Matthew Amster-Burton Quote
While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. You like sashimi? Cooked fish? Sushi? he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon.While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers hon in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. From that guy, she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that.Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.
While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. You like sashimi? Cooked fish? Sushi? he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon.While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers hon in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. From that guy, she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that.Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.