Using local and seasonal ingredients is the most important element in Japanese cuisine. It also has become the primary principle for the international culinary community. With commitment to that philosophy, Tamura features seasonal ingredients of the Pacific Northwest in authentic Japanese preparation.

Tamura is a Kappo style restaurant where food is prepared in an open kitchen and served quickly in a lively environment where staff and guests talk about the food and beyond. Our goal is to become the very best restaurant to our guests by getting to know them and serving them in a personable yet professional manner.

Taichi Kitamura was born and raised in Kyoto, Japan until he moved to Seattle area for an exchange student program. He graduated in international studies from Seattle University. He trained under Shiro Kashiba to become a sushi chef. He opened Chiso restaurant in Fremont in September, 2001 and Chiso Kappo in 2007. He was one of the semi -finalists for 2009 James Beard award. When he isn’t in the kitchen making tasty creation, you might find him fly fishing the pristine streams and lakes of the Pacific Northwest, or enjoying himself at a dog park with his wife Kaoru and Tara, energetic Jack Russell terrier.