Subject:

Japanese Food and Cooking

  • Blogs

    April 2, 2010

    A Grudging Admission that Umi is Better than Blue C Sushi

    Umi is filled with tiny tables and dudes wearing Ed Hardy T- shirts. But don't hold it against them.​I recently had my ass handed to me by the Peanut Gallery for what the general public apparently thought was an overly generous review of Blue C Sushi. Well fuck you, general public. I wanted t ... More >>

  • Blogs

    March 24, 2010

    Grillaxin' with Fresh Flours' Etsuko Minematsu, Part Two

    credit: freshfloursseattle.comGreen tea cookies at Fresh Flours. Minematsu asked not to be photographed for this piece. ​We continue our conversation with Etsuko Minematsu, co-owner of Fresh Flours bakery, with locations in Phinney and Ballard. (Read the beginning of our talk, here.) Etsuko ... More >>

  • Blogs

    March 17, 2010

    Blue C Sushi Is As Cute as a Bug's Ear

    Blue C Sushi doesn't even come CLOSE to being as cute as this little dog.​There's only one thing in the world that's cuter than Blue C Sushi. No, it isn't a Yorkshire Terrier wearing a tiara. Nor is it a sleepy two-week-old bunny. It's not a squirrel in a vest, or a kitten wearing a monocle, ... More >>

  • Food

    March 3, 2010

    The Maneki Adventure

    Blindsided by specials and bushwhacked by blue sprat at Seattle's oldest, most idiosyncratic sushi den.

  • Blogs

    January 27, 2010

    Top 5 Places for Sushi (that Won't Empty Your Wallet)

    ​While the creation of a sushi roll or a cut of sashimi isn't outlandishly complicated or difficult, the perfection of it certainly is -- and in this city, it's hard to go more than a few blocks without seeing a spot that offers the Japanese staple. There are the city's clear victors: Fremont' ... More >>

  • Food

    October 21, 2009

    Nostalgia, Fantasy, and Questionable Taste Collide

    A look inside Seattle's yoshoku dens.

  • Blogs

    August 7, 2009

    Thin Wheat Line: Cold Soba

    ​Thin Wheat Line is a survey of noodles in Seattle. Noodle: Hiyashi kitsune Source: Koji Osakaya, 89 University St. (at Post Alley), 583-0980. Price: $7.95 It's not hard to find zaru soba, or cold buckwheat noodles with a light soy dipping sauce, in Seattle. Hell, it's not hard to make the ... More >>

  • Food

    July 29, 2009

    The Flip Side of Sustainable Sushi

    Customers will have to revamp their tastes at one of the city’s top sushi restaurants.

  • Blogs

    July 16, 2009

    Thin Wheat Line: Nabeyaki Udon

    Jonathan KauffmanThin Wheat Line is a weekly survey of noodles in Seattle. Noodle: Nabeyaki udon Source: Kaname Izakaya and Shochu Bar, 610 S. Jackson, 682-1828. Price: $8.95 Nabeyaki udon, like bun mang vit or mi with roast duck, is a putterer's dish. You're not allowed to just slurp, oh, no. ... More >>

  • Food

    February 4, 2009

    Shiku Sushi’s Hat Trick

    The Roger Ebert of sushi hosts makes an international mashup, to mixed reviews.

  • Food

    November 5, 2008

    Eat, Drink, and Skedaddle

    You won’t want the “small plates” any bigger at Belltown’s new izakaya scene-ery.

  • Blogs

    September 1, 2008

    All the Sushi You Can Handle for $13

    You won’t want the “small plates” any bigger at Belltown’s new izakaya scene-ery.

  • Blogs

    July 25, 2008

    Wieners & Losers: Uwajimaya

    You won’t want the “small plates” any bigger at Belltown’s new izakaya scene-ery.

  • Blogs

    June 3, 2008

    Walk It Out: Maruta Georgetown Playfield

    You won’t want the “small plates” any bigger at Belltown’s new izakaya scene-ery.

  • Food

    April 23, 2008

    Live/Work Space

    Loft-dwelling cooks, Amazonian ambitions

  • Blogs

    March 24, 2008

    Maneki, Local Chefs Make the Beard Award Finals

    Loft-dwelling cooks, Amazonian ambitions

  • Food

    March 19, 2008

    Bada Sushi’s Sashimi Is Amazingly Fresh

    So fresh it swims up to greet you when you walk in.

  • Food

    March 12, 2008

    Ramen Is Ready for Its Slurp-Up

    Seattle’s new noodles come with a backstory, not a bouillon packet.

  • Blogs

    February 12, 2008

    New Sushi in the UD

    Seattle’s new noodles come with a backstory, not a bouillon packet.

  • Blogs

    January 11, 2008

    Samurai Noodle Expanding to U District

    Seattle’s new noodles come with a backstory, not a bouillon packet.

  • Blogs

    January 9, 2008

    Course Alert: Sushi I - Basic Sushi Rolling

    Seattle’s new noodles come with a backstory, not a bouillon packet.

  • Blogs

    January 4, 2008

    Definition: Boom

    Seattle’s new noodles come with a backstory, not a bouillon packet.

  • Blogs

    October 10, 2007

    Kaname Izakaya and Shochu Bar

    Seattle’s new noodles come with a backstory, not a bouillon packet.

  • Food

    September 26, 2007

    Blue C Sushi: Edible Locomotive Entertainment

    Are drink specials worth banishment from the conveyor belt?

  • Food

    September 5, 2007

    Wann's Happy Hour Isn’t Daring, but at Least It's Cheap

    Beware the girlie drinks.

  • Blogs

    September 3, 2007

    $13 at Waji's, and not a bite of sushi

    Beware the girlie drinks.

  • Blogs

    August 16, 2007

    Teriyaki Favorites

    Beware the girlie drinks.

  • Food

    August 15, 2007

    How Teriyaki Became Seattle's Own Fast-Food Phenomenon

    And what the immigrant-fueled dish tells us about our culture.

  • Food

    March 7, 2007

    Lovely Mackerel

    In a splendid U District (yes, U District) restaurant, Japanese cuisine is pared down to exquisite essentials.

  • Food

    December 13, 2006

    Schizo-kaya

    Belltown's newest sake-and-small-plates lounge is flashy but erratic.

  • Food

    July 19, 2006

    From Meat Market to Fish Market

    Belly up to the (sushi) bar at Belltown's Umi Sake House.

  • Food

    May 10, 2006

    Couplings

    Sushi and sidecars, emphasis on 'sidecars'; West Seattle and good live music, accent on 'finally'; and me and you, underscore you.

  • Food

    April 19, 2006

    Asia

    Sushi and sidecars, emphasis on 'sidecars'; West Seattle and good live music, accent on 'finally'; and me and you, underscore you.

  • Food

    February 1, 2006

    Wasabi Bistro

    Sushi and sidecars, emphasis on 'sidecars'; West Seattle and good live music, accent on 'finally'; and me and you, underscore you.

  • Food

    January 11, 2006

    Nijo

    Sushi and sidecars, emphasis on 'sidecars'; West Seattle and good live music, accent on 'finally'; and me and you, underscore you.

  • Food

    December 14, 2005

    Side by Side

    At Sakura Bistro, Japanese cuisine has a neighborly feel.

  • Food

    August 10, 2005

    Shilla

    At Sakura Bistro, Japanese cuisine has a neighborly feel.

  • Food

    March 30, 2005

    Tale of Two Sushis

    Mashiko revisited; Nijo uncovered.

  • Food

    February 9, 2005

    Blue C Sushi

    Mashiko revisited; Nijo uncovered.

  • Food

    February 2, 2005

    Okinawa Teriyaki

    Mashiko revisited; Nijo uncovered.

  • Food

    November 17, 2004

    Nijo

    Mashiko revisited; Nijo uncovered.

  • Food

    September 8, 2004

    Sashimi Salvation

    Aurora's new 'sushi bistro' is just what the neighborhood needed.

  • Food

    June 16, 2004

    Rice World

    If Todai is the future of sushi, kiss your unagi roll goodbye.

  • Food

    April 21, 2004

    Capitol Hill

    If Todai is the future of sushi, kiss your unagi roll goodbye.

  • Food

    April 21, 2004

    Madison Valley / Madrona

    If Todai is the future of sushi, kiss your unagi roll goodbye.

  • Food

    April 21, 2004

    Downtown Kirkland

    If Todai is the future of sushi, kiss your unagi roll goodbye.

  • Food

    April 21, 2004

    Wallingford / Fremont

    If Todai is the future of sushi, kiss your unagi roll goodbye.

  • Food

    November 26, 2003

    Treasure Hunting

    Wallingford newbie Kozue is relatively unknown, but the sushi is great.

  • Food

    April 23, 2003

    Restaurants M-S

    From Matt's in the Market to Salumi.

  • Food

    October 16, 2002

    Grazin' Asian

    At this sushi bar, the raw gives pride of place to the cooked.

  • More >>
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