Daisuke trained for nine years in Fukuoka before opening Kumo in 2019. The rice is seasoned with red vinegar and served at body temperature, the way his teacher did it.
About half the fish is local: spot prawn, geoduck and king salmon from Washington waters. The rest arrives from Toyosu on Tuesdays and Fridays.
16 courses, about two hours
Seatings at 5:30 and 8:15
Sake pairing available
“The best two hours of eating I have had in Seattle. Every piece arrived exactly when the last one was finished.”
GN
Grace Nakamura
Eater reader, Ballard
Rated 5 out of 5
Seats for next month open on the 1st
Join the list and we will email you the morning reservations open.
