What are the opening hours?

Wednesday 4pm - 8pm Thursday 4pm - 8pm Friday 4pm - 8pm Saturday 4pm - 8pm Sunday 4pm - 8pm

Wataru

Name: Wataru
Address: 2400 NE 65th Street, Seattle, WA, 98115, US
Telephone: +12065252073
Price range: $$

Wataru is a traditional edomae style sushi restaurant in Seattle; original soy with fresh seafood.

Check out featured news and media about Wataru - Seattle's top choice for authentic, omakase sushi! Seattle Magazine
https://www.seattlemag.com/best-restaurants-best-seattle/best-sushi-seattle

Seattle Times
https://www.seattletimes.com/life/food-drink/in-a-tiny-storefront-some-of-seattles-best-sushi/

Condé Nast Traveler
https://www.cntraveler.com/restaurants/seattle/wataru?verso=true

Seattle Re

fined
https://seattlerefined.com/eat-drink/ravennas-wataru?fbclid=IwAR2dM-wDBDjsElXFzuqJeTPr-wXcNeml7m6a5Z8m4rRQGJZzqHFWfXT4owg

bon appétit
https://www.bonappetit.com/story/best-japanese-restaurants-seattle?fbclid=IwAR0dizQJqxXWkWhq0T-VUywNqhFoB4BeHGaqZoLfOJ8Sy8VHWqKm7_dLkRE

Seattle Weekly
https://www.seattleweekly.com/food/the-student-becomes-master-at-wataru/?fbclid=IwAR12PVhLF6HkqF-ZYEIh87pZYh8ZnRhWbxg957SLRci45-QSciz2_LuBWPw

The Stranger
https://www.thestranger.com/food-and-drink/2016/08/04/24418747/the-citys-best-sushi-is-in-ravenna

06/04/2026

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.

05/20/2026

Our exclusive Thursday-only takeout offering is available once a week in limited quantities. Although prices have been adjusted slightly, it remains an exceptional value compared to our omakase counter experience. We sincerely hope you enjoy this special offering. Our omakase experience at the counter has been elevated across every element, including the rice, vinegar, soy sauce, and the quality of fish we serve.

This week’s menu also features an abundance of seasonal specialties, including monkfish liver (ankimo) and firefly squid (hotaru-ika), as they approach the end of their peak season, along with many other carefully selected ingredients.
exploretock.com/wataru

05/06/2026

Our trusted fish supplier is Asahi Suisan at Toyosu Market in Tokyo. Their freshness is outstanding, and through expert processing techniques (ikejime), the fish arrives here in Seattle still exceptionally fresh. In some cases, it’s so fresh that we intentionally age it for several days to bring out its full umami flavor. We are grateful every week—it’s truly a team of professionals without a doubt.
Reservation : exploretock.com/wataru

#豊洲市場

04/28/2026

Toro, O-Toro, Kama-Toro and Akami. An essential item in any sushi restaurant. It is the ultimate highlight of an omakase experience, and pairs exceptionally well with red vinegar–seasoned rice. At our restaurant, we source weekly the finest cut known as “ichiban-te,” taken from just below the head. We prepare it as zuke—marinating it in our traditional soy sauce—and allow it to rest so that its umami reaches its peak. When combined with shari(sushi rice) served at body temperature and neta(fish) kept at room temperature, Edomae sushi is brought to completion.
If you’d like to indulge in tuna with exceptional richness and fat, we warmly invite you to visit. We still have seats available.
exploretock.com/wataru

04/26/2026

An appetizer that carries the fragrance of spring, featuring bonito and sea bream roe. As the sea temperature rises, fish enter their spawning season. New life is born, and even small fish become especially delicious at this time of year. The fresh fish delivered weekly from Tokyo’s Toyosu Market 🇯🇵 are ikejime-treated, ensuring exceptional freshness. We look forward to seeing you again this week. Make your reservation here.
exploretock.com/wataru

04/08/2026

Sansho buds are the young leaves of the Japanese pepper tree, known for their fresh, citrusy aroma and slightly numbing sensation. They are often used in Japanese cuisine as a garnish or seasoning.
These sansho buds are only available for a week or two, so mind is already full of ideas for how to use them tomorrow.

We still have seats available this week—please come and enjoy our spring omakase.
exploretock.com/wataru

#木の芽

03/29/2026

Firefly squid and chum salmon roe. Marinated in dashi, boiled-off sake, and soy sauce, the umami spreads gently across the palate, naturally bringing a smile. The beautiful colors of spring are truly appetizing. We still have availability this week and look forward to your reservation. We are grateful and delighted to be able to serve traditional Edomae sushi here in Seattle.
exploretock.com/wataru

03/10/2026

For the first time in a while, a tamagoyaki I can truly call perfect. White shrimp, Japanese yam, and careful temperature control—every detail has to align. That’s the beauty and challenge of Edo-style tamagoyaki. No two weeks ever turn out exactly the same.
Back at the counter for another week of omakase. Looking forward to serving you.
exploretock.com/wataru

02/19/2026

Spring brings the arrival of firefly squid—hotaru ika—a true taste of the season. Marinated in a delicate soy-based dashi, their natural sweetness and umami deepen beautifully, and the texture becomes absolutely exquisite. Toyama, along the Sea of Japan, is famous for producing the finest firefly squid, renowned for both their size and exceptional flavor that truly delights the palate. Paired with sushi rice and nori, the harmony is unforgettable—an experience sure to become a lasting memory.

We look forward to your reservation. We currently have two seats available tomorrow, Friday at 7:30pm!

#ホタルイカ

02/03/2026

This is a warabitsu, a traditional container used to keep sushi rice warm.
Today, the number of craftsmen in Japan who can make these is decreasing year by year, and because each one is entirely handmade, it has become extremely rare and valuable.
Compared to conventional stainless-steel warming equipment, a warabitsu retains warmth more gently and for a longer time, keeping the sushi rice at a natural, body-temperature warmth.
The sushi rice itself is placed in a wooden ohitsu, traditionally made of Japanese cypress. The wood absorbs excess moisture, bringing the rice to the ideal condition.
For an Edomae sushi restaurant, this is an indispensable tool.

We are temporary closing this Wednesday, but we will be open as usual from Thursday for take out and Omakase at counter. Some seats are still available. You can go Tock to make a reservation. We are looking forward to seeing you!!

#藁櫃

Address

2400 NE 65th Street
Seattle, WA
98115

Opening Hours

Wednesday	4pm - 8pm
Thursday	4pm - 8pm
Friday	4pm - 8pm
Saturday	4pm - 8pm
Sunday	4pm - 8pm

Telephone

+12065252073

Website

https://www.wataruseattle.com/

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