Perfection. An S-tier omakase experience. Situated near Cal Anderson Park in Capitol Hill, LTD Edition is minimalist and small (if you want to eat here, and I assure you, you do, you'll have to plan ahead to get a seat at the 10-person sushi counter or at one of the three two-top tables). No fancy decor because none is needed; the food is the star of the show here. Our experience included four different appetizer courses--among them was a peach juice gelée with geoduck, cucumber, and Rainier cherries; and flash-fried, panko-encrusted halibut with a shiso sauce (think Japanese pesto). There were five sushi courses, including a fatty toro hand roll made tableside (not just the best hand roll I've ever had but one of the best things I've eaten in recent memory), an array of nigiri, all seasoned to subtle perfection, that included Dungeness crab, Spanish mackerel, belly tuna, Skipjack, and an array of others, an uni (sea urchin) hand roll, another plate of nigiri, and more. Everything was outstanding and in perfect balance. Your meal will be different as the courses change daily, but all will be prepared with precision and expertise. And the service! Incredible service can take a meal from great to exceptional. Such is the case here. Service was friendly, instructive, and filled with lively conversation and good humor. The attentiveness and care that came with this already epic meal was wonderful. Oh! I am told (my husband had this but I do not partake) that the sake pairing is not to be missed. Nine varieties, each paired with a different element of the meal. Getting a seat here isn't easy; you cannot simply drop in and hope for the best. But if you're able to secure a spot, your efforts will be richly rewarded. read more

I'll start by saying I'm usually not the biggest omakase person since I always leave slightly underwhelmed and hungry with a sad wallet. However, LTD gave me an experience that I genuinely felt was 100% worth it! We made a reservation as soon as they were released, and snagged a spot for their first omakase table seating on a Monday night. Since we were celebrating a birthday, they were so kind to start us off with some champagne which was really yummy - the perfect bubbliness and sweetness. On to the omakase, we were served a total of 14 courses for their summer menu: 4 appetizers, 2 handrolls, 7 nigiri, and dessert. For the appetizers we got a seasonal jelly with geoduck and fruits, fresh salmon with daikon and microgreens, fried halibut with a shiso leaf sauce, and kelp dashi soup. We all collectively loved the halibut the most - it was so perfectly fried and the shiso sauce (grown from the chef's backyard!) was addictingly delicious, one of the most unique and delicious sauces I've ever had! We then were served a toro handroll which was amazing. They season their rice with an aged red vinegar which gives it a brown color and the grains themselves are slightly warm and the perfect texture. Their nori is thin yet crisp and the toro just melted in my mouth. Absolutely amazing of a course. They make these right in front of you too! Next we were served our first plate of nigiri - barracuda, striped jack, dungeness crab, and mackerel. The striped jack was my favorite of this bunch! I'm a huge amberjack fan, and this one was even better than that with the perfect soft yet firm texture and clean fresh flavor on top of the most perfectly cooked rice. barracuda was really unique and the crab was also so fresh, juicy, and slightly sweet. Delicious! Then, we had another handroll service - this time with uni! I'm usually not the biggest fan of uni but this was by FAR the best uni I've ever had in my life. It was so creamy and fresh and sweet and just melted upon eating. It was the perfect size and the seaweed was spectacular as well. Onto our second plate of nigiri, we were served the classic akami (lean tuna), otoro (fatty tuna), and marinated black cod. These were SPECTACULAR. The akami was everything you need it to be - the perfect texture, flavor, and freshness. The otoro was interesting to me, as it wasn't as melt-in-your-mouth but the flavor was different that the otoro I've had before - it had an extra savory note to it that I really liked. Finally, the black cod was so so good... I've never had it served this way but the cod was cooked so well and the flavor was perfection. For dessert we had the traditional miso soup and tamago. Safe to say, somehow this tamago also blew me away! It was mildly sweet and also had a unique flavor that was really addicting - I could've eaten so many more! Overall, if you're looking for an omakase experience in Seattle, I would highly highly recommend making a reservation at LTD. From the beginning to end and everything considered, this was definitely an experience I enjoyed to the max :) read more

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Dinner from late 2025 Ltd Edition Sushi in Cap Hill is a place that I would gladly return to regularly... if I can get a reservation. Hubby flexed his multi-screens muscles and made it happen. Their omakase is genuinely fabulous. They were on my to-go list for eons. Their dishes are more creative than many places using a mix of pre-marinated, cooked, or, otherwise, simply superb ingredients. Even their dishes are pretty; apparently others commented on that. Stealing or buying dishes are not allowed. Hehehe. They offer two tiers of pricing. Sushi Bar at $195 per person featuring seasonal dish and sushi every season (4 menu sets a year). Table seating at $145 per person featuring seasonal dish and sushi that includes Ltd Edition favorites. A 20% service charge is added to the bill; no additional tipping needed. Service was swift, friendly, and they are very well staffed. The restaurant is long, narrow, and cozy. The 16 dishes in order: - Warm silken tofu in Manila clams and soy broth - Shortspine thronyhead, aka, Idiotic fish. Tasted really good. - Top grade Milt, aka cod sperm sac, served with Japanese peppers in yuzu soy broth. Super good! - Black Cod in a rich dashi broth - Housemade soba noodles in the style of Fukui, Japan, his hometown, served cold with shaved daikon and bonito flakes - King Mackerel - Cooked Oyster, prepared Japanese style - Dungeness crab, mixed with its crab butter and uni, fully envelopes the sushi rice. This bite was incredible! - Chu-Toro - Kohada or gizzard shad - Southern Hokkaido Uni - smoother, not as "rich" as typical Hokkaido Uni. Shipped in salt water. - Monk fish liver - cooked, very creamy - O-Toro. He said it's a big lie that toro is expensive. There are much more expensive fishes. - Saba, or true mackerel - Toro handroll - Tamago Chef and owner extraordinaire Keiji https://www.ltdeditionsushi.com/our-story The restaurant is closed on weekends, so he can spend time with his daughter. Priceless. read more

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I would give the Ltd Edition experience a 4.5 out of 5; service was exceptional, ambience was very nice (albeit hot; it's a warm dining room in summer - the interior is hotter than the outside air temperature; something to consider ahead of time). The sushi was delicious; the appetizers were hit-or-miss (mostly due to the heavy use of overpowering garnishes - the house-pickled ginger will light your tongue on fire, it's so strong; the mizuna takes over the flavor of whatever it's coupled with, etc.). I would consider coming back on the strength of the nigiri alone. Our favorites were the shima aji/aji, and the hand rolls (mmm Hokkaido uni from Renbun island - so delish). Overall, however, I don't think that the Ltd omakase is on par with some of its contemporaries (Sushi Suzuki, for example, which is a consistent 5 for me, every time). read more

Ltd Edition Sushi - Opening appetizer - mirugai jelly with seasonal fruits. - Sushi Bars Near Me - Seattle, Washington

My mom and I went out to Limited Edition Sushi last night and here are the highlights: The ambiance is calming, in my opinion, with a brutalist style. Lots of cement, wood and iron details with pathos plants hanging from the walls giving the space pops of color. I even read that they choose music, specifically, to relax the mind and promote Delta/ Theta brain waves. They have thoughtfully curated each detail to allow you to enjoy your meal even more. The service was excellent and the staff was very friendly. Mattie and Loloka (excuse me if I spelled either incorrectly) were very informative and professional. The chef is very passionate about his work and the traditional authenticity he brings to Seattle. He even chose to sport wooden sandals, a traditional Japanese footwear that promotes balance and strength, even used by martial artists (budoka) to develop stability and support bone density. As for the dishes: The soup had a savory custard, dungeness crab and a light broth. Many of us associate custard with dessert but I enjoyed it despite my hesitation and the flavor was fabulous. The tuna dish was a cut off the back of the fish, which I assumed would be tougher meat, but was honestly the most delicious, tender tuna I've ever eaten. It also had wasabi, fermented rice & a broccolini served with it. Delicious. The eels were just like rice noodles in tempura udon, which is my favorite udon. I would likely opt for rice noodles in the future but it was a very unique experience I'm happy to have had. The Japanese Sardine was a surprise winner of the three nigiri including salmon and grouper. It had no hint of salt, was tender and had a great flavor in my opinion. The sea urchin had a creamy texture and a light, almost Cajun, spice to it. The monk fish was surprisingly nostalgic because it tasted like fall and Christmas with hints of nutmeg and ginger. It had a silky texture and was honestly quite pleasant. It was unexpected: and exciting! I understand now why it is a delicacy. The Firefly squid was a bit too challenging for me but it had a delicious miso sauce and bamboo shoots. And I believe they are the only restaurant in the area to serve bamboo. They were surprisingly refreshing and crisp, and had a good texture and taste. The sweet egg dessert with a plum broth pairing was delightful and nostalgic. My dad introduced me to sweet egg when I was 14 along with toro on the coast of Florida. The sake pairings were great and my favorite was a blend made with red rice, something I hadn't heard of before. It created a gorgeous color and had a smooth, well rounded, light plum/ floral taste to it. I went out seeking adventure and a unique experience and you certainly provided. Thank you team read more

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I've had a few omakase experiences and have to say this is quite unique and we were blown away as this is as good if not better than some of the top omakase meals in Japan. What stands out is the menu evolves depending on the seasons from spring, summer, fall and winter with the best seafood directly imported from Japan. As the Chef Keiji imports the freshest seafood, the experience evolves. So, expect something different each time you come evolving with the seasons. Another must have experience if you love sake is the sake pairing as they serve 3 sake's changing over 3 different courses where you'll get to taste 9 different sake's from sweet, dry to special sakes. Just get it and you'll regret if you don't if you like drinking. I had some courses I've never had before during this omakase that were unique and challenging that I never expected including this time baby squid's and snails that represented the spring. They have counter service with Chef Keiji and some table service that's not directly served by Chef Keiji. You need to get the counter for the top experience is my recommendation although definitely don't miss out on this experience as I've heard getting reservations can be challenging. There is two seatings at 5:00PM and the second is around 7:30PM, both are excellent, but we prefer the early seating. read more

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The service was absolutely incredible, truly beyond expectations. Reservations are intentionally limited because the chef/owner wants to keep the experience intimate and special. Throughout the meal, we learned about each dish in detail and even got to know more about the team behind the counter, which made the evening feel personal and memorable. I came here for the winter menu. Round 1 - Appetizers Chawanmushi (Steamed Egg Custard) - Served in a teacup, this silky custard was made with egg, dashi, soy sauce, and mirin. The soy sauce had been infused with garlic and onion beforehand, adding subtle depth. Kinki (Deep Ocean White Snapper / "Idiot Fish") Nigiri - Prepared in a tempura style, light and delicate. Shirako (Cod Milt) - Creamy and rich, balanced beautifully with bright ponzu citrus sauce. Very unique and I love how you can taste that yuzu flavor. Gindara (Black Cod) - Served over mochi with a white sweet miso that added a gentle sweetness to the buttery fish. Round 2 Otoro Temaki (Fatty Tuna Belly Hand Roll) - Buttery, melt-in-your-mouth tuna wrapped in crisp nori. Nigiri Flight 1) Saba (King Mackerel) - Cured with salt and vinegar, clean and balanced. 2) Dungeness Crab with Uni - Sweet crab paired with creamy sea urchin. 3) Kaki (Pacific Oyster from Taylor Shellfish) - Steamed until it just popped open, then braised with sweet sake and soy sauce. Uni (Sea Urchin) - Premium grade from Hokkaido. Intensely umami, creamy, custard-like, with a distinct sweetness. To preserve the crispness of the nori, it was assembled fresh right in front of us and handed over immediately. Tuna Nigiri Flight 1) Akami Zuke (Marinated Lean Tuna) - Marinated and served with Japanese mustard and soy. 2) Skipjack Tuna - Marinated in garlic soy. 3) Otoro Nigiri (Fatty Tuna Belly) - Exceptionally rich and buttery. Ankimo (Monkfish Liver) - Luxurious and delicate. Miso Soup with Tamago (Sweet Egg Omelet) - A comforting finish to the meal. The food was unbelievably delicious and surprisingly filling. Despite the price, I would absolutely do this omakase again. The menu changes seasonally (quarterly), so every visit offers something new. One thing to note: it's located in Capitol Hill, so parking can be difficult to find , plan accordingly. read more

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LTD Sushi offers an amazing omakase experience. This was easily one of the most fun dinners I've had. The quality of the fish and the creativity of the preparations were top-notch. The menu changes seasonally, so I won't spoil too much of the menu items here (although do expect some more unique items, so keep an open mind). All I can say is that I liked everything. Service was very attentive and thoughtful, down to the seating arrangements. They handled my oyster allergy diligently (even confirming it twice) and happily accommodated us with a delicious yuzu soda instead of the usual alcohol pairing. If you like a high-quality omakase with a great, fun atmosphere (different vibe than a traditional spot like Taneda), this is the place. Highly recommend. read more

Ltd Edition Sushi - Sushi Bars Near Me - Seattle, Washington

4 of us went and had an exceptional dinner. 3 had sake pairings which were sublime, nuanced and delicious. We started with the 4 appetizer dishes, then glowed to 2 nigiri courses and a hand roll of monkfish liver! (Yummy) Since this is a unique experience, you had to block out the visuals, you're used to and concentrate on the taste. When you're eating baby eel and squid, you can't look. I lived the squid - the baby eel was ok, the 'soup' it was served in was amazing. We had 2 hand rolls made at the table. Tamago to finish with another sublime broth. Service was measured and leisurely... you can't be in a rush - server was expert and pleasant ! Kia was awesome read more

I came here recently for dinner with a few friends to celebrate the holidays and we all had an amazing meal and time! We made reservations for table seating (vs sushi bar seating) so it'd be easier to talk to each other and still had a great experience. Our waitress was really knowledgeable on every course in our omakase meal so we didn't feel like we missed out on any info about what we were eating by not sitting at the bar. Hand rolls were also prepared table side so that was a nice touch! We all thought the meal was a great variety - apps, nigiris, hand rolls, etc. and some unique items (like an oyster nigiri) that I've never had before at other omakases. They change their menu every season (based on what fish is currently available/fresh) so I'd love to go back and try a new menu next time! read more

Top notch 10/10 service from start to finish! A vast variety of non-sushi starters, including chawanmushi, barnacle, tempura, and geoduck. Chef was engaging, friendly, and very funny! Explained each item in detail, what pairings go best (geoduck with muscat grape), how to eat the new ones (barnacle!). Highly seasonal menu, incredibly fresh ingredients. Servers were very attentive, wiping plates between items and refilling waters and taking more beverage orders. Could not have asked for a better, more fun experience. Well worth it!! Thanks to the whole restaurant team :) read more

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Ltd Edition sushi has been on our list, and we thought no better reason than to celebrate our 4-year anniversary. Upon hearing this, chef immediately comped our glass of champagne. Chef made us, and every person at the bar feel as though we were the only people in the restaurant. If you're between a table and the bar, choose the bar every time. We were the only non-regulars, and you will become a regular after this meal. Every course was fresh, intense, delicate, nurturing, and challenging at the same time. This is a meal I will think about until I die. The intimacy is worth the price and the coaching throughout the meal is one of a kind. We went for the fall, and will come back for every season. read more

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There are no notes to add to this 2.5 hour kaiseki omakase dinner. It was a 10/10 from the service, atmosphere to food. Chef is friendly, personable and is clearly beloved by his regular patrons that come once a quarter to try his seasonal menu. He sources only the best ingredients, down to the seaweed he uses which is delicious. 16 courses total at the bar, with the first 5 being kaiseki style and the remaining 11 all individual pieces of sushi. Service was impeccable - refilling tea as soon as it got cold, wiping plates down after each sushi course. One lovely server said it was her greatest privilege to make things seamless for us so we could dine and chat with ease - that feels like the overall mantra for the restaurant and how the chef wants patrons to feel. Courses were paced well and the sushi order made sense - I'm still dreaming of the monkfish liver which was my first time having it. Ltd isn't inexpensive and reservations are not easy to come by but it's worth every penny and I look forward to going back. read more

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i loved my experience here! chef keiji takes the time to explain how he cooked every dish, and creates a lively atmosphere. he mentions changing the menu every season depending on what's in season, and for spring we got "baby" fish - baby squid, baby eel, baby snapper. its a couple app courses followed by sushi courses. everything was beautiful and delicious - the squid, otoro, ankimo were all soooo buttery. would love to be back for other seasons! read more

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*spectacular* 5/5 best omakase experience I've had! Chef Keiji and his team are phenomenal. Warm, inviting and extremely professional. Chef Keiji himself is down to earth, friendly and humble. I particularly loved the seaweed presented in two ways (one in vinegar and another as a cold chawamushi), the tuna handroll and monkfish liver. Will definitely return again! read more

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The review should be a 5 star but this score is relative to the other top Japanese restaurants in the city. The food is excellent but I feel like the quantity and quality was worse than Shiro's or Kashiba's. It was definitely inventive and new but there were few pieces compared to other omakase experiences and better bites at other places. Service was amazing and they had a great sake collection. read more

Thought this place was gonna be worth the price. It wasn't. I've had other omakase for cheaper and far better. The sushi was fresh and they definitely are great about what to add to the menu and from where to ship it in from (in season) but only two dishes out of a 15 course meal is just not for me. But the uni and scallop were truly delicious. read more

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One of the best overall omakase kaizeki in Seattle. Service: outstanding. Chef Keji is super down to earth, friendly, generous, and ditto to the rest of the team. We'll done. Omakase Menu changed every season which is quarterly. All ingredients came from Japan. For this season, there's a lot of small dishes and 4 type squids. They have the best Ankimo I ever had. When chef heard it was my favorite, he added more. Wow!! Parking: paid street parking, or paid garage parking next door $15-$17 after 5pm. Restroom: 1 gender neutral Reservation: via tock. Prepaid cc in advance as you confirm reservation. Reservation opens on the 15th of the month at 11am for the following month. We got lucky to have 2 seats available. We just book it 4 days ago. 2 seating time: 5:15pm and 7:45pm Dinner about 2.5hr+ long Chefs table has 9-10 seats Regular table has 6 seats. Cancellation policy Your reservation can be rescheduled or canceled up to 3 days before the time of the reservation. You can always transfer your reservation to another person. Price: $340 per person + 20% service charge + tax. Wine or sake pairing is available for $45 per person. Or you also buy per glass. They are very generous with the alcohol, we saw they kept pouring until you completely finish your dinner. Most restaurant only give you one time. Chef also enjoy drinking with his patrons. He even offer us more food. They keep everything immaculately clean. They clean the plates, tables constantly. We were so pleased, we can wait to come back for the next season. They deserved more than 5 stars!! read more

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What an incredible experience, some of the freshest sushi I've ever had. If you can snag a coveted reservation at this place, you will not be disappointed. The chef takes pride in choosing the best seasonal ingredients and each omakase piece highlighted some of the freshest seafood (sourced both locally and flown in directly from Japan). My husband doesn't even like uni and this omakase experience changed his mind. We devoured every last morsel and left very happy and satisfied. The service was impeccable as well, we loved getting to know our server Bon. This was an exceptional dining experience in an intimate setting. We can't wait to come back and will highly recommend it to our friends! read more

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the best omakase experience i've had in seattle! have to make reservations a month prior through tock and please choose the bar seating. you can see the chef at work and can chat! served the summer season fish and other produce prime at this time. my favorites were the ankimo, sea eel, uni, geoduck! parking garage or street parking. food: - seaweed noodle soup - seaweed chawanmushi - squid marinated and sautéed oyster: oyster was nice, squid flavor too strong - geoduck, apple/dashi jelly, rainier cherry, mountain potato: SO GOOD - shiso leaf sauce, bluefin tuna, squid: sauce was nice - gapacho inspired ramen with hokkaido uni, tomato base - broth - eel, dashi broth - suzuki - wild sea bass - japanese barracuda - spotted prawn - shrimp brain/sake sauce - shima aji - local dungeness crab - fatty tuna - chef favorite -?? aji - uni - north hokkaido - anago - sea eel - tuna hand roll - green onion - ankimo - monkfish liver, sweet - tamago - sweet, juicy, soft...the dessert read more

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By far my fav omakase place so far! When everyone is getting lit and having a good time it's hard to not like the place Came here for a bday dinner-- generous chef gave me a champagne and sake to try out! Honestly their sake pour is absolutely worth getting because they just keep pouring and pouring lol. Parking can be limited because it is located in cap hill. I did like their interior design-- it was modern and cozy with big windows across from the park. There are little tables and omakase table inside. Omakase table fits 9 people and each table fits 2 people and there were 3 tables total. So total 15 people being served at the same time so noise level wasn't too bad. For omakase itself, there were quite a few mackerels. I am normally not a fan of mackerels but it wasn't too fishy here at this location! I really liked the golden eye snapper soup and ankimo (monkfish liver). Ankimo was better than uni (it wasn't hokkaido uni, was from CA). The chef was explaining each dish and Japanese history and which sake to pair with. Waiter was very attentive and was cleaning a plate after each sushi and filling water. Overall i had a great time and i would definitely come back! Fun fact: i saw Taneda chef at the omakase bar while i was dining in. I guess they are all friends and try each other's meal which is very nice read more

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This was my first omakase and it was an incredible experience! We were seated at a table, and our waiter walked us through everything, which really helped since it was our first time. The tasting menu portions were small (as expected), but every bite was so fresh, flavorful, and beautifully presented. You could really taste the quality. A memorable meal from start to finish -- highly recommend! The restaurant is small and reservations are incredibly hard to get. read more

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The food at this omakase was excellent--fresh, flavorful, and technically impressive. Each dish showcased the chef's expertise in balance and technique, and you will leave full and satisfied. That said, the overall experience left some room for improvement. The seating seemed to be running behind, and my date and I were seated nearly 20 minutes after arriving. There's no real waiting area, so we ended up standing awkwardly in the doorway with other arriving parties, shifting around to let those seated before us through. It also felt like the restaurant might have been short-staffed, with only one main sushi chef serving nearly ten people at the counter. The pace of the meal was long--almost three hours--and toward the end, the chef seemed to lose steam, serving the final courses with minimal explanation. While generous pours were given to those on the tasting flight, by the two-hour mark, fatigue was evident, and many diners were getting stiff from sitting. I also noticed tables being served by a separate chef, who would quickly cart supplies and prepare dishes on a side surface behind us. While efficient, it didn't quite match the intimate, artful experience I expect from a high-end omakase.Overall, the food is excellent, but the experience could use some fine-tuning. read more

I'm sure I have recency bias, but my meal at Ltd Sushi was the best I've ever had. It's hard to describe in words how fresh the sushi was, or how perfectly balanced the flavors were. The 15 course omakase meal is paced just right over a two hour period, with the chef highlighting every piece as it comes out. While it was all good, the tuna, octopus and black cod stood out for me. The service was attentive but not overbearing. The restaurant is small and personal, and reservation-only. Reservations open once a month and are hard to get - but so so so worth it! read more

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Wow. I had an incredible meal here. It is really difficult to get reservations and not cheap, but absolutely worth it. To get reservations, you need to get on site and see when they are open for the month and try to snag right when the site opens. There is not much seating and the slots fill up fast. This is located near Cal Anderson Park in Capitol Hill not at all where you would expect to see a restaurant. We took a Lyft, but parking is tough there. Also, every is served together so important you show up at your reservation time. Chef Keiji is very involved in the whole meal. He was the one that greeted us when we came in and got our drinks. They have a small staff. He is very engaging and shared a lot of interested background on the sushi and how he prepared it. This is a traditional Omakase experience. Outside of sake, the alcohol choices are very limited. There was just one white wine, a Viognier from Kobayoshi--but it was an outstanding choice. At one point, Chef Kenji also shared some sake that was really good (and I am not a big sake fan). We started with some sort of crab chowder that was served cold. It had really complex flavors and there seemed a lot to it. Next was some seaweed from Okinawa with geoduck. I do not like geoduck, but this was a really tasty dish. Next was some sockeye salmon from Vancouver. He had some sauce on it, just incredible. After that was barnacle of all things. I have never had it and was not aware it was something people it. There is a little big of a process where you kind of twice the skin around its claw and then eat this little piece of meat inside. It was honestly not very good, but I appreciated the originality of serving it and always great to try new things. Next was tuna with a Shiso leaf sauce. There were SO MANY good bites, but this might have been the best, they went so well together. Next were Hood Canal sport prawns. These were served on rice, where he took some of the brain and made some kind of a sauce. It was a unique taste, not sure I loved it but appreciated the richness. Next were King Salmon caviar--outstanding. Then was another first for me, Japanese barracuda. He kind of charred the skin, but this was really good, I am surprised more places do not have it. After that was crab on rice with some sort of jelly made from stock on top. Absolutely delicious. Next was mackerel with ginger and onions, just a perfect and creative complement. After that was monk fish liver--another thing I usually do not like, but again somehow he made it really delicious. It ended with this egg dessert. This was wonderful as well. Just a fantastic, unforgettable meal. I hope everyone who loves sushi in Seattle gets to try it. read more

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I don't do omakases often but what of the reasons this one was so enjoyable was the excellent service. Chef Keiji is so personable. It was such an intimate experience but didn't feel stuffy which at times it can be. The dishes all stood on their own and were unique loved hearing stories about some of the ingredients from his home town. Wonderful play on flavors and textures. We had the spring menu this past Tuesday. Was enthralled with hearing the details of each dish. Appreciated simple suggestions like making sure to chew the sea cucumber slowly and experience the change in flavor. Two of our group got the sake tasting two of us got it by the glass and one had tea. Generous pours on the sake and tea was free which was refreshing to see now days. Some favorites of the evening were the Noresore (Young Sea Eel) with housemade Ponzu. And Kasugodai (Baby Seabream) with Kimizu (Egg Vinegar sauce, but powdered). Such an enjoyable evening with friends, memorable meal and experience. read more

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A delicious omakase meal with many items that I've never had before! I've been trying to get a reservation for a while but only recently got a reservation because they disappear so quickly once they are released! It's a bit easier if you have a group of 3 or more and sit at a table but the bar seats go fast. Our meal was a spring menu which included some special spring items such as firefly squid, baby eel, baby sea bream. Chef asked us if we like uni, which is something my husband and I aren't huge fans of, so he gave us an extra piece of otoro instead of a heaping helping of uni! My only slight complaint is that the meal took really long. We had a 7:45 pm reservation, didn't start eating until around 8 pm, and didn't start getting the nigiri until probably 9 pm. There are so many omakase places to try in Seattle so I'm not sure when I'd come again with how hard the reservations were to get, but I'm glad I was able to come! read more

Ltd Edition Sushi - Sushi Bars Near Me - Seattle, Washington

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Seattle, Capitol Hill. August 2023. Straightforward edomae styled sushi omakase in an inclusive environment. Set in a busy Capitol Hill neighborhood, inside the Pike/Broadway corner, across a hectic Cal Anderson Park. The skatepark across the street is reflective of Chef Keiji Tsukasaki's youth in Japanese street culture. The sushiya is clean and understated so the setting doesn't take your eyes away from what will presented in front of you. There are a limited numbers of seats available each day because he will only prep for 32 people a day. Days when a lunch omakse is available is probably your best option on short notice. There are a surprising number of regulars and they know to book their next meal in advance. If you are there for dinner then the first seating is best. The omakse starts off in a surprisingly leisurely fashion. Chefs Keiji and Jun will chat up the regulars and try to get to know you if you are new. One leans to Nihonshu, the other towards wine, and they are happy to tell you what's good. Although the banter with the regulars can seem exclusive neither chef wants you to feel left out. If you enjoy local professional sport teams, street culture and music, sushi, or drinks, you will quickly feel comfortable. The omakase starts out with a series of otsumami. Shun, or seasonality is a given. The current opener was Taylor Farms geoduck - really tender with almost no crunchy texture. The mozoku underneath with Okinawan brown seaweed was bright and savory and not mouthpuckering tart or too sweet. The final otsumami was served with rice to signal the transition to nigiri and give you an introduction to their sushi shari. The nigiri were full bites. They started with a kinmedai that was simply painted with nikiri. The aji was as tender and meaty as any I've had - not fishy oily, but almost like a rare red meat. It was immediately followed by an aburi otoro to continue the fatty mouthfeel. Raw botan ebi - spot prawm - was topped with a miso they prepared from the head of the shellfish. The gunkan served at the backend of the omakase were very good. The taste of uni is highly dependent on the quality of the kelp they feed on. Keiji had Hokkaido uni harvested fromt the northern part of Hokkaido where the uni feed on highly prized reshiri kombu. The ankimo was not creamy and pasty like a torchon but rich with umami from the way they prepared it. If things get rolling they will not summarily rush you out. The second seating guests may start "slightly" later. I'm sure the second seating can linger - in hopes of an "afterparty". Price to value, this is a great sushi omakse. The knifework is not fancy and neta are not presented as art pieces, but the quality is stunningly good. Chefs Keiji and Jun like having a good time and enjoy the opportunity to bring into their world. I would highly recommend Ltd Edition to anyone looking for an accessible affordable sushi omakase, and personally look forward to coming back. read more

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I always wanted to try this place ever since they opened. But I hate to say that the experience was just okay. It's not bad, but it's not great either. Price: 2/5. I'd pay $75 for this omakase. It was not worth the money. Ambience: 3/5. Modern and clean. No complaints. Service : 3/5. The server was very sweet and attentive. Food: 3/5. We wanted to love this place, but their omakase was such a an elementary level. Nothing is bad, but nothing was fantastic either. I can see that this place to be popular among people who are not very familiar with real omakase. Would we come back? No, unless our friends want to. There are so many sushi restaurants we'd go back before LTD. If you have money to spend, go to Kashiba, Taneda, Takai by Kashiba, or I love Sushi. read more

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Yes it is incredibly difficult to get a resy here, thankfully I had a friend who is on top of it and refreshed browser fast enough to get a spot 3 months ago. Worth every penny. I've done all the omakases in Seattle and what I loved about LTD is how diverse everything was, a lot of non-fish fermented things. The table side hand roll was awesome. And loved that the chef would come out each time to our table to bring it out and talk through what we were eating. Sake pairings were very good and switched out a couple times. Don't be late to your rez, parking garage next door for reasonable price, I think $10 for a couple hours. Definitely will be back, after you know eating Trader Joe's for 2 months to afford this. read more

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Amazing amazing amazing! This is my favorite omakase sushi spot in Seattle on par with Taneda in terms of value and quality. (Taneda is more elevated and different but it's also way more expensive so value is equivalent). I recently booked out the restaurant for a private event and we had an amazing time. Chef Keiji brings the vibes to the restaurant and is a great host. The fish was he always adds a few interesting weird Japanese stuff to the menu. In the past I've had monk fish liver, shirako, and this time sea snails! My favorite course at LTD remains to be the red sea urchin from Kyushu, JP. It's a pale yellow in color, more expensive, only available 2 months of year in fall, and tastes way better than Hokkaido sea urchin. LTD is the only place I've had this sea urchin! The best part about LTD is the sake pairing. It's very reasonably priced and you get 9 mid to top shelf sakes and unlimited pours. If you're at the second seating, the chef even comes and drinks with you and gives you additional sake and beer. Sit at the sushi bar for best experience. The sushi bar and tables gets you the same food but in different order. Hand roll is presented somewhere middle of the meal whereas at the sushi bar it's last. Sushi bar is more expensive but worth it for the full experience. LTD is hands down the best sushi restaurant in Seattle for omakase and sake pairing other than Taneda. I've been to them all (Kashiba, Takai, Shiro's, sushi by scratch, SAI, sushi Suzuki). The only complaint is do not ever show up starving. The chef runs late and first piece doesn't get served until 30-40 min in. You leave reasonably satisfied and very drunk with yummy sake but you will get hangry if you show up hoping to eat this as your only meal one day. read more

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Yes I love this place for sushi omakase. It will come at a pretty penny though at $200ish after tax and tip but totally worth it. Chef Kenji offers a sake tasting with unlimited refills for $50. I love the uni with otoro combination. Anything torched or in hand roll form as well. Chef Kenji is talkative and was a DJ back in Japan so make sure to ask him about that. Ambience is always fun with great food and drink. read more

The chef was so fun to be around, and the food is such an excellent representation of what chef has tasted around the world while still honoring the art of sushi. Must go if you can. read more

Interesting sushi, all good. Great service. It's an experience. Hard to get a reservation but worth trying.

Finally got the chance to meet chef Keiji and try the famous Ltd Omakase experience, and I must say...it's worth the hype! The price was close to $213/person but you leave feeling full and if you get the $48 sake pairing, you'll definitely get your money's worth. Every dish was incredible but my favorites would have to be the Ikura and rice, salmon with onion, seared sardine, uni, and monkfish liver. Chef's guidance of sake paired well with each particular dish, which was also really nice. 70% of their ingredients are imported from Japan and the rest is locally sourced, so you get seasonal Washington and Japanese ingredients. Chef Keiji mentioned that the menu changes every 3 months and depending on the availability of ingredients. If you get the chance, sitting at the sushi bar is definitely a better experience since you get to watch chef in action and converse with him, which makes the experience all the better! I can't wait to come back!! read more

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What can I say that hasn't been said before? Food: spectacular. Service: bopping! Kind, cheerful, never boring. Ambiance: hip! Clean! Chic! I've been here many times before, and I keep going with new friends and they've always had a great time and asking to go again. What sets Ltd. apart from other Omakase are the chefs. Chef Keiji, Chef Jun, and also hiro-san... makes this omakase establishment feel more like home. Someone you want to eat your meals with. They will share a drink with you, and openly tell you about their day, their trips, their catches of the day, and of course the bite you're about to enjoy! I'm really considering having a seasonal subscription to eat here! Ever hear the story where you could feel the emotions of the chef through the food they cook? I feel like I could do that here at Ltd. The joy and pride they take over their creations can really be savored in every bite. That and the overflowing, unlimited amount of Sake. My favorite here is their ankimo. I really hope everyone who comes here has an amazing and delicious time like I did. read more

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Just absolutely delicious! Highly recommend making reservations as soon as they open for your selected date. Sushi bar or table seating (we did table for 2 which is less - total $319.77 with gratuity). There were 3 tables & everyone else at the Sushi Bar. The ambiance is very lively and friendly, sometimes it was hard to hear my fiancé over the music and rest of restaurant. The meal comes with 15 pieces total - 1 small squid appetizer, 1 hand roll, 12 nigiri, and a small soup to end it. Their menu is seasonal & changes every 3 months. Every bite was absolutely delicious! Hiro served us and he was wonderful! Very knowledgable & did table side service for the hand-roll and uni piece. Each bite has great flavor & wasn't bland/boring. There is also a small drink menu selection. We passed since we're not big on Sake. So far, this is my fav Omakase in Seattle. I'd put them over Shiro, Taneda, and Sushi Kashiba. Would 1000% come again. read more

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This was hard to write because you can't just throw out 5 stars willie nillie, but chef Keiji really deserves it. I'm going to say this omakase was in my top 3 overall experiences up there with Sushi Kashiba & Taneda Sushi in Kaiseki yet lighter on my (boyfriend's) wallet. First, let me say this reservation took almost a year to get lol it was named "the best sushi restaurant in Seattle" in some article and HAD to check it out and it lived up to the hype. The menu as a whole isn't too crazy exciting but every single bite was culinary perfection. Now the reason I believe this omakase was memorable is due to the passion and energy Chef Keiji brings to dinner. Of all the omakases in Seattle he is definitely the most entertaining, interactive, and informative sushi chef I've had the pleasure of dining with. He even likes to challenge you by introducing one weird curveball of a dish into each rotational / seasonal menu which changes about every 3 months. Ours happened to be fish sperm sac lol Another amazing thing about LTD edition is they have a $48 sake pairing featuring 9 different sakes with unlimited pours. Once your cup starts to get low they'll come around and refill it. How generous and what a party! If you get the chance, please dine here and choose to sit at the sushi bar! read more

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I have been going since opening and this restaurant continues to be the best time I have out eating. Dining here is like dining with family! The seasonality of the menu makes it easy to come back multiple times a year and the quality and effort going into each course makes for an amazing experience. 1000/10 read more

Was able to snag a table reservation finally and so glad I got to try this omakase experience out. All the ravishing reviews are true - the food here is so well thought out, delicious, and the staff was great and inviting. I will say that we left still hungry so maybe have a snack before coming or be prepared to make a pit stop after. A bit disappointing considering how much we spent (2 omakase, 2 cold glasses sake, 1 hot bottle of sake = a little over $400) but overall was a great experience and we left pretty happy. read more

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