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Wataru: Seek for Umami with Aging Technique


Very Zen and Neat. The middle boxes are invented by Chef and followed by many Sushi restaurants in Seattle now.

The best ever price for sake flight. Top tier sake at a cheap prices. A must try.

small dishes, three bites



Sakura Masu

Sea Bream belly






Firefly Squid

Scallop w/ fresh yuzu

Snow crab


Smoked Sockeye Salmon

Chef searing black cod

Seared Black Cod

Saba with Shiso and Ginger

Slightly Seared Kama Toro

Slightly Seared Unagi

Hokaido Uni

Tamago made with White Shrimp and dressed with Honey and Matcha


Thoughts from Chef Kotaro:

  • Chef’s favorite Sushi: Aji
  • Modify rice moist with weather
  • Aging for umami
  • Self-grown Yuzu, super fresh

My favorirates:

  • Amazing pieces: Sakura Masu / Aji / Firefly Squid / Saba with Shiso and Ginger / Smoked Sockeye Salmon / Unagi
  • Good pieces: Toro / Kohada / Yuzu Scallop / Buri / Seared Black Cod / Kama Toro
  • Other: Kinmedai / Albacore / Sea Bream belly

My thoughts:

Top-tier sushi-making technique; top-tier knife skills; high ratio of fish to rice; rice can be overly sour or sticky; marination is unstable and biased, resulting in heavy or fishy flavors, but there are also perfect examples like "小ji" (possibly a specific sushi); ingredients are average (possibly due to fishy flavors); lacks stability, with some dishes being highly impressive, the silver body is currently the highest standard, but some ingredients like yuzu, wasabi, and ginger are fresh but used excessively, masking the taste of the fish itself; overall performance is above average, with good value for money; a total of 22 dishes, worth revisiting.

Summary and Scores

Price: $175 for 22 nigiris

Q A Score
Worth a try? Yes! 🌟🌟🌟🌟🌟 4.5/5 stars
Once in a life time experience? Quite close 🌟🌟🌟🌟⭐ 4/5 stars
Worth a daily dining? Expensive, but with good portion 🌟🌟🌟🌟⭐ 3.5/5 stars
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