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Thanks to inventive chefs, first-rate local produce, adventurous diners, and a bold entrepreneurial spirit, Seattle has become one of the culinary capitals of the nation. Fearless young chefs have stepped in and raised the bar. Fresh and often foraged produce, local seafood, and imaginative techniques make the quality of local cuisine even higher.
Seattle's dining scene has been stoked like a wildfire by culinary rock stars who compete on shows like Iron Chef, Top Chef, and regularly dominate "best of" lists. Seattle chefs have won big in the prestigious James Beard competition, with Renee Erickson of Bateau, Walrus and the Carpenter, and the Whale Wins taking the "Best Chef Northwest" title in 2016 and creative genius Edouardo Jordan named one of Food and Wine Magazine's "Best New Chefs." The city is particularly strong on new American, Japanese, and Vietnamese cuisines. Chefs continuously fine-tune what can best be called Pacific Northwest cuisine, which features fresh, local ingredients, including anything from nettles and mushrooms foraged in nearby forests; colorful berries, apples, and cherries grown by Washington State farmers; and outstanding seafood from the cold northern waters of the Pacific Ocean, like wild salmon, halibut, oysters, Dungeness crab, and geoduck. Seattle boasts quite a few outstanding bakeries, too, whose breads and desserts you'll see touted on many menus.
Seattle is also seeing a resurgence in American comfort food, often with a gourmet twist, as well as gastropub fare, which can mean anything from divine burgers on locally baked ciabatta rolls to grilled foie gras with brioche toast. But innovation still reigns supreme: local salmon cooked sous vide and accompanied with pickled kimchi or fresh-picked peas can be just as common as aspic spiked with sake and reindeer meat. Many menus feature fusion cuisine or pages of small-plate offerings, and even high-end chefs are dabbling in casual ventures like pop-up eateries or gourmet food trucks. Many, if not most, of the top chefs own their businesses as well, and in recent years they’ve spread their talents around, operating two or three complementary ventures (or, in Ethan Stowell’s case, more than a dozen and counting, while Tom Douglas has nearly 20, plus a cooking school and farm). The trend toward informality and simplicity particularly plays out when it comes to dessert; most neighborhoods boast branches of at least one of the city’s popular, independently owned cupcake, doughnut, or ice-cream shops. Regardless of the format or focus, one thing's for sure: chefs are highlighting their inventions with the top-notch ingredients that make Pacific Northwest cooking famous.
Enormous bowls filled with light, complex broths and the star of the show—handmade udon noodles—grace the tables at this tiny Madison Valley shop. Along with the various noodle dishes, the surprisingly large menu includes Japanese specialties including sushi, salads, tofu, and rice bowls. The lunch specials and combination meals allow diners to taste more than just a single dish, but if you only try one thing, make it the signature beef made with bonito flake broth and soy sauce.
Founder Shiro Kashiba is no longer here (he's now at Downtown's Sushi Kashiba), but this sushi spot is still the best in Belltown, with simple decor, ultra-fresh fish, and an omakase service that's a bit more affordable than at other spots.
Art meets seasonal ingredients in the traditional multi-course kaiseki meal, and here, it also intersects with the bounty of the Pacific Northwest. Eight courses of local seafood, premium meat, and foraged treasures show off the chef's mastery of various techniques. Look for fresh nigiri, grilled Wagyu beef, and refreshing broths, served at the chef's counter or the tables, in a minimalist setting that keeps the focus on the quite attractive plates.
Wallingford's strip of Japanese food holds sushi, grilled meats, and ramen for every budget, with this slip of a spot ranking among the best. Ramen comes in a wide variety, including high-end versions made with Wagyu broth and super traditional shio and shoyu options, plus vegan mushroom and gluten-free versions. A smattering of small plates rounds out the offerings, including a focus on zangi (Japanese-style fried chicken).
After your meal, head to the ice cream window, Indigo Cow, and try Hokkaido milk soft-serve from the first place to serve it in the U.S.
Specializing in soba noodles, this tiny spot feels like it was dropped stateside from Japan, but the menu also embraces local ingredients and creative riffs on classics. Seasonal starters might include zucchini coins dusted with Japanese “happy powder”—the sweet and salty flavoring from rice crackers—and small plates like duck meatballs and tempura. The soba menu offers a few different styles, including noodles in hot broth or chilled. For true Japanese-American fusion try the Oreo tempura for dessert.
This outstanding sushi restaurant quietly nestled in Green Lake brings diners in droves. Fresh sushi is the mainstay, along with signature rolls such as the Green Lake variety, with salmon, flying fish eggs, asparagus, avocado, and marinated seaweed, or the Wallingford, with yellowtail, green onion, cucumber, radish, sprouts, and flying fish eggs. Definitely spring for the omakase (chef's menu), which can include anything from fatty tuna, shrimp, octopus, and albacore to salmon, yellow tail, hammer jack, and unagi. Straightforward decor and ambiance make it easy to concentrate on the delicious food in front of you. Regulars swear by the agedashi tofu. Non-sushi entrées are also available, including teriyaki and a tempura dinner with prawns.
The oldest Japanese restaurant in Seattle, Maneki is no longer a hidden gem catering to in-the-know locals and chefs, but that doesn't mean the food is any less impressive. Though the James Beard American Classic winner serves good sushi, it's better known for home-style Japanese dishes, which can be ordered as small plates and accompanied with sake. Try the miso black cod collar or the delicious daily fish specials. Rice-paper lamps and screens add a bit of old Japan to the otherwise plain main dining room, but parties of four to ten can reserve a charming tatami room. Maneki is always packed, especially on weekends, so don't even think about coming without a reservation.
This tiny space hidden inside an aging mall is modern and lovely and the food is transportive. Reserve far in advance for one of the few coveted spots at Hideki Taneda's counter where each diner receives a progression of dishes, built from seasonal ingredients transformed into elaborate flavors and stunning presentations. While the menu changes often, guests can expect to see plenty of seafood, both local and imported from Japan.
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