Keiji Tsukasaki
Ltd Edition Sushi | Seattle, WA
December 2025
Keiji Tsukasaki took the long road to sushi. Born in Fukui, Japan, he moved to the United States in 2008 to pursue music, but in 2013 changed careers, trading his turntables for a cutting board. In Seattle, he trained for eight years at Sushi Kappo Tamura, Shiro’s Sushi, and Sushi Kashiba, absorbing the fundamentals of Edomae technique and the philosophy that humility, patience, and tradition matter more than flash. He learned that curing and marinating humble fish could elevate them into extraordinary expressions of craft—a lesson that shaped his entire approach. In 2021, he opened Ltd Edition Sushi, an intimate, 16-seat, weeknights-only omakase on Capitol Hill.
Tsukasaki’s north star is craft over showmanship. Through his fish supplier, he was introduced to his mentor, Chef Kunihide Nakajima of New York’s Nakaji, whose depth of knowledge and generosity of spirit left a profound impression. Since then, Tsukasaki has traveled to New York every three months to study with Nakajima, refining the mechanical work—curing, marinating, and cooking—to let fish and shari speak in balance. His Edomae ethos shines in Ltd’s ankimo, Japanese monkfish liver, gently simmered in sake, mirin, soy, ginger, and sugar, then rested overnight for a custardy, sake-friendly depth. The kohada, gizzard shad, is an Edomae cornerstone cured in salt brine and rice vinegar to tighten texture and harmonize with vinegar-forward rice.
Beyond the sushi, Tsukasaki funnels the spirit of his craft outward, supporting FareStart and local industry events. At Ltd Edition, he offers a focused, tradition-first omakase that proves the little things—done precisely—need no gilding.
