sushi

Poke bars are popping up everywhere, but it was still surprising to find the ultimate bowl of the traditional Hawaiian raw fish salad inside a Wallingford convenience store (former home of The Erotic Bakery)

If you’re a foodie who travels to Hawaii, you’ve likely dined at one of D.K. Kodama’s Sansei seafood restaurants on Maui, Oahu or the Big Island.

With the opening of a few buzzed-about sushi restaurants in the past six months on top of our already stellar lineup, Seattle’s foodies are spending a lot of time talking about raw fish. And why not?

We've just put our December issue to bed, and one of the features we're really excited about is our exclusive excerpt from a new memoir by Seattle's iconic sushi chef, Shiro Kashiba (Shiro's in Belltown is his namesake restaurant).

What it brings to the table: Spine-tinglingly fresh fish shimmering from the sea, with a focus on sustainability and seasonality.

Every detail in the pristine space that is now Momiji (the magnum opus of Steven Han's Japanese restaurants) -- from the tables, hand-carved by master woodworker Craig Yamamoto, to the ethereal, cloud-like lighting fixtures woven

Southenders (myself included) have had “sushi restaurant” on our wish lists for years.