Sushi Kappo Tamura

Sushi Kappo Tamura - Seattle

ABOUT US

Using local and seasonal ingredients is the most important element in Japanese cuisine. With a commitment to that philosophy, Sushi Kappo Tamura features seasonal ingredients of the Pacific Northwest in authentic Japanese preparation.

Tamura is a Kappo style restaurant where food is prepared in an open kitchen and served quickly in a lively environment where staff and guests talk about the food and beyond. Our goal is to become the very best restaurant to our guests by getting to know them and serving them in a personable yet professional manner.

LOCAL, SEASONAL, SUSTAINABLE

Sushi Kappo Tamura sources its ingredients from NW farms and fisheries like Taylor Shellfish, Skagit River Ranch, and Wild West. It also partners with Seattle Urban Farm Company to plant and maintain a rooftop garden that provides hyper-local produce for some of the restaurant’s dishes. In doing so, Sushi Kappo Tamura hopes to create positive and long-lasting relationships among local producers and be a leader for environmental stewardship in the restaurant industry.

GARDEN

Earlier in July of 2012, Sushi Kappo Tamura planted the first seedlings for their rooftop garden, aiming to provide hyper-local produce for their dishes and foster positive relationships within the community.

Taichi Kitamura - Executive Chef/Owner

Taichi Kitamura, the executive chef and co-owner, brings his passion for Japanese cuisine and sustainable practices to Sushi Kappo Tamura. With a background rooted in Kyoto and a commitment to local sourcing, Taichi ensures a memorable dining experience.

Matt Curtis - Sous Chef

Sous Chef Matt Curtis advocates for traditional flavors in Japanese cuisine and emphasizes the importance of sustainable and local ingredients in preserving these flavors. His culinary expertise and dedication to detail enhance the dining experience at Sushi Kappo Tamura.