Can you experience a Japanese-style izakaya without leaving home?!

An autumn breeze finally dissipated the mountain fire smoke that had accumulated over Seattle;An autumn rain also let us formally enter the autumn of this city.

BGI has also opened school, thousands of students have returned to campus, and the nearby food street has gradually recovered its liveliness, and several new stores have opened, one of which is particularly eye-catching – TANUKI wine raccoon.

I can guess by the name, this should be aJapanese style izakaya,But after a closer inspection, we found that it is actually synonymous with Japanese grilled food and oshizushi.

The restaurant has just opened, and currently it can only take out, but it has a small but beautiful style and a strong Japanese style.The menu is not too big, but it is small and refined, especiallySushi和Burnt, Undoubtedly the peerless double pride on the table.

The countdown to dine-in has officially begun!It is expected to be open in mid-November, and you will be able to eat the long-awaited Yakitori!

The beauty of Oshizushi

Oshizushi is a single item in the store.But in productionBe very particular.

The white rice is mixed with fragrant pine, which is a mixture of seaweed, bonito and sesame, to give each rice grain a taste.The choice of fish materials is abundant, including salmon, tuna, yellow amberjack, eel and avocado, as well as the rainbow which is a combination of the first three fish.

The most popular are spicy salmon and spicy tuna,When the grilled gun is grilled between the fish and the special mayonnaise, it creates an attractive color. Taking advantage of the slight heat and delicious flavor, one bite of sushi is the warmest soothing to the appetite in the new cool autumn.

And how can you take a bite of this kind of sushi. The first one needs to taste fresh fish, the second one needs to taste good rice, and the third one needs to taste the flavor of the sauce. You must get a whole plate.

Oshizushi also has a name called Mujo-zushi, which is very popular in Kansai, Japan. The “Oshibox” is used as a mold. The side dishes are laid on the bottom layer, and then rice is placed on top of it, and finally pressed into a square shape.After being shaped, cut into exactly the size of a bite, this kind of delicacy can be "pushed" into the heart.

Japanese BBQ

After eating sushi, you can try other dishes in this restaurant.

Simultaneously,You can have grilled fish if you want!Japanese barbecue mainly reflects the original taste of the food. This grilled fish is tender on the outside and tender on the inside.

Japanese barbecue includes salmon, grilled mackerel, grilled fish jaws, grilled cheese chicken wings, grilled oysters, etc.~

The anticipated Yakitori Yakitoriwhich isYakitori,You have to wait until the official opening to eat, but it is very different from ordinary barbecue.Here, the grilling of Yakitori strictly follows the traditional Japanese cooking method.The whole chicken is divided into different parts. Chicken wings, chicken gizzards, chicken livers, chicken hearts, etc. can all be grilled into skewers. With your fingers, there can be 12 types in total.

No matter which part, it tastes goodNo smellThe chicken is partly tender and the internal organs are clean and tasty. Just a glass of beer or shochu, you will be as happy as Uncle Goro in "The Lonely Gourmet", while skewered and shining with eyes.This is the spirit of the roast bird. It is delicious and not expensive, mildly cured, with the aroma of charcoal and sauce. Who can not love it?It’s worth looking forward to!

Chef's Heart

I chatted with Dylan, the chef of the wine raccoon, and learned that he wasThe main chef of New York's top Michelin restaurants Masa and Brushstroke Ichimura, and the founder of Japanese food restaurant Minamoto.His professional skills in the back kitchen are blessed with the "Highest Technology Award" in China, Japan and New York, and maybe you come to eat and see, you can find some true flavors of Michelin here.

On the whole,There is a combination of traditional Japanese barbecue and new barbecue technology.The fish ingredients used are not only imported globally, but also seasonal seafood from Seattle.Don’t try to be small, don’t try to keep the store small. In fact, they tend to be small-scale restaurants that hide the real delicacy, which becomes a secret that repeat customers don’t want to talk about.

Izakaya is expected to be inDine-in is available in mid-November,But currently it hasCompletely open to takeout,Online ordering and self-collection are welcome.

In order to ensure the taste, the online menu does not provide yaki bird takeaway.But grilled fish such as grilled fish jaws, grilled salmon, grilled mackerel, etc. are available.Order several kinds of grilled fish, you can also upgrade to a set meal (upgrade activities are limited, subject to the restaurant's official website announcement), Japanese-style grilled birds, all in one catch.

When it’s cold in the autumn rain, let’s enjoy the sushi and grill togetherString of WenwarmDelicious!