Wednesday, November 11, 2009

Seattle's classic restaurants meet re-imagined new eateries

At Mashiko, the sashimi platter highlights seasonal seafoods. On the assortment plate: Front row, from left: ikura (salmon roe), kibinago (a sardine-like little fish), seared skipjack tuna, kanpachi (amberjack), yellow fin tuna, spot prawn and black cod; back row, left to right: sanma and black cod liver.