Fine sushi comes to Edmonds
CAROL BANKS WEBER
By the time you read this, Executive Chef Shubert Ho and business partner Andrew Leckie will have hopefully opened their fourth Edmonds restaurant in seven years with SanKai on 111 4th Ave. N., where Spangler’s Book Exchange used to be.
SanKai is Ho and Leckie’s premiere venture with sushi master Ryuichi Nakano, of Seattle Kisaku fame. Their 30-seat restaurant serves seasonal omakase (chef’s choice), fulfilling a major jones for quality Japanese dining in the area.
Given the triumph of Bar Dojo (Five Corners), Salt & Iron, and the MAR•KET, SanKai looks to be another coup for the dynamic duo.
Originally from San Jose, the now-Edmonds-based Ho also had his hands full at another popular spot in town, Epulo Bistro, as executive chef/general manager in 2009-2010. Prior to branching out on his own (hello, Shooby Doo Catering!) with wife Mira, and later, Leckie (one of Mira’s cousins) and his wife Ciara, Ho worked as a sous chef/front of the house manager at Piatti restaurant, learning the ropes.
His family-owned Feedme Hospitality and Restaurant Group is almost single-handedly uplifting the industry. They’ve certainly made quite a difference in Edmonds, building up a foodie haven L.A. would envy.
We offer both traditional and modern Japanese cuisine, featuring sushi omakase at the bar.
Any more details on your new restaurant, SanKai?
This restaurant will offer both traditional and modern Japanese cuisine, featuring sushi omakase at the bar. We will have hot items like Gindara Kasuzuke (black cod marinated in miso and kasu mash), tempura, and Roasted Shio Koji Chicken. We will feature a selection of Japanese beer, sake and spirits.
What made you think of a Japanese restaurant in Edmonds? It’s genius. What’s next?
It was really a chance to bring something Downtown Edmonds hasn’t had in a very long time! We’ve always tried to fill the void when it comes to new concepts. Our partner Ryuichi Nakano is the one spearheading the operations and has lived sushi for the last two decades. I knew the town was aching for a place like his last and was lucky enough he wanted to partner with us on his next venture. What’s next? I’ve been dreaming of a fried chicken place, but that’s probably more for myself.
Edmonds is a special town, embracing all kinds of art, even culinary art. What do you most enjoy about living, playing, and working here?
I really enjoy the small town atmosphere. The support for local and small business is strong in this town. We have such beautiful ocean scenery, clean streets, great schools, and an abundance of diverse businesses that live in complete harmony with each other. You don’t have to drive far to get everything you need and it sure beats sitting in traffic on I-5, when you can nearly walk to most destinations in Edmonds.
Edmonds merchants often recommend other places to frequent outside their own businesses, which isn’t the norm in any town. What are some of your favorites?
That’s a hard one, because I’ve gotten to know so many local business owners that I try and support their places whenever I need something specific! A gourmet cup of coffee: Walnut, a piece of jewelry for my wife or kids: Cline, an artful gift for a friend: Zinc, a drink where everybody knows your name: Rory’s, a stroll on the beach with the kids: Beach Park, a frozen treat: Revelations… I could probably name many more.
111 4th Ave N, Edmonds