Saving the best meal we had in Seattle for last: Our ridiculously delicious omakase. For a unbelievably reasonable price (everything compared to Calgary prices is a steal, HEY-OH), we were treated to, by far, the best food we had in Seattle.
We sat at the bar so we could watch the chefs hard at work.
Gorgeous close up:
The yuzu tobiko added a nice hint of citrus to the melt-in-your-mouth scallops.
This is probably tie for my favourite preparation for oysters. Obviously this takes a lot more skill than shucking a raw oyster. So I guess raw oysters are my favourite in terms of ease of preparation, but this, man, if I could eat this everyday, I would.
Fresh Oregon Based Shrimp & Cherry Tomato Salad:
This shrimp was unbelievably sweet. Like the sweetest (in a good way) shrimp I think I will ever have in my life. Don’t even know how that’s possible.
First of all, I love abalone. And second of all, the inclusion of the stomach just made this dish that much more delicious. The kelp and the stomach gave the whole dish a very lovely seaweed-y, slightly bitter taste. Very complex flavours.
If I had to pick one, this was probably my least favourite of all the dishes. It was a very competently prepared dish, it just wasn’t nearly as exciting as the ones we’ve had leading up to it OR the ones we had following it.
The quail egg acted as a nice binder and added a smoothness to the dish:
On to the SUSHI! (YAY)
This was the best octopus I have ever eaten. Anywhere. The stuff in Calgary just does not compare. I’ve never had octopus cooked this perfectly before, the meat wasn’t chewy, it was this nice tenderness that I did not think was possible with octopus. This probably ruined Octopus for me since I will probably never find a place in Calgary that will compare…
Ikura is my favourite type of fish eggs, I love the burst of briny-ness in your mouth when you pop ‘em! Box Sushi is just a traditional form of sushi known to Osaka. The major different between Hakozushi and normal sushi is that all the ingredients used for the Hako are either cooked or brined. Saba = perfect Hakozushi ingredient.
Next course….came in the cutest serve-ware ever!
Chawanmushi with Mushroom & Salmon:
I wish more places in Calgary would put Chawanmushi on their menus…
The brownies were a little heavy for me (keep in mind that I’m not a chocolate fan though), but the matcha ice-cream was deliciously bitter.
MASHIKO SEATTLE SUSHI
4725 California Southwest
Seattle WA 98116