For those who want to check out the lineup of seasonal and special items available at Kisaku Sushi, I just learned of an easy way to do so. Owner and itamae Nakano-san lists them on Twitter at http://twitter.com/kisakusushi. I had a spectacular meal there last Wednesday night with lots of interesting and unusual seasonal items as well as some of my regular favorites. They included ankimo [monkfish liver], isaki [grunt], kinmedai [golden-eye snapper], sayori [half-beak], kuromutsu [Japanese bluefish], warasa [wild young yellowtail], otoro [the lowest and fattiest section of blue-fin tuna belly], iwashi [sardine], taigaragai [fan-shell clam], tako shichimi-yaki [grilled octopus seasoned with a seven-flavor chili-spice spice mixture called “shichimi togarashi] , tsubugai [whelk], uni [sea urchin gonads], and, as a “desert sushi,” unagi with uzura no tamago [freshwater eel with raw quail egg yolk]. All very, very wonderful and delicious. In fact, in just checking the Kisaku Twitter page, I see that Nakano-san has bafun-uni (green uni) and shirako tonight, so I’m calling to see if I can get a last-minute reservation. Wish me luck.
Kisaku Sushi Restaurant
2101 N 55th St Ste 100, Seattle, WA 98103