At Wataru, the omakase centers on a progression of nigiri and seasonal bites built around high-quality seafood sourced with an emphasis on Toyosu Market fish. The chef follows an Edomae style approach, highlighting precise rice seasoning, careful aging, and a curated sequence that changes with the catch. Eating here feels like moving through distinct waves of texture and temperature, from clean, cool slices to richer, lightly torched pieces, with the sushi bar format keeping portions focused and balanced. Multiple trusted guides point to Wataru as one of Seattle’s serious omakase destinations, with particular praise for the attention to seasonality and the intimacy of the bar-only setup.