What locals are saying
Sushi-Wa draws near-unanimous 'best in Charleston' praise from locals who've managed to land a seat, with diners repeatedly comparing it favorably to top omakase counters in NYC and Seattle — high bar for a mid-sized Southern city. The 14-seat Edomae-style counter, globally sourced fish (Baja bluefin, NC crab with caviar), and the hands-on chef duo of Kazuyuki and Chris are the core draw, with the sake program earning its own devoted following. The only recurring friction is structural, not qualitative: just 10 seatings per week and a notoriously competitive reservation window (midnight Resy drops, 28 days out) mean most locals are locked out more often than they get in, and the price point — premium even by Charleston standards — keeps it a special-occasion destination rather than a regular haunt.
