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Chef Taichi Kitamura and Steve Tamura opened Sushi Kappo Tamura in 2010, showcasing seasonal ingredients of the Pacific Northwest using authentic Japanese preparation. The sushi restaurant is a Kappo-style restaurant where the food is prepped in an open kitchen and served to guests immediately and the atmosphere is friendly and lively. Sushi Kappo Tamura also sources its ingredients from local farms and fisheries like Taylor Shellfish, Skagit River Ranch, and Wild West and has a rooftop garden in partnership with Seattle Urban Farm Company that provides some of the produce for the restaurant’s dishes. Their goal? Create lasting relationships with local producers and be a leader for environmental stewardship in the restaurant industry.
