[i ate] Omakase in Seattle

This was both really good and really interesting. Before we started they asked me how open I was to new things and I told them I was up to try whatever they wanted to serve. I got to speak with the chef at length and they were telling me how there was so much more to Japanese food than flights of nigiri and wanted to showcase different types of dishes (but also stay rooted in the PNW). It was a really cool experience. Mashiko in Seattle.

1. Kobachi appetizers

2. Octopus and okra (Japan has okra! I had no idea)

3. Monkfish liver on pickled beets

4. Sake poached oysters with pickled onions

5-7. Tuna tartare with quails egg and fermented soybeans (natto). Served with tempura squash. They said to eat it like chips and dip.

1. Nigiri

2. Oshizushi – pressed sushi of torched mackerel served with fish “bacon”, tempura fried fish bones

3. Tsukemono – house made pickled vegetables

4. Grilled salmon collars on asparagus

(Not pictured) Miso soup

1. Satsuma sorbet with tempura perilla leaf