Cutting Board is an excellent option if you’re craving yoshoku, or Western-influenced Japanese dishes, like this deep-fried pork cutlet served with curry rice.
This homey Seattle restaurant serves Japanese classics like ramen and sushi, but if you’re adventurous, items like ika wata ni are sure to delight.
If you’re trying to make authentic Japanese ramen, continue to call it by its original name: ramen. But if you’re not trying to be authentic, then let’s call your creation something new: Wramen.
4649 Restaurant and Ramen Man are steps apart from each other, but each one brings its own distinct style to the bourgeoning Wallingford Japantown.
A new restaurant in the shadow of the Space Needle turns out surprisingly impressive Japanese shabu-shabu.
Mutsuko Soma makes noodles daily in traditional fashion, using a rolling pin and a soba knife. These fresh noodles find their way on the menu in many interesting incarnations.
This longstanding Japantown favorite serves plenty of cooked dishes, but most people are there for the fish. Affordably priced sushi, sashimi, and chirashi all aim to please, with successful results.
As a non-Asian who’s slowly come to appreciate many, but not yet all, Asian sweets, I’ve often wondered what makes them less appealing to Westerners. What better way to figure it out than to sample a good swath of sweets from Seattle’s International District?
There’s a ramen boom in Seattle, with noodle pop-ups, new restaurants serving ramen, old restaurants jumping on the bandwagon, and even ramen at a farmers market. (On top of all this, several more ramen joints are due to open in the Seattle area this fall.)…
A soba restaurant isn’t a place you’d ordinarily consider special for sweets, but you shouldn’t consider Miyabi 45th an ordinary restaurant. Chef Mutsuko Soma makes soba noodles from scratch using buckwheat from Washington state, then uses them in a wide variety of cold and hot…