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Hokkaido mackerel hand roll. (Image: Frank Guanco)
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Photos: We indulged in 24 course, two hour sushi dinner at Wataru

Here’s the thing; I love sushi. More than, likely, you love sushi.

Luckily for me, Seattle loves sushi which makes way for a number of seriously awesome sushi restaurants. And here’s where it gets better - they each have their place in our eating world. Think of it like music, sometimes you want some pop music, sometimes you want rock ‘n roll, sometimes you want classical. And this fits the bill with sushi.

With our wealth of choices, you can find sushi that catches your fancy for any time and any craving. More often than not, my fancy is caught by Ravenna’s Wataru.

If you haven’t been, you should really go. As in, make a reservation now.

About those reservations - if you want to sit at the sushi bar (which I highly recommend), there are only six seats with two sittings at 5:30pm and 7:45pm. Moreover, the reservations for the sushi bar opens up 30 days out. The restaurant itself seats 26 (including the six at the sushi bar) and the experience in Wataru is relaxed bliss. From the jazz playing as the soundtrack to your evening, to the accommodating staff and the skillful economy of movement by Chef Kotaro Kumita - while you dine, just sit back, relax, and enjoy the celebration of fish.

We indulged in 24 courses throughout our two hours of eating. It was all worth it. I had to keep reminding myself to slow down and take in the experience; to take pleasure in and enjoy the subtle nuances in flavor and texture that fresh refined sushi presents and to appreciate the handmade sake cups.

Beyond the sushi, I appreciated that as our meal started, Chef Kumita asked if there were any allergies; my wife said yes and it was to gluten. While not celiac, it was a sensitivity, and Chef Kumita made his own ponzu sauce to drizzle on the pieces of fish that required it. He meticulously worked to make sure that she always got her piece made for good theater for the two of us.

While you’re at the bar and to the whims of Chef Kumita and his Edomae-style leanings, take note of the flourishes and touches as he prepares your various nigiri and other bites. Like the way he rhythmically and delicately dots a piece of fish with ponzu. Or how he’ll introduce a dish and where the fish came from, how it’s best in this season, and, when you bite into it, you'll discover why it may be one of the best things you’ve ever ate.

I can’t wait to go back again.

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