Wataru

🍂 Autumn Break Announcement 🍂

We will be taking our autumn break from October 22nd through November 17th.

We apologize for any inconvenience and truly appreciate your understanding.

Our November bookings are now open, so we would be delighted to welcome you back after our break. 🍁

Thank you as always for your continued support, and we look forward to seeing you again soon!

We still have a few spots available this week.
Book your reservation : wataruseattle.com

A new addition to our sake selection.

Our Nigori Sake from Kubota(Junmai-Ginjo)is rich and creamy, with a soft, slightly sweet palate, delicate fruity aromas, and a beautifully refreshing finish.
Its silky texture and gentle sweetness make it a natural companion to sushi and the delicate flavors of Japanese cuisine — a graceful balance of richness, freshness, and umami.

A personal favorite of our chef!!

Now available on our menu. 🍶

Another exciting selection of fish is arriving this week, straight from Tokyo’s Toyosu Market. We’re also welcoming live abalone and beautifully fatty, flavorful sardines!!

We’re looking forward to sharing some special and intriguing catches with you at the sushi counter.

We still have a few seats available this week. We look forward to welcoming you. 🍣

wataruseattke.com

Kohada is at its finest right now.

At the peak of its season, kohada from Amakusa, Kyushu is prized for its exceptional quality and rich, delicate flavor.

We lightly salt the fish before curing it in vinegar, allowing its natural umami to deepen. After resting for several days, the flavor reaches its beautiful peak — refined, balanced, and full of depth.

We still have a few seats available this week.
We look forward to welcoming you.

Thursday is Takeout Day.

In about a month, we will conclude our 10-piece sushi omakase offering. After that, takeout will feature chirashi sushi, futomaki, toro nigiri, and other selections.

If you have been meaning to experience our 10-piece omakase, we recommend booking soon.

wataruseattle.com

Geso — Japanese Squid Tentacles

At the height of the season for aori-ika (Japanese spear squid), the tentacles are prized for their delicate sweetness and satisfyingly crisp texture.

After being gently rubbed with salt and briefly blanched, the geso is delicately marinated in bonito dashi and sake, then left to rest for a day. This careful preparation allows the squid’s natural umami to deepen and unfold beautifully.

A refined little bite, with a texture that pairs wonderfully with sake.

Tonight, Friday — a rare cancellation has opened four seats for our 7:30 PM seating.

We warmly welcome your reservation.

wataruseattle.com

Once a year, we have the pleasure of hosting our wonderful regular guests for a special sushi party. 🍣

Thank you, as always, for sharing such a fun and memorable time with us. I’m truly grateful for the opportunity to prepare traditional Edomae sushi in such a beautiful setting, surrounded by an incredible view and a warm, comfortable atmosphere.

Looking forward to seeing you all again next year!

Our private sushi catering is available Mondays and Tuesdays only, at $200 per person, for groups of 10–12 guests.

If you’re interested in a private sushi experience, please feel free to reach out by email.

And for those joining us at the restaurant, we’ve just brought in some beautiful fish this week. Our Omakase is ready—reservations are warmly welcomed.
wataruseattle.com

See you at the sushi counter! 🍣

A taste of Wataru.
Tonight’s opening course, from our 17-course sushi experience, featuring fresh fish from Tokyo’s Toyosu Market.

See you tomorrow.

Wataruseattle.com

We are grateful for your continued support as we celebrate our 11th year. Thank you always for supporting our restaurant.

In honor of America’s 250th Independence Day celebration, we will also be open on July 4th this week.

We look forward to serving you again starting tomorrow.

Reservations : wataruseattle.com

Tonight’s appetizers.
Octopus head, pickled herring nanbanzuke, savory dashi jelly, spinach with sesame dressing, and tuna & geoduck dressed in nuta miso. Firefly squid season has come to an end, but the wakame from Japan is absolutely outstanding.

Wishing everyone a great week ahead — and thank you again for your continued support this week as well. 🍶

Wataruseattle.com

Rice Straw–Smoked Bonito- By lightly searing the skin, we draw out an even richer umami. Once the flame is extinguished, the fish is gently infused with rice straw smoke, creating a subtle aroma and remarkable depth of flavor.

It is one of our favorite preparations for sushi. The technique also complements seasonal fish such as king mackerel and copper river salmon, offering different experiences throughout the seasons.

A few seats remain this week. We look forward to welcoming you!

Reservation available via DM.

Abalone season is here.
We source live abalone directly from Tokyo’s renowned Toyosu Market. Slowly steamed in sake for five hours, it becomes incredibly tender while its natural umami is beautifully concentrated.

The liver is gently simmered with egg yolk and dashi, creating a rich and luxurious sauce that brings out the very best flavors of the abalone.

Paired with our seasoned sushi rice, the combination is simply exceptional—deep, savory, and intensely satisfying.

Reservations are open for this week. Come experience authentic Edo-style sushi here in Seattle.

We look forward to welcoming you.