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Grab and go at By Tae, secreted away inside Chophouse Row

By the time this post hits Facebook, you had probably already be hustling through the back alleys of Chophouse Row. The handrolls move fast at By Tae and the lunchtime counter can fill up faster.

Chef Sun Hong’s settled-in pop-up has been open for a few weeks in the small counter space behind Marmite and Spirit in the Bottle in the Pike/Pine food, shopping, and office complex on 11th between Pike and Union. But the don’t-necessarily-call-it sushi chef is still working out a schedule. By Tae is currently open 11:30 AM to 2:30 PM weekdays for lunch, with occasional “drinking hour time” openings at night and weekends still in the works.


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“Your hand is your signature,” Hong told CHS about his project when we talked with him about By Tae earlier this year.

The counter serves handrolls and sake and will have preparations ready for pickup and go if you want to eat on the run. Hong shuns labels for his work with an approach based on what types of fish he most wants to work with, what is fresh, and what is most sustainable — he doesn’t even like to call it sushi.

The Seattle Met predicts the “secret” counter will catch on.

By Tae takes over the the counter where creperie Petite Galette drew some loyal customers but ultimately shuttered after less than a year of business.

By Tae is located at 1424 11th Ave. You can keep track of the latest updates at instagram.com/bytaeseattle.

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4 thoughts on “Grab and go at By Tae, secreted away inside Chophouse Row

  1. Is the “Chophouse Row”, (kind of a tacky invented name that seems obsolete now that the flagship restaurant went under) a huge mistake, in retrospect?

      • It’s also the Japanese word for “hand, hense “By Tae” = “By Hand”. Hopefully the Filipino community can distinguish between non-Filipino words.