Decades of strong ties with Japan, an abundance of great seafood. A puckish guy by the name of Shiro Kashiba. A host of forces built Seattle’s exemplary landscape of sushi restaurants, where you can sit before a chef and submit to a traditionalist Edomae-style omakase. Or spend happy hour in the company of a cilantro-flecked tres diablos roll and a yuzu margarita—even summon nigiri via a robot. Over the past year, a wave of newcomers (and an affluent population with a jones for high-end raw fish) made this great sushi city even better.
Belltown
The cannoli-shaped hand roll that starts
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