Sushi Yoin occupies the former Eden Hill space in Queen Anne, run by Chef Sean, who trained at Seattle's Shiro's before opening his own counter. The restaurant serves an omakase format built around close attention to fish quality and preparation.
Regulars describe it as some of the most exacting sushi in the city, with the chef's personality and engagement at the counter as much a part of the experience as the food itself. It's the kind of place where the meal is treated as a sustained, focused event rather than a quick stop.
Regulars describe it as some of the most exacting sushi in the city, with the chef's personality and engagement at the counter as much a part of the experience as the food itself. It's the kind of place where the meal is treated as a sustained, focused event rather than a quick stop.