Hummingbird Sushi sits on Mercer Street in Uptown, near Seattle Center, where Chef Ji Hun Hong runs a modernized take on sushi built around exceptional cuts of fish and A5 wagyu, with fusion touches worked into the format. Rather than a single fixed menu, the kitchen rotates through what it calls "chapters" over the course of the year.
Dishes that have drawn attention include Hokkaido scallops and bluefin tuna, yuzu scallops served on a salt block, and a mango crème brûlée for dessert, with sake pairings built to run alongside the courses.
The restaurant has built a reputation as a neighborhood gem, with regulars pointing to the quality of the fish, the technique behind it, and a staff known for warm, attentive service.
Dishes that have drawn attention include Hokkaido scallops and bluefin tuna, yuzu scallops served on a salt block, and a mango crème brûlée for dessert, with sake pairings built to run alongside the courses.
The restaurant has built a reputation as a neighborhood gem, with regulars pointing to the quality of the fish, the technique behind it, and a staff known for warm, attentive service.