Here, sushi is made from sustainable fish that is top grade in this town, and you pay for it. Kyoto-born Chef Taichi Kitamura trained at acclaimed Seattle sushi outpost Shiro, and Sushi Kappo Tamura is a showroom for his expertise. The simple, light space does nothing to distract from what’s important: the fish. Don’t think twice about going omakase (chef’s choice), and relinquish control to Kitamura at the sushi bar, who will carve the day’s catch into precious raw morsels. Ultimately, supreme freshness and a customer-focused attention to personal detail is what tips the scales (scales, like on a fish…get it?).