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What’s Wrong with Ramen in Seattle? It’s Wramen.

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.
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Two New(ish) Ramens Worth Slurping in Seattle’s Other Japantown

4649 Restaurant and Ramen Man are steps apart from each other, but each one brings its own distinct style to the bourgeoning Wallingford Japantown.
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Surprisingly Strong Shabu-Shabu at Roaring Bowl, Seattle

A new restaurant in the shadow of the Space Needle turns out surprisingly impressive Japanese shabu-shabu.
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Special-Occasion Soba Noodles for the New Year at Miyabi 45th in Seattle

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.
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Sushi and Sashimi Still Satisfy at Old Schooler Musashi’s in Seattle

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.
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Exploring Asian Sweets in the ID: How to learn to love—or at least try—Asian desserts

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?
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An Updated Guide to Seattle Ramen, in 6 Bowls

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.)…
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Sugar Rush: Green Tea Ice Cream Sandwich at Miyabi 45th, Seattle

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…
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The Good, the Bad, and the Ugly in Seattle’s Asian Food Scene This Year

In my restaurant research for a recent trip to Richmond, British Columbia, I stumbled upon one of those menu items that shows the challenge in translating from Chinese to English: Diversity of Flavor Tastes. I won’t hammer you, yet, with accolades about the amazing dim…
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Gastropod and TanakaSan: A Contrast in Okonomiyaki

Okonomiyaki with a beer is a beautiful combination, and one that recently motivated me to travel south to SoDo where Epic Ales has its headquarters. It’s here that you’ll find Gastropod, a tiny gastropub within a brewpub that serves up a small, ever-changing menu of…
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