The Seattle Restaurant week chirashi box was a great deal for $20 at the sister restaurant of Shiro's. Everyone working there was Japanese. I don't think I can splurge for omakase at the sushi counter, but for $20 it's totally worth! All of the pieces were super soft, fresh, and tender. It was so good I got it twice. Only small gripe is there was no wasabi and the rice wasn't seasoned. I'd get it again and I believe it's around $30 something regular price. read more

Shomon Kappo Sushi - Seattle restaurant week $20 - Sushi Bars Near Me - Seattle, Washington

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One of the best kaiseki/omakase restaurants in Seattle! It the more elevated sister restaurant to Shiro's and the food is amazing! The cooked bites are honestly better than their raw dishes! They do really cool fusions of other cuisines that work really well with the fresh fish they get. Service was also impeccable :) It is more expensive at $185 a person, 20% gratuitity added automatically on top of that. But it is definitely worth it for a special occasion! They make the birthday special for sure. read more

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Delicious kaiseki experience! Came on a weekday for dinner and had a wonderful time. There was only one other party other than mine so it was very intimate. We were treated to 8 non-sushi courses and 8 nigiri/sushi pieces. Everything was delicious and some courses very interesting and unique. Each of their chefs creates some of the dishes so they get to express their culinary creativity that way. My favorites were the mackerel and king mackerel nigiri pieces and the dashi course. Attention to detail was great. If you are celebrating something they will print it on your menu and include a message on your dessert dish. There are many servers who are very attentive, taking coats, provide purse hangers, and serving each dish promptly. Parking is mainly street parking but this area wasn't too bad to find a spot close by on a weeknight. read more

Shomon Kappo Sushi - Nigiri pieces - Sushi Bars Near Me - Seattle, Washington

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We came here for the 8pm seating on a Friday night. They won't start serving everyone until everyone has arrived so please be on time in consideration of the other diners. The omakase menu was $185 (no other option) and 20% gratuity is mandatory on top. Overall, this place is definitely worth going to if you like sushi and to try a few dishes, it's Kappo sushi after all not your typical all nigiri omakase. My favorites were: golden beets mousse as part of the hassun plate, madai sashimi in rhubarb sauce, Wagyu in whisky sauce, and the chutoro nigiri was incredible / melt in your mouth. Chef Brian made the night fun with some chit chat, although the restaurant was somewhat noisy which made it hard to hear. read more

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Amazing kaiseki experience!! The service was exceptional and the food was delicious. There were 8 courses, which were all so different, covering soups, seafood, meats, and dessert. Shimi was so lovely to chat with as he prepared everything right in front of us. Dinner took about 2 hours and cost about $240 after tax and tip (we didn't order drinks). Would definitely recommend for a special occasion! read more

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I love that Shomon Kappo Sushi doesn't feature just a sushi Omakase, but features a course meal with different techniques and each chef participates in those courses (there were 4 when we dined), basically a Kaiseki multi-course meal. First, we were celebrating my husband's birthday, and they made sure it was a special event. They even printed out his menu with "Happy Birthday" on it. I also love that they provide a printed menu with that day's offerings, it made it easy to follow along. Second, with each course, the staff provided detailed descriptions of each dish. There were 8 courses over the evening which included a bunch of small dishes done very well. As it is a kaiseki course, it included sashimi, sushi/nigiri, fried, grilled components. They didn't have a wine/sake tasting course developed for this meal, but they were happy to oblige with our request to pair drinks with it. Suji (I think that's her name) provided us with different wine, sake, and whiskey to accompany our courses. She did fantastic! Parking was easy, we just found street parking in front. And I love the modern, sleek decor of the restaurant. It's definitely a special occasion place and we hope to return again! read more

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I've followed Chef Masaki from Shiro's...and I'm so glad I finally got a chance to try Shomon out in July'25. I went on my own and had a good time! I had: omakase $185 kawaba beer $13 corkage fee for 720ml $40 asahi super dry $12 amadai $12 kamatoro $16 isaki $9 hata $6.50 engawa $7 shima aji $9 You can call the number or book online for a seat. This experience is definitely more intimate and a different experience than most omakase restaurants in the US. I was just in Japan in April...and the best way to put it in my words: you truly get a wide breadth of Japanese culture and dishes (outside of your standard omakase nigiri). I appreciated the attention to detail and amazing flavors of all the fish and dishes. Huge shout out to the Chefs: Masaki, Shimizu, Taka and Taku. Suji was extremely attentive and knowledgeable with the different sakes and beers available. Ichi and Shoyo provided great hospitality as well. Shomon has an auto 20% service charge...which is well deserved. Street parking only. Shomon is now a must stop treat for me every time I visit Seattle :D see you soon Chef Masaki + team! read more

We visited this spot for an early Valentine's Day dinner and ended up discovering a new favorite. It's the sister restaurant of Sushi Shiro, and although we wanted to sit at the bar, our last‑minute reservation meant we were seated at a table instead. Still, the service from the moment we walked in was exceptional -- they took our coats, offered bag hooks, and made us feel genuinely welcomed. The space is modern, calm, and spotless. The menu is a Japanese kaiseki‑fusion style, using ingredients I didn't expect to see paired with Japanese flavors. Some of the cooked fish dishes were a bit overcooked and firmer than I prefer, but several plates really stood out: the chicken liver mousse with mushroom cookie, the dish with Mexican mole sauce, and the wagyu that practically melted in my mouth. For me, the sushi was the highlight of the night. The kimedai was pure art. The uni topped with shiso flowers, the futomaki with orange zest, and the saba -- all beautifully done and full of flavor. Dessert was a comforting hojicha ice cream with chewy mochi on top, simple but delicious. And honestly, the sake program was the star. Their sommelier is Korean and previously worked at Benu in San Francisco, which explains the thoughtful pairings and incredible selections. Our server, Sho, was wonderful -- warm, attentive, and full of detailed explanations that made the experience even better. We left with full stomachs, great conversation, and a genuinely special evening. read more

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Shomon Kappo Sushi caught my eye as the chef was a previous chef at our favorite, Shiro's. They recently opened and participated at the Seattle Restaurant week. They offer various lunch to go with an attractive price. Our favorite is chirashi and they offered it for $20. I ordered one to try it. It definitely looked pretty. It was more than slices of good fresh fish but they also added some tasteful garnishes. I was not really happy about the thinness of the fish slices. Kinda thin but then again, I'm only paying $20. But I've been to some places who had thicker slices and paid around $23. Overall, it was good just wished fish slices were thicker. Not sure if I will go out of my way to downtown Seattle to order something else. The place is very tiny. Just a counter of several spots and a few tables. We ordered to go so we just picked up our order. read more

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Sushi bar seating - cozy dining experience. 8 Courses - each are unique. Good conversations with chefs. Favorite of the night is the pea soup and the icecream dessert that came with mochi. read more

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New Kappo Sushi in Seattle. They just open last September. One of the chef was from Shiro. Reservation: directly from their website. Must be prepaid when you made the reservation. Beverages are extra. Kappo style sushi is almost kaizeki but they cook and prepare everything in front of you. They have 10-12 seats at chef counter and 10ppl table setting. Parking: free parking at Amazon Day 1 garage parking after 4pm located at 2199-2127 6th Ave, Seattle, WA 98121 Reservation is clean, Japanese authentic style setting. All chefs are japanese. Their omakase is $185 per person. Menu changes every season or quarterly. Restrooms: individual men and women restrooms. We love how attentive and friendly they are. Most of the chefs love to chat and explain their style of cooking. They even continue talking to us outside the door after our dinner. Respect Hope everyone will enjoy it as much as we do. read more

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It's Seattle Restaurant Week and we took advantage of Shomon's $20 Chirashi bowl offer. It's only offered on its takeout menu and it's normally $35. The reason for this middling review is because I'm not sure if it's fair for the restaurant to review for one takeout item. Dining in should really tell the story. Having prefaced that, the Chirashi was pretty good. The quality and assortment of the fish packed into that small box was really good. There were slices and diced pieces of fish on top of a good sushi rice. The garnishes went well, as well. The slices were a bit thin compared to other Chirashi offered by other restaurant. Not sure if the regular $35 version would be the same as this. If it is, I'm not sure if that's a good value...kinda steep if I may say. The takeout time was on time, even early. I said hi to the sushi chefs and they were very friendly. The interior of the restaurant looks small. I think they have a few tables only and 16 stools in front of sushi bar. The facade of the restaurant of the restaurant is not attractive at all. An attractive awning might have been a good idea. It's in the middle of a block, under a monorail. A passerby wouldn't be enticed to check it out. But maybe, customers come here by word of mouth or reputation. The menu seems elevated and fancy. The real test would be to dine in. read more

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Incredible experience. Sushi chefs were great and engaging, the wait staff was helpful in making sake recommendations and was very attentive. And the food was absolutely incredible. read more

The service was wonderful. From our chef to our waiter and hostess, the environment had a welcoming vibe throughout the night. They offered to take our coats to consistently refilling our drinks before it was empty and ensuring any allergies were accommodated. There were about four to five customers to a chef during our visit. Our Chef Shimi was busy but took the time to try to get to know his customers while creating the dishes. We got the omakase and it didn't disappoint. The portions were perfect and the ingredients were fresh. I'm unsure about the previous dishes served in the past but this was a solid set menu. While nothing was impressive enough for me to come back soon, it was overall a great place to get authentic omakase. The decor was simple and elegant. They also leveled up their restroom with a fancy TOTO toilet like the ones in Japan. read more

ShoMon Kappo Sushi in Belltown is a fairly new prix fixe kaiseki (懐石) or kaiseki-ryōri (懐石料理) restaurant offering traditional multi-course Japanese dishes that are delicately made and intricately assembled. They offer traditional Kappo cuisine (meaning to cut and to cook) using Kyoto dashi with seafood and meats sourced from Japan or local. It was such an enjoyable dinner and a show that I forgot to take photos of some of the nigiri pieces as I was watching our chef perform this ancient artistry. The chefs are personable interacting with the guests. The waitstaff are attentive. The restaurant is decidedly high-end. Everything was sparkling clean! Highly recommend before the rest of Seattle catches on making reservations difficult. The Food - descriptions reference my photos: Sakizuke course - Sockeye salmon shinjo (fish ball in center), swiss chard, kinmedai (fish type), black truffle. Sakizuke is a small plate to start a meal - to whet the appetite and set the tone of the meal. Cooler than piping hot, this warm broth dish provided a variety of texture with its mix of ingredients. Hassun (appetizers) course - Bluefin tuna, cauliflower mousse, shirako, king crab, sea bream, kamasu (barracuda), duck breast in a persimmon bowl. Starts at rightmost, dark red color, then go clockwise. Each bite is distinctive. Each morsel offers a unique taste. The duck breast has the strongest flavor, rightfully the last bite. The king crab is very mild and is somewhat overcome by the greens underneath. Sashimi course - Seared wild yellowtail, yuzu kosho gelée. This fish dipped in the sauce with the yuzu gelée was so ridiculously good that we were trying to lick the bowl discreetly. Lol. Soup course - Tile fish, wild chanterelles in dashi soup. That soup was incredibly rich, smooth, and a surprising standout. Fish course - Grilled king mackerel, sunchoke sauce. Not a bad dish, but the "grilled" of the king mackerel didn't come through. It needed more smokiness to be called grilled. Side note: Chef Masaki is the head chef of the restaurant. He is grinding the fresh wasabi that has been grown from the waters of Mount Fuji in the Shizuoka Prefecture, the most famous for wasabi. Meat course - Wagyu sukiyaki. This is hands-down the most beautiful dish of the night. We were told to swirl the sauces together, wrap a piece of the veggie (similar to the insides of baby napa, hidden under the beef) in the beef, and eat the combination. Three perfect bites! Sushi course - We are served eight bites/mini-dishes, starting with Chutoro nigiri - the medium fatty toro. Chef Shimizu made all our pieces. I was rather intriguing with how the chefs turn their wrists and arm as they form each piece, starting with rice, then adding the fish, and molding them together - the Edomae technique. Ishigakidai (spotted knifejaw) nigiri. He is cutting part way through a yuzu lemon and letting the drops run down the knife onto the nigiri. "Don't do this at home, kids!" Hotate (scallop) nigiri - no photo. From Hokkaido, of course. Saba oshizushi (pressed sushi). Forget about searing with a blowtorch, they use wood from the grill (wood is imported from Japan). A very thin sheet of melon is covering the top. Katsuo nigiri (skipjack tuna) - no photo. A very delicious rich red color fish. Uni and Tuna Tartare - a delectable little dish. Hokkaido uni is always a fav! The fresh wasabi sits on top. Futomaki - a very creative miniature futomaki Kichiji or kinki (channel rockfish) nigiri - Chef Shimizu says this is his favorite fish. They seared it once again with the charcoal. The taste and texture is wonderful. This fish is now a luxury as quantity has decreased. This nigiri ends the sushi course, and we are served an umami dashi broth to finish our savory courses. Dessert Course - Meringue ice cream with hosui pear and comice pear pieces. The disks are Hōjicha cream (left) and one other. Too busy enjoying the food to take notes! read more

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This is gonna be my first omakase review, and Shomon happens to be the best omakase experience I've ever had in my life, so far. My girlfriend stumbled upon this place by an ad from our last omakase in SF (Kusakabe). We've seen photos here and there, and we decided to give a try on my birthday. First impression was getting to know the nicest, friendliest staff. We had such a great conversation among the staff and chefs, especially when we mentioned Kusakabe. We loved every single one of them. The ambiance was quite intimate, as always, but very welcoming. Not only the best omakase experience, Shomon brought to us the most unique one as well. This was not just a course with variety of fish cuts and appetizers. Shomon provided a showcase of seasonal ingredients in a variety of flavors, textures, and colors. Chefs also said that the menu changes throughout the season, so each experience would be completely different. I also learned quite a lot about different cooking techniques that chefs showed, something I've never seen at any sushi place. Every dish, every piece was like a great, subtle harmony, and you will never get bored. I'd like to shoutout to all the staff, Chef Brian, Chef Masaki, and Chef Taka for bringing such an amazing and unforgettable experience to us. The best sushi chefs in town! Looking forward to come back to Seattle during different seasons for a new experience. Seriously can't wait! read more

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We went here for a birthday celebration. Very nice staffs and foods are supper delicious with best ingredients in season . Very impressive! read more

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Of course I had to try a new restaurant that was offering omakase in Seattle. My friend and I were honestly a bit disappointed by the dishes that we received. So this place doesn't just serve nigiri pieces, you also get plenty of hot foods in your tasting for the night. Hot Foods: Most of the hot foods were just meh but there were a couple that were really good. The three variations of dashi broth were unfortunately either too salty or just didn't taste all that special? There was also one dish that was basically a salmon filet that was marinated in chamomile tea with some rice and veggies, but some of the vegetable pairings on the dish just didn't go well with the overall flavoring. They had some bitter notes that I wasn't expecting. Some that did hit included wagyu dish served with morels and other vegetables. The cauliflower puree that served as a dip of sorts for the wagyu was top notch. Probably the best hot food of the night for me. Nigiri: Honestly, nothing tasted that amazing to me except for the shima aji that had its skin lightly charred by a piece of charcoal. PSA for folks that like otoro, this was not on the menu for nigiri. The only bluefin tuna that was served was a piece of chutoro with some Japanese mustard sauce on top. Chef Masaki was really attentive to us all night and did a great job explaining all the food that we got. The wait staff was also really friendly and talkative as well that made for an inviting atmosphere. The dessert was actually quite a hit for me. It was a scoop of lavender ice cream topped with a brown sugar gelatin over a bed of matcha crumble. The matcha crumble was the star for me, but the presentation of the dish was also really pretty. Overall, I think if you're in for more of the nigiri pieces, Suzuki and LTD are still one of my favorites. My friend and I agreed that this place was just too pricey for $185/pp given what we had. read more

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This was one of the best dining experiences I've ever had. Everything was absolutely perfect! The flavors, the variety, the presentation, the courtesy, and professionalism was all incredible! read more

A wonderful kappo experience with some of the best chefs and sushi chefs in town! More unique than its sister Sushi Kashiba in that the kappo arrangement is counter-seating only, so you're interacting mostly with the sushi chef in front of you. I think there are 10 seats and 5 chefs, so 1 chef for every 2 customers. All the staff were very welcoming and attentive, with helpful suggestions for sake and wine - they also walk outside to say goodbye to their guests after the 2hr meal! They plan to change the menu seasonally, with small tweaks every couple weeks. The menu of the day felt very special, and they made thoughtful on-the-fly accommodations for my friend with a unique allergy. Each and every course was incredibly delicious and bursting with well-balanced plays on flavors and textures. They focus on both seasonal and local ingredients, as well as premuim specialty ingredients flown in regularly, like anago from Japan. Loved the experimentation, from waygu steak marinated in fig leaves, to cured egg yolks, to a dessert with apple 2 ways (baked segments and frozen shavings). And loved the small touches with a big impact, like freshly grated wasabi, grated yuzu on the hotate nigiri, a cutely folded finger towel during the sushi courses, and unique tempura-like creations, such as crab with a fried noodle exterior, and pomfret fish with a crispy rice exterior. Thanks for an unforgettable experience! Can't wait to come back :) read more

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One of my top 3 kaiseki place in Seattle. Service was great and food was even better. read more

Shomon Kappo Sushi - Menu - Sushi Bars Near Me - Seattle, Washington

One of the new restaurant in Seattle. The city that becomes more interesting in the food scene. Shomon is Japanese restaurant that mix between sushi and cook dishes and that also give me mix feeling about this place. Restaurant located in DT area and you can find parking on the street. Seems like reservations only since they would lock the door. So no one can't come inside while guests are dining in. The service is great , very nice and friendly. They call themselves kappo which mean to cut and cook , so you get to seat at counter and watch all the chefs prepare food right in front of you. Which really cool. The food will start off with some appetizers. Some of it good and interesting, some of it not a hit. Most of cooked dishes are a missed for me. Too dried, too sweet , too sweet. But gotta say that all of the sushi was really good , especially when they use a charcoal. The smell and flavor was amazing. And 1 think that I noticed it's the dashi or fish broth here is really really good. In the end they give us compliment drink for my anniversary which was a really nice gesture. So if you're in Seattle this is one of the restaurant you should try if you like to enjoy sushi!!! read more

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Shomon Kappo Sushi isn't just the best in Belltown--it's the best in Seattle, the best in Washington, maybe even the best you'll ever have. It doesn't serve sushi. It executes it, smooth as a heist, sharp as a straight razor. The fish? Immaculate. Cut so clean it practically levitates. The rice? Engineered like a Swiss watch--each grain pulling its weight in a symphony of texture and balance. Every bite vanishes before your brain catches up, like a magician's trick you're too awestruck to question. The chefs? Different class of operators. Masaki doesn't just have a good memory--he's got total recall. He remembers your last order, your first pet, your blood type--probably knows what song was playing at your high school prom. He reads people like a card shark, catches your hesitation, and before you can second-guess, there's a piece of sushi in front of you so perfect it should be classified as a controlled substance. And then there's Taka. Taka's got the gift. He moves like a ghost, materializing at your table with exactly what you need before you even know you need it. You take a sip of sake, glance up, boom--Taka's there with the next course, like a sushi ninja with an advanced degree in mind reading. The ambiance? Slick. The service? So smooth it should be illegal. The sake? Not a pairing--an experience. Rare bottles, sourced like stolen art, each sip rewiring your sense of taste. By the end of the night, you're not just satisfied--you're converted. Shomon Kappo isn't dinner. It's a revelation. It's the kind of place that ruins you for anything less. You'll walk out dazed, delighted, and questioning every sushi decision you've ever made. And you should. read more

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Taste: 1000/10 Presentation: 10/10 Service: 10/10 Ambiance: 10/10 Cozy restaurant with an open kitchen where you can watch them prep the plates. Wild attention to detail! My fiancé is left handed and they started playing utensils and sushi bites for his dominant hand. Great blend of sushi and non sushi bites! read more

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From the moment I stepped inside, I knew I was in for a fantastic experience. The attentive service staff went above and beyond, asking thoughtful questions and providing excellent support to the chefs. The food, although unfamiliar to me, was incredibly delicious and left me craving more. The chutoro was my absolute favorite, and I even asked Chef Masaki for seconds at the end of the meal. Overall, I thoroughly enjoyed my dining experience and can't wait to return for another visit. read more

This place was absolutely incredible! I took my boyfriend here for his birthday. They had our seats ready and the menus there with happy birthday written on his. Everyone there was friendly and attentive. The food was out of this world. Every dish was beautifully crafted, well explained, and unbelievably delicious. I can't pick a best course, but I can tell you nothing there was bad. It was like trying to pick the best of the best. The sushi course was so good. Every bite was buttery smooth and amazing. I could've had triple of that course alone. The place was easy to find and we found street parking no problem. You need a reservation to go, but it's very easy to do. I've been to kaiseki and omakase, you won't be disappointed! We will definitely return as the menu changes seasonally. Thank you Shomon for an incredible experience that we will never forget! read more

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The dining experience was outstanding. This was my first time trying Kappo, and I learned that, unlike Kaiseki, the chef prepares each dish right in front of you. Upon arrival, a staff member placed a menu card at my seat, listing the evening's dishes and sushi. As each course was presented, the chefs gave a detailed description of the ingredients, adding depth to the experience. Every dish was delightful and delicious, highlighting the chefs' creativity and innovative approach. They also mentioned that the menu changes based on seasonal ingredients, which adds a fresh element to each visit. I look forward to returning for another exceptional meal! read more

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Verdict: this place tops Seattle for the intentionality behind food choices and the overall experience. Instead of other kaiseki / Kappo places, come here instead! Every course is memorable and different - you will never get bored here, if you actually are a fan of sushi experiences. NOTE: This missus gives this place a mega-rare 5/5 - and if anyone reading my reviews knows us personally - she's impossibly difficult to impress! Reservations: Friday, 10/25, at 8pm for 2 at the Kappo Counter, booked Monday! Grand opening was on September 6, 2024. Context: "Kappo" is when they prepare everything in the open - in front of the guests. This is a "sibling" restaurant to Shiro's. The full experience took 2.25 hours - we started at 8pm and left shortly after 10:15pm. Arrival experience (7:45pm): We were warmly greeted at the door and they checked our coats! (they give it back to you at the end) Drinks: The missus ordered tea ($6.50); I ordered the Chef's premium sake pairing ($68), which included one sake cup each of Pure Dusk, Chartier/Tanaka, and Born 38 special. The staff explained which ones paired well with which courses. Heating: They don't use butane for direct heating - instead, they only use an imported Bincho (Oak?) charcoal to heat & sear foods, which is aromatic and not "acrid" like you would find with most domestic charcoal. Menu: seasonal - Masaki-san mentioned that the next rotation (to Winter) will likely happen in the 2nd week of November. From opening until now, same(ish) menu. Dining: This thoughtful menu had 8 distinct courses, with three distinct "Dashi" focal points. In order: 1. Sakizuke (Chawanmushi w/ Nodoguro / caviar); This was the first introduction to one way of using "dashi" as part of the Chawanmushi. 2. Hassun (appetizer) course - with Lotus roots, nishiki egg cake, sockeye salmon, (deep-fried) dungeness crab with milk/cream inside, small Kamasu (barracuda) oshizuki, bluefin tuna sashimi, and a duck breast skewer; 3. sashimi course (katsuo - seared skipjack tuna, two parts - backloin and belly, with ponzu sauce, and tasty Walla Walla sweet onions); 4. Dashi soup (Japanese channel rockfish - kinki, wild chanterelle mushrooms, chrysanthemum leaves), prepped with dried konbu and dried bonito flake; 5. fish course (grilled miso butterfish - Japanese pomfret, or managatsuo, with deep fried leek, oyster mushroom, and parmesan cheese on the side) 6. meat course (A5 Miyazaki Wagyu marinated w/ sweet soy, wrapped w/ Fig Leaves, fresh wasabi&salt on the side); small side of figs (in-season). 7. Sushi (nigiri) courses, which had eight pieces - they SEEM simple, but there's a lot going on, more on that later. 8. Dessert course - Mojio ice cream (non-fat milk), tonka bean paste (tastes like cinnamon and almond), baked apple, and shaved frozen cosmic apple on top. Also, Aosa miso soup (b/w 7&8). Rich ocean flavour, w/ Aosa seaweed. Prepared w/ fish bone broth. Nigiri courses: The sushi rice uses a blend of Yamagata rice grains; the temp? Perfect! They provided a finger wipe and ginger/kalabi mix for palate-cleansing. If you're getting full, chef can customize the rice amount per piece! 1. Otoro (fatty bluefin tuna): 26 days dry-aged, with Japanese mustard on top. This is the only piece the missus didn't "love", but she's not a fan of "boring" fish (tuna generally), so this is forgivable (I personally liked it!). 2. Ishigakidai (Knifejaw Snapper): two slices of dry-aged fish, w/ a crunchy outside. Seaweed salt, with Sudachi (looks like a lime, but more citrus-y) juice on top. This was a special piece - missus's and my favourite of the sushi. 3. Hotate (Scallop): cured with konbu to really enhance the ocean flavour, with konbu/yuzu on top. 4. Saba (Mackerel): served oshizuki ("pressed", seared) with a seaweed wrap - "five flavours" in one bite (sweet, salty, sour, bitter, savoury) - some more faint than others, but they're all there. 5. Sawara (Japanese Spanish mackerel): smoked with cherry leaves, dry-aged 11 days. 6. Uni (Sea Urchin) &Ikura (White Salmon Roe): Both from Hokkaido, VERY fresh. 7. (Mini) Futomaki: bluefin/fatty tuna, tamago, daikon pickled radish, shiso leaf, topped w/ soy-cured egg yolk. Crunch bite, complex flavours. YUM. 8. Anago (Ocean saltwater eel): topped w/ Japanese sansho pepper blossom. Ocean-flavour was evident! Service: there's 5 chefs and 3 wait staff - all are friendly and courteous, and you never have to wait for water (choice of sparkling or still). They clear plates FAST. There's 14 seats at the Kappo Counter - 10 along front, and 4 on side. There were three groups of four, and us two. Total cost: ~$600 (incl. tax+20% service charge - we ordered drinks), but the "set-price" meal is (a reasonable) $185/person. We left very full - but not "bloated & stuffed". Ambiance: besides conversing with the staff, the background music is a light instrumental rock soundtrack. read more

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Magical experience, and THE best meal we've ever had in Seattle after living here for eight years. Every course is better than the previous one, and the chefs that guide you along are just . I'll never forget it, and can't wait to share it with loved ones who visit. Incredible. read more

Shomon Kappo Sushi - Sushi course prep scene. - Sushi Bars Near Me - Seattle, Washington

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Definitely a good competitor against Taneda. Loved the whole menu actually! At $180 per person was definitely a good deal and was decently stuffed. I miss the chawanmushi the most with the smoked fish and caviar. Service was quick and attentive. Everyone was at the bar. I enjoyed our sushi chef. read more

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What a great, new, higher-end Japanese restaurant. Our group had a really fun time. The omakase was delicious and creative, the service was knowledgeable and attentive, and the atmosphere was warm. read more

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I loved most dishes that I had here. The staffs are friendly & caring. My all time favorite were the soups & uni + sashimi.

This was such a special place - Shiro does it again but with a twist. A lot of unexpected flavor combinations that were so delightful. Highlights for me were the dungeoness crab (wrapped with cheese then in noodles and fried - so many complementary textures), the Kamasu, the toro, the Samara (close your eyes and go a flavor trip - 5 notes), the waygu beef (o.m.g. that fig). I am at a loss for words to describe why it's so different from other sushi restaurants. I was a huge fan of all the smokey notes infused throughout the meal. It's pricey but definitely a splurge worthy meal. From sit down to get up, 2 hrs and 15 min. The chefs were kind, respectful and funny. Dress was casual-to-nicer, it was a tad louder than I would have liked bc it made it hard to hear the chef's explanations. Seats up to 14, street parking, Japanese toilet with heated seat . All in all such a treat. read more

Mixed feelings about this place. The dishes were great, but I didn't have a good experience with the chef. Despite asking about customer preferences, he ultimately prepared the dishes based on his own judgment. Because of this, I wouldn't recommend it and won't be coming back. read more

I wanted to try a omakase spot in seattle but this was one of the few places I was able to secure a reservation. Glad we were able to try this place. It is newly opened and we thought it was great value for what we spent. The sushi chefs were very welcoming and they really go out of their way to make sure you have a great experience. I don't eat red meat and they were able to accommodate by dietary restrictions. Would definitely recommend coming here. read more

We celebrated our first anniversary here. The environment was extremely welcoming and fun. The chef's counter is more modern and a lot of the ingredients we were told came from Japan, including the Uni. The creativity in each dish is beautiful. The service was top-notch. I highly recommend for special occasions! read more

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This was an incredibly special dining experience! The thought and creativity that went into each dish was amazing. Super friendly service and a very intimate, upscale atmosphere. The fish was such high quality and so buttery and soft. We loved the Wagyu!! Other highlights were the toro and the uni. Will definitely be going back here for a birthday or another special occasion! read more

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Adding another perfect review for ShoMon. We just tried it yesterday night and still can't stop thinking about the meal. The crew from Shiro just opened up ShoMon in September. The experience is 8 courses Kappo style. From beginning to end, the meal and service were top notch. The creativity of each bite was mind blowing. We made a reservation fairly easily, but I think this is the time to get in before the word gets out. read more

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Our new favorite Kaiseki restaurant! Delicious food, amazing service, clean and well lit restaurant. Perfect for small groups or date night. read more

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Highlights- the service! Such thoughtfulness from the chefs to check and double check on preferences and the pacing of the courses. No bad dish. Lowlights- while there were definitely great dishes, well executed...none that I still crave or think about a few days after. A bit underwhelming for all the excitement that has been circulating read more