The beginning of May brings two special types of seafood that our chefs love to offer, and our guests love to enjoy – fresh Uni straight from Japan, and Hatsu Katsuo, the season’s first bonito! Spring fish, celebrating moms and children everywhere, and the long overdue welcome of the sun in Seattle, makes for a beautiful month. Enjoy!
Mother’s Day Weekend Platter
Mother’s Day Weekend Platter is back again this year! Two platters: 1) sushi platter with premium seasonal fish and spring favorites, and 2) appetizer platter that includes a beautifully constructed Bouquet Salad.
This special set of Mother’s Day Platters is available for takeout only, giving you the freedom to take to wherever mom is and surprise her on this special day.
Nigiri Sushi in 10 types of fish, 4 pieces each
-Isaki (grunt fish)
-Madai (sea bream)
-Maguro Akami (tuna)
-Aburi Chutoro (seared medium fatty tuna)
-Otoro (fatty tuna)
-Ora King Salmon
-Beni-zake (sockeye salmon)
-Nihon Uni (sea urchin from Japan)
-Salad Bouquet with Smoked Salmon Rose with yuzu-miso creamy dressing
-Shiokoji Marinated Grilled Salmon with red rice vinegar tomato salsa
-Panko Fried White Fish with jalapeño sauce
Price: $270 plus tax (includes two platters)
Serves 3-4 people
Order by phone (206) 443-9844 24-hours ahead
Available for takeout only, pick up on May 13 (Sat) from 12pm to 3:30pm or May 14 (Sun) from 12pm to 3:30pm
Fish in May
Hatsu Katsuo (the season’s first bonito)
Katsuo has two seasons a year, spring through early summer (March to May) and fall (September to November) with different tastes and cooking methods. Katsuo caught in spring is called Hatsu Katsuo, or “first bonito,” while the fall version is Modori Katsuo, or “returning bonito.” Hatsu Katsuo travels north seeking food, and Modori Katsuo returns to the south for spawning.
The best way to cook Hatsu Katsuo is Katsuo no Tataki (seared bonito). Tataki is a method of cooking that features minced and smoked (seared) fish, also used for Aji, sardines and flying fish. Katsuo no Tataki is Katsuo smoked (seared) with garlic, ginger, and citrus sauce.
Hatsu Katsuo was very popular during the Edo era (Edo is the former name for Tokyo), similar to the highly sought-after New Year tuna auction of today. One of the main reasons Hatsu Katsuo was so popular was because of the belief that eating it right at the first of the season would extend a lifespan for 75 days.
We are serving Hatsu Katsuo as both nigiri and appetizer.
Sake in May
KOKURYU, Daiginjo, “Crystal Dragon”
Kokuryu Brewery, Fukui, Japan
Founded in 1804, Kokuryu brewery is in Fukui, Japan, specifically the area where the famed Kuzuryu Springs is located, which brings premium filtered melted snow water. Kokuryu Brewery brews its sake with underground water that comes from the Kuzuryu River, the largest river in Fukui. Its Ginjo sake has a clear, mellow flavor and is made from this soft water.
In every process of brewing Kokuryu, a high stand of temperature control and quality control is managed. Maturing in a low temperature well for the storing process brings a softer texture. The aroma of citrus gives way to a mild first taste and finishes with umami and freshness. This Sake is an ideal complement to sushi and lightly seasoned dishes!
Japan in May
Traditional Customs on Kodomo-no-hi (Children’s Day)
Kodomo-no-hi has several traditional customs, such as hanging up streamers called Koi-nobori (carp streamers), and eating a Kashiwa-mochi – a rice cake containing bean paste inside and wrapped in an oak leaf.
Hanging up carp streamers is a historical Chinese legend called Touryumon 登竜門 translated to “climbing Ryumon” or “gateway to success”. The legend says there was a rapid stream called Ryumon 竜門 in Yellow River, China. Climbing this rapid stream was almost impossible, but if a carp climbed the Ryumon, it would become a dragon. From these anecdotes, a carp is regarded as a symbol of strength and success in life.
Eating Kashiwa-mochi is believed to bring prosperity to your descendants. The leaves of the Oak tree do not fall until it has sprouted. Correlating this to family, parents (i.e. oak tree) must allow the child (i.e. leaves) to sprout to give the child the best chance to prosper into the future.