Smelt Nanban
Ankimo
Mackarel and Jalapeno
Nishino is a treat. It’s not an everyday sort of Japanese restaurant~ but it provides the sort of variety that one would like to try on a regular basis. With specialties constantly rotating, the fresh sushi is only one of the notable dishes. I had the pleasure of dining here on a first date after getting off a 14 hour layover in Frankfurt. I was craving sustenance, nothing European, and simple elegance.
The great thing about Seattle is that you can walk into a great nice restaurant dressed like you got off a plane and be treated like a million bucks. Nishino is no different, the waiter was amiable and courteous, obliging to my multiple drink orders (sake, green tea and water …with lemon, please).
I haven’t had ankimo in months~Ankimo is monkfish liver, wrapped like sausage, steamed, and then cooled. It’s usually served with ponzu sauce, giving it a slightly tangy taste. The texture is much like pate, but it should not be too firm, but soft. The texture of of the ankimo was perfect, not too firm as to crumble, but soft. It’s freshness was a relief and the flavor was clean, crisp and tangy. It was a reliable taste for a reliable dish that many restaurants easily butcher.
The Nanban Smelt is a pickled smelt. While I usually prefer the entire smelt served, this was sliced. I still prefer the entire smelt, which sometimes allows one to enjoy the treasure of fish eggs. I enjoyed it, but found it was a bit too pickled for my taste, hiding the smelt taste. It may be possible that given Nishino’s clientele, it preferred not to leave the “treasure” per chance for some of its guests. I wonder what happened to those eggs….
The last dish I ordered (it’s important to note that I got to choose the dishes….because it’s important to give a girl what she likes:)) was the yellowtail with jalapeno. This dish has been done at many restaurants s in the US~Nobu for one. Nishino executed the dish well, with only a subtle taste of jalapeno and complements on a very light sauce to boost the flavor.
The sushi is fresh and excellent, but nothing extraordinary given Seattle’s bountiful seafood. I would chose to come to Nishino for its twist on Japanese tapas and dishes~ picking a few small plates to share and interchanging textures and flavors. The large selection allows for those who are adventurous, and those who like to try new things, but aren’t willing to dive into the monkfish liver. It’s a customer pleaser where one can find something decadent, satisfying and a treat.
Nishino
3130 East Madison Street Seattle, WA 98112-4221
(206) 322-5800
