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

08/29/2026

Geso — Japanese Squid Tentacles

At the height of the season for aori-ika (Japanese spear squid), the tentacles are prized for their delicate sweetness and satisfyingly crisp texture.

After being gently rubbed with salt and briefly blanched, the geso is delicately marinated in bonito dashi and sake, then left to rest for a day. This careful preparation allows the squid’s natural umami to deepen and unfold beautifully.

A refined little bite, with a texture that pairs wonderfully with sake.

Tonight, Friday — a rare cancellation has opened four seats for our 7:30 PM seating.

We warmly welcome your reservation.

wataruseattle.com

08/12/2026

Once a year, we have the pleasure of hosting our wonderful regular guests for a special sushi party. 🍣

Thank you, as always, for sharing such a fun and memorable time with us. I’m truly grateful for the opportunity to prepare traditional Edomae sushi in such a beautiful setting, surrounded by an incredible view and a warm, comfortable atmosphere.

Looking forward to seeing you all again next year!

Our private sushi catering is available Mondays and Tuesdays only, at $200 per person, for groups of 10–12 guests.

If you’re interested in a private sushi experience, please feel free to reach out by email.

And for those joining us at the restaurant, we’ve just brought in some beautiful fish this week. Our Omakase is ready—reservations are warmly welcomed.
wataruseattle.com

See you at the sushi counter! 🍣

08/07/2026

A taste of Wataru.
Tonight’s opening course, from our 17-course sushi experience, featuring fresh fish from Tokyo’s Toyosu Market.

See you tomorrow.

Wataruseattle.com

07/01/2026

We are grateful for your continued support as we celebrate our 11th year. Thank you always for supporting our restaurant.

In honor of America’s 250th Independence Day celebration, we will also be open on July 4th this week.

We look forward to serving you again starting tomorrow.

Reservations : wataruseattle.com

06/23/2026

Tonight’s appetizers.
Octopus head, pickled herring nanbanzuke, savory dashi jelly, spinach with sesame dressing, and tuna & geoduck dressed in nuta miso. Firefly squid season has come to an end, but the wakame from Japan is absolutely outstanding.

Wishing everyone a great week ahead — and thank you again for your continued support this week as well. 🍶

Wataruseattle.com

06/11/2026

Rice Straw–Smoked Bonito- By lightly searing the skin, we draw out an even richer umami. Once the flame is extinguished, the fish is gently infused with rice straw smoke, creating a subtle aroma and remarkable depth of flavor.

It is one of our favorite preparations for sushi. The technique also complements seasonal fish such as king mackerel and copper river salmon, offering different experiences throughout the seasons.

A few seats remain this week. We look forward to welcoming you!

Reservation available via DM.

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

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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