Miyabi Sushi sits in Southcenter, Tukwila, where executive chef Masa-san has been cooking Japanese food in Tokyo and Seattle since 1990. The menu covers sushi alongside izakaya-style cooked dishes, with an omakase option available for guests who want his chef's-choice selections.
Co-owner Hisako, a native of Osaka, oversees the hospitality side of the restaurant, aiming to bring guests what the restaurant calls its "Miyabi spirit" — hospitality meant to carry a taste of Japan beyond the plate, including special events held throughout the year.
The restaurant's third owner, Masao Kida, spent years as a professional pitcher, drafted by the Yomiuri Giants in 1989 before a career that included stints with the Detroit Tigers, the Dodgers, and the Mariners, where he played alongside Ichiro — the two having also been teammates on the Orix Blue Wave. Kida was named an All-Star for the Yakult Swallows in 2006.
Regulars point to fresh fish and strong sushi execution, with a welcoming, friendly staff and a location that makes it a convenient stop near the airport.
Co-owner Hisako, a native of Osaka, oversees the hospitality side of the restaurant, aiming to bring guests what the restaurant calls its "Miyabi spirit" — hospitality meant to carry a taste of Japan beyond the plate, including special events held throughout the year.
The restaurant's third owner, Masao Kida, spent years as a professional pitcher, drafted by the Yomiuri Giants in 1989 before a career that included stints with the Detroit Tigers, the Dodgers, and the Mariners, where he played alongside Ichiro — the two having also been teammates on the Orix Blue Wave. Kida was named an All-Star for the Yakult Swallows in 2006.
Regulars point to fresh fish and strong sushi execution, with a welcoming, friendly staff and a location that makes it a convenient stop near the airport.