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The Three Faces of Sushi Kappo Tamura
The Japanese have plenty of words for different styles of dining, from omakase (chef’s selection) to izakaya (a Japanese pub with great food). But kappo might not be on the tip of many tongues. Legendarily rooted in Osaka starting in the 19th century, kappo dining puts the chef on display in the dining room, where diners can watch their meals form before their very eyes. Even better, there are no imaginary lines here between cook and customer: the other distinctive part of kappo are the many close interactions between the diners and chef, making it a learning experience for both parties.
Local Everything, Always
You could say it’s the Japanese way, but here, more than anything it’s the Tamura way: creating a menu based on whatever fresh, local food chefs can obtain that day. With produce plucked from the rooftop garden or shrimp caught in Skagit Bay, chefs create a brand-spankin’-new menu every day. That means you may not have much control over what’s offered, but with the chefs’ degree of skill in the kitchen, that essentially doesn’t matter.
When Seattle Magazine named Sushi Kappo Tamura the Best New Restaurant in 2011, it lauded it’s sushi as the best in Seattle. That might seem like a big enough accomplishment in itself, but it’s not the only trophy in this restaurant’s case. Seattle Magazine readers’ choice voters agreed with the critics, deeming it Best Sushi in 2014. Travel + Leisure called it one of the Best Sushi Restaurants in the States. Maybe it’s the freshness of every ingredient or Kyoto-born chef Taichi Kitamura’s constant strive for perfection, but Sushi Kappo Tamura keeps racking up accolades that leave the rest of the pack lagging behind.
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