Posts Tagged ‘tuna’
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.
A mixed group of Americans and Australians met for happy hour at Nijo last week. Located a couple of blocks south of the Seattle Art Museum, the restaurant is on the Puget Sound end of Spring Street.
A courtyard is fenced by bamboo and would be popular for al fresco dining during summer.
Festive baubles dangled from ceiling lights. There was a bar and a sushi counter, and tables were by the window.
Happy hour is daily, early and late. The beverages menu was the same length as the food menu! A selection of appetisers, maki, temaki, nigiri and sashimi were discounted.
Three large marbles of takoyaki were drizzled with mayonnaise and aonori. A savoury batter ensconced a tendril of octopus.
A generous mound of chicken karaage was served in an odd sized bowl. The chicken pieces were marinated in soy sauce, ginger and garlic, lightly dusted with flour and deep fried.
On the left was spicy tuna roll, a fiery blend of minced tuna and chilli. On the top right was Bainbridge islander roll, prawn, salmon, cucumber and avocado were seasoned with a spicy sauce. On the bottom right was salmon nigiri, a slice of salmon sashimi atop sushi rice.
On the left was ebi nigiri and on the right was seared spicy shiro magura (albacore tuna) nigiri, both were fresh and succulent.
We shared two desserts, tempura ice cream and fried banana spring roll. Green tea and red bean ice cream were cloaked in pound cake and deep fried. I preferred the delicate flavour of the green tea ice cream. There was no crunchy shell and it was more ice cream cake than tempura.
Crispy and sweet, banana and white chocolate were a sugary filling for the spring roll.
We are fond of happy hour in Seattle and Nijo is another recommendation!
I consider Seinfeld the seminal sitcom of my generation. I have much affection for the flawed characters and how they navigate the minutiae of life. Jerry Seinfeld has toured Australia a couple of times but I deemed the tickets too expensive. I was very happy when I found out he would be in Seattle at the Paramount Theatre at an affordable price. This was the first show we’ve attended since we moved here and I really miss live comedy and theatre.
Conveniently located near the Paramount Theatre, we had reserved a table at Blueacre Seafood for pre-show dinner. I have tasty memories of the food at the Barton Seaver event several months ago and was looking forward to our meal.
There was an enticing three courses for thirty dollars Harvest Moon special but we resisted the prix fixe and opted for the seasonal à la carte menu.
A curved oyster bar is at the front, the main dining room is elevated by a couple of steps and wooden panels divide the space. Tinted glass panes filter the view into the large kitchen and tinged the booths a royal blue.
I spotted both owners, Chef Kevin Davis was in the kitchen and General Manager Teressa Davis was on the floor.
There are some similarities between Blueacre and its sister restaurant, Steelhead Diner. Complimentary bread is served with triangles of seasoned butter and the crockery is branded with the logo. The butter was dressed with a squeeze of lemon and a dusting of salt, an appetising contrast.
We had fun designing combinations from the extensive menu. Mr S ordered a cup of duck and andouille gumbo for his first course. The small container was full of sliced sausage and duck pieces, the spiciness absorbed by a scattering of rice.
I chose the jumbo lump Dungeness crab cake. A deconstructed crab cake, the tender chunks of meat is pressed into shape with no binding agent. A squiggle of mustard lime sauce and topped with mirliton salad, it was homage to the sweet Dungeness crab.
Mr S selected the Hawaiian tuna for his main course. Thick medallions of peppercorn crusted and seared rare fish was paired with whipped potatoes, frizzled leeks and sauce au poivre. The sharpness of the crushed peppercorns was tempered by the pepper sauce soaked starch.
I had the Totten Inlet mussels in green curry of coconut milk, grilled lime, ginger and chilli. The aromatic broth was soothing and light, and the mussels were fresh and plump.
We shared a side of fried sweet corn. I renewed my love for corn with this dish. The juicy kernels were lightly charred and coated in butter, espelette and sea salt.
We concluded with German chocolate cake with black walnut ice cream and cocoa soil. The layered chocolate cake was glossy and dense, textured with shredded coconut and chopped walnuts.
Jerry Seinfeld was entertaining and it was invigorating to laugh at his vignettes of coffee, marriage and food!
Bibimbap, bulgogi and kimchi are the only words in my Korean cuisine vocabulary. With the exception of Korean barbecues, I haven’t eaten much Korean food as I’m averse to fermented vegetables and have a low tolerance for spiciness.
I had read about the interesting backgrounds of the owners of Joule - a combination of classic French techniques, Korean heritage and American flavours is a formula for modern, creative dishes.
With a willing driver in Luuvu, it was a quick trip (compared to walking!) to Joule’s sister restaurant, Revel, for a weekday lunch. On a leafy suburban street, rusty sheets of metal cladded the corner of the building with the restaurant name stamped in.
Fairy lights were strung over at the entrance, and inside was a sleek, clean space with minimalistic design. The room was well lit and the open kitchen featured a long communal bench. The bar, Quoin, is at the back and there’s also a patio for al fresco dining.
We sat at the counter and watched the chefs in action. It was a quiet lunch service and a man spent the entire time we were there zesting limes! The chefs moved with speed and precision, stirring, flipping and plating with style and purpose.
Each table were presented with a tray of condiments. Three appeared to be fiery and the dark syrup was soy based. Our waitress detailed the ingredients in each and warned us about the chilli oil. I stared at each with suspicion.
Our waitress recommended three dishes to share and after much polite toing and froing we selected one each from the dumpling, noodle and rice sections. It was a compact menu and the other options were salad, pancake and sweet sandwich for dessert.
The dumplings were stuck together in a row. Both sides were seared, then covered and steamed with a splash of broth. A bite into the firm but silky dough revealed a lump of minced short rib which was rich and moist. The scattering of shallot and scallion freshened up the meaty parcel.
An alarmingly bright tangerine colour, the slippery rice noodles were stir-fried in a sweet chilli sauce with a generous amount of smoked pork belly. The just-enough-for-me spiciness cut through the fatty cubes of porcine delicacy. I could have greedily devoured the whole bowl myself! I didn’t eat any of the pale slices of sauerkraut though.
The rice was scooped into bowls with a large plastic paddle fork and the thick tines were used to fluff the plump grains. Our rice bowl consisted of albacore tuna, fennel kimchi and escarole.
A river of golden egg yolk swirled through the protein and vegetables. The mild sourness of the fennel kimchi and slight bitterness of the escarole balanced with the sweet and succulent tuna. The bean paste condiment paired well with the flavours of the rice bowl.
We forewent an ice cream sandwich for a gelato at D’Ambrosio for dessert but my curiosity is piqued and I shall return for a fusion brunch!
On our last day in Fiji, the gentlemen went fishing. The ladies stayed ashore and breakfasted, had massages, kayaked, swam and packed.
They met at the jetty before dawn and motored out to sea. The waters were a little rough but the trawling yielded eleven fish! The first tug on the line was a marlin but unfortunately it broke free. They reeled in two barracuda, two tuna and seven mahi mahi.
There was much excitement when the boat docked. The haul was gutted and rinsed on the jetty before two mahi mahi and one tuna were taken to the restaurant for our lunch. The remaining fish were given to the locals as we weren’t going to eat a whole fish each!
A cooking fee was charged per person at the Shangri-La Beach Bar and Grill for our ocean to table meal. The two mahi mahi were simply grilled and served with lime wedges and stalks of watercress, and accompanied by the mysterious pesto like sauce. The chef did well to cook the fish through and the flesh flaked off the bones easily.
With a squeeze of lime, the chunks of mahi mahi were sweet and had a firm meaty texture. I would have preferred coriander instead of watercress, and some freshly ground black pepper would have be a welcomed addition.
The tuna was filleted and served as sashimi. It had a deep burgundy colour, darker than other tuna sashimi I’ve had at Japanese restaurants. It was also moist, possibly due to how it was sliced and prepared. I was reluctant to eat this as it was piled on a plate without the exquisite presentation expected of Japanese cuisine. Mr S urged that I try a piece and it was succulent and really fresh!
Two mahi mahi and one tuna were plenty for seventeen people, one toddler and one baby! The gentlemen were proud of their effort and the ladies were happily full.
We noticed a board listing the fish notification flags at the Bilo Bar. These were hoisted on the returned boat to indicate what fish was caught.
Our last sunset in Fiji was a kaleidoscope of colours reflecting off the cotton candy sky and crystal clear waters. Vinaka Fiji!