Seattle is known for its fresh seafood and vibrant dining scene, but finding an omakase experience that truly stands out is rare. Enter Mizu Omakase, a hidden gem tucked away in the heart of the city. From the moment I walked in, I knew this was going to be a special evening. The intimate setting, dim lighting, and minimalist décor instantly transported me to a high-end sushi bar in Tokyo. But it wasn’t just the ambiance that made this place special—it was the artistry of the food and the dedication of the chefs.
A Warm Welcome and an Intimate Atmosphere
Unlike larger sushi spots, Mizu Omakase offers an exclusive experience with a limited number of seats at the sushi counter. I was lucky enough to snag one, giving me a front-row view of the chef’s meticulous craft. The chef, a true master of his art, greeted each guest personally and explained the philosophy behind omakase—“chef’s choice.” Here, you don’t order from a menu; instead, you put your trust in the chef to curate a one-of-a-kind dining experience using the freshest ingredients of the day.
As I settled in, I was served a warm cup of green tea and a refreshing amuse-bouche: a delicate bite of marinated sea bass with yuzu foam. The flavors were subtle yet complex, a perfect way to prepare my palate for what was to come.
The Sushi Experience – A Symphony of Flavors
The omakase experience at Mizu is a multi-course journey, with each piece of sushi prepared in front of you and served individually. The first bite was a simple yet exquisite Hokkaido scallop nigiri, lightly brushed with soy sauce and topped with a hint of lemon zest. The sweetness of the scallop combined with the delicate tang of citrus was the perfect introduction.
Next came the bluefin otoro (fatty tuna), which practically melted in my mouth. The chef explained that the tuna was sourced directly from Japan’s Tsukiji Market, and the quality was evident. Each bite was an explosion of umami, enhanced by the light brush of aged soy sauce.
One of the most unexpected yet delightful pieces was the uni (sea urchin) from Hokkaido. It was incredibly creamy, with a briny sweetness that lingered on my tongue. Paired with the chef’s house-made seaweed, it was a standout dish that showcased the restaurant’s ability to balance flavors masterfully.
The journey continued with a perfectly torched wagyu beef nigiri, topped with a delicate quail egg yolk and a sprinkle of sea salt. The combination of rich, buttery beef and the silkiness of the egg created an indulgent mouthful that was unlike anything I’d ever tasted.
Beyond Sushi – The Unexpected Delights
While sushi was the star of the show, Mizu Omakase also offered a few non-sushi courses that added depth to the experience. A bowl of miso-marinated black cod arrived next, its flaky texture and deep umami flavors making it one of the best versions I’d ever had. Another highlight was the chawanmushi (Japanese steamed egg custard), infused with truffle oil and topped with delicate shavings of fresh crab. Each spoonful was silky, luxurious, and incredibly comforting.