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✔️Dinner ✔️Dine in
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Pocket-sized space for artful kaiseki-style plates, sushi & omakase dinners in modern surrounds.
Hours
| Saturday | 5:15–9:30 PM |
| Sunday | 5:15–9:30 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5:15–9:30 PM |
| Thursday | 5:15–9:30 PM |
| Friday | 5:15–9:30 PM |
Address and Contact Information
Address: 219 Broadway E Unit# 14, Seattle, WA 98102
Website: http://tanedaseattle.com/
Menu Photos
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Related Web Results
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Reviews
LeAnh N
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.
… moreMy 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.
naomi rincon
I’ll write about how I got my reservation but I am so glad I did because our dinner was so delicious!
Because it’s the turn of the season we got lucky to have some new dishes.
Everything is totally fresh and light and the fish dishes were up to Chef Taneda in how to incorporate new flavors with fish that is in season. I absolutely love uni and I’m glad there were a few dishes with it. I also am not a huge fan of squid because usually it’s so rubbery but this has been the best I’ve ever had! It was creamy and light!!!
Everyone was so so friendly and I loved talking to the chef! Also other reviews said you had to go upstairs for the bathroom but they have their own bathroom in the restaurant with a Japanese toilet that is heated and I loved it haha, it reminded me of Japan.
I loved all of the things I tried along with the sake pairing. I highly recommend going, I left happy and full!
I was lucky enough to snag a reservation after I REALLY tried. Here is a tip to book as they fill up in less than a minute:
Log into your tock account and go to the calendar day you want to go to and around the time so everything is pre set. Literally as SOON as it turns 11, I refreshed my phone and got my day and time! Everything was already there so I didn’t have to go clicking through. That was my trick and it worked for me the first time I ever tried it! Good luck!
… moreBecause it’s the turn of the season we got lucky to have some new dishes.
Everything is totally fresh and light and the fish dishes were up to Chef Taneda in how to incorporate new flavors with fish that is in season. I absolutely love uni and I’m glad there were a few dishes with it. I also am not a huge fan of squid because usually it’s so rubbery but this has been the best I’ve ever had! It was creamy and light!!!
Everyone was so so friendly and I loved talking to the chef! Also other reviews said you had to go upstairs for the bathroom but they have their own bathroom in the restaurant with a Japanese toilet that is heated and I loved it haha, it reminded me of Japan.
I loved all of the things I tried along with the sake pairing. I highly recommend going, I left happy and full!
I was lucky enough to snag a reservation after I REALLY tried. Here is a tip to book as they fill up in less than a minute:
Log into your tock account and go to the calendar day you want to go to and around the time so everything is pre set. Literally as SOON as it turns 11, I refreshed my phone and got my day and time! Everything was already there so I didn’t have to go clicking through. That was my trick and it worked for me the first time I ever tried it! Good luck!
Tony Truong
My favorite sushi spot in the city! They serve in a kaiseki-style format, so it’s more than just nigiri
every dish feels like part of a story. The menu changes with the seasons, so there’s always something new to look forward to. The balance, flavor, and presentation are always on point.
Booking is extremely difficult though. But it’s worth it!
… moreevery dish feels like part of a story. The menu changes with the seasons, so there’s always something new to look forward to. The balance, flavor, and presentation are always on point.
Booking is extremely difficult though. But it’s worth it!
Ryan DiCicco
One of the top 3 traditional omakase experiences in Seattle. Reservations are hard to come by but it’s well worth the effort. Personalized sake pairings make the excellent experience even better.
… moreUyen Nguyen
It is a must go place for people who love omakase and japanese cuisine. The chef uses authentic japanese ingredients and minimal cooking process but he brings to us all sophisticated and stunning dishes. It is definitely worth the price you pay.
… moreMichael
This is my favorite omakase experience! The staff members were very attentive to your needs and kept the atmosphere warm and fun.
The food is delicious with wonderful flavors and unique ingredients and the sake pairings are out of this world!
… moreThe food is delicious with wonderful flavors and unique ingredients and the sake pairings are out of this world!
Nasser Moaibed
Seattle’s most exclusive and best restaurant! Every visit to Taneda is an event, his skills are unmatched and the seafood impeccable. Never fails to amaze. And the premium sake pairing is the way to go! Always something new.
… moreShawn Z
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 three 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 ($120 – $160): 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 ($195 – $235): 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 – Now ($255): 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, 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 bias 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.
… moreI 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 three 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 ($120 – $160): 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 ($195 – $235): 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 – Now ($255): 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, 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 bias 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.
Jialu Zhou
Taneda is the best sushi and kaiseki I have ever tried in my life. Chef is so creative and genius of creating new dishes with seasonal ingredients every month. Not only the ingredients but also the rice and excellent temperature control of food make every bite so mind blowing. I also love the traditional and bright dining environment. It is a place where I feel I am fully dedicated to enjoy the food. I highly recommend the sake paring, it balances the fatty taste of fish and Taneda always has the best sake he can find . I always look forward to having the next experience with Taneda!
… moreJeffrey Dao
The best omakase experience we’ve had so far. We travelled from Houston for vacation during my birthday. The service was exceptional, and we really loved the sake pairings because they were very individualized based on taste. The meal was incredibly unique with many fishes more commonly consumed in the summer. 100% would come back here the next time we come back to Seattle.
… more