Fodor's Expert Review Sushi Kappo Tamura

The seafood is as blindingly fresh as one would hope for at a Seattle sushi bar, but chef Taichi Kitamura ups the ante by adding seasonal, sustainable, and Northwest touches such as pork loin from sustainable Skagit River Ranch with organic watercress. Order a series of small plates at the blond-wood tables, like oysters from nearby Totten Inlet in ponzu sauce, or impeccable spot prawns in soy-butter sauce—or put yourself in Kitamura's more-than-capable hands for omakase at the 13-seat bar. This is in the Eastlake neighborhood, a short cab ride from Capitol Hill.