Saito's

we were trying to go to shiro’s but they were full up; ended up here instead, which i think was a stroke of luck.

yes, it’s expensive but given the quality & freshness of the fish, it’s warranted. this is the best sushi i’ve had in seattle (although i freely admit i haven’t tried all the gazillion sushi places yet).

Saito began training in Tokyo at age 15 to be a sushi chef, and if you sit at the bar you won’t be disappointed. The connection between him and his work is palpable, and the beauty comes through in the pieces. Plus, it’s delicious.