cjboffoli
JanS: Not to mention the obvious but the salmon in Seattle is remarkable. Most of what they get back East is farmed salmon that has had its naturally gray flesh dyed red. Each time I have a great piece of salmon in Seattle I recognize how superior it is versus what much of the rest of the country eats.
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I guess what I feel Seattle is lacking is whole ethnic neighborhoods. Like Boston’s North End, SF’s Japantown, LA’s Koreatown, and all of NYC’s neighborhoods where the food benefits from a codified ethnic footprint. We have a tiny bit of that with our “International” district and with places like Little Norway in Poulsbo. But it is sadly not the same.
Austin: Even a hardcore sushi lover would be hard pressed to make that statement having experienced the omakase at West Seattle’s own Mashiko (and I make that declaration having traveled extensively in Japan, and having eaten at Masa and Nobu in NYC.). Mashiko is a gem.