After going to Sushi Bistro in San Francisco on 12/6 and 12/7, I took a day off before having sushi for 30 days straight at 21 different restaurants in Seattle.

After two days off, I returned for omakase dinner at Taka Sushi on 1/10. (For those keeping score at home, that's 33 out of 36 days.)

Here are the 21 places that I went to:

Wasabi Bistro
12/09/08

Mashiko
12/10/08

I Love Sushi
12/11, 12/24, 12/25/08 (omakase)

Umi Sake House
12/12, 12/22, 12/23, 12/26, 12/31/08

Ototo
12/13/08

Chiso
12/14/08

Kisaku
12/15 and 12/28/08 (omakase)

Red Fin
12/16/08, 1/1/09

Toyoda Sushi
12/17/08

Shiro's
12/18/08 (omakase)

Rain
12/19/08

Saito's
12/20, 12/27/08 (omakase)

Wann Japanese Izakaya
12/21/08

Nishino
12/29 ("exclusive" omakase), 12/30/08

'Ohana
12/31/08

Maneki
1/2/09

Aoki
1/3/09

Shiki
1/4/09

Chinoise
1/5/09

Nijo
1/6/09

Taka Sushi
1/7/09 (omakase), 1/10/09 (omakase)

For those wondering how much that might cost someone that tips on average 22%, I spent $2021.62 ($1667.92 for food, beverage and tax, plus another $353.70 in tips.)

A guide to sushi etiquette
Getting a sushi chef to give you the best possible experience is largely a matter of letting them know that you're serious, curious and respectful of tradition. So how to do this? Find out here: (Page 1/2)

Click here to read the rest of that superb LA Times article on how to improve your sushi going experience.

Here are two more must reads by local Seattle Times/NPR food critic Nancy Leson:
Sushi chefs: Thanks for sharing
Tipping etiquette at the sushi bar?