It’s a strategic clash of cultures inside Seattle’s Tomo, which serves up seasonal ingredients prepared using Japanese techniques.
The mix of influences is evident as soon as diners step inside the Seattle restaurant, which is located in the city’s White Center. Walls are panelled in strips of wood taken from Washington forests, which have been charred using the traditional Japanese shou sugi ban method.
Minimalism is the order of the day at Tomo, which sits diners on simple wooden benches next to glowing panels of light. Local studio Graypants designed the interiors, which include a bar flanked by high stools, as well as individual tables.
Tomo’s five-course menu is ever-changing, based on the season, but offers effortlessly mixed flavours – think pluot, sesame and almond and albacore with sansho pepper and caramelised onion.