"According to Miyabi co-owner Hisako Shirakura—who's almost always on the floor in

“According to Miyabi co-owner Hisako Shirakura—who’s almost always on the floor in her role as hostess, pouring green tea, whisking away emptied bento boxes, and bidding departing diners a hearty “Arigato!”—the restaurant’s mighty corps of loyal customers includes a number of eaters living in Japan. Miyabi’s proximity to the airport makes it a popular sushi stopover for Japanese natives and expats stationed in cities with miserable raw-fish scenes, although Shirakura claims guests in downtown hotels also arrive by the vanload.”Read the rest of Hanna Raskin’s review here.Photos by Joshua Huston.Published on October 3, 2012

Sanma Shioyaki

Kinoko Salad

Takoyaki

Beef Tongue Stew

Uni Shot

Mt. Rainer Roll

Shirakura’s partners are chef Masa Ishikura and Masao Kida, a pro Japanese baseball player who briefly pitched for the Mariners in the mid-2000s. His uniform hangs on the back wall of Miyabi’s recently-renovated dining room.