A Restaurant Without Borders

84 Yesler is a neighborhood Northwest seafood restaurant that artfully incorporates international influences. You can find us just steps from Elliot Bay, on the cobblestone streets of Seattle’s historic Pioneer Square neighborhood. We take Pioneer Square’s heritage as the gateway to the Pacific seriously; every dish our chef creates honors and elevates the seafood that defines the Pacific Northwest, while embracing elements of cuisines found across the globe. Our highly seasonal menu reflects the diverse bounty of the region we call home, and we never stop seeking the highest quality ingredients to prepare for our customers. To that end, we partner with local producers to ensure that only freshly sourced, organic ingredients make it to the table.

Visitors to 84 Yesler will find that we offer an exceptional dining experience. Our front and back of house teams work in perfect concert in order to provide our customers an evening of culinary revelry that bridges the foreign and the familiar. We greet our customers in the spirit of openness, and the layout of our dining room reinforces this ideal. You’ll find no walls that hide the kitchen away at 84 Yesler. We believe that the customer, the chefs, and the servers exist in harmony—unified in the pursuit of delicious food—and have removed everything that could interfere with this communion. This unity of purpose is unique in the Seattle dining landscape, and must be experienced.

The Tasting Menu: Dinner, Expertly Choreographed

Guests who order our tasting menu are treated to a chef-selected five-course dinner prepared and served with symphonic precision. Our culinary and beverage teams work tirelessly to develop unique, innovative pairings of food and wine for every course. The tasting menu features seasonal Northwestern delicacies that are regularly updated every ten days to ensure all ingredients are at the apex of flavor. 84 Yesler’s expertly trained service staff will ensure that the transition between courses is effortless, meaning you can focus on the food, wine, and conversation. You can look forward to dishes like fresh-caught halibut with panko croûtons in a charred leak sauce, finished with wild, blonde morel mushrooms, or white asparagus with Ostera caviar, hollandaise, and Iberico ham. Perfect for celebrating any occasion, large or small, the tasting menu allows you to relax and enjoy our culinary choreography.

À La Carte: What You Want, How You Want It

Guests who are short on time or well-traveled in fine dining world can order from our à la carte menu. Sure to please any pallet, this permenanent menu features Northwest seafood favorites at a variety of price points. Guests can begin their night with an offering from 84 Yesler’s exquisite hand-crafted cocktail list, such as our signature Negroni Corretto. Small plates like Smoked Octopus or Coconut Ceviche pair well with a bottle of wine ordered from our extensive list of old and new-world vintages and lead wonderfully to our entreé-sized large plates. Finish your meal with our Lobster Capalletti or King Salmon, a Seattle staple that exemplifies 84 Yesler’s devotion to remarkable Northwestern seafood.

Chef, Christina Siegl

Northwest native Chef Christina embodies the international values 84 Yesler holds dear. She was educated at the prestigious Augeste Escoffer School of Culinary Arts and trained in kitchens all over the globe, including the Michellin-starred restaurant Pauly Saal. She brings her expansive expertise in both food and wine to her role as executive chef at 84 Yesler, where she seeks to develop innovative new iterations on the Northwest seafood of her youth.

84 Yesler Owner, Susumu (Sam) Takahashi

84 Yesler is the passion project of Susumu (Sam) Takashi, a longtime leader in the Seattle restaurant industry. Sam was born in Nara, Japan before imigrating to Seattle in 1979 to open Kamon of Kobe, a teppanyaki and sushi restaurant. Sam went on to found several more restaurants, both in Japan and the US, including Pike Place Market’s Sushi Kashiba. Sam’s belief that the tenets of good food and good service are borderless forms the guiding principle of 84 Yesler.