Shomon Kappo Sushi

05/10/2026

Produce from local farms.

Grateful for the farmers and producers behind these ingredients.

04/29/2026

Strawberry & Mascarpone Cream with Matcha Soil

Mascarpone cream layered with hojicha-soaked ladyfingers,
strawberry compote, and matcha soil.

A delicate balance of sweetness, acidity, and gentle bitterness.

04/23/2026

04/22/2026

Spring menu.

Tilefish in clear clam dashi.

Charcoal-grilled tilefish,
with salsify beneath—
the broth evolves as you continue.

04/17/2026

A spring Hassun - seven small expressions of season, gathered on one plate.

Find your favorite among these seasonal bites.

04/15/2026

Our menu has transitioned into spring.

Chawanmushi with morel mushrooms and ramp.
Spring morel and ramp,
layered over a delicate Japanese egg custard
with the aroma of ramp oil and asparagus.

04/09/2026

A new menu begins behind the counter.

Before every menu change, our team gathers to taste each dish, share feedback, and align on every detail — from flavor to presentation.
This is an essential part of how we create a consistent and thoughtful experience for our guests.

Our new seasonal menu is now ready.
We look forward to serving it to you.

03/15/2026

At the heart of our cuisine is dashi.
A delicate broth that defines Japanese cooking.
Respecting its fundamentals and aroma, we create dishes inspired by tradition and beyond.

03/12/2026

Aerated Basque Cheesecake
Hojicha Caramel • Candied Kumquat

A lightly aerated burnt Basque cheesecake set over hojicha caramel

03/05/2026

White sturgeon and Burdock moose pie.

03/03/2026

Inspiring evening at Tasting Notes Under the Big Top at Marymoor Park.
Featuring , of Moto Pizza, and of Spinnaker chocolatee. Exploring the parallels between music, art, and food, beautifully accompanied by live performances from

An inspiring reminder that what we create goes far beyond taste.

Grateful to have been part of this special evening!!