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Japanese restaurants (SEA)

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Just a reminder - Mashiko (West Seattle) is still fabulous. I had a wonderful time this evening - there was a special dinner going on, so there were a lot of unusual items available for anyone. I can't say that I went for the very exotic (sea cucumber guts anyone? fermented squid?), but I had some fine salmon - red and white belly, blue fin tuna, and special salads and rolls.

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Amen. I've had a couple great meals at Mashiko in the last few months. Still my go-to place for sushi.

 

The other night, scrat and I had dinner at Daimanji in Georgetown, very good cooked dishes but didn't try the sushi. I had a pork in ginger sauce dish that was excellent.

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Scrat and I tried Miyabi in Southcenter tonight. Sushi was above average and some of the cooked items were quite good, particularly the chicken meatballs. Not worth making a trip for, but if you're at Southcenter needing some chow, it beats the pants off of the omnipresent chain restaurants.

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Amen. I've had a couple great meals at Mashiko in the last few months. Still my go-to place for sushi.

 

The other night, scrat and I had dinner at Daimanji in Georgetown, very good cooked dishes but didn't try the sushi. I had a pork in ginger sauce dish that was excellent.

 

 

Amber and I LOVE Daimanji...our pick as the best food in G-town/South Park that is not Mexican.

 

South End has gotta get a decent Chinese delivery place, though...Any suggestions, Vince?

 

~Jason

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Amen. I've had a couple great meals at Mashiko in the last few months. Still my go-to place for sushi.

 

The other night, scrat and I had dinner at Daimanji in Georgetown, very good cooked dishes but didn't try the sushi. I had a pork in ginger sauce dish that was excellent.

 

 

Amber and I LOVE Daimanji...our pick as the best food in G-town/South Park that is not Mexican.

 

South End has gotta get a decent Chinese delivery place, though...Any suggestions, Vince?

 

~Jason

 

I like Ming Wong in Burien (14400 Ambaum, same strip mall as DQ) a lot, but they don't deliver (I don't think). Given the crappy delivery available, it's worth the 10 minute drive to go get it.

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Is it completely wrong to like Boom Noodle?

It's loud, fun, the food was quite good, the drinks are interesting and tasty - mildly expensive for ramen and parking sucks.

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Is it completely wrong to like Boom Noodle?

 

 

No. I have had some things there which were pretty average (Shio Ramen and Salmon udon...or whatever it was)...BUT the edamame puree is like....umami to the Nth degree, and just to die for. I think I could go in and just eat 3 orders of that and nothing else. Everything on that plate is amazing.

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Is it completely wrong to like Boom Noodle?

 

 

No. I have had some things there which were pretty average (Shio Ramen and Salmon udon...or whatever it was)...BUT the edamame puree is like....umami to the Nth degree, and just to die for. I think I could go in and just eat 3 orders of that and nothing else. Everything on that plate is amazing.

 

Thanks - yeah, I prefer the small starter plates to the noodles. Some great flavor combinations.

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I have to disagree about Boom Noodle. I went there recently and came away really underwhelmed. The ramen just isn't ramen and while there were some decent small plates I can think of several places in Seattle that do them better and cheaper.

 

Rocky

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Scrat and I tried Miyabi in Southcenter tonight. Sushi was above average and some of the cooked items were quite good, particularly the chicken meatballs. Not worth making a trip for, but if you're at Southcenter needing some chow, it beats the pants off of the omnipresent chain restaurants.

 

Second visit to Miyabi last night and had two absolultely spectacular items. First was grilled mackerel, perfectly cooked with crisp skin and moist meat. Second was grilled hamachi collar special. OH - MY - GOD! This was off the charts (or hook). Rich, moist meat, again, perfectly cooked. Whoever is grilling fish in their kitchen is a master, I'm confident that better fish was not served anywhere in Seattle last night. My original post says the place isn't worth a trip down south, but it would be for the collar and the mackerel (and any other grilled fish they may be offering).

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I have to disagree about Boom Noodle. I went there recently and came away really underwhelmed. The ramen just isn't ramen and while there were some decent small plates I can think of several places in Seattle that do them better and cheaper.

 

Rocky

 

i agree with you. underwhelming to the max. especially when the sysco truck started wheeling their delivery (the super cheap gyoza from uwajimaya, crappy tonkatsu sauce) through the dining room in the middle of lunch service. terrible ramen. and i've tried it on a few occasions to see if there was an improvement.

i also got one of their special non-alcoholic drinks...a yummy layer of brown foam from the juicer on top. salmon tataki was raw the first time we ordered. cooked well-done on the second trip.

service was eh. food was blah and not worth the $. i think i'm done trying them.

 

 

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okay, I haven't been back in awhile, so I have no idea how Boom is holding up. On the other hand, we had some tasty cold tofu with Taiwanese sauce at Gourmet Noodle Bowl last night. I could almost think it was Japanese - but guess I would be wrong. The soup wasn't bad either, a little light overall.

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First visit to Mashiko in a long while this weekend. Tremendous omakase menu. It really impresses me how they continue to innovate despite being in business for so long. Black cod liver pate was interesting and delicious, actually preferred it to the monkfish liver it was served with. A deep-fried salmon roll with crab and shiso was 'eyes rolling back in the head' good....

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Mashiko - the first sustainable only seafood sushi restaurant in Seattle. First in the universe to switch, as an already established place. Had a fun time at the preview party. August dinner

 

Tighe - I know how you feel about the limitations of local, organic, sustainable etc - but you've already mentioned liking the black cod liver - so you've already started in on the conversion process. My guess is most of your last omakase dinner was sustainable. I'm pretty sure ours was, looking back.

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Tighe - I know how you feel about the limitations of local, organic, sustainable etc - but you've already mentioned liking the black cod liver - so you've already started in on the conversion process. My guess is most of your last omakase dinner was sustainable. I'm pretty sure ours was, looking back.

 

My problems with the 'local, sustainable, etc.' have much more to do with the underlying philosophies (we're saving the world) and how its expressed in restaurants (don't actually do anything to the ingredients) than believing that it actually places limitations on the level of cuisine that can be produced. I'm completely on board with Mashiko's decision and during our last two meals, we discussed some the changes and some of the sustainable ingredients already being offered. The black cod liver is awesome, blows away any monkfish liver I've had, by a wide margin. Having read the articles about Hajime's choice to go sustainable, I really look forward to trying some of the smaller/lower on the food chain fish that he talks about serving.

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