#Good chirashi restaurant wa how to

The following list features some of the most memorable sushi in Seattle. Most recently, Seattle even got its first Peruvian sushi, a creation of Japanese people who settled in Peru in the late 1800s and made dishes using rice, raw fish, and Peruvian ingredients like toasted quinoa and aji amarillo.

#Good chirashi restaurant wa how to

Chefs like Sushi Kappo Tamura’s Taichi Kitamura have since developed close relationships with local fishermen, learning how to source the most sustainable and most delicious ingredients from the nearby ocean. Since then, sushi has become a mainstay of the city's dining scene, with sushi rolls, nigiri, and sashimi now available at sushi bars, izakayas, and kaiseki restaurants across the city. Shiro Kashiba - who, at 80 years old, still shapes nigiri at Sushi Kashiba at Pike Place Market - introduced Seattle to Edomae-style sushi over fifty years ago. Omakase meals are also available from $180 onwards, centred on the freshest seafood and produce from Japan, and Chef Donny promised that customers would be treated to varied dishes during each visit.One of Seattle’s highlights is the abundance of fresh seafood, something that comes in handy for the city’s plentiful sushi restaurants. Their menu has options ranging from a full-on chirashi to more simple items. Slices of lightly seared wagyu beef served with a tart ponzu sauce.Ĭold buckwheat noodle and thinly-sliced black pork with yuzu-perfumed hot dipping sauce. Fremont bowl is one of if not the best places in the city to grab donburi bowls. Salmon wrapped in delicate slivers of pickled daikon and topped with seaweed and chrysanthemum petals. Tempura including Anago Ippon Age, Amaebi Hotate Kakiage and Uni Tempura – crispy pillows of seaweed stuffed with creamy uni then flash-fried.Ī light salad featuring crunchy cherry blossom shrimps and mixed greens with a dressing of mirin, dashi and soy sauce. Almost earth-shattering good, that’s if you are a fan of roe. Oh, oh, oh… then we realised, hundreds of shishamo roe, stuffed into a squid ring. “An egg, is it?” From apart, there was some resemblance. Yeah, the snapper was all nicely grilled and all that, but it was this circular round thing with white edge and bright yellow centre that first caught our attention, then caught our surprise. Did I mention the meat is Japanese Grade A5 Wagyu Beef? But the beef was really tender, fatty, and addictive as you allowed each cube to linger and ‘melt’ in your mouth. This dish might have looked simple and modest, with grilled cubes of beef with crispy garlic flakes and stir-fried bean sprouts. When the waitress walked over to our table with hands holding that bowl, I was startled at its size. Note: Seafood changes according to availability of fish. Compare your options, browse their menus, then place your Chirashi order online with Uber Eats. The Chirashi Don is one of the signature dishes of Ginzawa, offering generously fresh portions of Hotate, Kinmedai, Tai, Otoro, Botan Ebi, Shima Aji, Akami, Buri, Ikura and Uni on rice. Discover the Chirashi places near you in Brier offering delivery or pickup. Bad news, this is ONLY available during lunch. Good news: 11 types of premium seafood on sushi rice mixed with a touch of ginger. Tokusen Hokkai Chirashi Don ($50, only available in lunch set). With no offence intended to Chef Donny, I could imagine entering a little house in Japan, and the obasan would cook and serve a bowl of don that would taste like this. This bowl had slices of tender kurobuta pork belly braised for eight hours, drizzled with a bonito-based sauce that has been simmered for 10 hours, served atop Japanese rice which had absorbed a good part of the sauce.

Kurobuta Zaku Don ($35, only available in lunch set)ĭespite the Kurobuta Zaku Don being the last dish served during our meal, I actually liked it best, simply because it tasted like excellent Japanese home-cooked food. So I am appreciating Ginzawa on a clean slate, and am glad to say I liked most of the dishes we tried. To be honest I am not familiar with the offering at Sushi Kuu. The difference is a more extensive menu, modern interpretations of many dishes, sleek dark furniture interior, and (good news) lower prices from its predecessor. The 70-seater offers a spectrum of Japanese favourites from seasonal omakase sets, kaiseki-inspired dishes, and lunch set dons prepared by Chef Donny Tan who has more than 30 years of culinary experience.įans of Sushi Kuu would be familiar with this space. Ginzawa Japanese Restaurant, which means ‘silver river’, has opened at Palais Renaissance.