You’d think Seattle would be chock-full of seafood restaurants serving up lush salmon and hunks of freshly plucked crab meat. But it doesn’t take long to learn that, in many cases, the city’s most brilliant seafood is found on small rectangles of lightly sweet and sour rice at our better sushi spots. Sublime albacore belly, immaculate slivers of smelt and glistening sockeye—all locally sourced, all eye-rollingly delicious—are given just the gentlest accent at this minimally decorated but warm Eastlake spot. Not to mention the omakase ($100 per person), which may include light-as-a-cloud chawanmushi (hot egg custard), dobin mushi (a dashi broth with seasonal mushrooms and seafood), chazuke (a rice dish with broth) and other Japanese dishes scarcely seen in Seattle. Do yourself a favor and sit front and center at the sushi bar, where chef and owner Taichi Kitamura playfully kids with diners while he carefully slices the finest fish in town.
Dinner Tue.–Sun. Eastlake, 2968 Eastlake Ave. E; 206.547.0937; sushikappotamura.com