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Seattle TANEDA | A once-in-a-lifetime encounter 🍣

Having lived in Seattle for so long, I finally tried the acclaimed “must-eat” Omakase. Overall, the ingredients were abundant, with the freshest catch of the season selected for the seafood and other dishes. No wonder several diners that day were repeat customers.🌟 I noticed there are already quite a few reviews of the May menu online, so I won’t go into too much detail. Let’s talk about some other points… We left just in time to hit the regular 520 traffic jam. We thought about informing the restaurant that we might be late, but we couldn’t find the phone number online, so we worried all the way (but luckily, we arrived on time).🌟 If you’re like us and at risk of being late, don’t worry too much. The restaurant will proactively call at the scheduled time to check in. Although our reservation was for 5:15, Mr. Taneda still reserves about 20 minutes for other guests (this is also mentioned in the website’s reservation policy).🌟 Once everyone is seated, you’re first presented with a wine list, with various sakes to choose from (I heard the guest next to us say they enjoyed the restaurant’s own 🍍sake, and Mr. Aoki also showed us another sake with gold leaf). Non-alcoholic options are more limited, with only a Suntory 0% alcohol beer and refillable hot/cold green tea 🍵 available. My favorite part of the entire Omakase was the monkfish liver pâté (so fragrant I wanted to take a jar home), the uni, and the katsuo soaked in 🧊 for a week (the crispy texture was amazing), as well as the half-cooked salmon roe hand roll! Of course, there were a few minor regrets, such as the crab leg meat being a bit soft, the A5 wagyu + toro being a bit too rich for my taste, and at one point, the dishes came out too quickly. When I felt full, I simply asked Mr. Taneda to put less rice in the hand rolls. But these flaws didn’t diminish the overall experience. Whether it’s the selection/design of the dishes or the communication between the chef and guests, and among guests, it all made me feel that this is a restaurant worth visiting again!🌟 #RestaurantRecommendation #Dining #FoodAndDrink #Seattle #NorthAmericaLife #TreasureRestaurantShare #NorthAmericaLife #SeattleLife #SeattleFood #SeattleTaneda #SeattleJapaneseCuisine #SeattleOmakase

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11 months ago
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11 months ago
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Seattle TANEDA | A once-in-a-lifetime encounter 🍣

Having lived in Seattle for so long, I finally tried the acclaimed “must-eat” Omakase. Overall, the ingredients were abundant, with the freshest catch of the season selected for the seafood and other dishes. No wonder several diners that day were repeat customers.🌟 I noticed there are already quite a few reviews of the May menu online, so I won’t go into too much detail. Let’s talk about some other points… We left just in time to hit the regular 520 traffic jam. We thought about informing the restaurant that we might be late, but we couldn’t find the phone number online, so we worried all the way (but luckily, we arrived on time).🌟 If you’re like us and at risk of being late, don’t worry too much. The restaurant will proactively call at the scheduled time to check in. Although our reservation was for 5:15, Mr. Taneda still reserves about 20 minutes for other guests (this is also mentioned in the website’s reservation policy).🌟 Once everyone is seated, you’re first presented with a wine list, with various sakes to choose from (I heard the guest next to us say they enjoyed the restaurant’s own 🍍sake, and Mr. Aoki also showed us another sake with gold leaf). Non-alcoholic options are more limited, with only a Suntory 0% alcohol beer and refillable hot/cold green tea 🍵 available. My favorite part of the entire Omakase was the monkfish liver pâté (so fragrant I wanted to take a jar home), the uni, and the katsuo soaked in 🧊 for a week (the crispy texture was amazing), as well as the half-cooked salmon roe hand roll! Of course, there were a few minor regrets, such as the crab leg meat being a bit soft, the A5 wagyu + toro being a bit too rich for my taste, and at one point, the dishes came out too quickly. When I felt full, I simply asked Mr. Taneda to put less rice in the hand rolls. But these flaws didn’t diminish the overall experience. Whether it’s the selection/design of the dishes or the communication between the chef and guests, and among guests, it all made me feel that this is a restaurant worth visiting again!🌟 #RestaurantRecommendation #Dining #FoodAndDrink #Seattle #NorthAmericaLife #TreasureRestaurantShare #NorthAmericaLife #SeattleLife #SeattleFood #SeattleTaneda #SeattleJapaneseCuisine #SeattleOmakase

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Taneda
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