I came with a friend during Seattle Restaurant Week for the $50 three-course menu. We were able to try the kanpachi, king salmon, wood-fired Wagyu zabuton, black cod, chocolate olive oil cake, and sticky toffee cake. We really enjoyed our food. I'm a huge fan of the kanpachi with cara cara orange, passion fruit dashi sudachi. It was so refreshing and a great way to start our dinner. I'm not a huge fan of horseradish, but the dry-aged king salmon had a nice smokiness without being too salty or firm. The wagyu was incredibly tender, with a subtle hint of wasabi, and the pickled radish helped balance out the richness of the dish. The black cod flaked apart so easily and had an amazing layer of crispy skin. I highly recommend ordering bread to soak up the delicious wasabi buttermilk emulsion. The chocolate olive oil cake tasted more like a brownie so it was a bit too heavy for me. However, the sticky toffee cake was amazing. It was sweet, but the lemon ricotta gelato balanced out the sweetness perfectly. We arrived at 6 PM and the wait was 2 hours and 50 minutes. I asked if we could sit outside and they were able to accommodate us with a shorter wait of 1 hour and 30 minutes. Since it's walk-in only, I highly recommend arriving right when they open if you want to avoid a long wait. The service was excellent! Oz was our server, and even though we were seated outside, he checked on us frequently to make sure we weren't forgotten. Our plates were cleared as we finished each dish and the staff was incredibly attentive throughout our meal. read more

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I was so excited to try this newer spot on Chophouse Row in Capitol Hill, and the food lived up to the hype. The dining room is intimate, with an open fire grill and kitchen. Watching what's happening in the kitchen was one of my favorite parts. The wait: They don't take reservations, so it's walk-in only. I arrived at 5:30 on a Thursday for a table for two and was seated closer to 7:00. We saw people who arrived after us wait until almost 9:00 and get quoted over two hours. My advice is to get there right when they open so you can sit immediately, or at least eat around 6:00. Seating: It's a bit of a gamble. Depending on where you land, it's either tight or spacious. We lucked into a booth, but other diners told us they were stuck in a cramped corner where conversation was hard. Service: Our waiter was amazing. Our water glasses were never empty, and he was attentive to when we were finishing each dish. The hostess at the front, however, wasn't as welcoming. Food and drinks: Everything felt like a cohesive, well-thought-out meal. We had the Element and a natural red wine, both balanced and great with the food. Starters: Dry-aged Pacific mackerel, king salmon, and charred cabbage. The toast is as good as people say, but the charred cabbage was the standout for me, with great flavor and surprisingly filling. Mains: Whole branzino and wood-fired American Wagyu, both cooked perfectly. The branzino with its two sauces was my favorite. Dessert: The chocolate olive oil cake was rich, dense, and properly chocolatey. The sticky toffee pudding with lemon ice cream is a must-get. The pacing of the meal was great, and everything came out cooked to perfection. Heads up: An 18% service charge is already added to the bill. read more

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Verdict: meh. Missus says 3.5/5, so I'll put 4 here, but I'm more in the realm of 3/5. It's not really worth a reservation (it's walk-in only except for larger parties), and waiting more than 20 minutes for something that was underwhelming is a disappointment. Heads up: they add an 18% gratuity by default, so you choose if you wanna give more than that. Given that we did the restaurant week ($50 each times two), two drinks, the bread and the salad, with tax and gratuity it was over $200 for two people. Came in right when they opened at 4pm, got on the waitlist and didn't get seated until almost 5pm. We did get to order drinks which were both meh - also for $17 you'd think they'd have a decent drink menu (we didn't finish our drinks, that's how meh they were... It wasn't worth clearing the glass). The missus put it simply, which I'm 100% in agreenent with - okay food, disappointing service. If we're being honest: it felt like a bunch of teenagers running what seems like a disorganized trendy restaurant. We ordered the restaurant week menu (ends Oct 31): mackerel toast, octopus as course 1, Branzino (was decent) and wagyu zabuton (kinda small) for course 2. Toffee cake is worth ordering. DO NOT order the olive oil cake (course 3) - neither of us understood what it was trying to do. Wagyu zabuton was also decent, but there was so little of it idk if I'd get it "normally". Off the regular menu we ordered the bread and the cabbage. From drinks, missus got the wine and I got the banana daiquiri. Neither were great - the drinks menu was one small double-sided card, and nothing particularly stood out. FYI - they don't list allergens on the menu. We ordered the octopus but it had peanut in it - and since I both forgot to ask about peanut and they never asked about allergens, I ate it without really thinking much of it. When I asked later - there's macadamia nut in the dessert and yes, peanut in the octopus. I didn't taste any crunchiness though so it's possible I avoided it? Or they forgot to put it on? I took my Zyrtec to be safe and this is about an hour after exposure, so I'm probably going to be fine. They were kinda slow with the water refills and generally the estimates they gave for when I got there (4:03pm BTW) versus sitting down (5pm) to order were orders of magnitude off (quoted 20-25 min). There's plenty of open tables all around - so it's bewildering why people in the waitlist aren't being seated. By the time we left (around 545pm), they were turning people away due to the waitlist being full. read more

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A few of us visited Sea'd In after seeing the hype on Instagram. We knew the place had seafood... and that's about it. Sunday night we walked in and the wait was about 40 minutes. We had just wrapped up a dance class and were feeling quite hungry, so we ordered a lot of stuff on the menu. As we were reviewing our menu, I noticed the Korean letters that spelled "love". I later learned that this restaurant is by Chef Heongsoon Park, who also owns one of my favorite restaurants in town called Chan. Chan was one of the first restaurants I went to in Seattle, and I've always appreciated Chef Park's approach to modernizing Korean food without losing its roots. The creativity of his work is both harmonious and authentic. Before I talk about the food, I want to mention a small detail with the service. Almost every dish was portioned in threes because there were three of us. It was such a nice touch to make our dining experience more seamless. The staff was attentive but not overbearing, so we rarely felt like we had to stop our conversations. They also provided great recommendations and helped us navigate the menu easily. Dry-Aged Pacific Mackerel - 5/5 I think of this as the cousin of Chan's bulgogi sliders. Grilled mackerel is classically Korean, but sitting on top of a slice of sourdough + beautifully light basil aioli was very delightful and creative. Definitely one of my favorites! Dry-Aged Rockfish Ceviche - 4/5 I wasn't able to taste a lot of coconut from the base, and I think it could use a tad more pineapple. I appreciate the portion size and how much fish we got, but the flavor profile felt smoother than the bold flavors of ceviche that I'm used to. Still, the rockfish was delicious. Dry-Aged Crudo Sampler - 5/5 We were very lucky to have arrived on a night where we got to try 4 types of fish. Real wasabi, thank goodness. You can eat it sashimi style, or wrap it in a seaweed laver. My favorite piece was definitely the mackerel. It was harder for me to understand what I should be looking for in a dry-aged fish, but eating mackerel raw made it very clear. Mackerel is pretty strong in flavor and not as soft in texture, but dry aging it made the fish so smooth and delicate. It tasted very... clean. You'll never find me ordering mackerel at a sushi restaurant, but I'll always be happy to be served some dry-aged mackerel haha. Wood-Fired Summer Squash - 3/5 This was one of the last dishes we ordered because we were still hungry haha. It felt very fall-like to be eating squash and pine nuts. It wasn't super memorable, but it wasn't bad either. Whole Branzino - 5/5 Crispy skin, mostly deboned, and 2 types of sauce underneath. I personally enjoyed the roasted red pepper sauce more. It came with a choice of side, and we got the broccolini -- delicious. The bill came out to be around $170, I think? A default 18% service charge was included. I know this place will get quite popular soon, so next time I'll definitely make a reservation. read more

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This new Seattle spot blew me away with its food and atmosphere. The service, though, could use some work. We'd heard there would be a line, so we arrived just before 4 p.m., but there was only one other party waiting. Based on our visit, getting there that early didn't seem necessary. The space has a great vibe. There's a slight fishy smell when you first walk in, which caught me off guard, but it makes sense for a place specializing in dry-aged fish. The Spanish octopus with kimchi was a standout--the kind of dish you can't stop eating. I'd recommend ordering bread to soak up that delicious sauce. The dry-aged crudo sampler tasted fresh and had wonderful texture. Try it with just a little wasabi so the fish really shines. The grilled branzino practically begged for a bowl of rice, and the cabbage was surprisingly delicious. The much-talked-about mackerel bruschetta was the one dish that didn't quite live up to my expectations. Service felt a bit disjointed. Things didn't flow smoothly, and the staff seemed rather reserved, without much warmth or friendliness. With food this good, I wished the hospitality matched. Another disappointment was being prompted to add an additional 18% tip at checkout when a service charge was already included. That felt uncomfortable and left a less-than-great final impression. Still, this is an exciting addition to Seattle's dining scene. I'd go back for the food and hope the service finds its rhythm. read more

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We came to Sea'd in Capitol Hill for a birthday celebration with a party of four and had a wonderful experience! The ambience is intimate and romantic, with dim lighting that makes you want to settle in and enjoy the evening. The cocktails were amazing, and the ceviche and octopus were the standouts--both absolutely delicious. The dry-aged seafood concept is a hit and makes the dining experience feel special. While the portions are on the smaller side, we thoroughly enjoyed the dishes. I especially appreciated that they were able to accommodate my dairy-free and gluten-free dietary restrictions, making it easy to relax and enjoy the meal. They don't take reservations, so arriving early is a good idea. If there's room at the bar, you can enjoy cocktails while waiting for your table--a lovely way to start the evening. Definitely worth coming back for a date night! read more

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Came here to celebrate my friend's birthday. We ordered the mackerel appetizer, the octopus, charred cabbage salad, and the black cod. The charred cabbage was my favorite dish as the texture and seasoning were perfect. The cod and mackerel were good, but the octopus was extremely salty, unfortunately. There is a lot of hype about this spot currently and it's worth checking out. They don't take reservations but we arrived just after opening and were seated right away. read more

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My foodie friend wanted to try this place, and tbh not being familiar with the idea of dry aged fish I wasn't sure whether to be enthusiastic about her choice, but in the end this place was a 10/10. The service people we talked to were all very nice and professional, and made the meal go smoothly. We picked a few dishes to try together including those I read off other Yelp reviews and our own preferences - the crudo sampler, mackerel toast, wagyu steak, shishito peppers, heirloom tomatoes, and the sticky toffee cake for dessert. Also I got a pear & soju cocktail to sip throughout. The pear & soju drink was lightly fragrant, chilled, and not too sweet. It really tasted like fresh pear was used which I appreciated. The crudo sampler this day was salmon, tuna, and kanpachi. They serve it to you with seaweed squares and a sauce made of a thicker sweet soy sauce and fresh grated wasabi. We ate it the way we thought it ought to be, which was a piece of fish atop a seaweed square, with a light dab of soy sauce and wasabi streaked across the top. My friend and my face lit up as we tasted this for the first time. It was clear to us that dry aging brought out some unfamiliar but awe inspiring flavor and texture in each fish. As a fan of salmon sashimi, this was a new layer I hadn't experienced. The mackerel toast came next and that was also a mouthful of flavor. The meat was tender and umami with just the right firmness, and the mayo mix and sourdough base made a perfect 3-layer bite. It was really rich though, so we each had a piece then split and boxed the last piece to take home and savor later. The wagyu I believe is there for the dinner companion that tagged along for ambiance and company but really prefers land meat. But that said they make a beautiful steak with the perfect medium well doneness, paired with an earthy celery root purée and a tangy pickled daikon that appeared to be house made. While I would say the shishito peppers and heirloom tomatoes were unremarkable, that's not a bad thing to me. They tasted how I expected them to, which is fresh and clean all-natural, grown from the earth produce. By dessert I figured whoever designed the menu was a masterclass in pairing flavor and texture. The warm soft and springy cake, lemony sorbet, toffee sauce, and crunchy toffee bits became bite upon bite of indulgent bliss. Serving it in the cutest little cast iron pan was the final visual touch that made this one of the most memorable desserts I've had. And for someone who usually prefers not to order dessert, this is a big deal. I cannot say enough good things about our experience here. The food, ambiance, and service all deserve 5 stars. I hope Sea'd In is proud of themselves, they are to me the best of Capitol Hill. read more

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This place opened a couple weeks back and has been trending in Seattle for good reason! They specialize in dry aged fish which I feel is underutilized in Western food, since I mostly only see fish being dry aged at fancy sushi restaurants. Like most new restaurants in the area, there's a bit of a wait to get in and I'm not sure if they do small party reservations, so make sure to come in advance to get on the waitlist. Similarly to a dry aged steak, dry aging fish removes some of the moisture to give the fish a firmer texture and slightly concentrate the flavor. The dry aging really displayed itself with the Crudo Sampler and the Bluefin Tuna Steak. The Crudo Sampler was a variety of dry aged fish in its purest form, so you could really see the difference in texture it made. The Bluefin Tuna Steak was probably my favorite thing here. I'm usually not a big fan on tuna steaks, but I loved how tender and firm this one was with a nice sear on the outside. The charred green onion chimichurri added an amazing smokiness and umami that complemented the tuna's natural flavor. The owner of this restaurant is the owner of various Korean places in Cap Hill like Meet Korean BBQ and Gol Mok, and you really taste the Asian influences in the food. The Grilled Spanish Octopus was good but it didn't really taste Spanish. The octopus was super tender and I loved how spicy the chili crisp was, but it felt more like an Asian octopus garnished with dill. The Whole Branzino was a similar situation where I felt that there was a bit of a gap between the Eastern and Western flavor profiles. Still, everything was solid and I'm sure in the coming months, the menu will only get better! read more

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You have an indecisive friend coming to Seattle. They don't know what they want, but you want to show them something that is representative of our culture here. Where do you bring them? It's gotta be seafood, right? You would think that it's what we're known for, but there are many other cuisines I would place ahead of it in my personal pecking order. With so many tourist traps along the piers that they could go to, you don't want to send them off to a night of overpriced, dried out fish. I'm glad to see that there are some new spots focused on making PNW seafood shine in a creative way. Be prepared to wait for Sea'd In though, they don't take ressies. But there are plenty of fun spots to have a drink around here while you wait. Sea'd In's specialty seems to be dry aged fish. I'm not sure if all of the fish that I tried was dry aged, but I know that the crudo sampler was; and it was fantastic. Nothing makes me feel like I caught my dinner with my own hands quite like eating crudo does. The mackerel was the star of the show for me. I saw it while perusing the menu, and I knew that I had to have it. There's something about eating high quality fish with a solid sauce on toast that makes everything in life seem right. It's the perfect blend of eloquence from a beautiful mackerel morsel, with the simplicity of crispy bread. This is a must order if you find yourself here. The black cod was an absolutely perfect cook in my opinion. This slice of fish was intensely flavorful, flaky, and moist. I'll be honest with you, I'm not sure what these little pillows are adding to the dish, but they look cool. I think it's probably a bit of a chef flex, so it probably just went over my head. Sea'd In nailed the dishes that they're supposed to be specialized in; every piece of fish was phenomenal. If they could bring the sides up to that same level, this spot would be a top tier Seattle restaurant. The wood fired summer squash was just a bit too heavy-handed with the tahini, which ended up overpowering the dish. I love a good charred cabbage, and I think that the inside of this one was too difficult to eat, or even cut through. Looking forward to hearing more about what others think of this spot, and how they cement themselves in the Seattle seafood scene. read more

Sea'd In has jumped full force into Chophouse Row, taking over the formerly sleepy Light Sleeper wine bar, introducing an actual menu filled with culinary wonder. It's no surprise Instagram loves this place, with modern interiors, stunning plating, and the prestige of Chef Heong Soon Park serving dry-aged seafood cooked over open fire. The best: Mackerel Toast is a must. Arguably one of the best plates of food in this city, and a decent portion of fish to toast ratio. There's nothing more to say-- just get it. King salmon crudo was delectable, soft, and a flavor experience like no other. The shaved horseradish was delicate, not typical when you hear of the pungent, spicy perennial root. The portion is less desirable, but alas a fun entremets to accompany your order. Charred cabbage was pure entertainment. Served with its own special knife, the layers of grilled Brassica oleracea served with gochujang butter and topped with togarashi bread crumbs made for a creamy, crunchy, and savory experience. The not-so-great: The grilled octopus. Tough, overly spicy, a bit too salty. For the price, I was a little disappointed at how it was prepared. The plating was gorgeous though, one of the visual standouts on the entire menu. The wines. They come in small glasses, and it seems as though they make their own blends. Maybe I'm just a puritan, but I didn't find that it added anything special to the experience, rather it just takes away from the flavor profile of each wine mixed in. I specifically had the chilled red blend, and I would've preferred an either-or situation when it comes to choosing between pinot noir or grigio. The tables. They're small, especially for two on a date, even if you're sharing plates the whole time. Staff is constantly shuffling around you, angling over your head to refill your water or ask the next table over if they're ready for the bill. The wait. We arrived at 4:15 on a Sunday evening, which typically would warrant a small wait at any other eatery on the hill, maybe 10-15 minutes. We unfortunately arrived at a time in which all the tables were already filled, and we would have to wait until one of the parties had finished their meal and left. We were seated after an hour, but there are lovely shops and bars nearby, and they text you when your table is ready. Overall, I would return keeping these caveats in mind. The toast made the entire experience for me, and I'm almost certain it will make yours ~ read more

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New restaurant in Chophouse row that is doing a lot of cool stuff like dry aging fish and using ingredients like shio koji. Portion size is actually not bad for this type of restaurant, and I love the ambience and vibe. Definitely a great date night spot, and highly recommend the mackerel toast! read more

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I am aware that this place opened maybe three weeks ago. The food was great and looked delicious The portions were really small. I had to have a snack when I got home The service, was good. In about a month I truly believe they are capable of being a great team. They don't take reservations which is unfortunate, and I attempted to call and just kept getting a message saying the number I reached is not available We had to wait about 25 minutes One of the best quality is that they are located in The Chop House. That entire area tricks your mind that you are not in the center of Capitol Hill. Such a beautiful and romantic courtyard. It's exceptionally clean and you can tell there is pride by the businesses there. I do think they will be a success once the kinks are worked out. read more

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Starting off with the pros: - nice date night spot - incredibly popular (waited 1.5 hours for a table for 3 on a Friday night) - decor was nice inside; very cool to see the fish in the dry aging fridges - service was friendly - mackerel toast was the best dish followed by the salmon crudo, snapper crudo, and kanpachi crudo Now onto the cons: - dishes were on the smaller side; ordered 8 dishes amongst the 3 of us and were still hungry after - servers were not well organized; our server obviously gave our octopus dish away to the table next to us and we had to wait an extra 25 min after everything else - open concept made the environment intense; multiple servers made mistakes and you can visibly see and hear the kitchen getting frustrated - tables are incredibly small; we only had room for maybe two dishes max at a time for our 3 person table - dishes and cups were too slippery (our plates and dishes almost slid off the table) - water was never refilled - food was just ok for the price and quantity ($100/person) read more

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Service is great. Good wish in on the salty side. Clean restaurant. Parking is not easy to find. read more

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Overall I really liked this spot and would go back. We went on cap hill art walk day so it was pretty busy and they had their art deal special. I got there at 5:55 and it was about an hour wait, which is a little longer than they had guessed but understood. Overall all the food we got was really good and I would order most things again. Everything we ordered was great, I would maybe skip the fruit dessert though as we all agreed it was by far the worst dish and a meh way to end the meal. As for the other dishes, I really liked the madai and the mackerel toast. The toast was fishy but fresh, the madai was so cool (there were about 4 pieces of fish)-- the way it looked and the flavor was very strong and unique. However I would say there were some issues, one was that all our dishes took a long time to come -- we sat down at 7 and didn't leave till after 9. I checked the time stamp of our dishes and we didn't get our second dessert until more than half an hour after the first even tho we ordered them at the same time. I will say the service is great and they totally acknowledged these issues and we got two dishes comped (without asking or complaint from us) as it had seemed they had forgotten about these dishes until we asked about them. So overall I really liked this spot and totally understand that they're still new and that it was an extra busy day due to the art fair, I think this spot would've been a 5 if not for the issues with the second dessert. read more

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