Tossed Salads and Scrambled Eggs

Posts Tagged ‘California roll

Originating from Portland, Mio Sushi recently opened in the Rollin Street Flats building. At the nexus of the Westlake thoroughfare between Whole Foods and the Tom Douglas hub, the location has high foot traffic. There are a dozen Mio Sushi franchises in Oregon and Washington State. The chain is a family friendly restaurant with an extensive menu of traditional and fusion items, sourced locally and sustainably where possible.

On a clear day natural light cascaded in the floor to ceiling windows. A long dining room consisted of comfortable booths and a handful of tables. Fuchsia lamp shades accented the earthy tones.

The sushi menu is laminated and you mark it with a dry erase pen.

Ceramic tea cups are emblazoned with the Chinese and Japanese character for luck.

A cloudy dashi broth with wakame and cubed tofu, the distinct umami flavour of the miso soup was soothing.

Mr S ordered a bento. Clockwise from top left: mixed salad, assorted tempura, agedashi tofu, beef yakiniku and California roll. Served with a bowl of rice, each component of the bento was a generous portion and freshly made.

An appetiser size assorted tempura had crunchy battered vegetables and prawns.

On a sizzling hot plate, the teriyaki had strips of chicken dusted with sesame seeds with a side of steamed vegetables. The syrupy sauce was balanced and I happily emptied my bowl of rice.

As with most eateries in South Lake Union, Mio Sushi was quiet on a weekend but I’ve walked by during the week when it’s been full.

I succumbed to a Groupon deal a couple of months ago. I paid twenty five dollars for fifty dollars worth of food and beverages at Seastar Restaurant and Raw Bar. We were at the Kangaroo and Kiwi Pub in the early hours of Sunday morning to cheer on the Wallabies in the Rugby World Cup. Alas we were disappointed with the result and woke up lethargic. Within walking distance, the voucher was perfect for a lazy dinner.

As with many restaurants in Seattle, Seastar is dimly lit. The restaurant was full so we sat in the bar. A spacious area with individual tables, a communal bench and counter seating, it was a busy evening being the first day of the autumn Seattle Restaurant Week. A single glassybaby was our source of light to read the menu.

The menu was a combination of hot and cold seafood. We selected a soup, a sushi roll and the raw bar sampler to share. The large bowl of Dungeness crab and corn bisque was warming. Absent of corn kernels, the bisque had chunks of Dungeness crab and was drizzled with a Madeira reduction and fresh chives. The Port added a depth of flavour to the bisque.

We misread the menu and expected a plate of tempura but it was futomaki tempura! Coated in tempura batter, the sushi roll had cucumber, carrot, bell pepper, asparagus, green onion and daikon pickle. It was an odd sensation to eat warm sushi but the vegetables were pleasingly crunchy.

The three tiered raw bar sampler was presented with a flourish. On the bottom was scallop ceviche with mango-kiwi relish, lemon, lime and cilantro. Unripe fruits and acidic juices masked the sweetness of the scallops.

In the middle was a California roll of Dungeness crab, avocado and cucumber. These bite size morsels had plenty of fresh crab.

And on the top was ahi pokē. Cubes of tuna were marinated in soy, chilli, Maui onions and sesame seeds. Wafer thin taro crisps were the utensil topped with strands of daikon radish and green onions.

On a glass tile, the aloha roll was bursting with ahi, hamachi, salmon, avocado, cucumber and chilli. This sushi roll lacked the finesse of Japanese cuisine but had an abundance of glistening sashimi.

Service was mostly absent but it was value for money!


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