Wataru has served Edomae-style sushi from the ground floor of Ravenna's Saxe Building since opening in November 2015. The restaurant works from a restrained wood sushi bar without a standard fish case, an approach and décor more common in high-end Tokyo sushi rooms than in the U.S. Seafood is sourced seasonally, with fish coming from Tokyo's Toyosu Market alongside local ingredients.
The restaurant offers omakase, chef's-choice sushi, paired with a list of sake, beer, and wine selected to go with the food. Regulars point to generous portions of high-quality fish, close attention to detail at the counter, and a level of hospitality that keeps people coming back.
Wataru's chef was named a semifinalist for the James Beard Foundation's Best Chef award in 2017. The restaurant has also been covered by The Infatuation.
The restaurant offers omakase, chef's-choice sushi, paired with a list of sake, beer, and wine selected to go with the food. Regulars point to generous portions of high-quality fish, close attention to detail at the counter, and a level of hospitality that keeps people coming back.
Wataru's chef was named a semifinalist for the James Beard Foundation's Best Chef award in 2017. The restaurant has also been covered by The Infatuation.