ibuki magazine vol. 09 january & february 2011

Japanese Inspired Food and Lifestyle Magazine

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いぶき

息吹

Euro-JapaneseCuisine & Sweets

January & February 2011 Vol.9 Seattle/Bellevue/Portland

Restaurant GuideRecipes

Travel JapanInexpensive, innovative tour ideas

Plus:

Flavors of CultureJapan’s culinary heavyweights gather in Napa

2 息吹 IbukI •JANUARY / FEBRUARY 2011

www.ibukimagazine.com 3

CONTENTS

22

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IBUKI Magazine Vol. 09 January & February 2011

Comments and general [email protected] [email protected]

Contributing Writers & ArtistsEnfu (Ken Taya)Johnnie Stroud (Saké Nomi)Jay FriedmanJulian Waters

Special ThanksChin Music Press

Published byAxia Media Group, Inc.Bellevue, WA 98005

PublisherMisa MurohashiEnglish CartierEditor-in-ChiefBruce RutledgeEditor and TranslatorYuko EnomotoEditorJessica Sattell

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FEATURE

4 Euro-Japanese CuisineEnter the exotic yet strangely familiar world of West-ern cuisine with a distinct Japanese twist. This is what many Japanese consider comfort food.

25 See Japan in 2011Check out the cherry blossoms, soak in a hot-springs bath, watch a festival and even trace your family tree with these fabulous tour ideas.

EAT & DRINK

13 Sake StoryHot sake is not bad sake. Some sake tastes great warmed just right on a cold winter day. Johnnie Stroud explains.

14 Recipes Spaghetti alle vongole, Japanese style Curry doria, a rice gratin dish

16 Restaurant Directory

22 Japan: Flavors of Culture Our correspondent reports from a Japanese cuisine extravaganza in Napa, California.

LIFESTYLE

19 i fart rainbow

20 Store & School Directory Mutual Fish Co. keeps Seattle stocked with seafood.

28 Lifestyle

Movie: Detroit Metal City / Eco: Honda EV-neo Fashion: Miki House / DRINK: NAGOMI Cocktail Anime Kokuriko-Zaka Kara /

30 Local News and Events


By Bruce Rutledge

息吹 IBUKI_FEATURE ARTICLE_Euro-Japanese cuisine

Euro-Japanese cuisine is both familiar and exotic

Ask a Japanese friend what his or her favorite comfort food is, and you may be in for a surprise. For many Japanese, their version of chicken noodle soup is not something traditionally Japanese such as sushi or yakitori

— it’s more likely to be a dish that falls under the yoshoku, or Euro-Japanese, category: omu-rice, an omelet atop a heaping pile of rice and ketchup; hamburger steak that melts in your mouth; curry-pan, a pastry filled with curry; or hayashi rice, hashed beef in a demi-glace sauce over a bed of rice, to name just a few.The Japanese fascination with Western food dates back to the dawn of the Meiji Era in the late 1860s. The country was opening to the West, and becoming familiar with Western food was part of that process. Soon port cities such as Yokohama and Kobe had popular cafes and eateries that served “Western” dishes. And before long, those Western dishes had become a standard part of the Japanese diet. Today, a child growing up in Japan will be as familiar with Japanese-style curry rice as he or she is with a grilled fish, grated daikon and soy sauce.For Americans, yoshoku can be as much of an adventure as standard Japanese cuisine. It’s a bit like seeing your meal through the reflection of a funhouse mirror or listening to Jimi Hendrix play “The Star-Spangled Banner.” There’s something familiar about it all, and at the same time, there’s something exotic.

Take the gourmet yoshoku cuisine created by Chef Shinichi Nakagawa at the Mukilteo restaurant Café Soleil. Nakagawa’s demi-glace sauce is made from scratch. He always retains some of the original sauce, so that, as his restaurant ages, his sauce will become more deep and complex. “There are restaurants in Japan that are still developing sauces which began in the Meiji Era,” he says. The sauce changes ever so slightly from season to season and from year to year, keeping customers coming back to enjoy the subtle changes. That’s why the hamburger steak Chef Nakagawa creates is so much more than a patty flipped on a grill.Euro-Japanese cuisine covers a wide array of foods – anything that started in the West and was adapted by the Japanese is included, from French-style crepes sold out of shacks on the streets of Tokyo and Osaka to pizza with corn and cuttlefish; from Fuji Bakery’s delectable brioche Japon (with sweet red beans, framboise sauce and a triangle of powdered sugar) to Fort St. George’s spaghetti tarako (cod roe).The demand for yoshoku is growing in greater Seattle. Japanese-style crepe shops have started to appear, and more are slated to open in 2011; Fuji Bakery opened its second shop in the International District this year; and local restaurants such as Mashiko, Issian and New Zen are beginning to add yoshoku favorites like curry rice to their menus. On the following pages, Ibuki presents a guide for you to begin enjoying Euro-Japanese cuisine around the Puget Sound.

Western Food with an Eastern Twist


Omu-riceThis Euro-Japanese rice omelet combines fried rice, egg, a healthy dose of ketchup and often chicken. This is the stuff Japanese children gobble up at home or family restaurants. In a memorable scene from the hit movie Tampopo, a homeless man breaks into a kitchen with a hungry boy and whips up one of these rice omelets before the night watchman can catch him. This is the ultimate comfort food, and probably takes a lot of Japanese people back to their childhood. Think chicken noodle soup.

Hamburger steakThink Salisbury steak, not hamburger. But don’t think Salisbury steak for too long, because the Euro-Japanese hamburger steak is another level of delicious. When done right, it combines beef, egg, onion and bread (panko) to create a mouthwatering and filling dish. The hamburger steak is a staple of Japanese cuisine these days, and not all of them are done with the care the dish deserves, but in the greater Seattle area, Café Soleil makes one of the best hamburger steaks this Japan veteran has ever tasted. Get it with hayashi sauce on top. To die for.

Curry-riceOK, so curry isn’t really a “Euro” dish, but curry and rice was introduced to Japan by the British via India in the Meiji Era (1868-1913). Japanese curry is distinct from Indian curry, and plenty of both types of curry are available across Japan. Japanese curry is typically chockful of vegetables and a choice of beef, chicken or pork. It’s often served with pickled rakyo (Japanese shallots).

At Cafe Soleil, omu-rice comes with ketchup (above) or hayashi sauce.

Curry-rice, like this serving from New Zen Japanese restaurant, is hearty,

affordable fare.

Hamburger steak with a dollop of grated daikon radish at Fort St, George in the ID.

Euro-JapaneseMenu



DoriaJapan’s mac and cheese alternative, doria is baked fried rice topped with cheese. It can include all sorts of other ingredients. Fort St. George in the International District serves up two yummy options: bacon and mushroom, and broccoli and mushroom doria. Shrimp doria is another popular choice. Like many yoshoku dishes, doria is a familiar taste to the Western diner, and yet, it’s not quite like anything on a typical menu in the US.

Curry-panCurry is also part of a popular snack in Japan called curry-pan. “Pan” means bread in Japa-nese. Curry-pan is bread wrapped around a curry filling and sprinkled with panko bread crumbs, then baked to a golden brown. At Fuji Bakery, you can find sweet and savory versions of this Japanese staple. It makes a great lunch on the run, too.

Hayashi-riceA bit like beef stroganoff, hayashi rice can be the ultimate gourmet meal when the demi-glace sauce is prepared from scratch or a hearty, relatively easy dish to make when using the ready-made roux blocks for the sauce. The demi-glace sauce is made from a tomato base and beef stock, and sometimes red wine. Add beef, onions and mushrooms, and you have a fortifying sauce to serve aside white rice.

Omu-rice at Cafe Soleil is also served with hayashi sauce as a topping.

Curry-pan at Fuji Bakery makes a great snack or a lunch on the run.

The doria at Fort St. George comes in bacon & mushroom and broccoli & mushroom combos.


SAVORYCafe Soleil9999 Harbour Pl # 105, Mukilteo | (425) 493-1847

This is one of those hidden gems that make you feel like Roberto Benigni in Down by Law when, in the middle of Louisiana swamp country, he finds a lovely Italian bistro. Café Soleil isn’t in the swamps – it’s in Mukilteo. But it is just as delightful a find as Benigni’s bistro because it’s such an unlikely spot to find a gourmet Euro-Japanese restaurant. Chef Nakagawa works his artistry in an open kitchen and his wife delivers the plates to the table, giving Café Soleil a distinct family atmosphere. The menu is a Japanophile’s dream: hamburger steak that melts in your mouth, hayashi rice with a rich, complex sauce, Café Soleil originals such as garlic edamame (you’ll be licking the plate clean), fluffy omu-rice that butterflies open over the rice as Chef Nakagawa sliced the omelet for us, poutine with curry and mozzarella cheese and seasonal desserts like the sweet potato and chestnut sundae that are simply inspirational in their blend of flavors and textures. “Cuisine is about feeling,” says the chef. “If it’s not just right, we don’t send the dish to the customer. We try again.”This unassuming little restaurant is the place for the ultimate Euro-Japanese experience. In fact, this is better Euro-Japanese fare than you’re likely to find in Japan, unless you hunt down the true gourmet yoshoku restaurants. It may be a bit of a drive from Seattle or Bellevue, but Café Soleil is worth it.

Café Soleil’ s original garlic edamame

Poutine with curry and mozzarella cheese

Sweet potato and chestnut sundae

Fluffy omu-rice that butterflies open over the rice

Hamburger steak at Café Soleil


Fort St. George601 S King St # 202 Seattle | (206) 382-0662

This International District mainstay has been serving yoshoku dishes such as ketchup-flavored fried rice, bacon and mushroom doria (baked rice and cheese) and tarako spaghetti for nearly 20 years. Owner Ikuko Maekawa says her late husband’s favorite bar in the UK was called Fort St. George. But now the Japanese community in Seattle associates the name with comfort food served in an unpretentious, friendly environment. The food here is inexpensive, quick and fortifying. Families and friends gather in the dining room (it feels like a big living room at times), and in the evening, the full bar fills up with locals drinking cocktails or sipping sake. Fort St. George started as a manga kissa, or a coffee shop where people hung out and read manga comic books all day. It still retains the laid back air of its early days. Next time you’re in the ID and looking for a Japanese meal, try Fort St. George and see why so many locals call their dishes comfort food.

Daikon hamburger with potato salad

Cafe-style omu-rice with lots of ketchup

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Doria fresh from the oven


SWEETUniCone Crepes2800 Southcenter Mall, Tukwila

A Japanese crepe stand in the most unlikely of places – by an entrance of the Southcenter Mall – serves sweet and savory crepes just like the ones found on the streets of Harajuku or Dotonbori in Japan. UniCone Crepes, run by Chris Beyeler and Yumu Steinman, offers 50-plus varieties of crepes, from irresistible desserts such as the banana custard maple crepe (“the custard is homemade,” Chris says) to a new lunch choice, the teriyaki Caesar. Even the plastic food samples were brought directly from Japan, says Yumu, who studied Japanese crepe-making in Kyoto before starting this Seattle venture.“French crepes are fork-and-knife food,” says Yumu, “But Japanese crepes are fun food to grab and go.” Yumu even offers customers a little plastic envelope to put the crepe in if they want to eat it later.

Tokyo Sweets2675 NE Village Lane Buld. 11, Seattle

If you don’t live near Southcenter, don’t despair. Residents of Seattle’s north side can get their Japanese crepe fix at Tokyo Sweets in University Village. The crepe stand, which is attached to Boom Noodle, offers delicious combos like banana and nutella or yuzu lemon with granulated sugar and whipped cream as well as savory fare. Derek Sakamoto presides over Tokyo Sweets. He noticed while studying in Japan that “even in Tokyo, you have to choose a featured crepe and sometimes that isn’t what you want,” so he added a build-your-own-crepe option at Tokyo Sweets. But for my money, the miso caramel apple is tops. The miso taste adds just a slight savory hint to the caramel, and it combines with the crisp apples, crushed graham crackers and whipped cream for a unique and satisfying $5 dessert.

One of the most popular crepes at Unicone in Southcenter is the Green Tea Ice Strawberry Anko Whip (right). The consistency of the crepe is just right to en-hance this tasty treat

Unicone is just be-low the food court. Sometimes people line the 2F balcony to watch them make their crepes.

Tokyo Sweets in University Vil-lage offers delicious desserts for just about $5.

Tokyo SweetsDiscount coupon

on page 7 !!


Fuji BakeryThe bakeries of Japan are one of its culinary hidden treasures. Visitors may not be aware of the rich tradition Japanese patisserie chefs have of learning from the French and then adding their own twist. Chef Taka Hirai has brought that tradition to Bellevue and the International District with Fuji Bakery. At the Bellevue store, where the baking is done, the aroma of fresh bread fills the air. Exquisite baked goods line the shelves: glistening curry-pan (curry-filled pastry); mouthwatering brioches; and the baton chocolat, a petite baquette with thin strips of chocolate and almond. The presentation is exquisite, and the taste is too.The loaves of bread on sale at Fuji Bakery known as shoku-pan are made with much less yeast than typical American bread, Hirai explains, so they take a full night to rise. The result is a bread with a rich and complex taste that is tasty even without butter. Chef Hirai’s recommendation is the levain bread made with homemade natural yeast. It has a chewy texture that results from fermenting the dough at a low temperature for a long time. Try it once, and it’s likely to become a habit.The bakery has also started unveiling a line of scrumptious cakes made by Chef Osawa, who studied in France under Laurent Duchêne. Many of the cakes and tarts created by Osawa are little works of art that cost less than $5 such as the tart chocolat framboise, a creamy cheesecake called Sunflower that has a hint of anise to it, the chi bouste caramel and the fondant chocolat.

Fuji’s levain offerings include savory items with olive and sun-dried tomatoes as well as sweet selections with a hint of fig.

The perfect complement to a glass of wine: French quiche with smoked salmon & pumpkin or prawns and curry sauce.

Fondant chocolat ($2.50, left), baton chocolat ($2.50, middle) and Sunflower creamy cheese cake ($4.00, right).

French-style croissants and kouign amann


... AND MORE

Issian’s tempura curry

Hamburger steak at New Zen Japanese Restaurant

Setsuko’s rare cheesecake

There are not many restaurants spe-cializing in Euro-Japanese cuisine in the Seattle area. But Japanese restaurants have been adding Euro-Japanese selections to their menus.

At Mashiko (4725 California SW, Seattle) in West Seattle, curry-rice is served exactly as it should be. The hearty curry is made from scratch using chicken stock and comes replete with crisp green beans, carrots, onions, tofu, broccoli and – for the big appetites – thick slabs of breaded pork (ask for the katsu-curry). Issian Japanese Stonegrill (1618 N 45th St, Seattle) has a wide selection of curry-rice for weekend lunches: mushroom curry, suki-yaki curry, seafood curry, gyoza (potsticker) curry and more. Big appetites should try the tempura curry (pictured on the left). The crunchy tempura and the rich curry sauce complement each other. In Green Lake, Aloha Ramen (8102 Greenwood Ave N, Seattle) serves hearty Hawaiian curry. Sat-suna Japanese Restaurant & Bar has healthy curry-rice that comes with lots of vegetables. New Zen Japanese Restaurant (10720 SE Carr Rd., Renton) has beef curry, cutlet curry, hamburger steak and different kinds of cutlet dishes. New Zen doesn’t skimp on the ingredients, either; the beef curry has big chunks of beef. In Bellevue, the famous ramen restaurant Dozo Cafe (3720 Factoria Blvd., Bellev-ue) has an extensive Euro-Japanese menu including omu-rice, curry-rice and Japanese style spaghetti. Kiku-sushi (15555 Northeast 24th St., Bellevue), located next to Uwajimaya Bellevue, offers deli-cious cutlet curry. In Portland, try the curry spe-cialty restaurant Kale Ultimate Japanese Comfort Food (1628 SW Jefferson St., Portland). And don’t forget about dessert. Cakes from Set-suko Pastry (www.setsukopastry.com) are avail-able at Issian Japanese Stonegrill, Kozue Japanese Restaurant (1608 North 45th St., Seattle). Hiroki Specialty Desserts (2224 North 56th St., Seattle) are very popular among Green Lake locals. Fumie’s Gold (10045 NE 1st St. Ste. CU2), near the Bel-levue downtown park, has a great reputation for customized birthday cakes.This is far from a com-prehensive list. Ask your favorite Japanese restau-rant if they have yoshoku dishes. You may find your own Euro-Japanese favorites.



呑酒By Johnnie Stroud, owner of Saké Nomi

A common, often repeated misconception about saké serving temperature is that “all bad saké is served hot and all good saké is served chilled.” Like most everything else in the saké world, it’s not that simple, but this kind of thinking is understandable, since many restaurants serve a lower grade “house” saké very hot. As a visiting brewer from Japan once intimated (with a cringe), most Japanese restaurants in the U.S. heat their saké hotter than their miso soup!While a lot of folks think saké is traditionally served warm, others are of the opinion that the saké is heated to hide “flaws.” To a degree, both these opinions have some merit. The custom of heating saké in Japan actually originated in China and was tied to the belief that it was healthier to take food and drink warm, at a temperature close to one’s body temperature. Back before rice milling technology was very advanced, the saké was a lot less refined than it is today, and warming it up certainly took some of the rough edges off. Warming the saké was very much the norm, and many saké pubs employed a person whose sole duty it was to warm the saké and to know each “regular” customer’s preferred temperature.While it’s true that we suggest most premium saké be served slightly chilled, all saké show different qualities at different temperatures, and there’s no denying the pleasant warming sensation of gently heated saké warmed to just the right temperature. There are lots of qualifiers when heating saké. Not all saké are suited to warming, so the combination of the right saké correctly warmed to the right temperature can be tricky. Because they are brewed with rice that is not as highly milled as the other premium grades and can be a little heartier and sturdier, slightly sweet futsu-shu (“regular”), honjozo and junmai grades often make the best candidates for warming.When warming saké, the biggest mistake to avoid is making the saké so hot that you lose all the flavors and aromas that the brewers worked so hard to cultivate during the saké’s long, cold fermentation.At home, you can use a microwave oven to heat your saké. However, it can be difficult to heat it evenly using this method. Though it takes more time, it’s probably better and gentler on the saké to heat a ceramic tokkuri, or decanter of saké, in a pan of hot water on the stove.

Johnnie Stroud, is the owner of Saké Nomi, the saké shop and tasting bar in Pioneer Square. Saké Nomi | 76 South Washington Street, Seattle | Tel 206-467-SAKE

SAKE

Saké Serving Temperature: Some Like it Hot!

At Saké Nomi, we take the guesswork out of the wonderful sea-sonal treat that is kanzake (“warm saké”) by handpicking saké we think are well-suited to warming. And to ensure that we bring it to the correct temperature, we use a kansuke, a special machine (a kind of hot water “bath”), imported from Japan, made exclu-sively for the purpose of heating saké.


Spaghetti alle vongole — Japanese style Try Euro-Japanese cooking

In Japan, you will find a variety of soy-sauce-flavored Japanese-style spaghetti dishes. Tarako (salted roe) spaghetti and natto (fer-mented soy beans) spaghetti are typical. But if they sound too adventurous for you, try this soy sauce and sake flavored vongole.

Ingredients (2 servings)

Directions

1. Rinse enoki mushrooms thoroughly and cut off bottoms of stems.

2. Bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions.

3. Meanwhile, heat the butter in a skillet over medium heat, then add chopped garlic.

4. Add clams and sake. Cover the pan with a lid and steam for about 3 minutes or until the clam shells open, which means the clams are cooked.

5. Add enoki mushrooms and cook until they are softened. Add cooked spaghetti and soy sauce. Flavor with salt and pepper if needed. Mix all ingredients.

6. Transfer to serving bowls, garnish with green onions or shiso leaves.

1/3 pound of dried uncooked spaghetti1 pound Manila clams, washed and cleaned1 package of enoki mushroom2 cloves of garlic, finely chopped2 tbs butter1 tbs soy sauce1/2 cup sake2 tbs green onions (or shiso leaves), choppedSalt and pepper (optional)

<< Gekkeikan’s Zipang is smooth-drinking naturally carbon-ated sake. This dry sparkling sake goes great with curry, Japanese style pasta and other yoshoku cuisine. It will makes an exotic substitute for cham-pagne.

Kanpai with sparkling sake


RECIPE

Check out more recipes online

www.ibukimagazine.com

Ingredients (1 serving)

Curry doria — rice gratin

Directions

1/2 can of Kikkoman Ginza Classic Curry Sauce1 tbs Kikkoman Bread Crumbs (Panko)1 cup rice cooked1 tbs butter2 tbs Parmesan cheese1/3 cup shredded cheese1 egg1 tsp parsley (optional)

Doria, rice gratin with white sauce, is another popular Euro-Japanese dish. The term “doria” comes from French cooking. Here we introduce an easy and quick recipe with Kikkoman’s ready-to-eat Ginza Classic Curry™ Sauce. Enjoy the rich flavor of the combination of curry and doria.

1. Preheat oven to 400 degrees.2. In a micro-safe dish, place rice and half of the curry sauce,

cover with a lid and then heat in microwave on high for 1 minute.

3. Add butter and Parmesan cheese and mix well. 4. Cover with remaining curry, top with shredded cheese and

panko, and then place egg on top.5. Bake the dish for about 15 minutes, or until the egg is half

cooked.6. Top with parsley for color.

www.kikkomanusa.com

おいしいGinza Classic Currytm Sauce

Ready-made curry sauceJust heat and pour over rice2 Hearty ServingsNo added MSG

On sale at Japanese and Asian Grocery stores

Foodie’s tipThe egg doesn’t need to be entirely cooked. It will continue to cook on the table with the heat of the plate and other ingredients. Mix it in the rice and the spicy sauce. Try this with your favorite mac & cheese recipe too!

16 息吹 IbukI • JANUARY / FEBRUARY 2011

SEATTLE

Greater Seattle

Mashiko Japanese Restaurant(206) 935-4339 4725 California Ave SW, SeattleCheck out sushiwhore.com You’ll like it.

Wann Japanese Izakaya(206) 441-56372020 2nd Ave, Seattlewww.wann-izakaya.com

Kushibar(206) 448-24882319 2nd Ave, Seattlewww.kushibar.com

Shiro’s Sushi Restaurant(206) 443-98442401 2nd Ave, Seattlewww.shiros.com

Issian(206) 632-70101618 N 45th St, Seattlewww.issian-seattle.com

Maekawa Bar(206) 622-0634601 S King St # 206,Seattle

Fort St. George(206) 382-0662601 S King St # 202, Seattle

Aloha Ramen(206) 838-38378102 Greenwood Ave N, SeattleAoki Japanese Grill & Sushi Bar(206) 324-3633621 Broadway E, Seattle Blue C Sushi - University Village(206) 525-46014601 26th Ave NE, Seattle Blue C Sushi - Fremont (206) 633-34113411 Fremont Ave N, SeattleBlue C Sushi - 7th avenue (206) 467-4022 1510 7th Ave, SeattleBoom Noodle, Capitol Hill(206) 701-91301121 E Pike St, SeattleBush Garden Restaurant(206)682-6830614 Maynard Avenue S., SeattleCutting Board(206) 767-80755503 Airport Way S, SeattleChiso(206) 632-34303520 Fremont Ave. N, SeattleFuji Sushi(206) 624-1201520 S Main St, SeattleGenki Sushi - Queen Anne(206) 453-3881 500 Mercer St. Unit C-2, 2B, SeattleGenki Sushi - Capitol Hill((206) 257-44181620 Broadway, SeattleHana Restaurant (206) 328-1187219 Broadway E, SeattleHiroshi’s Restaurant(206) 726-49662501 Eastlake Ave E, Seattle I Love Sushi - Lake Union206-625-96041001 Fairview Ave N, SeattleImo Asian Bistro(206) 264-9570704 1st Ave, Seattle

Japonessa Sushi Cocina(206) 971-79791400 1st Ave, SeattleJ Sushi(206) 287-9000674 S Weller St, SeattleKaname Izakaya Shochu Bar(206) 682-1828610 S Jackson St, SeeattleKisaku(206) 545-90502101 N. 55th St. #100, SeattleKozue Japanese Restaurant(206) 547-20081608 N 45th St, SeattleManeki(206) 622-2631304 6th Ave S, SeattleMarinepolis Sushi Land -Queen Anne Hill(206) 267-7621803 5th Ave N, SeattleMoshi Moshi Sushi(206) 971-74245324 Ballard Avenue, SeattleNishino(206) 322-58003130 E Madison St # 106, SeattleNijo(206) 340-888089 Spring St, SeattleOtoto Sushi(206) 691-38387 Boston St, SeattleRed Fin Sushi Restaurant(206) 441-4340612 Stewart St, SeattleRicenroll - Madison Street(206) 262-0381214 Madison St, SeattleRicenroll - Rainier(206) 329-2223 828 Rainier ave. S, SeattleSamurai Noodle - University District(206) 547-17744138 University Way NE, SeattleShiki Japanese Restaurant(206) 281-13524W Roy St, Seattle

Restaurant Directory


Restaurant Directory

Eastside

Dozo Cafe(425) 644-88993720 Factoria Blvd SETry authentic Ramen. No MSG.

Rikki Rikki Japanese Restaurant (425) 828-0707442 Parkplace Center, Kirklandwww.rikkirikki.com

Blue Ginger Korean Grill & Sushi(425) 746-122214045 NE 20th St, BellevueFlo Japanese Sushi Restaurant(425) 453-40051188 106th Ave NE, BellevueGinza Japanese Restaurant(425) 709-7072103 102nd Ave SE, BellevueI Love Sushi -One Lake Bellevue(425) 455-909023 Lake Bellevue Dr, BellevueI Love Sushi -Bellevue Main(425) 454-570611818 NE 8th St, BellevueI Sushi(425) 313.73781802 12th Ave NW, Suite F, Issaquah

South End

New Zen Japanese Restaurant(425) 254-159910720 SE Carr Rd, Japanese Fami Res -Family Restaurant www.newzensushi.com

Miyabi Restaurant(206) 575-681516820 Southcenter Parkway, Tukwilawww.miyabirestaurant.com

Blue C Sushi - Westfield Southcenter(206) 277-8744468 Southcenter Mall, TukwilaBlossom Asian Bistro(425) 430-1610305 Burnett Avenue South, RentonMarinepolis Sushi Land -Southcenter Mall(206) 816-3280100 Andover Park West 160, TukwilaBistro Satsuma(253) 858-51515315 Point Fosdick Dr NW #A, Gig HarborDaimonji Sushi & Grill(425) 430-16105963 Corson Ave S, Suite 194, SeattleGenki Sushi -Renton(425) 277-1050365 S. Grady Way Ste. B & C, Renton

Shun Japanese Cuisine(206) 522-22005101 NE 25th Ave #11, SeattleTsukushinbo(206) 467-4004515 S Main St, SeattleToyoda Sushi(206) 367-797212543 Lake City Way, SeattleWabi-Sabi Sushi Bar & Restaurant(206) 721-02124909 Rainier Ave S, Seattle

North EndCafe Soleil(425) 493-18479999 Harbour Place # 105, Mukilteowww.cafe-soleil.net

Bluefin Sushi & Seafood Buffet(206) 367-0115401 NE Northgate Way # 463, SeattleBlue C Sushi - the Village at Alderwood Mall(425) 329-3596 3000 184th St SW, LynnwoodEdina Sushi(425) 776-806819720 44th Ave W, LynnwoodMarinepolis Sushi Land -Lynnwood(425) 275-902218500 33rd Ave NW, LynnwoodMatsu Sushi(425) 771-3368 19505 44th Ave W #K, LynnwoodSakuma Japanese Restaurant(425) 347-306310924 Mukilteo Speedway # G, MukilteoSetsuna Japanese Restaurant and Bar(206) 417-317511204 Roosevelt Way NE, SeattleTaka Sushi(425) 778-168918904 Hwy 99 Suite A, LynnwoodTengu Sushi(206) 525-9999301 NE 103 St, Seattle

Freelance writers wantedIBUKI Magazine is looking for freelance writers. The writer needs to be a native English speaker and have knowledge about Japanese culture and cuisine. If you are interested, please send your resume to [email protected]


Restaurant DirectoryIzakaya Sushi - at The Landing(425) 228-2800829 N 10th St. Suite G, RentonIzumi Japanese Restaurant with Sushi-Bar(425) 821-195912539 116th Ave N.E., KirklandKobe Wellbeing Tonkatsu & Tao Sushi Bar(425) 451-3888850 110th Ave NE, BellevueKikuya Restaurant(425) 881-87718105 161st Ave NE, RedmondKiku Sushi(425) 644-235815555 NE 24th St, BellevueMarinepolis Sushi Land -Bellevue(425) 455-2793138 107th Ave. NE, BellevueMarinepolis Sushi Land -Redmond(425) 284-25878910 161st Ave NE, RedmondSushi Maru(425) 453-0100205 105th Ave, BellevueSushi Me(425) 644-98001299 156th Ave NE #145, BellevueMomoya Restaurant(425) 889-902012100 NE 85th St, KirklandRicenroll - Bellevue Square(425) 455-48662039 Bellevue Square 2nd fl, BellevueRicenroll - Issaquah Highland(425) 369-84451052 Park Dr. IssaquahRicenroll - Alertson on Mercer Island(206) 232 02442755 77th Ave. SE, Mercer IslandSushi Joa(206) 230-41202717 78th Ave SE, Mercer IslandTokyo Japanese Restaurent(425) 641-56913500 Factoria Blvd SE, Bellevue2AM(425) 643-188814603 NE 20th St #4, Bellevue

PORTLANDPortlandBamboo Sushi(503) 232-5255310 SE 28th Ave, PortlandBiwa Restaurant(503) 239-8830215 SE 9th Avenue, PortlandBlue Fin Sushi(503) 274-79221988 SW Broadway, PortlandBush Garden(503) 226-7181900 SW Morrison St, PortlandHiroshi Restaurant(503) 619-0559926 NW 10th Ave, PortlandKoji Osakaya -Downtown Portland(503) 294-1169 606 SW Broadway, PortlandKoji Osakaya - Lloyd Place(503) 280-0992 1502 NE Weidler, PortlandMarinepolis Sushi Land -Lloyd(503) 280-03001409 NE Weidler St, PortlandMarinepolis Sushi Land -Pearl(503) 546-9933138 NW 10th Ave, PortlandMika Sushi(503) 222-06991425 SW 2nd Avenue, PortlandYuki Sushi & Sake Bar(503) 525-8807930 NW 23rd Ave, Portland

Beaverton / HillsboroHakatamon(503) 641-461310500 SW Bvtn-Hillsdale Hwy, BeavertonHanabi’s Izakaya Bistro & Bar(503) 646-198610053 SW Nimbus Ave, BeavertonIzakaya Kaiten Sushi(503) 643-257814605 SW Millikan Way, Beaverton

I love Sushi(503) 644-52523655 SW Hall Blvd, BeavertonKoji Osakaya -Hillsboro(503) 629-18152215 NW Allie Ave, HillsboroMarinepolis Sushi Land -Beaverton(503) 520-02574021 SW 117th Ave, BeavertonSyun Izakaya(503) 640-3131 209 NE Lincoln St, HillsboroSambi Japanese Restaurant(503) 296-00459230 SW Bvtn-Hillsdale Hwy, BeavertonSushi & Maki(503) 648-4366 2401 NE Cornell Rd No. X, HillsboroYuki Sushi & Sake Bar(503) 430-52751335 NE Orenco Station Pkwy, Hillsboro

Vancouver WAMarinepolis Sushi Land -Vancouver(360) 883-38811401 SE 164th Ave, Vancouver

www.Umamikushi.com | tel (206) 265-1923 | Chef Harold Fields

手羽先レバーねぎまつくねエリンギトウモロコシししとう焼きおにぎり他多種対応！

King SalmonKobe BeefPrime RibClamOysterAsparagusTsukuneNegimaand MORE!!

“it’s in the fire”

Catering service for private parties, special occasions, and festivalsご自宅でのパーティーやイベント会場へケータリングします！

UMAMI KUSHI - Yakitori Catering

How to recieve a FREE business listing in our restaurant and business directory

If you own a Japan-related store, restaurant or business, just offer Ibuki to your customers. For schools and other businesses that do not have re-tail space, subscribe to Ibuki for $24 per year and share our magazine with your students, custom-ers and employees. You may upgrade your listing to include a picture and description for $54-$90. Advertisement pricing starts at just $114 per is-sue for ads that run for two months.

Contact [email protected] for details.


Business Directory

Art & FurnitureKoboKobo at Higo(206) 381-3000604 S Jackson St, SeattleKobo Capitol Hill(206) 726-0704814 E Roy, SeattleShop & gallery featur-ing art, craft and design from Japan and the Northwestkoboseattle.com

The Wing Luke Museum(206) 623-5124719 South King Street, Seattle

Azuma Gallery(206) 622-5599530 1st Ave S, SeattleTakumi Company(206) 622-2804JapaneseCarpentry.comCarolyn Staley-Fine Japanese Prints(206) 621-18882003 Western Ave #107, SeattleGlenn Richards - Asian Furnishings & Antiques(206) 287-1877964 Denny Way, SeattleMing’s Asian Gallery - Seattle(206) 748-7889519 6th Ave S, SeattleMing’s Asian Gallery - Bellevue(425) 462-400810217 Main St, BellevueThe Cullom Gallery(206) 919-8278603 S Main St, SeattleShogun’s Gallery(503) 224-03281111 NW 23rd Ave, Portland

FashionMomo(206) 329-4736600 S Jackson St, Seattle

Bakery and CafeUniCone Crepes(206) 243-62362800 Southcenter Mall, TukwilaServing sweet and savory authentic Japanese crepes since 2007

Setsuko Pastry(206) 816 03481618 N 45th St, SeattleA Healthy Alternative pas-try with a Japanese spinwww.setsukopastry.com

Fuji BakerySeattle Store(206) 623-4050526 South King StBellevue Store(425) 641-40501502 145the PL SE, Bellevuewww.fujibakeryinc.com

Tokyo Sweets2675 NE Village Lane Buld. 11, Seattlewww.tokyosweetsusa.com

Fumie’s Gold(425) 223-589310045 Northeast 1st Street, BellevueHiroki Desserts(206) 547-41282224 N 56th St, SeattlePanama Hotel Tea & Coffee House(206) 515-4000607 S Main St, SeattleZoka Coffee & Tea - Greenlake(206) 545-42772200 North 56th St, SeattleZoka Coffee & Tea - University(206) 527-09902901 NE Blakeley St, Seattle

Zoka Coffee & Tea - Kirkland(206) 284-1830129 Central Way, KirklandKitanda Brazilian Bakery & Espresso(425) 641-441315230 NE 24th St, RedmondCortona Cafe(206) 327-97282425 E Union St, Seattle

Books, Games & AnimeTokyo Japanese LifestyleSouthcenter Mall Store(206) 241-0219633 Southcenter Mall, Suite 1220, SeattleNorthgate Mall Store401 NE Northgate Way, Suite 740, Seattle(206) 363-3213Tacoma Mall Store4502 S Steele St, Suite 616, Tacoma(253) 475-5380Capital Mall Store625 Black Lake Blvd, Suite 334, Olympia(360) 943-5790

Anime Raku(425) 454-011210627 NE 8th St, Bellevuewww.anime-raku.com

Anime Asylum(503) 284-66261009 Lloyd Center, Portland, ORKinokuniya Book Store - Seattle(206) 587-2477525 S Weller St, SeattleKinokuniya Book Store - Beaverton(503) 641-624010500 SW Bvtn-Hillsdale Hwy, BeavertonPink Gorilla - International District (206) 264-2434601 S King St, SeattlePink Gorilla - University District(206) 547-57904341 University Ave NE, SeattleVIDEO HOP Downtown Store(206) 587-4037601 S. King St. Suite#101, Seattle

TOKYOJapanese LifestyleNow 4 locations!

Southcenter Mall, Suite 1220(206) 241-0219Northgate Mall, Suite 740(206) 363-3213Tacoma Mall, Suite 616(253) 475-5380Capital Mall, Suite 334(360) 943-5790

Hair & PedicureFor Men

12121 Northup Way #210, Bellevue

Tel: (425) 702-9900

E Z CHAIRBARBER

Walk-ins Welcome!!


Business Directory

SakeSaké Nomi(206) 467-725376 S Washington St, Seattle

General StoreDaiso Alderwood Mall(425) 673-18253000 184th St SW, # 398, LynnwoodDaiso West Lake Center(206) 625-0076400 Pine St. #1005, SeattleDaiso International District76 S Washington St, Seattle

Grocery StoreMutual Fish Company(206) 322-43682335 Rainier Ave S, Seattlewww.mutualfish.com

Anzen Hiroshi’s(503) 233-5111736 NE MLK Blvd, PortlandH-Mart -Lynwood(425)776-08583301 184th Street Southwest, LynnwoodSeattle Uwajimaya(206) 624-6248600 5th Avenue South, SeattleBellevue Uwajimaya(425)747-901215555 NE 24th St. & Bel Red Rd., BellevueRenton Uwajimaya(425) 277-1635 501 South Grady Way, RentonBeaverton Uwajimaya (503)643-4512 10500 SW Beaverton-Hillsdale HWY, Beaverton

Health and BeautyE Z Chair Barber Shop(425) 702-990012121 Northup Way # 210, BellevueAcupuncture Associates -Eastgate(425) 289-018815100 SE 38th St #305B, BellevueStudio 904 Hair Salon(206) 232-33933041 78th Avenue SE, Mercer IslandWellnessOne of Eastgate(425) 289-009215100 SE 38th St., Ste. 305B, BellevueHen Sen Herbs(206) 328-282813256 NE 20th St, Bellevue

SchoolsCookingHiroko Sugiyama Culinary Atelier(425) 836-463522207 NE 31st St, SammamishNuCulinary(206) 932-38556523 California Ave SW, SeattleSatsuma Cooking School(206) 244-515117105 Ambaum Blvd S, SeattleMusicSchool of Taiko(425) 785-8316www.Japantaiko.comJapanese Floral DesignIkenobo Lake Washington Chapter(425) 803-326811832 NE 73rd St, KirklandThe Little Flower Station(425) 770-5888www.thelittleflowerstation.com

Ikebana by Megumiwww.ikebanabymegumi.com(425) 744-9751Sogetsu contemporary school of ikebana Classes in home studio and around town

Yushoryu Ikenobo(206) 723-49945548 Beason Ave. S.,SeattleLanguageSeattle Japanese Language School(206) 323-02501414 S Weller St, SeattleMartial ArtsSeattle Kendo Kai(206) 721-14161610 S King St, SeattleSeattle Judo Dojo(206) 324-70801510 S Washington St, SeattleSeattle School of Aikido(206) 525-19553422 NE 55th St, SeattleObukan Kendo Club(503) 443-22814130 SW 117th Ave. Suite 246, BeavertonPortland Aikikai(503) 274-26061623 NW Marshall, PortlandTea CeremonyUrasenke Foundation Seattle Branch(206) 328-60181700 N. Northlake Way #105, SeattleChado Urasenke Tankokai Seattle Association(206)324-28291515 E. Yesler Way #304, Seattle

Mutual Fish Company - specialty store for fresh seafood by Misa Murohashi

Mutual Fish Co. is a retail/wholesale seafood store located a few min-utes from International District. Once you walk into this specialty

store, you will find colorful piles of seafood and be amazed by the extreme variety of offerings. The company carries many types of whole salmon, live oysters and clams, as well as yellowfin tuna, halibut, lobster, Dungeness crab, smelt, catfish, swordfish, yellowtail, tako, squid, uni, ikura, tai snap-per and more. It made my mouth water just walking through the store. Founded by Dick Yoshimura in 1947, Mutual Fish has been operated by his son Harry and grandson Kevin. Store regulars include local foodies and top chefs. “Mutual leads the gourmet restaurant industry,” as mentioned by Tom Douglas . This family owned business enriches Seattle’s seafood dining experience. In addition to fresh and live seafood, Mutual Fish also sells cus-tom seafood products such as kasuzuke, satsuma-age and smoked seafood. When searching for quality seafood to prepare some of Ibuki’s recipes, I recommend that you stop by Mutual Fish Company.Mutual Fish Company 2335 Rainier Avenue S. Seattle, WA 98144 Tel:(206)322-4368 http://www.mutualfish.com


About Japanese Cuisine

While Michelin most recently awarded three-star ratings to 10 Paris restau-rants, Tokyo stunned many by earning 11 in 2009 (as we go to publication, we’re learning that it’s 14 in the 2011 guide), and the newly released guide for the Kansai area (Kobe, Osaka and Kyoto) bestowed that honor to 12 restaurants. Japan actually ranked restaurants before Michelin guides even existed, using sumo terminology like yokozuna to denote the champion restaurant. Rankings help in a country with so many restaurants. Recent research showed that while New York City had 18,696 restaurants, Tokyo had 160,000. Food is serious business in Japan, particularly seafood. Japan is smaller than California, but due to its coastal jaggedness, it has 50% more coastline than the entire United States. Japanese people tend to be aware of geography, relating it to the source of their food. Seasonality is important; with 24 divisions of seasons (two per month), a focus on seasonal shifts plays a part

in food preparation. And vessels are important in food presentation.

Highlights from Talks and Tastings

Hiroshi Inomata, Japan’s consul general in San Francisco, kicked off the conference by saying, “Japanese cuisine is our culture.” We can certainly benefit from a bit more of that. Just as the Japanese borrowed from Chinese culture (tea, ramen, sushi, miso and the notion of kaiseki, for starters), we are clearly borrowing from Japan. For example, the number of Japanese restaurants in the United States doubled from 1996 to 2006.Ruth Reichl walked through the history of Japanese food in the United States. She predicted that while umami is in the spotlight now, texture will be the next phenomenon. Americans consider only crunchiness as a desired texture, Reichl said, while the Japanese embrace many, “some (of which) are positively frightening to Americans.” Case in point is natto, the fermented soybeans that the Japanese call slippery, but we call slimy. An ongoing message was that Japanese food appeals to all the senses. Chef

Culinary Institute of America Puts Japan in the Spotlight

Flavors of Culture

When Team Japan took the stage to thunderous applause at the close of the 13th Annual Worlds of Flavor International Conference & Festival, I caught the eye of the only Caucasian in the contingent: Ivan Orkin of Ivan Ramen in Tokyo. Earlier in the event, he told the crowd in simple terms, “I make food I love and sell it to people — that’s a chef ’s job.”The 39 Japanese chefs who traveled to the Culinary Institute of Amer-ica’s Napa Valley campus joined other culinary experts to sell their love of Japanese food. It wasn’t a hard sell, as the nearly 800 attendees (other chefs, foodservice workers, suppliers and food writers from all over the country) ate it up — literally and figuratively — during the conference’s informational sessions, chef demos and Marketplace discovery tastings.

Conference Brings Luminariesof Japanese Cuisine to NapaBy Jay Friedman

Photos: Terrance McCarthy, Courtesy of The Culinary Institute of America


Kunio Tokuoka, third-generation owner of Kitcho, a three-star kaiseki res-taurant in Kyoto, asserted that food presentation should be “visually arrest-ing” to be inspirational. Food scientist Harold McGee said flavor is complicated, mentioning sen-sations like the sound food makes, but arguing that aroma might be the foundation of taste. While the taste receptors on the tongue help determine the pleasure of an eating experience, the aroma receptors of the nose typi-cally “taste” the food first. For three days, I continually inhaled the perfume of Japan: katsuobushi creating dashi, matsutake sautéing in a pan, yakitori grilling over hot coals. Speaking of smells, I asked Momofuku’s David Chang and Iron Chef ’s Ma-saharu Morimoto about their most sexy food (hey, I’m a sex educator in ad-dition to a food writer), and both talked about the alluring aroma of white truffles. Morimoto said they’re great in many dishes, while Chang specifi-cally reminisced about a meal he ate in Milan featuring truffles from Alba. Beyond those “American idols,” many Japanese culinary legends, young

and old alike, attended. Masayasu Yonemura, executive chef of his own namesake restaurant in Kyoto (awarded one Michelin star), showed off some modern Japanese dishes; his sea urchin with basil seed and wasabi was one of my favorites of the event.Yousuke Imada, chef-owner at Kyubey, showed us a thing or two about sushi, as he’s been making it for 47 years. (He called wasabi the “finest con-diment in the world,” especially when mixed with soy sauce.) Shirou Ko-maki, executive chef of the Osaka-based Sushiman with 21 locations and a 350-year history (he’s been with Sushiman for 45 years), demonstrated hako-zushi, impressing the audience with how fast he could flip and turn the box when making the special form of pressed sushi. But the biggest ovation went to soba maker Yoshinori Horii. The eighth generation chef-owner of Sarashina Horii in Tokyo (founded in 1789, and now known as Horii), he thrilled the audience with his speed, endurance and precision in making soba noodles. Applying my limited Japanese, I struggled to say subarashii (splendid!) and oishii (delicious!) and gochisosa-



ma deshita (you were an honorable host, but more casually, thanks for the meal!) to him and others. There were many humorous incidents at the conference. My favorite: Yoshiki Tsuji, president of the Tsuji Culinary Insti-tute in Osaka, discussed the evolution of sushi as popular fast food in Japan. Using Powerpoint graphics, he explained how the original nigiri sushi (from the Edo period) was the size of an iPhone, then in more recent times went down to the size of an iPod, and in today’s recessionary times is likely to become the size of a tiny iPod shuffle. On a more serious note, medical researcher Lawrence Kushi brought up one of the most challenging topics of the con-ference. (The event largely, and not surprisingly, avoided discussion of bluefin tuna, other than American-based chef Morimoto and one other person mentioning that the tuna in their demos was sustainable.) Kushi graphically illustrated the negative impact of the Westernization (and saltiness) of Japanese foods — but also talked about the health benefits (including longevity) of adhering to a more traditional Japa-nese diet. Fermented foods (like natto, miso and soy sauce) play a role; cookbook author and Japanese cuisine authority Hiroko Shimbo pointed out that cooking by fire and water rather than fire and oil helps, and also outlined five Japanese con-cepts for better eating:

1. 腹八分 -Hara hachi bu Eat until you are 80% full2. よく噛む -Yoku kamu1 Chew your food well3. 自然に感謝する -Shizen ni kansha suru Appreciate nature4. 毎日30品目 -Mainichi san-ju hinmoku Eat 30 food varieties every day5. 五感を使う -Gokan wo tsukau Use/stimulate all five senses

Tokuoka perhaps summed up best why Japanese food leads to longevity: “How good something tastes gives you the en-ergy to live.”

A Local Perspective

Chef Dean Shinegawa of Tulalip Resort Casino, who’s al-ready accomplished and innovative, was clearly impressed, running up to me at one point marveling, “Did you see David Chang’s pork tenderloin katsuobushi? Amazing!” (Agreed!) Later, I met Jean Nakayama, owner of Maneki, the James Beard award-winning restaurant that’s been around over 100 years, and asked her what she gets out of an event like this. “So much,” she said, “I can go up to the top chefs in Japan…the untouchables…I have access to them and can ask their secrets.”The Japanese chefs who came to the Worlds of Flavor con-ference were all like Orkin: just doing their jobs, cooking what they love. By sharing their talent, they are shaping the future of food in Seattle and all of America.

Jay Friedman is a Seattle-based freelance food writ-er. He writes regular features on sex and food for Edible Se-attle and Seattle Weekly’s Voracious blog, and is co-author of the new Fearless Critic Seattle Restaurant Guide.



TRAVEL : Special Edition

If you’ve been putting off that trip to Japan, procrastinate no longer. Prices are reasonable and tours are catering to more di-verse requests than ever before, making 2011 a great time for a visit. Perhaps you’d like to soak in a hot-springs bath, visit the thriving cities of Osaka and Tokyo, climb a famous mountain or maybe trace your family tree? You can do all that and more with one of the many package tours and travel options featured here.

Your New Year’s Resolution:

See Japan in 2011


Japan Deluxe Tour TEL: 1-888-496-5676 Website: www.japandeluxetour. com

Japan Deluxe Tour Offers Comfortable, Fully Escorted ToursJapan Deluxe Tour offers a variety of fully escorted tours in addition to full travel agent services. If you are looking for comfortable, stress-free travel, you will enjoy these tours. “We are constantly striving to give our customers the best experiences of Japan and, through careful planning, to show some of the different faces of the country that help make this such a fascinating and amazing place to visit,” says Yuki Koguchi, manager at Travel Oriented. She recommends the following tours for this spring season, when the cherry blossoms are in full bloom.

Takayama Festival Tour (7 nights, 8 days)

One weekend every spring and autumn, one of Japan’s least known cultural treasures, Takayama, comes to life in a festival said to be one of the most beautiful in Japan. The main feature of this tour is the festival, or matsuri, which features an impressive parade of large floats decorated with thick curtains, lacquerware and mechanical dolls known as karakuri ningyo. The locals fill the streets decked out in their best kimono, creating a wonderfully

Grand Tour of Japan (10 nights, 11 days)

The Grand Tour Japan provides a remarkably diverse tour at an affordable price. It’s the perfect trip for anyone wanting to see the best of Japan’s urban and rural extremes. Starting in Osaka, the tour will take you all around the southern half of Japan. On the second day, you will visit two cities on Shikoku island — Takamatsu and Matsuyama. At Matsuyama, you will visit Dogo Onsen Honkan, a wooden public bathhouse dating from 1894. The bathhouse is said to have served as an inspiration for Hayao Miyazaki’s popular animated film Spirited Away. Beppu on Kyushu island is the next destination. Beppu is one of the most famous hot-springs resorts in Japan.

Ancestry SearchDo you have family ties to Japan? Do you want to trace your roots? Japan Deluxe Tour can show tour guests the places where their ancestors lived in Japan. Many of the villages of Japan remain fairly unchanged over the decades, and local temples and graveyards are open for visits. Locate your furusato, or hometown, and make the necessary arrange-ments to visit it before or after your tour.

After two days in Kyushu, the tour will take you to the Chubu area, where the main attraction is a visit to Itsukushima Shrine in Hiroshima. The shrine was built in 593 and is very famous for its floating torii gate. The tour then moves on to Kyoto and Nara. You will have a chance to visit the Iga Ninja Museum as well as most of the must-see spots in the ancient capitals. On the night of day eight, you will take a Shinkansen bullet train to the east. You will view Mt Fuji while you ride on the Lake Ashi Cruise and the Hakone Ropeway. The last two days of this grand tour are in To-kyo, where you will visit Tsukiji Fish Market, the Edo Tokyo Museum, Akihabara, Ginza and more.On this tour, you will stay eight nights at Western-style hotels and two nights at a ryokan (Japanese-style hotel) with a hot-springs bath, or onsen. Soak in one of these and you’ll see why the Japanese have been going to them for centuries to rejuvenate their mind and body.

Dogo Onsen Honkan, a wooden public bathhouse. photo © JNTO

Takayama Festivalphoto © JNTO

festive atmosphere.The tour also features a morning mar-ket where mountain vegetables, fruits and other local delicacies are on sale. The tour then continues on to Kyoto, Mt. Fuji and Tokyo and includes a trip to Nagano, where you will visit Mat-sumoto Castle and stay in a Japanese-style inn with a hot-springs bath.

Osaka

Kyoto

Kanazawa

TokyoMt. Fuji

SuwaTakayama

Shirakawago

Hakonne

Osaka

Kyoto

Takamatsu

TokyoMt. Fuji

Kumamoto

Beppu

Nagasaki

YamaguchiHiroshima

HimejiKobe Nara

Fukuoka

Matsuyama

©JNTO

©JNTO


Create Your Own Adventure with Sankei Travel Sankei Travel offers full travel-agent services from hotel reservations and discount airfare to regional rail passes. It also has optional tours with English-speaking guides. “We are here to help you create your very own travel. We have extended options of half-day to two-day optional tours you can add on to your discount air ticket and hotel stays.The Japan rail pass is also popular,” explains Max Hattori, the man in charge of Sankei Travel’s Seattle office. Hattori recommends the following tours for spring and summer.

Sankei Travel TEL: 1-800-801-4069 Website: www.sankeitravel.com

Japan Rail PassThe Japan Rail Pass is a discount ticket allow-ing unlimited rail travel throughout Japan over a seven-, 14- or 21-day period. Because Japan Railways has 12,400 miles of track, it is possible to travel almost anywhere in the country by train. The Japan Rail Pass can pro-vide you with convenience and great savings if used wisely.

Yakatabune (Traditional Party-boat) Dinner Cruise

All aboard! A yakatabune, a Japanese party-boat, will take you to scenic spots on Tokyo Bay. Enjoy a tempura dinner and a sip of sake while this lan-tern-festooned boat cruises on Tokyo Bay. Take in the night view of Tokyo.

Enjoy a trip to the period of samurai and ninja at Edo Wonderland, located in Nikko, about 90 minutes from Tokyo by train.This package tour includes a costume rental fee, so you can return home with photographs of yourself as a ninja or samurai!

Edo Wonderland 1-Day Package Tour in Nikko

kimono in Ginza

Ginza is a Tokyo neighborhood known for posh shopping and dining. Enjoy strolling the city while wearing the ultimate in Japanese tradition-al attire — a kimono. Feel the culture through the beauty of a kimono. Hakubi Kyoto Kimono School, one of the largest and most prestigious kimono schools in Japan, will help you don the traditional outfit.

Climb Japan’s most famous mountain, Mt. Fuji, and look down at the clouds below as the sun rises. The night climb culminates when you arrive at the peak before dawn. After you descend, soak your tired body in a hot-springs bath at a public bathhouse. The ultimate in relaxation after an in-vigorating climb!

Challenge Mt. Fuji

Enjoy strolling around this special town. Ka-makura, located in Kanagawa Prefecture, is only a one-hour train ride from Tokyo. Kamakura was the old capital of Japan. It may not be as well known as Kyoto, but it has much to offer. Visit the huge Great Buddha and Tsurugaoka Ham-chimangu Shrine, which was first built in 1191.

kamakura Walking Tour

©JNTO

©JNTO ©JNTO

©JNTO

©JNTO

©JNTO


LifestyleBy Julian Waters

MOVIES FASHION PLACES & MORE

Movie Detroit Metal City

The new Toshio Lee film Detroit Metal City is a hilariously funny and quirky film revolving around Soichiro Negishi (Kenichi Matsuyama from the hugely popular Death Note series), a pure-hearted young man who is torn between his new job (lead singer of a death metal band) and his true calling (pop star aspirant). Soichiro is a music obsessed young teen, relocated from the countryside to Tokyo. After failing to garner success as a trendy hip pop star playing indie music, he answers an

ad in a flyer recruiting musicians and ends up as lead vocalist in a death metal band. The band, complete with shocking vulgar performances and full makeup, is reminiscent of metal band KISS. Soichiro is adored by his heavy metal fans and achieves success in his new role, but he is utterly miserable. While fulfilling his commitment as lead singer of the heavy metal band, Soichiro meets former sweetheart Yuri Aikawa (Rosa Kato), who despises heavy metal. The movie goes on to

Fashion MIKI HOUSE opens in Downtown Bellevue

reveal Soichiro’s very funny but woeful journey until the end when he finally faces off against world-renowned death metal vocalist “Jack IL Dark” (played by Gene Simmons of KISS) on the stage. Detroit Metal City is an entertaining movie with explicit commentary that is NOT suitable for young viewers. I enjoyed watching Detroit Metal City and think many viewers will too.

Miki House is an upscale fashion and shoe brand for children headquartered in Osaka. It has gained popularity and a loyal following for its cute prints and stitching since the company opened its first store in 1978 in Kyoto. Now, there are over 300 Miki House boutiques in Japan and 30 mono brand shops worldwide. Miki House operates flagship stores in the world’s fashion capitals including St. Honore in Paris and Via Montenapoleone in Milan. Miki House opened a store inside Bloomingdale’s New York City flagship store in August 2010 and recently opened a new boutique in Bellevue. The Bellevue store will be the first stand-alone Miki House boutique in the U.S. “As a mom, I love to bring smiles to children’s faces,” said Kate Kim, owner of the Bellevue store. “These clothes are not only fun and whimsical in design, they are also extremely comfortable for children to wear. I’m excited to introduce the Miki House brand to Bellevue.” The store will be a new destination in Bellevue to look for high-fashion children’s clothing. Miki House Bellevue is located at 1032 106th Ave. NE, Suite 123.

Photos © 2008 TOHO / HORIPRO / HAKUSENSHA / SME / DENTSU / d-rights / PARCO / SDP / TOKYO FM / Yahoo! Japan / NIPPAN / TSUTAYA Group. All Rights Reserved.

Photos © MIKI HOUSE USA

The stretch pants for toddlers is a big selling item at their New York store


In December 2010, Honda Motor Co. began lease sales of the EV-neo electric scoot-er to businesses and indi-vidual business owners that mainly provide delivery ser-vices in Japan. Honda devel-oped the EV-neo, an electric scooter designed to provide the durability necessary for commercial use, envisioning a wide range of uses by busi-

nesses such as delivery services. Equipped with a lithium-ion battery and a brushless motor, EV-neo realizes excellent environmental per-formance with zero CO2 emissions in use. The battery is rechargeable using a household power source with attention given to the range per charge. Moreover, EV-neo provides performance equivalent to that of mass-market under-50cc gasoline engine motorcycles, realizing a powerful ride even with cargo by leveraging the characteristics of a high-torque motor even at a low speed.

Honda held the world premier exhibition of the EV-neo concept model (under the name EVE-neo) at the 41st Tokyo Motor Show showcased as one of Honda’s new-generation personal mobility products, which is supposed to contribute to the realization of a low-carbon society while transporting people and cargo. The mass-market model of EV-neo is currently under development.

Eco Honda EV-NEO

DRINK NAGOMI Cocktail BaseRecently released in North America, NAGOMI is a non-alcoholic cocktail base made by Mita Beverage Co. in Ja-pan. There are seven exotic flavors: yuzu, macha, ginger, kyoho grapes, lychee, white peach and green apple. This writer’s favorite is simply mixing Sapporo beer (80%) and the yuzu flavor mix (20%), or hot sake (80%) and lychee (20%). Mita Beverage also recommends using this mix to make non-alcoholic drinks and desserts such as yuzu sorbet, ginger cupcakes and macha pudding. For business use, con-tact JFC International.

719 S. King St. in Seattle’s Chinatown-International District(206) 623-5124

Voted #1 Museum in KING 5’s The Best of Western Washington

www.wingluke.org/2011newyear

Famous rabbits: Jet Li, Hilary Duff, Albert Einstein, Brad Pitt and Confucius

Celebrate 2011 Year of the Rabbit

Enter our Coloring Contest to win travel for two on JetBlue Airways!Photo © Honda Motor Co.

Photo © Mita Beverage Co.

ANIME Kokuriko-Zaka KaraStudio Ghibli announces latest movie ‘Kokuriko-Zaka Kara’We’re fans of anything Ghibli here at IBUKI. So, you can imagine our delight when we received word that Studio Ghibli, has announced its next feature named Kokuriko-Zaka Kara. Goro Miyazaki, son of Hayao will hold the reigns overseeing Kokuriko-Zaka Kara. Goro di-rected Shigeru Sugiura’s Gum-suke the Balloon in 2006 which was nominated for the Japan Academy Prize for Animation of the year.The film takes place in 1963 and tells the story of a high school girl, Umi Komatsuzaki, living in Yokohoma who is forced to quickly ma-ture when her father the sailor goes missing. Kokuriko-Zaka Kara is slated for release in Japan in the summer of 2011.http://www.kokurikozaka.jp/ (Kokuriko zaka release info in Japanese)


Local News and Events

EVENTSNEWS

Nikkei Concerns to rebuild a new gardenNikkei Concerns, a nonprofit organization that provides elder-care services, announced a garden redesign project at its 35th anniversary gala event held on October 31. To date, the organization has raised $140,000 toward this effort. More fundraising will occur next year to offset costs for installation and materials. Landscape architecture design will be donated by Scott Murase, principal of Murase Associates. This firm has worked on major projects for Benaroya Hall, Fred Hutchinson Cancer Research, University of Washington, Nike World Headquarters in Oregon, the Japanese Historical Park in Portland and the Biotech Research Campus. Construction is scheduled to begin this summer.

Mochitsuki sticky rice-cake making event

15th Annual Japanese American New Year celebrationWhen: January 30, 11am-4pmWhere: Scottish Rite Center, 1512 SW Morrison St., PortlandFee: Advance tickets, $3-$7. At the door, $4-$9

Mochi is a sticky rice cake that symbolizes starting the New Year in Japan. Visitors to this event will see steamed rice pounded into mochi with huge mallets. Try mochi, ozoni (New Year’s soup with mochi) and taste locally made sake. Other attractions include a sushi train, curry, organic Japanese cuisine and hands-on activities like making cute and healthy bento for children. Three

different stage shows will showcase classical Japanese dance, koto, taiko and J-pop. Tickets are available at boxofficetickets.com (800 494-8497), at the Oregon Nikkei Legacy Center, 121 NW 2nd Ave. in Old Town, (503) 224-1458 and Lyrik Cafe, 2035 SE 39th Ave. at Lincoln, Portland.

CorrectionIn the November/December issue, the prices listed for the Hello Kitty tote bag and erasers sold by Tokyo Japanese Lifestyle were incorrect. We apologize for the error. Visit Tokyo Japanese Lifestyle to check out Hello Kitty and other fun products.

Tis the season: local Japanese restaurants serve nabeJapanese hotpot dishes, known as nabe, are typical winter meals for gatherings of friends and family. The ingredients simmer in the hotpot at your table while you talk and drink. Some local Japanese restaurants serve nabe in the traditional way during winter, cooking the meal at your table. Miyabi Sushi in Southcenter Mall has a winter special nabe course that comes with izakaya-style appetizers (reservations required). In Belltown, both Kushibar and Wann Izakaya offer nabe sets for two people (remember that sharing a hotpot will bring you closer to your date!). Bush Garden restaurants in Seattle’s International District and in Portland are famous for their traditional sukiyaki and shabu-shabu. Many restaurants offer single-serving nabe as well. New

Zen Japanese Restaurant in Renton has delicious single-serving yosenabe you can cook at your table. I Love Sushi on Lake Bellevue has fukiyosenabe and tsukunenabe prepared in the kitchen. In most cases, restaurants offer nabe only during winter, so please call your favorite Japanese restaurant ahead and ask for more details. For addresses and phone numbers of restaurants, please check our restaurant directory on pages 16-18.

Nikkei Horizons winter 2011 classes

Greeting cards with origami artworkWhen (and Themes): Jan 25 (10am-12pm) - Two girl dolls with kimono Feb 8 (10am-12pm) - Hina Matsuri girl and boyFeb 22 (10am-12pm) - KimonoFee: $10 per class / $25 for all three classesLearn to make origami artwork to embellish greeting cards. You will use various rubber stamps to further decorate and customize your cards.

Healthy home cooking, black cod kasuzuke and moreWhen: March 3, 10am-1pm | Fee: $35Learn how to cook tara no kasuzuke (black cod marinated in sake lees and white miso), tori no tsukune with hijiki seaweed (grilled soft chicken dump-lings), sunomono (vinegar vegetable dish).

Making Japanese sweets with SetsukoWhen: Febrary 28, 11am-1pm | Fee: $30Learn yummy recipes for mushi manju — steamed Japanese pastries with azuki (sweet red bean paste) with local pastry chef Setsuko.

* Nikkei Horizons offers more than 50 classes and workshops. All classes and workshops require pre-registration. Please see the schedule book at www.nikkeiconcerns.org or please contact the Nikkei Horizons manager at (206) 726-6469 or email [email protected].

*New Year Special! If you say “I saw it in Ibuki” when you register for winter quarter, the winter quarter registration fee will be waived.

Miyabi serves delicious yosenabe in the traditional way. Reservations required.

single-serving nabe at New Zen Japa-nese Restaurant in Renton


Sake and Yakitori at Saké Nomi

Join their monthly specialWhen: January event date is TBDWhere: Saké Nomi, 76 South Washington Street, Seattle, WAFee: $60 for a variety of yakitori and sake selections

Johnnie Stroud, owner of Saké Nomi, has teamed up with yakitori chef Har-old Fields to host a monthly sake and yakitori paring event at his saké shop and tasting bar in Pioneer Square. “I always wanted to be able to offer my pa-trons good yakitori to pair with our pre-mium sake”, says Johnnie. Chef Harold, owner of Umami Kushi Catering Ser-vice, uses his own yatai (street cart) style cooking equipment to cook delicious yakitori. For more information, contact Umami Kushi (206-265- 1923) or Saké Nomi (206-467-7253).

Celebrate 2011 Year of the Rabbit at Wing Luke Museum

Historic hotel & Chinatown discovery toursWhen: January 15 – March 31Experience our Historic Hotel or Chinatown Discovery tours with a Lunar New Year twist. Learn about the customs, traditions and significance of Lunar New Year for our community. Call 206.623.5124 ext 133.

Family Fun Day: Create nengajo with Mizu Sugimura When: January 15, 1-3pm Nengajo are New Year’s greetings card in Japan. Sansei artist Mizu Sugimu-ra has assembled some easy and fun ideas which you and your family can use to make your own postcards using recycled materials found at home!

Happy lunar new yearWhen: February 3, 1-3pmCome celebrate with us as we welcome the Year of the Rabbit with a lion dance perfor-mance and lunar New Year crafts and ac-tivities.

Family Fun Day: Personalize red envelopes with Mizu Sugimura

When: February 19, 1-3pmIn Japan and many other parts of Asia, it is a New Year’s custom to give small gifts of money to children in special red envelopes. Inspired by this tradition, artist Mizu Sugimura will show you how today’s families can enjoy and personalize this custom with a new twist or two of our very own!

Ikebana workshop at Kobo

Learn flower arrangement with Megumi SchacherWhen: January 9, 1-3pmWhere: Kobo at Higo, 604 S Jackson St., SeattleFee: $35 (includes all floral materials)

Megumi Schacher, a certified instructor of the Sogetsu School, hosts monthly Ikebana workshops at the Kobo gallery. The Sogetsu School is characterized by its modern and artistic expression. The theme for January is “Oshogatsu — New Year’s Day.” Class attendees will learn how to create glamorous ar-rangements for the Oshogatsu season, using seasonal flowers and mizuhiki, a thin cord decoration. Megumi also has weekly classes at her home studio in Lynwood, Swansons Nursery in Ballard, Rosehill Community Center in Mukilteo, as well as new classes at North Bellevue Community Center. For more information, contact Megumi Shacher (425) 452-7681

TOFU HARAJUKU OISHII SHOCHU YAKITORI UMAMI KUSHIYAKI TO

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Year of the Rabbit Coloring ContestEnter Wing Luke Museum’s col-oring contest to win travel for two on JetBlue Airways! For details and to print coloring page, visit www.wingluke.org/2011newyear. All participants receive a free ad-mission pass and small gift.

Wing Luke Museum719 South King St in Seattle’s International District(206) 623.5124www.wingluke.org

Sakura-con 2011

ibuki magazine vol. 09 january & february 2011

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