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This lovely little restaurant has got local tongues wagging and it’s not because of the celeb sightings in the room. Chef Tatsu Nishino has got a way with raw fish, a skill surely honed during his stint at Matsuhisa in LA. Go with his sashimi and sushi creations for maximum satisfaction, especially anything with salmon, crab or tuna. A bright and shining star on the redhot Seattle sushi scene.
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Ototo Sushi is a red, white and black minimalist cube tucked among the cosy cafés of upper Queen Anne hill. Presentations are as mod as the décor and lend themselves especially well to the sashimi. The ankimo (monkfish liver) and hamachi (yellowtail) are singular in their silken texture and sweet flavour. Also special is the lobster roll, done tempura-style and wrapped in avocado. Entrees are more than pleasing. The sake list is long and suits both the food and the mood.
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Night after night, discriminating sushi enthusiasts squeeze sardine-like into this serene little corner restaurant in the heart of Belltown. Each receives a warm welcome from chef-owner Shiro Kashiba, Seattle’s sushi master. Regulars wisely leave menu decisions to the chef, who diligently trawls the fish market twice daily in search of the freshest local ingredients, whether squid, silver perch or lobster. Best bet is to come early for a chance of bagging one of the 11 spots at the bar.
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Imagine a hip and happening spot for sushi poseurs and you’ve got Wasabi Bistro. In true Belltown form, the décor is sleek and chic and the wait staff is clad in black. Dress your mouth with the rich flavours found in one of 22 sushi rolls, perhaps the Las Vegas roll (eel, crab and avocado) or the Caterpillar roll (more eel and avocado, this time topped with silky fish roe). Sashimi purists are around the corner at Shiro’s, leaving this place to the young and beautiful.
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