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Feb 19, 2010 04:14 PM

Kisaku Sushi on Twitter

For those who want to check out the lineup of seasonal and special items available at Kisaku Sushi, I just learned of an easy way to do so. Owner and itamae Nakano-san lists them on Twitter at I had a spectacular meal there last Wednesday night with lots of interesting and unusual seasonal items as well as some of my regular favorites. They included ankimo [monkfish liver], isaki [grunt], kinmedai [golden-eye snapper], sayori [half-beak], kuromutsu [Japanese bluefish], warasa [wild young yellowtail], otoro [the lowest and fattiest section of blue-fin tuna belly], iwashi [sardine], taigaragai [fan-shell clam], tako shichimi-yaki [grilled octopus seasoned with a seven-flavor chili-spice spice mixture called “shichimi togarashi] , tsubugai [whelk], uni [sea urchin gonads], and, as a “desert sushi,” unagi with uzura no tamago [freshwater eel with raw quail egg yolk]. All very, very wonderful and delicious. In fact, in just checking the Kisaku Twitter page, I see that Nakano-san has bafun-uni (green uni) and shirako tonight, so I’m calling to see if I can get a last-minute reservation. Wish me luck.

Kisaku Sushi Restaurant
2101 N 55th St Ste 100, Seattle, WA 98103

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  1. My wife and I were lucky enough to get a couple of seats at Nikano-san’s section of the sushi bar last Friday night. We had our beloved shirako (cod sperm sacs) which were incredibly fresh and delicious. I also enjoyed the green sea urchin uni from Maine, which is similar to “ezo bafun uni” from Japan (although ezo bafun uni is from a different species of sea urchin than the green sea urchins of Maine). Green sea urchin uni has a stronger, brinier flavor and a denser, coarser texture than the more commonly served red sea urchin uni from the west coast of the U.S. and Canada, which has a softer texture (due to higher water content) and a more delicate, sweet, floral taste. In addition to some repeats from our Wednesday night meal, we had some new things, including seared blue-fin tuna cheeks (hohoniku), golden amberfish (kiramasa), which had a texture midway between yellowtail and amberjack, and wonderfully tender and sweet cuttlefish (kou-ika, called sumi-ika in Tokyo). We also had geoduck “mantle” (the soft part that fills the opening between the shells, as distinguished from the siphon used for sushi and sashimi), sautéed with mushrooms. As in most matters concerning food, I know that opinions differ on what is Seattle’s “best” sushi-ya, but for the diversity of seasonal specialties, including many hard-to-find and unusual items, and the freshness and quality of the fish and shellfish, I personally think it’s hard to top Kisaku.