food: mashiko
tylik suggested Mashiko in West Seattle, whose URL is http://www.sushiwhore.com. gipsieee and I just had a lovely dinner. It is easily the most impressive sushi I've had. Menu is large, but seems to rotate often at the chef's discretion. Oh, my goodness.
A green (? Seemed like white, not green) tea whose name I do not remember; it's the one on the menu that starts with O
Miso soup, tasting just enough of spring onion
Grilled Chinese eggplant in a black bean sauce
Panko-breaded oysters
Edamame
Agedashi tofu (one of the most amazingly delicious foodstuffs I have ever consumed, at least until I got to the sockeye sashimi)
Sashimi plate (we opted for the "expert" plate out of curiosity, and were duly rewarded)
- Urchin: feels like a cat's tongue only squishy; cadmium yellow; tastes like seawater
- Horse mackerel: the canonical taste of fish; chewy; lots of it
- Fatty tuna (I rechristened it "baconfish", though gipsieee at once declared it sausage)
- A pairing of octopus slices and liver-tuna pate
- The head of a shrimp, deep-fried, resplendently tentacled; it eyed gipsieee with its shrimpy little eyes, and she eyed it back, and then she eated it
- Some kind of dense, fairly bland, but exceedingly fresh and non-metallic-tasting tuna
- The tail of the same shrimp, naked and raw
- Sockeye salmon, red as tourmalines, tasting like an unusually tactile and fishy orgasm; I closed my eyes and chewed and the waitress circled past with a "how's everything" and I think I might have smiled blissfully, but I'm not honestly sure what else may have been said
Since I had missed out on the shrimp-head experience, gipsieee ordered another pair of shrimp. I ate it gingerly, starting from the tip of the foot-long and unbroken feeler, and ending with a most complex series of textures. Then the last remaining sliver of tofu skin from the agedashi, a cup of tea, and floaty contentment.
A green (? Seemed like white, not green) tea whose name I do not remember; it's the one on the menu that starts with O
Miso soup, tasting just enough of spring onion
Grilled Chinese eggplant in a black bean sauce
Panko-breaded oysters
Edamame
Agedashi tofu (one of the most amazingly delicious foodstuffs I have ever consumed, at least until I got to the sockeye sashimi)
Sashimi plate (we opted for the "expert" plate out of curiosity, and were duly rewarded)
- Urchin: feels like a cat's tongue only squishy; cadmium yellow; tastes like seawater
- Horse mackerel: the canonical taste of fish; chewy; lots of it
- Fatty tuna (I rechristened it "baconfish", though gipsieee at once declared it sausage)
- A pairing of octopus slices and liver-tuna pate
- The head of a shrimp, deep-fried, resplendently tentacled; it eyed gipsieee with its shrimpy little eyes, and she eyed it back, and then she eated it
- Some kind of dense, fairly bland, but exceedingly fresh and non-metallic-tasting tuna
- The tail of the same shrimp, naked and raw
- Sockeye salmon, red as tourmalines, tasting like an unusually tactile and fishy orgasm; I closed my eyes and chewed and the waitress circled past with a "how's everything" and I think I might have smiled blissfully, but I'm not honestly sure what else may have been said
Since I had missed out on the shrimp-head experience, gipsieee ordered another pair of shrimp. I ate it gingerly, starting from the tip of the foot-long and unbroken feeler, and ending with a most complex series of textures. Then the last remaining sliver of tofu skin from the agedashi, a cup of tea, and floaty contentment.