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Tsumago juku- persimmons are wrapped in rice straws for drying
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If the wasabi doesn’t make my toes curl, it’s not enough.
If the wasabi doesn’t make my toes curl, it’s not enough. by MaLiCioUs420x
Homemade sushi for 6!
Homemade sushi for 6!
Spicy salmon and salmon avocado.
Spicy salmon and salmon avocado.
2 comments
I’m no sushi expert, but was really impressed with the sheer deliciousness of this west Seattle spot. We had been looking forward to trying it for some time after learning it was pretty well-respected by sushi lovers here- not as expensive or exclusive as some of the top places like Shiro’s or Kashiba, but a step up from many others, offering a glimpse into the extra serious stuff. Huge commitment to sustainable and seasonal ingredients at this place, and local ingredients in some cases too.
If I remember correctly, clockwise from top left: Baja striped bass, amaebi with fried heads, geoduck, tamago, house-cured ikura, saba shiso, Northwest albacore (this really melted in my mouth, the best of the bunch), and yellowtail.
All had that extra little something to them- perfect proportions, incredible depth of flavor with tiny accents from other ingredients, etc etc.
Really solid sake list here too. Had some Shichida Junmai, from the Saga prefecture in the south.
Looks awesome but with the lighting the roe looked like baked beans.