The Story of Sakura Bistro

Chef Kenji Mori

Chef Kenji Mori opened Sakura Bistro in 2016 after a decade working in Tokyo's Michelin-starred restaurants — including three years at two-star Kanda and four years at Sukiyabashi Jiro's second location in Roppongi. His vision was simple: bring the precision and artistry of Japanese fine dining to Seattle without the formality. The result is an intimate 42-seat restaurant where every dish tells a story.

“We believe Japanese cuisine is about respect — for the ingredient, the technique, and the guest. We source directly from Japanese farms and local Pacific Northwest suppliers to create a menu that is both rooted in tradition and alive with the seasons.”