Nosh Pit

Shabu Shabu Comes to the International District

Hunker down over your own personal pot of brothy goodness when Shabu Chic opens April 6.

Posted by: Allecia Vermillion on Mar 20, 2012 at 09:10AM 4 Comments

A pot for every diner (and one serious meat slicer) at Shabu Chic, opening in early April in the International District.

Kien Ha isn’t disputing the fact that Seattle has good Japanese food: sushi, izakayas, ramen, and more. What our city lacks, he humbly submits, is shabu shabu. “Here it’s only Chinese hot pot.”

This is why Ha is opening a restaurant, Shabu Chic, in the same building as Viet Wah market in the International District. Taking his cues from dedicated shabu shabu spots in the Bay Area and Southern California, Ha transformed the former Saigon Bistro space into a spare dining room dominated by a gleaming U-shaped counter and an individual induction burner at each seat. While hot pots served in the Chinese tradition are family style affairs, shabu shabu lets diners swish, cook, and dip thin slices of ribeye and assorted vegetables in a personal pot of delicate broth. Diners who do want that family style experience can sit at one of the three four tops along the wall, outfitted for communal pots.

The menu takes the “Chipotle approach,” says Ha (local Asian restaurants certainly seem to be paying attention to Chipotle these days). Select your broth first (spicy miso or traditional seaweed), then opt for beef, dumplings or solely veggies to cook in that boiling broth. Each order comes with plates of udon noodles, tofu, enoki mushrooms, napa cabbage and other accompaniments, as well as dipping sauces. Lunches will run about $10, and dinners about $13.

Ha, a management consultant by day, found the space through a friend who happens to practice law right next door. While Shabu Chic is a little difficult to find from the street, its proximity to ever-bustling Tamarind Tree means a steady stream of foot traffic. Initially Ha and his partner were talking with investors, but when funding didn’t come through, the two decided to rely on their own savings and untapped reservoirs of ingenuity and frugality to open up Shabu Chic on their own.

The restaurant’s owners intend to open April 6, though obviously such plans are subject to myriad unknowns. Initially Shabu Chic will be open for lunch and dinner on Friday, Saturday, and Sunday only, expanding if (and hopefully when) customer demand supports it.

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Tags: Coming Soon, Seattle Japanese Food, Shabu Chic, Kien Ha

First Look: Momiji

Pike/Pine’s newest bar and restaurant opens publicly Wednesday, October 5. Get a sneak peek now.

Posted by: Christopher Werner on Sep 30, 2011 at 10:16AM 0 Comments

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Will Doherty will head up the bar. He’s stocking 25 types of sake and shochu and ten Japanese whiskeys. The cocktail program, promises Han, will be on par with the Hill’s many drinky destinations. Installation artist Yuri Kinoshita designed the cotton candy light fixture. (Or as one irreverent worker quipped during our visit, the floating hot dog.)

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“We like seeing everyone’s eyes bug out,” says Han of the dramatic transition from bar to back room.

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The mulit-course kaiseki menu invokes the culinary traditions of Kyoto. Plates might include deep-fried, yuba skin–wrapped scallops and shrimp; fresh tuna and marinated salmon roe atop somen; slow cooked pork shoulder; or fried tofu with yuzu miso.

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“We’re on the Hill, we want to have fun,” said Han when asked about the vibe he’s going for. “We want Momiji to be full of energy.” (Remember there’s that DJ booth, but it won’t get used until spring, according to Han.)

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Han recruited Hiroshi Matsubara of GM Studios to rehab the space once belonging to Dawson Plumbing. The garden, by Juni Miki of Zen Japanese Landscape and Design, and second dining room were added on, bringing the total square footage to 4,200.

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Much has been made of the design at Momiji, the upcoming Japanese restaurant of Steven Han (Umi, Kushibar). As you’ll see in the photos here, the buzz is not unwarranted—at the least, Han is delivering something unique to Seattle.

Momiji meaning maple tree, three variants of the wood dominate. A bar accommodating 24 anchors the front of the house; amble back a sleek hallway and find a sushi counter, DJ stand, and brawny booths and tables, all of them handcrafted by renowned woodworker Craig Yamamoto. Descend another hallway (“I like splitting up spaces,” explains Han) and you’re in a more intimate dining room, back-lit paper murals festooning its walls. Streaks of amber pepper the leafy artwork “like the changing colors of maple trees,” cooed Han during our tour. At the center of it all is Momiji’s piece de resistance: a Kyoto-style garden courtyard, where in warmer months you can dine alfresco.

Curious yet? Click through the slideshow to take a look around.

All photos by Seattlemet.com photographer Lucas Anderson.

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Tags: New Seattle Restaurants, Seattle Restaurant Openings, Capitol Hill, Seattle Japanese Food

More on Momiji, the New Japanese Restaurant from the Owner of Umi, Kushibar

Details on the first Capitol Hill project from Belltown restaurateur Steven Han and partners.

Posted by: Jessica Voelker on Jun 30, 2011 at 08:58AM 0 Comments

Tablemaking in progress at Momiji, a traditional Japanese restaurant opening this fall on Capitol Hill.

Photo: Momiji via Facebook

Update from a Momiji rep 08/17: “Cody Burns will be general manager of Momiji and coordinating the sake and wine list.
Will Doherty is the…bartender coming over from Umi.”

Over the past few months CHS Blog and Eater Seattle have brought us news of Momiji, a new Japanese restaurant from the people behind Umi Sake House and Kushibar that is currently under construction at 1522 12th Avenue on Capitol Hill.

I called up owner Steven Han to learn more. Here’s what he told me:

Han was inspired by the culinary tradition of Kyoto, a city well-known for its multi-course meals presented in garden courtyards by servers wearing traditional kimono. “When you go to Kyoto,” Han said, “there’s a higher-end style, and ingredients are fresh.” Momiji’s take on this centuries-old tradition will be somewhat less formal—servers will not wear kimono, for instance. But at Momiji he hopes to capture a similar spirit using local ingredients and focusing on fresh fish and vegetables. Running the kitchen will be chef Chris Vilayphanh, head chef at Umi. Han says Vilayphanh will split his time between the two restaurants until Momiji hits its stride. The kitchen staff will be made up of many Umi and Kushibar alums plus “other people I’ve wanted to hire for a while.”

As Eater originally reported, Han enlisted Whidbey Island woodworker Craig Yamamoto to design the space; it will center around a garden courtyard with a Japanese tile roof. The garden will be encased with glass doors that can be opened in warm weather. Han believes the restaurant will be so elegantly designed that people will walk by and assume Momiji offers a formal experience only, but in fact there will be “something for everyone.” At the sushi bar, equipped with its own hood and grill, ingredients will be stored under the counter as opposed to above. The idea is to encourage one-on-one conversations between the sushi chefs and the customers.

A full bar with four tables will be the place for happy hour or a casual cocktail. Umi general manager (and partner) Cody Burns will move over to Momiji to return to what Han says is his true love: bartending. Burns will be in charge of the program and bar staff.

To Han, the answer to the question “Why Capitol Hill, why now?” was so obvious that he scoffed at it. “Capitol Hill is booming,” he said. So when the Dawson Plumbing building went up for sale, Han took out a loan and bought it. “I think there’s nothing up there like Momiji,” said Han. “It’s something that doesn’t really exist here.”

Han hopes to open Momiji in late September. Follow the restaurant on Facebook updates on its progress.

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Tags: New Seattle Restaurants, Seattle Restaurant Openings, Capitol Hill, Seattle Japanese Food

Top Seattle Sushi Chefs Collaborate On a Feast to Benefit Japan

Sushi Chef Dream Team sounds like the meal of a lifetime. Seriously.

Posted by: Jessica Voelker on Apr 07, 2011 at 12:18PM 1 Comments

Photo: Paul Kooiman

Sushi Chef Dream Team brings together seven Seattle sushi stars for a benefit to raise funds for Japan.

With aftershocks still rocking Japan nearly a month after the devastating quake and tsunami this March, benefits continue to pop up around Seattle.

And this one—it must be said—sounds incredible. Seven of our best sushi chefs are collaborating on a feast to be served with wine and sake at Bell Harbor Pier 66 on Thursday, May 5. It’s called Sushi Chef Dream Team, and it really is just that.

Behold who is participating:
Taichi Kitamura (Sushi Kappo Tamura), Hiro Kirita (Chiso), Shiro Kashiba (Shiro’s Sushi Restaurant), Ryuichi Nakano (Kisaku), Hideaki Taneda (I Love Sushi in Lake Union), Billy Beach (Japonessa), and Yoshiaki Nishizawa (Shūn).

Oh and then, Hiroki Inoue from Setsuko Pastry and Fumie’s Gold is doing dessert.

On top of that, three other local chefs will be making dishes: Campagne’s Daisley Gordon, Tamara Murphy of Elliott Bay Café, and Seth Caswell from Emmer and Rye.

Proceeds will go to Peace Winds America and Peace Winds Japan, organizations providing humanitarian relief in Japan.

If you want to meet all the chefs and get a photo with them, opt for the the $200 early-admission ticket and show up at 5pm. GA tickets are $175 and let you in beginning at 6:30. Purchase here.

For additional information about many of the chefs serving up supper, check out our Asian Food feature.

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Tags: Fundraiser, Sushi, Seattle Japanese Food, Japan Relief Efforts