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Sep 12, 2000 08:38 PM

Japanese restaurant

  • h

Before I leave Seattle and head back East, I'd like to mention one of the best Japanese meals I've had in a long time, at Nishino, on Madison. It's somewhat pricey but worth it; unique in that you can specify fresh wasabi; the sushi was great but best of all was a dish called Dynamite, which seemed to consist of baked geoduck, scallops, mushrooms and who knows what all else.....

As Spencer Tracy once observed, in another context (natch), there wasn't much there, but what there was, was cherce. (But then, Katherine Hepburn ain't geoduck).


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  1. What does one do with fresh wasabi? As a garnish? Wrapped around something?

    I see it in the supermarkets, but I've never heard of it being offered as such in a restaurant.

    5 Replies
    1. re: Jim Wong

      Ever see those pretty little wasabi graters in the Asian market? You grind it on one of those and use it just the way it was always used before the powdered stuff in cans was invented. It's worth the extra $$$, too.

      1. re: Maria Eng

        Yeah, I've done that at home. But wasn't he talking about actually getting it FRESH (leaves)?

        I *think* I've had them in some stew once, but I wouldn't swear to it.

        1. re: Jim Wong

          Well you didn't specify leaves.... Anyway, I've never eaten them or seen a recipe, so it may be a real old-timey thing. Try asking the folks at They're growers, so they may know. Link below.


          1. re: Maria Eng

            How can you argue with someone who answers a question about "fresh wasabi" with a site called ?!!!!!

            Hey, maybe I don't need to know "koya" after all -- haven't you got a "" link for me ???? #:->

            1. re: Jim Wong

              Aw, Shucks....
              Just remember to post back if you find anything. I for one am now very curious.
              Sorry no koyadoufu links, but check out Emiko Kaminuma and Yasuko San sites. Kaminuma is great to look in for Japanese takes on Western and Chinese food and Yasuko San has grandmotherly recipes.
              Can't provide multiple links below, so I'll long-hand it.
              Emiko Kaminuma's Cooking Time=

              Yasuko San's Kitchen=