In Seattle, I had some delicious Omakase 🍣

🌟In Seattle, my husband, family, and I dined at a private Japanese kitchen with only one chef who does everything from preparing the ingredients to cooking. The place is tiny and can accommodate a maximum of 6-8 people at a time. We were four that day, and the chef seemed to be super busy, haha. The restaurant comes up with a new menu every month. 🌟Each dish was rich in flavor - a bite would melt with the taste of sea urchin or the refreshing sensation of various fish, topped with a hint of wasabi and the sour&sweetness in the rice. The handroll was also delicious; in November’s menu, the handroll was wrapped with wagyu, sea urchin, white radish, and tuna - one bite and it was a whole lot of satisfaction. But by this point, we were already super full. 🌟It was my first time seeing wasabi being grated live, and I learned that wasabi is actually a plant. The freshly grated wasabi has a bit more fragrance, and while it’s spicy, it pairs perfectly with raw fish, adding another layer of flavor without overpowering the main ingredients. #omakase #JapaneseCuisine #JapaneseFood #FeastOnTheTongue #Cooking #TreatYourself #ThePowerOfFoodThisYear