sake. There are also Maneki Signature dishes like grilled eel over rice, broiled mackerel, and miso-marinated black cod collar. And, of course, Maneki offers a variety of rolls, like a smoked salmon roll, a spider roll with soft-shell crab, and the Big Mouth Roll, which has sweetened fish flakes, crab, freshwater eel, radish, and egg omelet.

People familiar with Japanese cuisine have certainly heard the term bento before. Given the resturant name, it's no surprise that Aburiya Bento House has a large focus on these boxed meals. At first it might seem a bit out of the ordinary, but ordering an organized box full of delicious cuts of fish is actually a great way to eat. And, the selection of boxes offered is enticing enough to draw in even the most hesitant minds.

When it comes to the nigiri and sashimi boxed sets, there are five different options to choose from. You can order a nine-piece Aburi Nigiri box, a 16-piece Sashimi Box, or a mixture of both tuna and salmon in their Tekka & Sake Box (you can also just order a Tekka or Sake Box on its own if you don't want both cuts of fish). The chef also offers two other (more expensive) boxed options: an Omakase Box ($75) or a Moriawase Box ($49). The omakase option contains an appetizer, selection of both sashimi and nigiri, and a dessert; while the less expensive Moriawase option contains just sashimi, but you get a cut of fatty tuna, uni, king salmon, amberjack, sea bream, and scallop.

When you read a review that says, "Food here is beyond delicious, because each dish is also a piece of art," you can have a pretty good feeling about the meal you're about to eat. The name Village Sushi might seem pretty basic, but hold off any potentially negative opinions until you take a gander at the menu. The seemingly endless choices makes Village Sushi a must-visit destination.

This place has rolls on rolls on rolls! You'd be making a huge mistake not ordering at least a couple of them, considering there are so many awesome combinations of flavors to choose from. Ask for the Pop Eye Roll if you want the flavors of tuna and boiled spinach flash fried in panko bread crumbs and then drizzled with a sesame ponzu sauce, or snag the Fire on Da Mountain Roll with shrimp tempura and avocado topped with tuna, tobiko, spicy mayo, and the house made spicy sauce. When you have so many great option, including an $80 omakase and plenty of combination platters, you really can't go wrong with any decision you make.

The first image your mind likely conjures up when you hear the name Bill Beach is most likely not one of Japanese food. Luckily, when you visit Billy Beach Sushi and Bar you'll find a crew who cares deeply about serving up fine cuisine. The menu options patrons have to choose from are plentiful, so put any expectations you have aside and head here the next time visions of sushi start dancing in your head.

The chef knew exactly what they were doing when they created the menu here. The wildly unique names of the special rolls mean you can't help but order several of them. How could you possibly pass up the chance to try a roll called Revenger 2: Ghost Redemption? Or what about Rambo's Rainbow with Orange Bonanza Sauce? There are several options that come with dipping sauce made from Carolina reaper and ghost peppers, so read the descriptions carefully. There's also a nice selection of deep-fried rolls, poke, and combination platters, as well.

When you first hear the name Liberty Bar, it's easy to assume the place serves up basic bar foods like burgers, wings, and other deep-fried delights. However, that couldn't be farther from the truth at Seattle's Liberty Bar. If it's boring cuisine you're looking for, you best head on out the door and bring your money elsewhere. Liberty Bar slings a pretty solid selection of sushi at decent prices alongside some cool cocktails to wash everything down.

If you're looking to dine on somewhat of a budget, your best bet is to look at either the roll options or the specialties, as the sashimi and nigiri choices can run up your bill quickly. As far as rolls go, you can kick it with the Sonic Boom Scallop, which comes stuffed with scallops, tobiko, radish, avocado, and mayo, or take the culinary yellow brick road to the Emerald City Roll, complete with albacore tuna, cucumber, avocado, lemon, cilantro, fried garlic, and a Japanese chili paste called yuzu kosho. Or, you can forget about the rolls completely and order the Chef's Choice specialty. The chef will actually throw together something on the spot for a price of your choosing. More money equals more decadence: you decide your sushi fate.

Sushi Wataru is a great option if you're craving takeout sushi that will keep you smiling. Now, don't cower in disappointment when you look at the takeout options and realize there are only three to choose from; Take a close look at what's included before you bail and go to another spot that offers a wider menu. You might just find that less is so much more.

One of the options offered is a 10-piece omakase with a variety of cuts of fish chosen by the chef, so even though you don't know exactly what you're getting, you can feel confident the pieces chosen are of the best quality. The second option you can choose is the Premium Chirashi, which is a variety of sashimi resting atop a bed of rice mixed with shiitake mushrooms and Ariake seaweed. And, last but certainly not least, diners can munch down on a massive Futomaki Roll complete with bluefin tuna, otoro, either king or sockeye salmon, eel, shrimp, salmon roe, egg, and yellowtail. Three straightforward menu options with a whole lotta flavor.