Posts Tagged ‘soba’
It was a pleasant May in Seattle. I did not feel sodden as I did last spring and we were blessed with many glorious days as a prelude to the northern summer. On a pleasant Saturday we enjoyed apéritifs at Tavern Law and sauntered down to Momiji (紅葉) for dinner with a group of Australian expats and tourists.
With the exception of the wide street frontage, the layout of Momiji is the same as Umi’s. A corridor opened to a spacious dining room. The counter had a prime view of the sushi chefs deftly slicing sashimi and shaping nigiri.
At the centre was a serene Japanese garden.
We ordered an array of dishes among the seven of us. First was ahi pokē. Diced ahi tuna and cucumber were tossed with onion slivers, shichimi (Japanese seasoning), soy sauce and sesame seeds. The first time I ate pokē was at a Flying Fish cooking class. A Hawaiian salad, it had a luscious contrast of textures.
A plate of prawn and vegetable tempura was coated in a lumpy batter and pleasingly crunchy.
Poached beets, and a mound of arugula and shiso were drizzled with lemon vinaigrette.
Portions of grilled king crab was paired with ponzu dipping sauce and mixed greens. A generous serving, the crustacean was charred and meaty.
Soft shell crabs were pan fried to golden brown. The spindly morsels were sweet and succulent.
Wrinkled and charred, the half dozen prawn and scallop gyoza were juicy parcels of seafood encased in a thin wrapper.
Buckwheat noodles were stir-fried with cubes of tofu and an assortment of vegetables. Garnished with green onions, pickles and nori, the triangular bowl of yakisoba was a symphony of flavours.
With casual ambience and quality ingredients, Momiji is a delicious addition to 12th Avenue in Capitol Hill.
I traipsed up to University Village on a weekday for an impromptu lunch at Shun with Lovely Lanvin and Seattle Bon Vivant. An overcast morning, the clouds dissipated into a brilliant afternoon. Shun is located about half a kilometre above U Village on the ground floor of an apartment building.
Shun has a three course lunch for fifteen dollars for Seattle Restaurant Week and it was nearly full by midday. There are three sections to the restaurant. To the left of the entrance is a long and narrow space, perfect for group gatherings. To the right is the main dining room and sushi counter.
We were seated at the sushi counter and Japanese greetings were exchanged. Chef Yoshi’s nimble hands were making nigiri by the dozens as he chatted with Shirley. Ceramic bowls and plates were neatly stacked on shelves and a decorative plate depicted a traditional scene.
An ornate pot and dish set for soy sauce.
Three portions of seared albacore tuna and mixed greens were drizzled with an onion soy dressing. The sashimi was a little soft and the dressing accentuated the sweetness of the fish.
I selected tempura soba for the main. A large bowl of savoury broth swirled with firm strands of buckwheat noodles. A liberal sprinkle of shichimi and I slurped gently, comforted by the spicy warmth.
Two prawns, a broccoli floret and a potato fritter, the tempura were served separately. I did not put my tempura into the broth until Shirley explained that’s how it’s eaten in Japan! I like the crunch of the tempura batter but that is what adds flavour to the noodle soup.
Dessert was presented on a lime and white chequered tile with a daffodil border. A sliced strawberry and a dollop whipped cream accessorised the caramel flan. Silky custard and sticky caramel was a lovely final course.
The restaurant was still full when we left, Seattle Restaurant Week is popular!