Hit or Misso? Sushi YOIN Omakase
- Kellia
- Jul 15
- 4 min read
Sushi YOIN opened just last month, and I had been looking forward to trying it ever since. Unfortunately, Seattle traffic had other plans—I ended up arriving about 20 minutes late because my bus was delayed. Even so, the team welcomed me graciously and made me feel right at home. The atmosphere was upscale, bright, and impeccably clean. You could tell that every detail of the space was thoughtfully designed, creating an inviting environment that felt both refined and comfortable.
Starters:
The meal began with a light, refreshing appetizer featuring white fish sashimi, melon, and pickled melon. The acidity from the pickles balanced beautifully with the airy sweetness of the melon sauce, complementing the delicate flavors of the fish (hirame, madai, and ishigaki) without overpowering them. It was a clean, elegant way to start the meal.
I also wanted to highlight the chawanmushi topped with caviar. I'm usually not the biggest fan of chawanmushi, but this was easily the best I've had. The silky texture practically dissolved on my tongue, and the dashi was incredibly clean, without the fishy aftertaste that can sometimes come from lower-quality stock. The caviar added just the right amount of salinity to round everything out.
Sushi Course:
The sushi course itself was intentionally simple, allowing the quality of the fish to speak for itself. Most pieces were seasoned with nothing more than salt or soy sauce, emphasizing the fish and rice rather than elaborate toppings. If you're someone who appreciates traditional Edomae-style sushi and wants the ingredients to shine, Sushi YOIN is a great choice.
My first nigiri, the isaki, was the only minor hiccup of the evening. I happened to bite into a fish scale, which distracted from an otherwise enjoyable piece. As a sushi chef myself, I know this can happen from time to time, so I don't fault them for it. It's just one of those small details that can momentarily take you out of the experience.
One of the biggest surprises of the night was the Fuji salmon. Salmon is often one of the least memorable courses for me, but this was exceptional. It was incredibly soft while still maintaining a pleasant bite—rich without feeling mushy, with a clean finish that made it stand out from the countless salmon nigiri I've had before.
The botan ebi was served two ways: as nigiri alongside its fried head. The fried head was satisfyingly crispy, but I wished it had a bit more seasoning, as it mostly tasted like fried coating. That said, it was consistent with the restaurant's overall philosophy of keeping the seasoning light and letting the ingredients speak for themselves— maybe it just comes down to personal preference. The botan ebi itself, however, was excellent—plump, sweet, and pleasantly springy. Compared to ama ebi, which tends to be smaller with a creamier texture, botan ebi has a cleaner, more refreshing flavor. Personally, I found myself preferring the botan ebi.
They also dry-age many of their fish, which adds another layer of depth to the meal. The standout was the akami, aged for nine days. It had an incredibly tender texture and a deep, concentrated flavor that perfectly captured the essence of umami.
The uni wasn't my favorite course, though that's largely a matter of personal preference. I tend to prefer the sweeter, creamier profile of red Hokkaido uni, while this meal featured purple uni, which had a subtle bitterness on the finish. That said, the ikura was excellent—it was seasoned thoughtfully, avoiding the overly salty flavor that ikura can sometimes have, and served at the perfect temperature (not too cold). Paired together with the rice, the slight bitterness of the uni was beautifully balanced, creating a much more harmonious bite.
Caviar Cigar Handroll:
I had to add a separate section to highlight this. The final savory course was easily the most memorable. It was a caviar-filled "cigar" hand roll, and it was as fun to eat as it was delicious. The nori was perfectly crisp, providing a satisfying crunch with every bite, while the caviar added just the right amount of salt. Filled with tuna and a blend of white fish, it was rich, balanced, and an unforgettable way to end the savory portion of the meal.
Final Thoughts:
As wonderful as the food was, I think my favorite part of the evening was actually meeting Chef Sean.
At one point during dinner, I mentioned that I worked at a local sushi restaurant.
"As a chef?" he asked with a smile.
"Actually... yes," I replied.
That simple exchange led to one of my favorite conversations I've ever had at a sushi counter. He told me he would love to hire me someday and spoke about wanting to challenge the outdated misconception that women can't be sushi chefs. For years, people have claimed that women have warmer hands and would "cook" the fish—a stereotype that has long been used to discourage women from entering the profession. Hearing him actively push back against that mindset was genuinely refreshing.
We talked about what inspired each of us to become chefs. I told him that I love sushi, I love cooking, and I love making people happy. He smiled and said, "You'll be a great chef."
What stood out even more was his philosophy on hospitality. He shared that what brings him the most joy is making people happy. Beyond serving great food, he genuinely cares about creating a place where both guests and employees feel valued. In fact, one of his biggest goals is to build a restaurant where his team wants to spend their entire careers—a place where people can retire.
YOIN refers to the lingering feeling you carry with you after an experience. As I walked out the door, I realized the name couldn't have been more fitting. I left not only impressed by the meal, but inspired to know there are chefs who care so deeply about their craft, their team, and every guest who sits at their counter.
--
Food: 9/10 - Worth it! Most of my critiques are simply a matter of personal taste rather than execution
Atmosphere: 10/10 - clean, upscale
Service: 10/10
As always, these are simply my personal opinions, shared with the hope of offering constructive feedback. Every dining experience is unique.
What do you think—does Sushi YOIN live up to the hype? And more importantly, where should I review next? Drop your favorite omakase or sushi spot below!
Comments