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My Restaurants

Where I Eat

Behind the Scenes

Chef Eric Tanaka reviews  at
Rice w/ albacore tuna
"The tuna is served with pickles, a soy-cured egg, and charred greens. It reminds me of my grandma's house. The rice is simply prepared with smoky, tangy, bitter, and sweet elements. It has it all, with a wonderful egg to tie it together."
Chef Eric Tanaka reviews  at
Ikura don
"This is my favorite dish. It's not on the menu, but they can still make it for you. This hand-cured salmon roe is not over-salted. It has the perfect burst of fish flavor and goes so well over warm rice. It's simple and amazing."
Chef Eric Tanaka reviews  at
"This Japanese hot pot with thinly sliced meat, veggies, noodles, and tofu is the right blend of sweet and savory. It's a slow-simmered hot pot that eats perfectly on a cold, rainy Seattle night."
Chef Eric Tanaka reviews  at
"This pasta dish has been on the Tavolata menu since day one, and no wonder. It's a simple dish with great sausage, good noodles, and just the right amount of sauce."
Chef Eric Tanaka reviews  at
Vegetable dumplings
"The dumplings are made fresh on the table next to you. I actually like them cold the next day as they soak up the spicy sauce, giving them a chewier texture."
Chef Eric Tanaka reviews  at
Turkey sandwich
"This popular lunch spot in Pioneer Square is known for their turkey sandwiches. Why? For one, the turkey is freshly roasted and sliced, and they don't mess it up; they simply pile it onto white bread and add mayo. Simply perfect."

From My Menu

Chef Thierry Rautureau reviews Tea smoked duck sausage at TanakaSan
$$$ | Asian, | Fusion
1 Review
"The smoked duck sausage at TanakaSan is absolutely delicious. Pinch sesame buns, cuke relish, pickled radishes, and hoisin mustard—so good."