i love the fishes cause they're so.
nishino has really good food. that was delicious, probably the best food i've had in seattle so far. got the omakase and also sake served in a section of frozen bamboo. normally after eating a dinner's worth of raw fish i kind of feel like i just ate a bunch of raw fish, but this time the only unfortunate after effect was wanting more raw fish. highlights were the monkfish liver, escolar, crab, tuna sushi, and lychee mochi.
trio with white salmon-wrapped asparagus with a yuzu? sauce, monkfish liver and cucumber with a ponzu? sauce, and octopus and shrimp with a miso sauce; monkfish liver is sometimes referred to as the foie gras of the sea
salad of tuna, avocado, asparagus, and sea beans?, served in a martini glass
escolar (billed as "super white tuna") with a salad of mixed greens and a miso dressing
dungeness crab with some manner of cream sauce over mushrooms; superb. matt's dungeness crab cake was superior
rock shrimp tempura with spinach, enoki mushrooms, and lemon garlic sauce; probably sat out for about a minute too long so the sauce made parts of the tempura soggy
curry halibut (cooked! whoa; lightly pan fried) over wild mushrooms and swiss chard, with cilantro aioli; the aioli was wonderful, the fish was kind of stringy
sushi (tuna, eel, mackerel, rock shrimp tempura roll, maybe something else); the mackerel had a very little bit of green onion on top which worked wonderfully
mochi with fresh fruit (lychee, mango, and cherry blossom); the lychee mochi was kind of completely delicious
trio with white salmon-wrapped asparagus with a yuzu? sauce, monkfish liver and cucumber with a ponzu? sauce, and octopus and shrimp with a miso sauce; monkfish liver is sometimes referred to as the foie gras of the sea
salad of tuna, avocado, asparagus, and sea beans?, served in a martini glass
escolar (billed as "super white tuna") with a salad of mixed greens and a miso dressing
dungeness crab with some manner of cream sauce over mushrooms; superb. matt's dungeness crab cake was superior
rock shrimp tempura with spinach, enoki mushrooms, and lemon garlic sauce; probably sat out for about a minute too long so the sauce made parts of the tempura soggy
curry halibut (cooked! whoa; lightly pan fried) over wild mushrooms and swiss chard, with cilantro aioli; the aioli was wonderful, the fish was kind of stringy
sushi (tuna, eel, mackerel, rock shrimp tempura roll, maybe something else); the mackerel had a very little bit of green onion on top which worked wonderfully
mochi with fresh fruit (lychee, mango, and cherry blossom); the lychee mochi was kind of completely delicious