Sai Sushi & Sake — Omakase in Seattle

When it comes to omakase in Seattle, beyond the incredibly hard‑to‑book Taneda, there’s Sai. The restaurant only takes one seating at a time, ensuring an intimate and focused experience. Chef Saito refreshes the menu every month. 🍣 His akagai (red clam) is legendary in Seattle — Washington‑local geoduck, thick yet crisp, with zero earthy taste. 🦪 Abalone is another signature — flown in from Japan, served with rich abalone liver sauce. The first bite is creamy and gentle — truly delicious. 🍲 The miso soup was a surprising highlight — made with house‑crafted miso paste and a broth slowly simmered from five kinds of charcoal‑grilled fish, giving it a warm, smoky aroma. 🧡 The uni quality was excellent — sea‑urchin lovers will be very satisfied. The course included over a dozen pieces of sushi. I have a smaller appetite, so I asked for less rice, but still felt wonderfully full by the end (I even requested rice‑less hand rolls toward the finish 😅). If you eat normally, regular rice is recommended — the rice‑to‑fish balance is more harmonious. 🍰 Dessert was just okay. 🧑‍🍳 The chef seems like an introvert — not overly talkative, and descriptions are straightforward without being flashy. He also provides a printed menu so you won’t miss any details about the ingredients. Overall, a calm and refined omakase experience — 4/5. #Omakase #SeattleEats #SaiSushi #SushiLovers #FineDining #SeattleFoodScene #ChefSaito #IntimateDining #SeaUrchinHeaven