Sushi Kappo Tamura follows a Kappo format: food comes out of an open kitchen and lands in front of guests seated close enough to talk with the chefs as they work. Owner Taichi Kitamura trained under Shiro Kashiba, worked at I Love Sushi, and ran Chiso in Fremont for nearly a decade before opening this restaurant in Eastlake with business partner Steve Tamura in 2010.
Ingredients come from Pacific Northwest farms and fisheries including Taylor Shellfish, Skagit River Ranch, and Wild West, supplemented by produce from the restaurant's own rooftop garden, maintained in partnership with Seattle Urban Farm Company.
Kitamura has twice been named a James Beard Foundation Best Chef semifinalist, in 2018 and 2019. The Infatuation scored the restaurant 8.5/10, and regulars point to fresh fish, reasonable prices for Seattle sushi, and a staff that treats guests like family.
Ingredients come from Pacific Northwest farms and fisheries including Taylor Shellfish, Skagit River Ranch, and Wild West, supplemented by produce from the restaurant's own rooftop garden, maintained in partnership with Seattle Urban Farm Company.
Kitamura has twice been named a James Beard Foundation Best Chef semifinalist, in 2018 and 2019. The Infatuation scored the restaurant 8.5/10, and regulars point to fresh fish, reasonable prices for Seattle sushi, and a staff that treats guests like family.