Summer brings in some of the best fish and seafood from local waters and our chefs are thrilled to be serving them! We’re also sharing a recipe below, from Chef Aaron, and Chef Jun shares his path to Seattle and how he compares the Northwest to Japan.
Bincho (Albacore Tuna) – Often seared or quickly grilled (tataki) to cook the surface of the flesh, fresh bincho is at its prime during the summer. The quick sear with immediate immersion into ice water tightens the flesh and creates a more concentrated flavor, producing a soft, buttery and flaky fish.
Benizake (Sockeye) – The high amounts of Omega 3 fatty acids creates an oily, silky fish that is also one of the most beautifully plated. Seen in sashimi, rolls and of course, nigiri, we super freeze benizake to -40 degrees to keep the freshness, which is then revived when defrosted and the best way to enjoy this fish at peak summer season.
Mirugai (Geoduck) – Capturing the essence of the ocean, this large saltwater clam is native to our local waters and shipped all over the world. Sushi chefs utilize the inner valve of the mirugai for very crunchy nigiri.
Kinokuniya Bunzaemon Sake – Our seasonal midsummer sake is perfect for warm summer evenings, served cold or on the rocks. A gentle junmaishu with robust, savory flavor and subtle, soft sweetness of rice, it also has a sour note that creates an enjoyable, drinkable sake that pairs extremely well with seafood.
In The News
Many of our chefs were born in Japan and received their rigorous training in Japan. Zagat spotlighted our executive chef Jun Takai on his journey to Seattle and what he loves about being here. Read here for more.
Chef Aaron took part in the Bite of Seattle: Bite Cooks this past month and shared his recipe for Japanese Miso Garlic Prawns. He was a natural on stage, showcasing how to create this beautiful dish with a side salad served with ponzu sesame dressing. Chef Aaron shares this recipe below:
Japanese Miso Garlic Prawns
- 2 cups Butter
- 1 cup Miso
- 1 pc Garlic
- 4 sprigs Parsley
Side salad with ponzu sesame dressing:
- 5 tsp Ponzu
- 1 tsp Toasted Sesame Oil
- 1/2 tsp Yuzu Kosho (Japanese citrus flavored pepper)
- 2 tsp Sugar
- Mix room temperature butter and miso with minced garlic and parsley, set aside.
- Prepare prawns: butterfly then score to prevent curling when cooked.
- Spread about half teaspoon of miso batter on prawns.
- Sprinkle panko on top and bake at 350 degrees for about 5 min or until cooked through.
- While prawns are cooking, toss greens with vinaigrette then plate with cooked prawns.