We’ve all watched the sushi plate go past our eyes as we second guess our decision to grab it as its instantly swooped into the hands of your neighboring guest. For some of us, you just watch it go around like a merry-go-around. What we all love about Kaiten-zushi (aka conveyor belt sushi) is the speed in which you get seated and start eating, because we all know how much we hate waiting.
High quality sushi and “conveyor belt sushi” is often seen as an oxymoron to the general public as the plates sit around making laps, get cold and the rice starts to harden. Well, Chef and Owner Shinichiro Takahashi who has been working with Genki for over 20+ years and has traveled worldwide mastering the art of sushi plans to change that stigma.
You will find him intricately hand rolling each piece and putting special attention to them to the last sesame seed. What I particularly love about Ten Sushi is its focus on the origin of the fish as the ingredients are obtained from local artisans as well as directly buying from Alaskan and Japanese fish markets. Sushi Rice is made with high quality vinegar from a maker that has been producing the mildest vinegar since 1876. And then, mixed with the best quality rice.
Here is the TAKARA chef’s plate: “TAKARA” means “treasure” in Japanese, at Ten we’ll be offering Red Shrimp, Garlic Seared Salmon, Crunchy Salmon Roll, Dynamite Roll and Golden Road Roll. Each bite is unique, fresh and has a distinct flavor profile from the origin of the sea.
Another thing to know about Ten Sushi is its use of REAL, fresh crab, none of that artificial fish, you won’t be able to go back.
Chef and Owner Shinichiro Takahashi.
There is no MSG added to any of the dishes.
Each sashimi plate comes with a sign with the origin of the fish.
The O-Age Kitsune Udon priced at $5.85 (Konbu, Katsuo, Dashi) with Udon Noodle, Ogo Seaweed, Fried Tofu, White Sesame Seeds, Green Onion is cooked perfectly with a clean tasting broth.
We highly recommend this restaurant for its authenticity, msg-free, fresh tasting sushi with a wide selection of dishes in a comfortable modern setting.
Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.