Local Tide’s Black Cod Kasuzuke features rich black cod marinated in sake lees, then cooked until the flesh is silky and gently caramelized on the outside. The preparation leans into a Japanese-style curing technique that intensifies the fish’s natural sweetness while adding a subtle fermented depth. Each bite tends to balance a delicate, buttery interior with a lightly charred exterior, often plated simply with accompaniments that keep the focus on the fish. Diners frequently single out this dish when discussing why the restaurant stands out among Seattle’s newer seafood spots.