Earlier this year, our friends Eric and Kye were telling us about the Japanese dish called sukiyaki, and how it’s difficult to find at restaurants in Seattle. Eric’s description of it sounded so good – cooking sliced meat, noodles, and vegetables in a rich, bubbling broth of soy and sake, then dipping the hot food in raw egg just before eating, for an extra touch of flavor. When he mentioned the possibility that Chef Taichi Kitamura of Chiso Kappo might be able to prepare a special sukiyaki dinner, our immediate response was “Sign us up!” Eric twisted a few more people’s arms, and before long the anticipated day arrived and nine friends sat at a long communal table to enjoy this unique dinner.
Top: bluefin tuna in yuzu juice, served atop Chinese mustard greens.
Bottom left: our waitress describes the appetizers.
Bottom right: Highly-sought-after Shigoku oysters from Taylor Farms.
Left: Taichi explains to his captive audience how to prepare sukiyaki.
Top right: udon noodles, crysanthemum leaves, baked tofu, shirataki noodles, and thinly-sliced rib eye steak.
Bottom right: almond pudding with lychee fruits and goji berries.
Lifting shiitake and enoki mushrooms out of the delicious, bubbling soy/sake/kombu/sugar broth. On the right, cracked egg and dipping bowl.
David demonstrates eating sukiyaki at Chiso Kappo.
701 N 36th St, Seattle