Ltd Edition Sushi — Restaurant in Seattle

Tldr; yes definitely worth the price, lives up to the hype and showed me a whole new level of sushi I never knew existed. I had the wonderful pleasure of dining here for my birthday and was absolutely blown away by my meal. I don't usually take detailed notes of everything I ate but this dinner deserved that. So below is a breakdown of the entire 2025 summer menu as I experienced it. The chef noted he continues to tweak things so this may change but I'm sure it will be equally delicious. Also service was excellent and shout out to our server with the cat earrings for taking care of us!

Summer menu (all cold dishes) in order of appearance: Chawamushi egg custard topped with seaweed: really light and refreshing with a pleasant hint of brineiness All locally sourced dish, dashi jello, Rainier cherry, crab meat, geoduck, oyster, fresh wasabi - wonderful mix of Washington seafood with the dashi really complimenting each bite Salmon with grated daikon and sauce: the grated daikon may have accidentally been the star for me with so much flavor Uni urchin with noodles in tomato broth: really great noodle texture and mixing the uni added an additional layer of richness Asparagus with tuna and 6 month aged soy sauce vinegar miso sauce: the aged sauce reminded me a little of black bean sauce and wonderfully complimented the tuna Sushi/sashimi courses: Marinated ginger: technically a side but it was the best ginger I have ever had, no fibers, crunchy, light, well balanced sweetness and acidity and I could eat by itself all day. The entire counter talked about how he should sell this. Barracuda cured for 3 hours in kelp and grilled: really wonderful flavor Black Sea perch - apparently this is a fatty white fish and it was possibly my favorite bite of the night. Fresh spot prawn with sake prawn head sauce: fair warning the prawns were literally alive and jumping around on the table when the chef began preparing them for this course. The texture was really amazing though and I see why this dish is prepared so fresh Fatty tuna cheek: unbelievably fatty and melted like butter in my mouth in the best way. Sea urchin: apparently there are different grades of uni and this was the highest grade. I didn't think sea urchin could be so sweet and light and not a single bit of ocean brine to it. Best sea urchin of my life by a wide margin. Monkfish liver: this liver had such a great texture and once again proved the quality of ingredients makes a huge difference as I have never had monkfish liver this good Mackeral: without a doubt the best mackeral I've had as well Stripe jack: good but hard to compare fairly against the previous fish Handroll with tuna: a really good handroll but I didn't think it stood out particularly after the explosion of flavors we just had Snail: really great texture Tamago: very light and sweet, excellent way to end the meal

If I had the money I would go back every season. Also they are super generous with the sake so the dinner pairing seems like a...

Had omakase at 5PM with my wife. We are definitely not going back ever again. We tried Kashiba, Wataru, Taneda, Shiro, Suzuki, Takai, and were excited to finally try here as there was a lot of hype. Utterly disappointed.

Pros: The fish quality was great The service from the waitress was fantastic. She was completely on top of things and was the one to refill the ginger and check up on us given the situation (more below) Clean restroom

Cons: The chef is too prideful. For context: We arrived at 4:50 but only was able to start sitting down at 5:10ish The chef didn't actually give us the first course until around 5:30 as he was busy talking to some regulars There was an issue with the rice or something as we had 3 cold courses followed by a hot course instead of any nigiri. The 3 cold courses took a hour to come out. I don't know if it's the chef's style or due to the situation, but he was incredibly slow in making each course. Any time he'd talk to someone, his hands would stop. My wife had time to eat her piece, use the restroom, then come back and the chef was still making the seventh person's nigiri piece. The rice or issue only seemed resolved around 7:20, where then we had 6 courses of nigiri jampacked at the end back to back with a weird order (uni and otoro first then lighter fishes). It even went to the point where the main chef only made half and the assistant chef had to make the others. The main chef didn't even serve us some pieces despite being at the bar. My wife's otoro wasn't completely seared, and my ankimo(monkfish) battleship was coming apart. The whole omakase went from 5 to 7:55ish ( 3 hours), and the people who arrived for the 7:45 time were waiting as well.

If the chef just admitted there was a mistake and let us know what to expect, things would have been a little better. Instead, he spent so long just talking and chatting that the pace, course ordering, and overall experience was completely not worth the price.

Thanks to the waitress and assistant chef for doing what they can, but the head chef made the overall experience terrible. Not recommending to family...

You may have some conceptions about what japanese cuisine is: fish and rice, maybe colorful rolls, fried vegetables, etc. But that only tells a one dimensional depiction of japanese cuisine. Ltd edition sushi welcomes you to broaden your understanding of the art of japanese cuisine.

The art of this cuisine and the beauty of this meal starts hours before you arrive. I've walked by this restaurant many times during the day and what has impressed me is how meticulously the chefs plan and prepare for the dinner service. At times, I've seen them preparing the fish hours before service, always using fresh fish.

Entering the restaurant for our seating, I was immediately greeted by the sweet smell of fresh salmon eggs--a teaser for the meal to come! We weren't lucky enough to get bar seating, but found table seating was still a great experience because one of the chefs serves food to the tables too and you can tell both his expertise and care for the food. The chefs were happy to answer questions I had about the fish and painted a story about the meals that we were to eat.

This wasn't just a sushi dinner, it was an artful meal showing different techniques and dishes. Soups, boiled fish, and sushi alike. Every dish was crafted from fresh fish and local ingredients (in some cases local fish too). The chefs test all the ingredients beforehand to make sure that the final product meets their standards. And the balance of flavors and textures that the chef's achieve was immaculate. It felt like a beautiful musical piece on my taste buds with mixtures of salt, umami, sweet, and even sour in the dishes with pickled sauces. Every course had its own character and played a cohesive part in a larger tale. The chef's even took liberty to experiment with their art, creating doungeness crab gelatin flakes and a unique take on a clam chowder.

Food can take many forms. It can be a quick meal to sustain you or an art form to be cherished and awed by. Ltd Edition Sushi is the latter. While the price is high, you are going to enjoy an authentic taste of japanese cuisine marrying the unique local...