{"id":273,"date":"2008-10-22T20:07:58","date_gmt":"2008-10-22T20:07:58","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=273"},"modified":"2008-10-22T20:07:58","modified_gmt":"2008-10-22T20:07:58","slug":"seattle-sushi","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=273","title":{"rendered":"Seattle Sushi"},"content":{"rendered":"

Yes we love our coffee here in Seattle, but I think we love our sushi just as much!<\/p>\n

Seattle is a Mecca for sushi, and we have some fantastic places to\u00a0polish one’s sushi etiquette.
\nSome of my favorites include; Nishino<\/a> in Madison park for elegant creations and presentations, Shiro<\/a> for old school classics, Chiso and Kappo<\/a>, the it sushi place of the moment for their amazing fresh fish and creative presentations, Umi Sake House<\/a>, Belltown’s sophisticated take on the Japanese izakaya style of eating, and Blue C Sushi<\/a> for super creative rolls, fun hot foods, great salads and all in all, just fun.<\/p>\n

Wherever you decide to go don’t be afraid to try ordering something new. Put your trust in the hands of the chef and order “omasake,” the chef’s choice. Some of the items may be unfamiliar, but you will be rewarded with delicious treats.<\/p>\n

And if after all of this you still can’t get enough sushi, check out this great read The Zen of Fish: The Story of Sushi, from Samurai to Supermarket<\/a> by Trevor Corson, Harper Collins. It will have you rethinking everything you thought you knew about sushi. For example, did you know that Sushi started as a method of using rice to ferment the fish? It was a preservation tool!<\/p>\n","protected":false},"excerpt":{"rendered":"

Yes we love our coffee here in Seattle, but I think we love our sushi just as much! Seattle is a Mecca for sushi, and we have some fantastic places to\u00a0polish one’s sushi etiquette. Some of my favorites include; Nishino in Madison park for elegant creations and presentations, Shiro for old school classics, Chiso and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11842,11760],"tags":[193,194,195,11856,11865,11860,196,202,11857,197,198,199,200,201],"class_list":["post-273","post","type-post","status-publish","format-standard","hentry","category-books-to-cook","category-dishing-with-kathy-casey-blog","tag-belltown","tag-blue-c-sushi","tag-chiso-and-kappo","tag-foodie-news","tag-komo-radio","tag-lifestyle","tag-nishino","tag-omasake","tag-recent","tag-seattle-sushi","tag-shiro","tag-the-zen-of-fish","tag-trevor-corson","tag-umi-sake-house"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=273"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/273\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}