I had a good first experience here at Taneda. The Omakase served was fresh and excellently prepared. Chef Taneda and his staff served a variety of fish as expected from a higher end omakase spot. They had a wide selection of sake to pair with the dinner. I ended up getting their house made sake. Their matcha pudding desert was memorable as I enjoyed the texture. I was able to grab a reservation for two on the day they released reservations. The restaurant is located in a small building plaza and inside had limited seating for maybe about 8 people. Chef Taneda was very welcoming and friendly. He was very happy to talk to us about food and share his experiences with us. The waiters were all very accommodating as well. They made sure our water/tea cups were filled at all times and helped us with the sake menus. There's street parking available around the area. Overall it was a good experience and I would give it a 5 star for the experience. The sushi itself was all very good but for the price of the dinner ($300+) I would give it a 4 star. read more

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I'm genuinely sad to be writing this review because I used to be a die hard fan of Taneda. My husband and I started going before the pandemic and would visit at least once every quarter. It was always something we looked forward to. Unfortunately, in the last few years, every return visit has felt increasingly lackluster. If you've never been before, I can see how the experience might still feel enjoyable. But for the price point, it no longer feels worth it to me. The dishes feel less exciting and more low effort than they used to be, and overall the experience now comes across more like a money grab than a carefully curated omakase. What really stood out was how much the level of hospitality has changed. In the past, staff would thoughtfully retrieve our coats and handbags from under our chairs at the end of the meal. Now, that level of attentiveness is gone. And to be clear, that kind of service was present even during pandemic times. I've spoken to more than ten people who feel the same way, that Taneda was significantly better a few years back. That consistency in feedback makes this even more disappointing. It's sad because I truly loved this place and wanted to continue supporting it. I hope they take a step back and refocus on what made Taneda so special in the first place. read more

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Taneda is my favorite restaurant in the whole US. I've had my top 3 meals of my life here. I have since moved to Los Angeles, yet I still fly to Seattle just for Taneda, at least 3 times in the past year. I've probably been to this restaurant over 10 times, honestly lost count, and have hundreds of photos I can't even post it all. My friends in Seattle still try to go monthly. I have not found any omakase or kaiseki comparable to Taneda, even in LA. What sets Taneda apart is the humble intimate atmosphere, very much like in Japan. The closest I found is maybe Hayato, the 2 Michelin kaiseki in LA, but I like Taneda-san's cooking better. If Seattle had Michelin star ratings, Taneda would sit at a solid 1 if not 2 stars. Taneda-san also has the BEST sake pairings, something I've not found in LA for a decent price or customizability. In LA, you have to buy cheaper sake by the cup or the whole bottle which costs hundreds to thousands. Taneda will let you sample a cup of premium sake at a decent price. He will tailor the sake he gives you to your tastes. I've learned so much about sake from trying his stuff. People aren't joking when they say Taneda is better than restaurants in Japan. Yes, it's worth a trip just to eat here. I hope when you visit, he serves you his jammy poached salmon eggs. I've not seen ikura prepared this way anywhere else. Oh and an update from my previous very old review about other Japanese restaurants in Seattle. Wa'z is no longer good. I stopped going there years ago. Shomon is newer and better compared to Wa'z. Food is a bit bland but the service there is impeccable. LTD Edition Sushi is also very good and second to Taneda. SAI Sushi & Sake is also good but the vibes are weird there. Shomon is honorable mention. The rest like Kashiba, Shiro's, Suzuki, Takai...all decent but just noise compared to Taneda. read more

Taneda is one of the many amazing kaizeki omakase style in Seattle, Capitol Hill area to be exact. Parking: challenging street parking or qfc market garage parking 6hr evening for $8, a block away from restaurant. Fyi: area is pretty sketchy especially at night, so be aware of surroundings when you walk to and from the restaurant. If you see Sumo sushi, go in to the hall way, Taneda is on your right. Its the first floor, do not go upstairs. When you arrive, ring the door bell. We were 3 min late due to finding parking and accident in Broadway. So give yourself enough time. We only ordered the 3 fruity sake pairing: yuzu, peach, and chef homemade pineapple sake. My fav was the yuzu. So refreshing. Forgot to take a picture of the drink menu. Most of omakase ingredients came from Hokkaido, Japan. Couple seafood were local. Seating: 9 seating only chef table. Reservation: via tock. Open once a month, 3rd week of a month. Good luck. Reservation required credit card, paid in advance tips and tax included. We tried his best premium sake from Japan, $80 a shot. Restroom: 1 single restroom. Chef Taneda is friendly and nice. Arigato, Chef Taneda. read more

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Food: 5 Decor: 4 Service: 5 Came here with a friend after snagging a reservation a week prior. Had to try multiple times on Tock, only to grab one seating about 25 minutes after tickets dropped. Overall, one of the best omakases I've had and definitely worth a trip. We brought our own champagne. Taneda Ultimate Omakase Menu, 255 Baby snow crab in shell Black cod, mushrooms, and lotus root Shiraku Ankimo with engawa Salmon with rice and ikura Uni with ebi Hamachi Chawanmushi Kamasu Ika Barracuda Chutoro Seared Otoro A5 wagyu Anago Uni & Tuna Cheek Hand Roll Tamago - scallop, shrimp paste Black sesame creme brulee with mochi Service was excellent. Also loved the homemade ginger. read more

WOW. Easily the best omakase I've ever had in Seattle, hands down. If I could come every month, I would... but let's be real, my bank account would not approve We originally had our anniversary dinner booked at Scratch, but they canceled due to a temporary closure, which turned out to be a blessing in disguise because Taneda blew us away. The restaurant is small, intimate, and cozy, making the whole experience feel really personal. The sushi was incredibly fresh, and I have to say... I usually don't like uni, but they completely changed my mind. I'm now a believer. Their sake selection was also excellent -- a good mix of sweet and dry options. Pro tip: Reservations are tough, but if you keep refreshing the page, spots do open up randomly. Totally worth the effort. Husband took pictures of sushi, while I took pictures of our drinks . Already told my husband I want to come here for every birthday from now on! read more

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Best omakase experience in Seattle that I've had, better than Shiro's (great value though!), Kashiba, LTD, and Scratch (RIP, this place was great too). Nice to have that intimate feel and everything was well prepared. There's only two time slots from Wednesday to Sunday to seat 9 people per session. Everything was amazing but I was very surprised by the sous vide ikura, playfully labeled as sunny side up salmon eggs by Chef Taneda. The sake pairing was great too and although not necessary, really elevated the experience. Every dish was so flavorful. Chef Taneda explained the menu rotates monthly due to seasonal offerings though biggest changes will be roughly quarterly. The team really puts in effort to make your experience personal and enjoyable, which is clear by the other repeat customers who chatted on what they've been up to since. I'll let the pictures speak for themselves cause my descriptions can't accurately describe what I had. Some other favorites outside the usual options were the small squid and whelk shells which we truly enjoyed. The ebi uni combo is the true showcase of the quality of the ingredients to confirm this place stands their ground against great omakase available in Japan which I've also had the fortunate opportunity to try as well. You don't have to fly to Japan to have amazing omakase! It is important to note that this meal is one of the highest costs I know of in Seattle at $340 per person after tax and tip for the omakase. If you decided you want to shell out that money, you will then have to get a reservation online which starts at 11 am on the first Saturday of the month and sells out in seconds. I hope this place continues to receive success and praise since my wife and I loved our time here. Highly recommended and glad to have such a great meal available in Seattle. Thank you to the team at Taneda Sushi!! read more

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A Holistic 6-Year Perspective: Why Taneda is the Opposite of a "Money Grab" I am writing this to offer a different viewpoint from recent reviews claiming this is a "money-grabbing" establishment. Having been a customer since before the pandemic, and visiting almost every month since 2022, I've seen this restaurant's trajectory firsthand. I have no personal motivation to spend over two hours reflecting on my past visits to write this, other than a sincere desire to provide a fair, data-driven picture of how this restaurant has evolved. 1. The Reality of the Global Fish Market To label a price increase as a "money grab" ignores the current reality of the global seafood market. A simple search reveals that the cost of premium Japanese ingredients has skyrocketed, often outpacing the rise in omakase prices. Despite this, Taneda-san has consistently upgraded his sourcing while keeping price growth measured (moving from $195 in 2022 to $255 today). Furthermore, while other West Coast sushi restaurants have hiked corkage fees to $100+, Taneda has kept his at $40 for years. This is not the behavior of a business focused solely on profit. 2. The Evolution of Quality (2019 - 2025) If you look at the timeline, the "value" has actually increased because the technique and ingredients have leveled up significantly: * 2019 ($100-ish): The experience was "cost-effective" but simple. Ingredients were medium-grade (local oysters, basic salmon), plating was bare-minimum, and the sushi shapes were still being refined. * 2020 - 2021: We saw the introduction of No.1 Miyazaki wagyu and the separation of the Hassun into 2-3 refined courses. This was also when the abalone with liver sauce was perfected, transitioning from a bitter start to a creamy, smooth finish. * 2022 - 2024: This was the "Kaiseki leap." Taneda-san introduced high-quality dashi (soup). He began sourcing exceptional seasonal items like Akagai (Ark Shell) from Yuriage, Torigai from Aichi, and Oregon Matsutake. Technical details flourished: he began toasting nori and using binchotan charcoal to sear toro for a refined smokiness. In late 2024, he even invested in a private restroom within the store to ensure guests no longer had to use the poor public restrooms. * 2025 (The Current Peak): The winter 2025 course featured the best tuna I have ever had at Taneda, sourced from Aomori, the best region for winter bluefin. The menu now includes more top ingredients including Kyoto Junsai, Amakusa Kohada, Shinko, Shirako and top-tier Karasumi. The environment has also been reinvested in, featuring an upgraded wood counter and a more immersive atmosphere with new window covers for privacy. 3. Fairness & Authenticity Is it perfect? No. I've had visits when the shoyu (soy sauce) felt a bit too salty. I have also visited many of Japan's top restaurants since 2024 (including Sugita, Saito, Doujin, Sanshin and many others), and of course, you will find higher quality for a lower price there due to proximity. However, within the US, Taneda-san is a "rising star" who is clearly reinvesting his revenue back into the guest experience with higher-grade fish, better techniques, and superior plating. To claim the experience is "lackluster" because a server didn't handle a jacket is, in my opinion, a very one-sided way to judge a culinary institution. 4. Final Words The sign in his shop reads "Ichi-go Ichi-e" (one life, one encounter). To me, it is clear that Taneda-san treats every seating as a chance to bring his absolute best. He isn't just selling fish; he is evolving his craft. For those who value technical growth and ingredient integrity over "mall-style" hospitality, this remains one of the most honest experiences you can find in the US. My friends and I, who visit nearly every month, continue to be impressed by his dedication. read more

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Our dinner at Taneda Sushi in Kaiseki was one of the best kaiseki and omakase experiences we've had anywhere. For my brother-in-law, who we dined with, it was his second time at Taneda. He was fresh off his trip to Japan where he tried several kaiseki/omakase restaurants, some with Michelin star(s). He told us and chef Taneda that he thought Taneda was better than any place he had been to in Japan. Thanks to my BIL for getting four of us a reservation. Otherwise, I wouldn't have gone through the effort to dine here, meaning jumping online at a certain date and time to try and snag a reservation at the same time as hundreds of other people. For those who don't know, reservations at Taneda are hard to get. See @tanedaseattle on Instagram for the latest reservation info. Our visit cost $235 per person plus a 20% service fee and 10.35% tax, so $306.33 per person total. This amount had to be prepaid when booking the reservation. Cancellations are accepted up to 48 hours in advance. Inside 48 hours, there are no refunds, no exceptions. For this visit, my wife and I flew in from Atlanta same day. We were willing to take that risk. Drinks aren't included in the kaiseki price. Drinks for the four of us cost $35.75 total after tax, paid at the restaurant, so this dinner for four totaled $1,261.07. Taneda is named after head chef Hideaki Taneda. This is a small, intimate restaurant with only nine seats. Chef Taneda and chef Ryoji Aoki prepare and serve everyone's meals personally at the bar. There are two seatings per night, Wednesday-Sunday: 5:15-7pm and 7:45-9:30pm. We had a Wednesday 7:45pm reservation. I didn't look hard, but I didn't see any food menus for Taneda online nor did he have one printed at the restaurant. The menu is told to you verbally as he serves each dish. Luckily, my wife took notes and I recorded video. Therefore, we were able to capture most of the descriptions of what we ate. Below is the list: 22 courses. Everything was incredible. Superb taste, phenomenal quality. We left the restaurant completely stuffed. Note: I have a crustacean allergy, which they accommodated. 1. Hairy crab and eel with crunchy shaved vegetables. My crab allergy substitute was fresh sashimi. 2. Sweet fried corn from California. 3. Kasugodai nigiri. Japanese baby sea bream. 4. Puget Sound chopped oyster paste and Japanese whiting smoked with apple. 5. Bluefin tuna nigiri from Yamaguchi, Japan. 6. Nagasaki squid, lightly cooked with sake and soy sauce, stuffed with monkfish liver and topped with rice. 7. Blackthroat seaperch aburi (seared) nigiri. Rare fish. The skin has a lot of gelatin. It was the tastiest part. 8. Meji (maguro) nigiri. Baby bluefin tuna from Mexico. From 65-pound small tuna, with onion, soy sauce, toasted seaweed, and Mt. Rainier local horseradish. 9. Aji horse mackerel Kyoto-style bo (stick) sushi. 10. Local winter melon with tomato marinated in dashi broth with wagyu beef miso sauce. 11. Shima aji nigiri. Skipjack tuna from Kagoshima, Japan. Ice-aged in water for one week to change texture. Lots of umami. 12. Abalone deep-fried tempura, sake, dashi, half and half, steamed for about four hours, no seasonings; served with abalone liver sauce. Dip and eat. 13. Black cod marinated with saikyo (Kyoto-style white miso). Seaweed and rice underneath. Eat together. 14. Rice, red uni (sea urchin), and ??? My substitute for the version with spotted prawn from British Columbia. Marinated in sea salt for one night. 15. Tuna cheek, soy sauce, and rice wrapped in roasted seaweed from Ariake, Japan and topped with green uni (sea urchin). 16. Hotate (sea scallop) wrapped in roasted seaweed. 17. Spanish bluefin tuna nigiri. Dry-aged for nine days. Fattier fish. 18. Otoro (fattiest tuna) aburi (seared) nigiri, blow-torched with bincho-tan (Japanese white charcoal), and topped with Seattle applesauce. 19. Tachiuo (beltfish, long and slender, popular Asian fish) karaage (deep-fried) style with sweet rice vinegar and American chives. 20. Ikura nigiri. Half-boiled salmon eggs. 21. Homemade tamago. This version had both shrimp and scallop in it. Different tamago are made with different ingredients. Inari was my substitute due to the shrimp - sushi rice stuffed in a seasoned deep-fried tofu pouch. 22. Yuzu panna cotta dessert with fresh mango marinated in daiginjo sake (alcohol removed). Drinks: * Kamikokoro Momo Sake ($15 glass) - outstanding sake, I recommend it. * Hot Green Tea x2 ($4 each) * Iced Green Tea ($4) - terrific, I recommend it too. The attention to detail was impeccable. For example, for course #18, Taneda-san not only torched the otoro using the bincho-tan as a filter, but he also went back and seared each piece directly using the same briquettes. There was a wet napkin for each of us to wipe our fingers after each course. There were also two types of housemade ginger, regular and spicy. Service was exceptional (we were tended to at all times) and the toilet was spotless. read more

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For 8/9/25. Service was great as always. There were 9 seats. 1) sweet corn from California made tofu style, Okinawan prawn and scallops of Hokkaido with dashi 2) Tairagai aka Japanese penshell and sous vide octopus. So tender. 3) Japanese eggplant paste soup with gelatinous vegetable cold soup 4) Kimedai called golden eye snapper with half dashi and half ponzu with shiso flower 5) Hirame (flounder) marinated with kelp 6) Smoked oyster 7) japanese sardine with shiso wrapped in nori 8) Hawaiian abalone with abalone liver sauce and rice for the sauce 9) Chutoro from Aomori 10) Grilled japanese green eye marinated with sake then dried. Loved this one 11) Aji nigiri 12) A5 Miyazaki with onion soy sauce and shiso leaf. This one was the best. So tender! 13) Squid with rice and squid sauce 14) Skipjack from Kagoshima and put on ice 15) cup has something resembling wintermelon, wagyu and dashi soup, gindara marinated with miso, tempura tomato and tempura sweet corn from California. Loved the tempura corn 16) Dry aged 9 days Spanish tuna nigiri 17) Level between chutoro and otoro marinated with sake and soy sauce, cooked over binchotan 18) Fresh water eel with fresh rice water vinegar sauce and silken tofu 19) Hairy crab rice soup with corn. Even got a second helping, but I wish they had given me some soy sauce since the rice was bland. 20) Manila clam soup. Very comforting. 21) hand roll with green sea urchin and tuna chek 22) Tamago with shrimp paste and mountain yam 23) peach with yuzu panna cotta. Loved the peach piece. Could barely taste the yuzu in the panna cotta. read more

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They say money can't buy happiness, but it sure can buy great sushi. I normally put some effort into my reviews, but in this case the restaurant does all the heavy lifting. There's nothing I can write that hasn't been included here before, so I'll just get to the nitty gritty. It's arguably the best dining experience in Seattle, but it comes with a price tag to match. As such, as many reviews have already noted, it's notoriously difficult to get a reservation. It took me over a year to land one. 3 guests that were chatting with me that go there monthly told me that it is easier to get a reservation for 3. It also helped tremendously following them on Instagram as a reminder to stay on top of their reservation releases. It has an intimate ambiance perfect for a date or special occasion. The service is very attentive as you'd expect from a place like this. Obviously the food is incredible. My favorite dish was the very generous serving of monk fish liver- and of all the ones I've tried, this was the best iteration I've ever had. I generally avoid explicitly naming other restaurants in a review out of respect for the restaurant I'm reviewing, but in this case- I can't imagine anything I write offending them or hurting their business, so I will list out my Seattle sushi ranking by category having tried nearly all of them. Best overall quality & experience: Easily Taneda. A worthwhile mention in this category would be Kashiba but the vibe is totally different. Taneda is more refined and intimate both in setting and food. It is notable that Taneda is also the most expensive- nearly double some others on this list. Having said that, it's the best dining experience money can buy in Seattle. Best value for high-end sushi: Ltd Edition Sushi. The sake pairing alone makes it unbeatable. A runner-up would be Shiro's because of the lower price point. Easiest high-end to get a reservation: Sushi Suzuki. For whatever reason it's incredibly easy to get a reservation here even the day of, but the food is definitely high-end. Best value for mid-price sushi: Moriyama Sushi in Eastlake. I'm obsessed with this place for a quick and easy meal & drink when I don't want to worry about reservations or breaking the bank. read more

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Taneda Sushi is truly one of the best dining experiences in Seattle - if you can get a reservation. I had been trying for years, and thanks to a generous friend who noticed a last-minute cancellation, I finally got the chance to experience it. Someone's cancellation became our treasure, and what a treasure it was! Tucked away in the same building as Tacos Chukis, Taneda feels like a hidden gem in the middle of bustling Capitol Hill. The intimate ~10-person seating creates a cozy, immersive chef's table experience. The staff is incredibly attentive, and the chef not only crafts each dish right in front of you but also joins in on conversations with a warm, lighthearted energy. The ~25-course meal was nothing short of extraordinary. Every bite was delicate, flavorful, and beautifully composed, and the sake pairings rounded out the journey perfectly. The menu changes seasonally, but each dish showcased impeccably tender fish and melt-in-your-mouth moments of pure awe. I would absolutely come again, if the reservation gods ever bless me with another chance! read more

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The well known Omakase experience in Seattle - Taneda! Super professional sushi making and top notch ingredients reservations are a bit hard to get. read more

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I mean it's the Seattle GOAT. There's a reason it's near impossible to get a booking here. The space, the vibe, the service, the sake, the chefs, and most importantly, the fish are all S tier. And, as others have mentioned, if you have the wagyu it's one of the most delicious, decadent bites you'll ever experience. I know this is a weird aside but I always think part of the reason Taneda is so suprisingly great for people is how unassuming it is from the outside. It's right in the middle of the Broadway section of Cap Hill surrounded by a bunch of inferior places to eat (except the mighty Chukis of course!) You would never know that Seattle's finest restaurants is tucked away in here! read more

This is hands down my favorite omakase in Seattle. Everything is perfect about this place except grabbing a reservation, which can be quite the challenge. Their menu changes seasonally, but there are a few dishes that are permanent on the menu like the uni+ama ebi sushi. read more

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In the top 5 omakase spots for Seattle (if you manage to get a spot)... Taneda's been on my radar for the longest time. Somehow, this place is exceptionally hard to book (on Tock) compared to other great omakase spots in Seattle, so it took some planning and agility+good luck to get a table. The spot has lots of character, for sure, but might not be to everyone's liking - it is smack in the middle of Capitol Hill, with all its je-ne-sais-quoi aspects (aka I would not have felt comfortable walking from the dinner to the parking alone in this area after dark). The staff and the chefs are most welcoming. The food was great overall, although both my dining partner and I found a few of the flavor combinations to be too creative for their own good and lacking a bit of balance. I really appreciated the creative plating though. And the overall experience was very pleasant for me. All in all, this place sits in the top 5 omakase spots for Seattle, with Suzuki, Ltd Edition Sushi and Sushi by Scratch as a somewhat more preferred alternatives for me from effort to book/$$$$ to experience ratio. read more

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I tried numerous times to get a seat but was unsuccessful. But a buddy had the secret sauce and I finally was able to go. It's tough to find and I was a bit late. Great fish, and a fun night. Its reputation is deserved and even though it's tough to get in, it's a destination event. read more

*Better-late-than-never review for my dining experience in August 2022 :p* My friends visiting from out of town was lucky enough to get a reservation for the 5:30PM seating on a Wednesday night (never had luck myself after many months of trying). Food was memorable, and to me better than all the sushi restaurants I've been to in downtown Seattle. I love that Kaiseki style offers a large variety of ingredients, not just limited to raw fish. It's always fun to try ingredients I've never had or even heard of before. Below is my notes from that evening, and thankfully I jot it down because I definitely can't recall these details now. ·Scallop from Hokkaido with uni and sea plant jello ·Flounder 2-ways: sashimi and fin (cooked) ·Horse mackerel ·King Mackerel with onion sauce and green onion ·Shad ·langustine with Chinese wine sauce ·throat of the seaperch (torched) ·cod roe with monk fish liver ·skipjack ·hokkaido uni with Vancouver spot prawn ·bluefin tuna from Spain (380 pound tuna, dry aged for 2 weeks) ·chutoro ·otoro ·lobster from Canada and sweet corn from California ·miso katsu Miyazaki waygu beef ·uni hand roll from north side of Hokkaido ·huge hand roll with sea eel Dessert: Mascarpone pudding with mochi and matcha read more

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Words really can't describe how amazing Taneda is. The quality, the service, the alcohol options and sake pairings - everything was perfect. The omakase experience takes your palate on a journey that hits on everything from saltiness to sweet, from creamy to savory, from crunchy to smooth. My wife and I have been to several Japanese establishments for their omakase experience, and this, so far, has been the best. Getting a reservation is a feat in itself, but trust. TRUST! It's so worth it. My reviews tend to be long and thorough, but as I said in my intro, words can't describe how amazing this place was. So I'm going to let my photos do the talking. Enjoy. Don't think too much about it. Just go make reservations. They hype was and is real. read more

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Apparently people would fly to Seattle to give this place a try. In the "west coast food desert", having a spot like this is... quite refreshing. I have given up trying to secure a reservation long time ago--getting a reservation is probably harder than winning the green card lottery. I'm exaggerating here, but you get the point. My friend magically secured a reservation for 3 during my birthday weekend. When I told the assistant chef about my past trying to secure a reservation, he laughed and told me the group seated furthest from me comes every single month. Y'all... it humbled me real quick. The reviews so far have provided more than enough context of this restaurant. I read none of them before coming, and there's something nice about having 0 clue on what to expect. I highly recommend you not reading too much into the reviews. I only have one tip for my girlies... eat an extra light lunch before this. The quantity isn't massive, but a bigger lunch will make you unable to finish the later courses. read more

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For me the best restaurant in Seattle. Comparable to 3 Michelin rated restaurants I have experienced around the world. You can tell that Taneda San spends plenty of thinking about the menu each season. His use of monk fish liver is to die for. read more

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Updated that they no longer can accommodate gluten free, which is unfortunate. I am happy I was able to experience dining here and am hopeful that they have a gluten free option at some point in the future. read more

The experience was great! I love how it's a mix of nigiri and Kaiseki dishes so your taste buds get surprised with every dish. I've been to many Japanese sushi restaurants in the Bay Area, Hawaii, and Japan and I would still highly recommend trying this place if you are visiting or live in the Seattle area! read more

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One of the better omakase experiences I have had in Seattle! The chef is very knowledgeable and served us about 23 different "courses" from nigiri to A5 wagyu. Such a caliber of dining experience is fairly hard to get here - you either get a similar (but definitely different in style) experience being served by Chef Shiro at Sushi Kashiba that requires you to wait in line 2-3+ hrs in advance before opening for the first seating (and not even guaranteed if he will be there), or be a fast clicker in securing a reservation here at Taneda once a month, where it is already 100x easier to get reservations than before - this place reservations sell out 30-40 seconds upon releasing, for the whole month. I went here on a Friday first seating, and we sat at the chef's counter. It is very well maintained with the chef already in action prepping certain ingredients ahead of time for a seamless dining experience. The waitress is very attentive, giving a warm towel to clean your hands, and then after that ask for drink orders (I personally got the premium sake pairing - $70 extra before tax+tip, plus a sparkling pineapple sake drink which tasted a bit of yuzu - $18, cause why not? With how hard to get reservations here, I doubt I will be able to go here anytime soon so might as well be a baller). Pacing of each course is great and the prompt removal of plates per course makes the dining experience seamless, with apologies from the waitress if she was a bit late, even if it's only less than a minute delay. Food: they actually serve the food at unique temperatures - e.g., a half boiled salmon egg with texture like over easy eggs! They also serve most courses that are not nigiri or hand roll with different designed plates. Even though 23 courses sound like a lot, I was actually decently full but not so full that I cannot walk. I will not give in detail as the experience is best observed in person, rather than vicariously. However, I have enough pictures to give a good idea of the menu, which changes mostly by the month based on season, and to some extent, daily as needed. Drinks: a little bit on the pricier side but the sake selection is quite traditional and elegant. The final sake is like a double drink, as the sake is served in a cup placed inside a box, intentionally overfilled so that after you're done with the cup, you pour the rest of the drink from the box into the cup for one more cup! It wasn't too much alcohol, and definitely more of bringing out the flavors of the courses. The sake is less varied in purity and flavor compared to wa'z but more centric to dryness and different subtle fruity notes and origins. Service: definitely more involved but not overbearing - the staff tries to do a bit of small talk to each party to make sure they feel included and welcome. What I found interesting also is that the chef can recognize people that have visited before, even if months before (though to an extent the reservation system might assist with that)! read more

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Took forever to get reservations! But after eating here I see why! This was in the Top 10 meals over ever eaten. Pictures don't do this place justice. read more

Thanks to one of my friend's quick hands, we were able to reserve a spot at the tough-to-book Taneda Sushi and I had the pleasure of enjoying the works of Chef Taneda. You can tell he cares about his craft as he carefully puts together each course with his assistant. I ordered the 3 sake omakase to go with my meal and Chef Taneda personally spoke with me and helped pick one of my sakes. He enjoyed speaking with us in general and seemed like a friendly guy. One of his assistants helped me pick the other 2 sakes and they were all great. The meal ran me over $300 and the question I've gotten from friends and family was- "is it worth it?" That's a tough one as I'm usually loathe to spend more than $100 on food and have a hard time judging what $300+ worth of food should be like. What I can tell you is 3 things- ~ I had some of the most delicious melting-in-your-mouth fish I've ever had. One of the spanish tuna bellies we ate cost $350/lb according to Chef Taneda and you can see why. Melts right into your taste buds. ~ The food was put together really well. That delicious toro I was talking about in the above point? Imagine it sitting on some rice and topped off with some uni. Truly magical in your mouth. ~ It's quite the experience watching Chef Taneda assemble this all. It's not like it's a quick 3 course meal either. I estimate I had 10+ courses and you watch Chef Taneda make each one. All while conversing with the 9 people seated around him. I certainly didn't walk out hungry, and that's a concern I tend to have at restaurants where you're paying for the presentation as much as you're paying for the food. Really great night and lives up to the hype. read more

Finally tried the Kaiseki dinner my wife promised to take me prior to the pandemic and it definitely did not disappoint! The creativity of the chef was amazing and the flavors all melded together well. Every bite was delicious and deserved the ooh's and ahh's. Taneda was one of the hardest reservations I have ever tried securing but definitely worth the effort. My wife and and I were on our phones for 4 weeks straight at midnight trying to get a reservation and were relieved when we finally secured 2 seats. Our whole short Pacific Northwest trip was planned around these dinner reservations. And happy to say, my tummy left Seattle happy! read more

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Nestled among the stores along Broadway is the intimate dining experience that is Taneda. At just 9 seats with 2 services a night, you'll be fighting for a reservation, the hardest part of eating here. But when you're finally sitting down at the counter, you won't be disappointed. Dining at Taneda is equal parts a known and intrigue. You know you're about to eat amazing sushi. However, with Chef Taneda and Chef Ryoji's rotating menu, you're in for a surprise every time you go. When there, do get the sake flight, it's well worth it and the staff are extremely knowledgable on each bottle. Plus, it just makes the experience that much more fun with Chef Taneda, his team, and your fellow diners. You might notice I didn't mention anything about the food. That's intentional. Go in blind. Don't look up the menu before going, because the experience at Taneda is not just about the food, it's about being delightfully surprised with the textures, the flavors, and the company. And all of it is amazing. No questions asked. read more

Taneda Sushi in Kaiseki - Chef Ryoji showing off a sweet corn rice. - Sushi Bars Near Me - Seattle, Washington

Taneda is a piece of Japan in the heart of Capitol Hill. Make a reservation ahead of time. It is a small intimate setting. At most there are 9-10 people inside dining. You recieve a series of dishes, personally curated by the chef. Let the chef know if you have any food allergies beforehand. The omakase experience is more than just eating sushi, you are able to have the best collab of seafood you will ever taste. Taneda also entertains guests, and does his best to monitor your reaction to each dish. I've been to michelin rated sushi restaurants in Japan and Taneda definitely holds the same standards and quality in staff, food, and experience. While a little more expensive than what you'd expect, Taneda is an experience you won't regret. read more

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What a lovely and delicious experience! I had been trying to get a reservation here for ages and either having to cancel due to COVID or just missing out. The reservation spots open up at midnight and are pretty much gone within a couple minutes. Definitely use a computer to make reservations because the phone app doesn't always refresh very well. The food was amazing! Every course was meticulously constructed and plated. My husband's favorite was the green tea crusted A5 wagyu. Mine was probably the tuna sushi sampler but it's hard to say because they were all so good. The service was also excellent and all of the staff are very friendly. Total cost was almost $450 total for two people for 18 courses each. Definitely pricey so I probably can't afford to come too often but it was a truly memorable meal. read more

Taneda Sushi in Kaiseki - Sushi Bars Near Me - Seattle, Washington

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First time trying Taneda sushi after finally being able to get a reservation here! I was blown away by the quality of sushi, hospitality and service. Especially during times of covid, everything is clean, sanitized and follows covid protocol. This is by far the best omakase experience for me. I'm fairly new to chef omakase experiences and this exceeded my expectations and sets the standards high! It was nice being able to watch the sushi being prepared and served to you, making it a very personal dining experience. Taneda, the chef, is very skilled and creative with each dish and presents it in a very beautiful way. I had the opportunity to try many new fish that I've never had before. They all tasted so good, I couldn't even choose a favorite. All the fish tasted fresh and flavorful, including the A5 wagyu. Mouth-watering goodness! I usually don't drink sake all that much but decided to try the 3-omakase glass series (the top 3 chef's picks) and they all tasted great. It made me appreciate all the complexities of sake. The menu changes every month so this makes me keep wanting to come back for more! read more

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It took me a long time after eating at Taneda to find a word, any word to describe what had just happened. But let's start from the beginning. You have seconds from when the reservations release to be able to snag anything available and I have yet to succeed. Thankfully a friend was able to get one and happened to have an available seat that I gladly filled. Taneda is located under Tacos Chukis, which has always been a point of interest for me because I always see it as I make my way upstairs for tacos, and ever since they opened there I had always had the thought of "Oh I should give them a try" but I never connected the dots that this was the Taneda that was impossible to get reservations for Chef Taneda is exceedingly polite and down to earth. He is easy to talk to and quick with a laugh. The staff are also great, making sure water/tea are always full while whisking away plates or bringing out the next sake for your pairing. I think Taneda offers the truest sake pairing I've ever had. They bring out completely different sake per person depending on your likes and dislikes , and the staff explains where each one is from and how it will taste in very good detail. The food was out of this world. The sushi looks deceptively small, but they are well sized for one bite. The plated arrangements were beautiful and the flavors worked together extremely well. The word I'm looking for is awestruck. That's how I felt walking out of Taneda after finishing the final dessert. Wishing you all the luck in getting a reservation here, you won't regret it! read more

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Absolutely one of the best if not the best out there. It is pricey now, basically $300 a seat, but to be honest it is so worth it for a special occasion. The food is amazing and top tier. One of the best experiences and I would love to go again when the next special occasion happens in my life. Everything just melts in your mouth and I highly recommend going at least once just to try! There are only 9 seats so it's am intimate setting and it's fun to talk to others that are there as well. Chef Taneda is fun to talk to and it's just a good time! He is also really knowledgeable about sake and curates the sake based on your preferences. All of the sake was just sublime. It is really hard to get a reservation so always follow their IG so you know when they release the next month reservations on Tock! read more

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OVERALL: 9.1/10 (Yelp Converted Score: 4.55/5). My partner and I snagged a four-person reservation on Sep25 at 7:45pm. Verdict: Among the best of the best, but also had some misses that I can't ignore. It's worth trying; I enjoyed the experience, but it's NOT the most affordable for the everyday sushi-lover. The missus rates this place a 4.75/5. Also, for context: I needed to write a script to book a reservation here (on Tock). Anyone who claims they got a reservation "manually" is probably lucky; after six months of trying "manually", I chose to "even" the odds... by scripting. Worked on my first try, so #worth. 1) VARIETY/SELECTION: 9.5/10. We had 21 "courses". Here's each of them: 1. Korean pear, scallop, King crab, Shiso leaf on top 2. Kanpachi (Amberjack) - aged 5 days, black sesame with miso, white sesame - local green beans. 3. Abalone from hawaii - steamed chawanmushi - abalone looks like a mushroom 4. Kohada - barracuda - rice is more vinegar-y than my partner is used to - first nigiri 5. (2pc) Hika (squid) - King squid - marinated with uni. Fresh wasabi on top. 6. Baby bluefin tuna - not too fatty. 7. Ankimo (monkfish liver) & tako (octopus) - slow cooked with mirin (ankimo) - octopus is boiled with sparkling water. Fresh wasabi 8. Pike mackerel (Samma) - starting season (less than two months) - sushi 9. Beltfish - marinated with egg yolk (also at the bottom) 10. Goldeneye (red?) snapper 11. (4 items) Mochi, dried fig miso; lotus root tempura (+wagyu?) with teriyaki sauce. Black cod with miso - potato karaage, slowly cooked with dashi and mirin. 12. Skipjack - ice aged 1 week 13. Local King salmon (Nashville) - (roll) served with American chives and rice 14. A5 Miyazaki beef - onion soy sauce - Japanese eggplant, w/ bonito flake. 15. Spanish bluefin tuna (maguro) - dry aged two weeks - back loin 16. Otoro - ponzu sauce on top - tuna belly 17. Two kinds of uni - Hokkaido - with Canadian sweet shrimp; other is snow crab sea urchin, deep fried croquette with panko 18. Anago - Sea eel - very soft - from Tokyo 19. Maguro hand roll - tuna cheek - seaweed from Japan 20. Tamago w/ shrimp & scallop paste 21. Yellow (local) peach dessert I'll get into "my thoughts" about the dishes in the next section. 2) FRESHNESS: 9/10. This place had some extremely fantastic dishes, but also some disappointing ones. My partner's favourite: 4pc platter; beltfish; either salmon+chive or mackerel My favourite: 4pc platter, beltfish, seared otoro / salmon+chive. Overall, I really liked the general thoughtfulness of the dishes. The highest point was the 4pc platter; it's one of the best courses I've ever had at any Japanese place in Seattle. The unfortunate part is that there were also "lows" here. For example, my partner thought the maguro hand roll was mediocre (as did I); the ankimo (monkfish) + tako course also disappointed me. 3) VALUE FOR MONEY: 8/10. It's $285/person, after a 20% "service charge" (which they charge tax on) and tax. My partner and I also paid another $73 (again, after tax and service charge) to try the 3-omakase sake pairing ($38 pre-tax) and the pineapple sake ($18 pre-tax). The sake pairing was fine, but not memorable. I can confidently say I wouldn't get either of the sake pairings (there's a more expensive $70 option that I saw the party next to ours get), for the value-for-money reason alone. For $285, we had 21 courses of kaiseki (including the tiny tamago piece). That comes out to $13.57/"course", or if you're only counting pre-tax, $10.24/course ($215 pre-tax/service-charge). 4) SERVICE: 9.5/10. It's really hard to go wrong here, since there were two people (besides the main chef and the second) directly serving all nine of us (context: there's only 9 seats per seating, and two seatings per evening). I liked the fact that my water cup was never empty, but I did feel like there's a sense of them always being "there" - like, hovering, even when you didn't necessarily have anything to clear. 5) CONSISTENCY / FIRST IMPRESSION: 9.5/10. I found it weird that they ask you to show up 5 minutes before the start of your reservation time, but also don't let you in until 15 minutes before your reservation time. The vibe inside is SUPER quiet - there's no music, background sound, nothing. It's also deep enough into the plaza that you can't hear the rumbling of traffic along Broadway. The bathroom is shared with the plaza - you can ask the wait staff for the key. I liked hearing the chef's thoughts on each of the courses as they were being served. They accommodated my friend's citrus allergy well! Parking can be found on the street - it's best to go on Sundays; there's tons of street parking around 7:45pm. I might try to come back for my partner's birthday in December (also to try their "winter" menu), but we'll see how I feel about forking over another ~$300/person in a couple of months from now. I need to let my bank account balance recuperate! read more

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Top tier food and service! Had so many different types of fishes from Japan, very fresh. Best kaiseki in Seattle

Yummy and good service Tastes are surprising to me But too hard to book in the table tho read more

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Easily could be double the stars! Wish I had a GoPro attached to my head. One of those culinary experiences to revel in. First visit for both me and my son Alex to Taneda Sushi in Kaiseki. Backtracking, I made this rare reservation via Yelp at the stroke of midnight back on 6/27/20 for a 1945 seating on Wed 8/26/20. Last time I was this lucky was scoring a preCovid 19 reservation at Il Nido! Calendar was marked and definitely something to look forward to. Pro tips: give yourself ample time to get to Seattle's Capitol Hill to account for potential traffic and to locate parking. Paid for 3 hours of dirt cheap pandemic parking on Broadway a block away. Killed time beforehand at an indie music shop. Arrived 20 minutes early. Masked up, got our temperatures checked, then seated at our appointed two top, front and center with the chefs. After our arrival, there was another 4 top to our left and a little tardy was another 2 top to our right. Only 8 total seats for tonight's 1945 reservation. Casual attire is permitted, but to be respectful we wore something better than Tshirts. Even my teenage son showered and wore an upgrade from his usual hoodie and shorts combo. The dining space configuration and staff nails pandemic conscious safety measures with temperature checks, motion sensor hand sanitizer, masks/gloves, well distanced, door open with fans on to promote air circulation. King County Health Dept rating of excellent. Ample reassurance for this QC microbiologist, however, I did keep my mask on between courses. Each kaiseki course presentation was well timed, precise, unfussy, and approachable. The freshest, top quality ingredients. No over the top service or attitude, no upsells. Just welcoming, relaxed atmosphere, and easy flowing conversation amongst ourselves, the chefs, and waitstaff. Menu offerings changes at the beginning of each month, often seasonal, and sourced from Japan, US, and Canada. Despite the explanations provided with each course, for me it was a brief snap, no notetaking. Savored each offering from start to finish. Textures, flavors, serving temperatures, sweet/savory notes abound, regional snippets provided with each course. Enjoyable but not overwhelming with information overload. Kaiseki service was about 90 minutes in its entireity. You leave satiated and content. I didn't opt for the sake flight or other libations because I had to still drive home and work the next day. We selected iced green tea (coincidentally same one I buy mass quantities of from Shoreline's Central Market) and ice water. The four top had sparkling water and hot tea. The other two top had the sake flight and ice water. Excellent quality and presentation from start to finish. Professional yet easygoing, unobtrusive service. I marveled at the flowers, the sharp knives, the boxes of ingredients, the beautiful plates, the containers from which finishing touches are deftly brushed, sprinkled, and arranged. An amazing midweek splurge! Expensive, but for the quality experience worth every dollar. Got to save up, strategize for reservations, and hope for another future visit. Highly recommended! read more

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Can't get a reservation? Here's a guide for how to get Taneda every time. This is the best sushi in Seattle. Even after eating at Kashiba, Shiro's, and a few Michelin starred sushi places in NY and LA, I still find this to be the best sushi I've had in the US. Yelp System Taneda releases spots at midnight for the date 60 days in the future. Go on at 11:55 PM on a desktop/laptop browser. Already sign in and have your Yelp account all ready to go and confirmed. Keep refreshing and looking at the calendar for the next date -- usually you'll see the new date posted at 12:03 AM-ish. As soon as you see it, click the date and pick your group size + time slot. Parties of 3 and the earlier time slot are usually the easiest. If you don't get it the first time, no worries you've learned. Try again tomorrow :). Tock System Taneda switched to Tock a few months back. With Tock they release the whole next month's dates sometime mid of the previous month. Taneda announces on their instagram when the Tock reservations open. Follow them on insta. Have your Tock set up before they announced time. Keep refreshing and usually within a minute of the scheduled time you'll see all the next month's date. It's easier for weekdays and parties of 3. Good luck! read more

Taneda Sushi in Kaiseki - QR for the reservation system! - Sushi Bars Near Me - Seattle, Washington

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[Went last year] First time experiencing such high end omakase. I think it turned out to be 23 courses. I loved how Chef Taneda comes up with a new menu every month based on what is in season. He explained that he video calls his providers in Japan every night to see the fresh products. I also loved how he was able to take familiar food and elevate them to new levels. For example, the house made ginger, English tea marinated chestnut, and 30 min massaged octopus all felt like entirely new experiences. Highly recommend going if you can snag a reservation (they go in 10 seconds, aim for a random weekday). read more

Took months of trying to get a reservation. Well worth the effort! Chef Taneda explained each delicious dish as he was serving us. Want to try going in different seasons to experience how the menu changes. read more