Mikiya Wagyu Shabu House

After doing an AYCE Wagyu Shabu Shabu in Kyoto on my recent trip to Japan, I was curious how Mikiya Wagyu Shabu House would compare.  Mikiya is a chain restaurant that operates in several states including Washington.  We visited the University District in Seattle to experience their Diamond Wagyu Set for $98.00 per person ($88.00 for members).   There are also 2 tiers below this being Silver at $55.00 per person ($48.00 for members) and Gold at $78.00 per person ($68.00 for members).  Main difference is Silver features Australian Wagyu and the Gold elevating to Japanese A5 Wagyu.  For the Diamond, we had all of the menu available for us to order in addition to even more cuts of A5 Wagyu.

Before we got to ordering our meats on the supplied tablet, we helped ourselves to the self-service items.  This included a Rice Dispensing Machine with curry on the side.  The Curry Rice was actually quite good.  We found the rice to be cooked through while being chewy and not overly wet.  The curry wagyu as well as the minced wagyu were tasty and well-textured.  Sauce bar was pretty typical with soy, ponzu, sesame sauce, sesame oil, garlic, onion and chili sauce.  We found raw eggs for the sukiyaki too.

Right next to the sauce bar, we had a selection of Veggies including lettuce, spinach, napa cabbage, taro, udon, mochi, broccoli, crab stick, fish ball pockets, konjac noodles, tofu and seaweed.  Things were definitely fresh and the display was kept tidy and stocked.  As much as these things were great, I personally would recommend you order more of the beef and only get a bit of veg to compliment.

Moving to the right, we found another station with Fruit (melon, grapes & rambutan), mushrooms, squash and several small appies. These appies included takowasabi and 2 types of seaweed salad.  Fruit was fresh like the veggies.  Really enjoyed the rambutan as we normally do not see that in any buffet.  Loved the seaweed salads, especially the one with birdseye chili.

The last 2 self-service stations included cans of pop (Sprite, Diet Coke and Coke), soft-serve (more on that later) and dispensed drinks.  These included hot tea, calpico, milk tea, guava tea, iced tea and lemon water.  Appreciate that they had cans of pop since they taste better than fountain drinks.  There was ice available so that drinks stayed cold.  The other beverages were fine, but on the sweeter side.

Moving onto the main menu, we could order a limited amount of items each time.  We went for some appies first with the Wagyu Tartare and the Wagyu Nigiri Sushi.  As you can see, the beef in the tartare was totally Wagyu fatty.  Despite being raw, it still ate buttery.  Normally, that much unrendered fat would be chewy.  Flavors were a bit mild though.  The nigiri were excellent with buttery soft thinly sliced wagyu.  Really enjoyed these.

Next, we had the Bluefin Nigiri and the Sweet Shrimp Sashimi.  As you can clearly see in the picture above, the bluefin was fresh with bright colors and a nice sheen.  It ate as such too with classic butteriness.  The shrimp was so sweet and delicate.  Loved how the meat was not mushy which was an indication of its freshness (as fresh as flash frozen can be).  

The Wagyu didn't stop there as we had the Wagyu Bone Marrow.  This was a roasted bone marrow with bits of Wagyu on top.  The result was a extra-luxurious bite atop the pieces of toast.  We got a selection of their fried items including the Tempura Shrimp, Fried Chicken and Fried Gyoza.  At first, I thought these were throwaway options but in reality, they were quite good.  The chicken was juicy with a crispy exterior while the tempura was fairly light with buttery shrimp inside.  The gyoza was the most surprising item as the skin was super thin and crispy while the filling was juicy with just the right amount of cabbage.

Now we got to the Shabu Shabu with a half-Tomato Broth and half-Sukiyaki.  Yes, the classic sukiyaki was great with sweet and salty vibes and the meat was so silky with the raw egg, but I loved the tomato.  It was velvety and rich with sweet tanginess.  Our first set of meats included the A5 Japanese Wagyu Chuck Ribeye, Wagyu Brisket, Wagyu Shoulder and Kurobuta Pork.  Suffice to say, these were buttery and melt-in-our-mouths tender after a quick cook in the broths.  My favourite of the bunch was the chuck ribeye as it was nicely marbled.

The next set of meats were a combination of Gold and Silver tiers (but included with the Diamond).  They consisted of Full Blood M9+ Australian Wagyu Chuck Ribeye and Shoulder Cut.  Also Premium Australian Wagyu Brisket, Chuck Ribeye and Shoulder.  Sure, the marbling was less than the A5, but it still cooked up buttery and tender.  If you aren't overly concerned about going for A5, Silver tier is perfectly fine.

All tiers include the Seafood Platter (and also a la carte).  This particular one in the picture featured snow crab legs, abalone, prawns, oysters, scallops grouper and izumi dai.  Things were fresh, including the oysters, where nothing was fishy.  Snow crab had plenty of meat and the scallops were buttery.  Since they weren't super large, the trick was to cooked them every-so-slightly.

We ended things off with more fruit, but also the Soft-Serve Ice Cream.  They had options of Strawberry and Sesame or in our case, a twist of both.  This wasn't the creaminest of ice creams, but it was fine nonentheless.  It was a tad sweet, but I did like this as a cool-down treat from the hot pot.  Overall, I found the food at Mikiya to be good quality and prepared quite well for an AYCE.  I've had more marbled A5 in Japan, but the fact this was Seattle and the pricing was more-than-reasonable for the quality, I would have to recommend Mikiya.  In fact, there is a great chance I'll be back with the fam!

*All food and beverages were complimentary for this blog post*

The Good:

- Price point is reasonable, especially the Silver

- Quality is good for an AYCE

- Loved that drinks were included

The Bad:

- I've had better A5 in Japan, but this wasn't Japan and the pricing was reasonable

Secret Congee

It has been awhile since we've been out to Secret Congee located in the Ballard area of Seattle.  One look at the menu and you will immediately ascertain that this is no ordinary congee joint.  Rather, they take the traditional Chinese congee base and top it with mostly non-traditional components.  I've heard some criticisms that it isn't authentic, but c'mon, where does it state it is trying to be anyways?  Some of the best eats I've ever had was due to some place taking chances and doing things differently.  Besides, where do you think we got the Vietnamese cuisine we have now - fusion of French and Vietnamese cuisines...

Anyways, we headed out on a Saturday morning and yes, the place was hopping.  Congee is a great brunch item that is nourishing and comforting.  I personally like the congee base as it is velvety and mildly seasoned.  We skipped the chicken congee this time as we feel the meat is too dry.  So instead, we tried something quite different in the Mala Pork.  This featured a large serving of sliced pork shoulder that was dressed in a considerably spicy mala sauce that had numbing spice and lots of earthy elements.  Unlike the other bowls that included ginger and green onion, this one also had cilantro.

On the side, we needed to get the obligatory Yaoutiao or Fried Salty Doughnut.  This was pretty good being lightly crispy with a chewy interior.  It was nicely salted and could be eaten by itself, but c'mon, this was for dipping into the congee!  We liked how it wasn't overly greasy too.  Also, we had the side of Taro Chips.  Again, this was fine to eat as is, since they were crunchy and well-salted.  But, if you wanted a textural and aromatic component to your congee, you could crumble the chips and sprinkle it on top!

One of our favorites is the Shrimp Tom Yum and there was no doubt we would get it this time as well.  The fragrance of the tom yum was was full of lemongrass, tanginess, sharpness from the galangal and also the slightest bit of spice.  This really brought the mild congee base alive as every spoonful was now impactful and aromatic.  The large shrimp were meaty and had a sweet briny snap.

We had 2 versions of the Thai Meatball with one featuring the addition of century egg.  I've always loved this bowl of congee as the medium-sized meatballs provide plenty of body.  Other than the classic chicken (which we didn't order this time), this is the least expensive at $15.00.  Meaty with just enough fat, the meatballs were tender with a pleasant chew.  They were lightly seasoned and acted as a textural component rather than adding flavor.  With the supplement of century egg for $2.00, this provided the umaminess for the bowl of congee.  For the other bowl, we added a soft-boiled egg for also $2.00.

Heading to some more delicate creations, we had the Hokkaido Scallop.  Once again, this featured the same components as the other bowls of congee.  As expected, this was a subtle affair with the sweet scallops blending into the mild flavor of the congee.  This was more about texture as the buttery scallops still had the mantle, which added chewiness and even more scallop essence.  The same could be said about the the Barramundi Bass where the fish was delicate and slightly sweet.  We loved how they were able to keep the fish buttery soft while being cooked through.  For both of these, I added more white pepper for some kick.

Our last bowl of congee was also subtle in the Garlic Blue Crab.  Sure, it ain't cheap at $24.00, but looking at the picture, they did not skimp on the chunks of crab.  Furthermore, the crab was fluffy and fresh-tasting.  Plenty of sweetness to go with the brininess.  The addition of fried garlic provided aroma and texture to the congee.  So this was another delicious visit to Secret Congee.  I understand how some people would like this interpreation of congee.  However, modernizing it while keeping some traditional elements work for me.  I love their creative approach to their toppings and willingness to take a risk.  Yah, the prices are higher than typical Cantonese restaurants of this ilk, but they aren't serving up premium toppings either.

*All food and beverages were complimentary for this blog post*

The Good:

- Velvety congee base

- Generous with the toppings

- Lots of choice

The Bad:

- Limited seating inside, and sitting outside is fine, if the weather cooperates

- Sure, it costs more (and it is valid for some people), but I personally think it is worth it

Okonomiyaki Jiban-Ya

Located at the front of the restaurant where Steak Easy is located, we find Okonomiyaki Jiban-Ya.  This place is also run by the same people who brought us Secret Congee and Ginger & Scallion.  After a month-long stay in Japan during the Summer, I was quite interested how this place would compare to the Okonomiyaki I had in Osaka.  They definitely are taking things seriously by importing Okonomiyaki Teppans straight from Japan.  They served the Okonomiyaki right onto the teppan so it keeps things hot and sizzling.

We started with some appies first including the Wasabi Greens Tsukemono.  This was a pungent dish that wasn't just your usual pickles.  There was definitely a fermented hit at the very first bite that was strong and impactful.  Nice crunch from the greens.  We also had the Furikake Butter Corn that did its best impression of Mexican Elote.  Corn was plump and had pops of sweetness while having just a touch of smokiness.  Butter was creamy and added saltiness while the furikake did it's spiced thing.

Topped with a considerable amount of black tobiko, the Miso Butter Crab Dumplings were chock full of crab.  They were a bit on the fishier side, but texturally, the crab was fluffy.  The dumpling wrapper itself was pretty al dente and really needed the miso butter for moisture.  Thankfully there was plenty of it.  We found it to be velvety with a rich saltiness.  Some chili oil provided a little something something.  Lastly, we had the Mala Koji Duck Breast.  The duck itself was juicy and fairly tender.  Skin was a bit flabby though, yet had lots of flavor.  That mala koji was spicy and full of umami.  Really addictive and could be eaten with anything!

Onto the Okonomiyaki, we tried the Hiroshima-Style (with noodles) with scallops and cheese.  After we let the noodles sear on the teppan for a bit, they turned out to be fairly al dente and smoky.  The cheese crisped up on the teppan and added some texture and nuttiness.  On top, we found large whole scallops complete with the mantle.  For our Osaka-Style Okonomiyaki, we had the Panko Oyster.  This was made with cabbage and egg.  Tender, but with a crunch, the cabbage was mildly-seasoned.  Naturally, we added the okonomiyaki sauce provided at the table.  Although the oyster was fried up well with a crispy breading, it was on the fishier side.  Despite that, the okonomiyaki itself was pretty legit.  Maybe next time, I'll go with the basic versions, as I didn't really need the toppings.

*All food and beverages were complimentary for this blog post*

The Good:

- Keeping it legit with the teppan at your table

- Okonomiyaki are large

- Cabbage and noodles were optimal texture

The Bad:

- Some of the seafood was fishy

Steak Easy

From the same people who brought you Secret Congee and Ginger & Scallion, we find a pop-up restaurant near UW.  Steak Easy is its name and Steak Frites is its game.  Yes, they only serve  a few variations of Steak Frites (with 5 sauce choices), salad and bread here.  They do have a bar though where you can pair the steak with your favorite beverage.  Now from the outside, it isn't obvious where the place is located as the only sign you will find is a 8.5 x 11 sized paper with handwritten "Steak Easy Pop Up" on the door.  It is actually located at the back of Okonomiyaki Jiban-Ya, so try finding their sign on the adjacent door.  You will find the old signage for Big Mario's sooner than the 2 aforementioned restaurants!

Once inside, the place was bustling and we headed to the back of the restaurant for some steak action.  But before that, we dove into some locally-sourced Bread that was chewy with a soft center.  It was served with a boatload of butter that was creamy and spreadable.  Only other item we could get was the House Salad with a house vinaigrette.  This was fresh and loaded with cheese on top.  The vinaigrette was tangy and a bit sweet.

Onto the main event, we had 2 versions of their Steak Frites including the large version of the Wagyu Flank for $45.00.  Half the amount of steak would've been only $25.00.  Each piece of steak was prepared a bit differently with one being rare and the other around medium.  Although the rare looked fabulous, the medium ate much better.  With fattier cuts of meat, it is always better to activate the fats by cooking it more.  As expected, there was a much meatier flavor with this steak.  A bright aji limo chimichurri topped the steaks and it was plenty garlicky and citrusy with slight spice.

Our second Steak Frites was the 100% Grass-Fed Picanha served as the large version for $30.00.  Single steak would be only $15.00.  A freakin' steal in my books.  This was cooked to medium and despite looking dry, it ate really well.  Nice meaty flavor with a coffee rub on the outside.  Steaks were seared up nicely.  We found a yuzu Hollandaise on this steak and it was creamy with just the slightest of tanginess.  Handcut frites were fried in beef tallow being crispy and lightly salted.  They didn't skimp on the portion size for this.

Trying to get a sense of the other sauces that were available, we got sides of the Mushroom Bordelaise and Sichuan au Poivre.  Loaded with mushrooms and shallots, this was a sauce that had plenty of umami and slight tanginess.  Maybe the wine could've been cooked down more, but if you like wine flavor, this would be it.  As for the Sichuan pepper sauce, it was creamy and had the slightest numbing spice at the end.  We liked this one the most.  Overall, we thought the Steak Frites at Steak Easy to be a great value.  Sure, they can't compete with an actual steakhouse, but for the price, I dare you to find something better.

*All food and beverages were complimentary for this blog post*

The Good:
- Highly inexpensive for what you get
- Decent quality
- Large portions

The Bad:
- Cook on the steak could've been more consistent

Kona Kitchen (Lynnwood)

Not trying to be overly complicated for our dinner plans, we merely made our way to the Lynnwood location of Kona Kitchen for some Hawaiian eats.  For those who not familiar, Hawaiian cuisine is highly influenced by the different nationalities that have moved there.  These include Chinese, Korean, Japanese, Filipino, Portuguese and many others.  Hence, there is a mish mash of things and they even have plates of mixed cuisine since workers would share their lunches with each other.

We started with the classic Spam Musubi where the influences were definitely Japanese with American injection of Spam.  Normally, the Spam would be seared with some sweet soy glaze to cut some of the saltiness.  Then it would be placed on a fairly thick block of sushi rice and then crispy nori wrapped around it.  Such a simple concoction, but ultimately super delicious.  The sushi rice is critical as it cuts the Spam's saltiness.  This particular version had a balance amount of components, but I wished there was more glaze on the Spam to cut the saltiness.  The rice was quite good being chewy yet still moist.

Viv went big with the Waimea Plate with thinly-sliced teriyaki beef, katsu pork, spring rolls, mac salad and 2 scoops of rice.  Loved the beef as it was full-flavored and tender.  Katsu was a bit thin and hence not as moist as it could've been.  Panko coating was crispy and not greasy.  Spring rolls were crunchy and some would call them lumpia (Filipino influence).  Mac salad was a bit too soft for me, but the amount of mayo was right and the seasoning was on point.

I went for the Hamburger Steak complete with gravy, grilled onions, 2 scoops of rice and mac salad.  Yes, this has elements of the Japanese Hamburg steak which itself is already a fusion dish of a Salisbury steak.  This one was excellent with large and thin rectangular patty.  It was moist and juicy while completely seared on both sides.  Gravy had a nice viscosity and was plenty savoury while being influenced by the sweetness of the onions.

I ended up adding a small Saimin to go with my main dish and it really did bring back memories of having it at Hamura on the island of Kauai.  This simple bowl of chewy thin noodles fuses mainly Chinese and Japanese cuisine together that features a clean dashi, half a hard-boiled egg and char siu.  Nothing mind-blowing, but comforting and satisfying.  This particular version was exactly that but I wished the char siu was less dry.  Overall, Kona Kitchen did do the trick and satisfied our Hawaiian food cravings.

The Good:

- Fairly generous portions

- Decent eats

- Good service

The Bad:

- Although it did the job, I was wanting a bit more with some items

Siam 65 Thai Street Food

For many different reasons, Portland is a surprising hotbed for Thai food.  I strongly believe that the Portland Thai food game is better than Vancouver, B.C. (where I'm from).  However, what gets lost in all this is that Seattle has a say in this too.  In fact, I've had some excellent Thai meals in the Seattle Metro Area.  The most recent of this was at a hidden little spot called Siam 65 located in Lynnwood.  You would never spot it from the Hwy 99 as it is tucked behind a few other restaurants.

We began with the Chicken Wings which were deep-fried to a beautiful golden brown.  Hence, they were crunchy with generally rendered skin.  The meat itself was quite moist but not exactly juicy.  As much as the menu description promised garlic pepper and Thai spices, the flavours were just not there.  They could've been considerably more aggressive with the seasoning.  However, there was a Thai sweet chili sauce on the side.

With a wealth of wok hei and caramelization, the Pad Thai was full-flavoured.  The rice noodles were chewy, completely loose and not clumpy.  Hence, it was very easy to eat and pick up with our chopsticks.  There was a good mix of briny and tangy elements with balanced spice.  At the same time, the dish did not have too much moisture either.  The prawns were meaty with a sweet snap texture.  Really good version of this dish.

Equally delicious, the Pad Kra Pow with fried egg was served in a generous portion.  There was more than enough tender ground pork and veggies to go with the modest amount of rice.  Flavors were impactful with caramelized sweetness, smokiness and spice.  Thai basil came through too.  As you can see, the fried egg on top of the rice was perfect with a crispy bottom and a runny yolk.  Mixed with the rice, there was silkiness and also crunch.  

We also had the Chicken Green Curry which was also full-flavoured.  It was slightly briny, plenty aromatic, creamy and a bit herbaceous.  Of course it went well with the side of rice.  The chicken breast meat was actually rather moist while the baby eggplant had a wonderful texture that was not mushy.  Overall, the dishes we had at Siam 65 were flavorful and impactful.  Caramelization from the wok hei was evident and the portion sizes were good.  

The Good:

- Impactful flavors

- Good wok hei

- Fair portions

The Bad:

- Wings could've been seasoned more aggressively