FEATuRE sushi EXpLAiNED - IBUKI Magazine

EXpLAiNED 

INTERVIEW 

B’z 

Tak Matsumoto & 

Koshi Inaba 

いぶき 

息吹 

Tokyo 

sky 

TREE 

sushi REcipEs 

seattle Roll 

hand-Roll sushi 

FREE 

www.ibukimagazine.com 1 

SEPTEMBER & OCTOBER 2012 VOl. 19 SEaTTlE/BEllEVuE/PORTland

Contents 

Features 

4 interview —B’z 

One of the most successful rock bands ever gets ready 

for an expanded US tour. The duo that makes up B’z chat 

ted with Ibuki about music, touring and visiting the US.. 

6 sushi Explained 

Did you know that sushi started as fast food? Or that 

the size of the pieces used to be twice as big as today’s 

sushi? We talked to local sushi chefs about Edomae 

sushi’s roots and how it is being interpreted in Seattle 

today. 

Eat & Drink 

14 Recipe 

14 Seattle Roll 

16 Hand Roll Sushi 

15 Teas of Asia 

18 Restaurant index 

Lifestyle 

17 city — seattle 

21 i fart rainbow 

22 Travel the World at uwajimaya Village 

Uwajimaya is about much more than Asian groceries. 

Uwajimaya Village offers a world of culinary choices in 

its food court, a unique bookstore and even cosmetics 

and gift-buying opportunities. 

24 Travel — Tokyo sky Tree 

Tokyo Sky Tree has transformed a sleepy part of 

eastern Tokyo into a tourist mecca. 

26 Lifestyle 

Music K-pop girl group 2NE1 goes global 

Video “Jiro Dreams of Sushi” reviewed 

sports Sun sets on the Ichiro dynasty 

Gadget Nekomimi — mind-reading cat ears 

28 Events 

Publisher 

James Spahn 

Managing Editor 

Misa Murohashi 

Sales Manager 

Keisuke Shimizu 

Editor-in-Chief 

Bruce Rutledge 

Editor and Translator 

Yuko Enomoto 

Contributing Writers 

Denise Quach 

Lauren Greenheck 

Tara O’ Berry 

Contributing Artists 

Enfu (Ken Taya) 

Photographer 

Kenji Nakayama 

Art Director 

Lance Sison 

IBuKI Magazine Vol. 19 September & October 2012 

Web Director 

Ken Fujimoto 

VIdeo Reporter 

Ryo Yamaguchi 

Interns 

Kei Shimazaki 

Denise Quach 

Yukio Sasaki 

Cover Photo 

Sushi a la carte at 

Fuji Sushi 

4 

6 

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www.ibukimagazine.com 3

“ Melody gives me 

inspiration.” 

Koshi 

then pick one. When I don’t want to change the word, I ask Tak to 

change the melody. It’s interesting that words give us different impressions 

when we read them and when we hear them. 

Ibuki: Tak, you have collaborated and played alongside Larry Carlton 

in the 2011 Grammy winning Take Your Pick as well as your new album 

Strings of My Soul. Are there any other artists who you would like to collaborate 

with? 

Tak: I’m ready to collaborate with any great musician if I have a 

chance. Jeff Beck? 

B’z will be performing in seven North American cities this fall. The group 

kicks off “B’z LIVE-GYM 2012 -Into Free- U.S. Tour” on Sept. 17 at 

the Warfield in San Francisco, then comes to Seattle’s Showbox Sodo 

on Sept. 19. The duo will head north to Vancouver to perform at the 

“ Listen to 

all kinds of music.” 

Tak 

Orpheum Theatre on Sept. 20, then do gigs in Toronto, Silver Spring, MD, 

New York City and Universal City, CA. For tickets and more information, 

go to bztickets.com. 

The self-titled album B’z includes the newly 

released single “Into Free -Dangan-“ featured 

in the video game Dragon’s Dogma, which 

has sold over a million units worldwide. All 

of the songs on the forthcoming album 

have been re-produced with English lyrics 

to coincide with the upcoming North 

American tour, B’z LIVE-GYM 2012 -Into 

Free-. 


The key, he says, is delivering fresh, tasty, well-made pieces of sushi that 

please his customers. That equation for success hasn’t changed since the 

days of Edo. 

Despite a plethora of fusion restaurants and rolls with all sorts of nontraditional 

ingredients, the skill and aesthetic simplicity embodied in 

Edomae sushi is far from lost. Chefs such as Yuki Goto of Fuji Sushi in the 

International District spend day and night mastering the craft. Goto got 

his start doing rolls in California, but now he’s doing traditional sushi in 

Seattle. The difference? “Edomae sushi is complete deliciousness, which 

the chef enhances,” he says. “Rolls are fun.” 

“There’s the warmth of the rice and the coolness or warmth of the 

topping – there are many levels at play,” says Nakazawa. “We try to serve it 

at the best possible time, so we’d like you to eat it right away.” 

Sushi a la Carte served in traditional boat 

shaped plate at Shima Sushi in Walingford. 

Photo By Kenji nakayama 

Chef Tak Sasaki of Shima Sushi (4429 Wallingford Ave N, Seattle) 

beautifully arranges sushi a la carte on a special boat-shaped 

plate. 

Sushi culture is filled with arcane trivia. Did you know that the chef and 

staff in a Japanese restaurant have code words for numbers? That allows 

the chef to yell out the total of a bill without embarrassing (or shocking) 

the customer. There are other code words, too, which connoisseurs 

can use to show off their knowledge. Call the soy sauce “murasaki” (the 

Japanese word for “purple”) and you’ll sound like a pro. Or say “agari” at the 

end of your meal and you’ll get a cup of green tea. 

But most important to the sushi experience is to cut through the 

mystery and embrace the cuisine’s essence: fresh, often local food served 

with dexterity in a convivial atmosphere. It’s served quickly and should 

be consumed quickly. It’s delicious, and it’s healthy. Not much mystery 

in that. 

On the following pages, we’ll introduce some of the most popular sushi 

toppings, ask local chefs for tips and say farewell to a seafood pioneer. 


鯵 Aji (Horse mackerel) 

Chef Yuki Goto of Fuji Sushi in the International District recommends 

that sushi customers give the “blue fish” (aozakana) like aji a try. Some 

American sushi fans are a little leery of the fishier sushi neta, but aji 

makes a delicious sushi topping. Chefs sometimes serve it with a 

smidgen of grated ginger on top. 

Sushi preparation by Shima Sushi 

たまご Tamago (Egg) 

The simple sweet omelet topping known as tamago and favored by 

children in Japan can present its own challenges, as anyone who has 

seen the movie Jiro Dreams of Sushi (see review on page 24) knows. 

In the film, Chef Daisuke Nakazawa, now employed by Shiro’s in 

Belltown, relates how he had to try 200 trays of eggs before his boss, 

famed Sushi Chef Jiro Ono, finally told him he had gotten it right. 

Some guests at Shiro’s have taken to calling Nakazawa “The Egg Man.” 

Sushi preparation by Shima Sushi 

平目 Hirame (Fluke) 

Also known as summer flounder, hirame is lean, 

light, firm and subtly flavorful. Sometimes the sushi 

chef will serve it with ponzu sauce, a light, citrusy 

sauce, and top the neta with thinly sliced scallions 

and a dollop of roe. 

Sushi preparation 

by Fuji Sushi 


いくら Ikura 

(Salmon roe) 

A favorite in the Pacific 

Northwest because of 

the prevalence of salmon, 

ikura sushi is a bunch of 

orange salmon roe glistening 

atop rice wrapped 

in seaweed. It’s Japan’s 

caviar, a rich treat that many 

sushi connoisseurs save for last. 


by Fuji Sushi 

うに Uni 

(Sea Urchin) 

Pair with Ozeki Platinum 

Definitely an acquired 

taste, but once you’ve 

acquired it, you’re hooked 

for like. The melt-in-yourmouth 

sea urchin is best 

fresh and in the winter. 

Hajime Sato of Mashiko in West 

Seattle sources his directly from 

a fishing boat in the San Juan de Fuca 

Straits. 


by Shima Sushi 

by Ozeki 

Junmai Daiginjo 

Junmai Ginjyo 

by Hakushika 

Pair with Hakushika Classic 

HAKUSHIKA 

KIJURO 

Tokubetsu 

Hon-jozo 

Elegantly Balanced, 

Matches Perfectly with 

Sushi and Sashimi 

On sale 

at your local 

Asian Grocer 

High Quality Short-Grain Rice 

Perfect for cooking Sushi Rice 


Chef Tak Sasaki --- Shima Sushi, Wallingford 

Go Easy on the Condiments! 

Chef Tak has seen the global sushi boom first-hand. He learned his craft 

in Kobe, then came to California in 1984, when many Americans were still 

mildly repulsed by the idea of eating raw fish. Today, he says, his customers in 

Wallingford can’t get enough of the stuff. Tak says his American customers are 

getting more and more knowledgeable about sushi, but they still make a few 

basic mistakes. First, he says, go easy on the soy sauce so as to be able to really 

taste the topping and the rice and the nori. Second, remember that sushi 

typically contains wasabi, so there’s no reason to add even more of it to your 

plate of soy sauce. That’s meant for sashimi. But Chef Tak isn’t one to hound 

his guests. This is the United States after all, he says, and the customers should 

be allowed to enjoy their meal as they like. In fact, trying to replicate Edomae 

sushi in Seattle is a foolhardy task. The fish delivery system here is not set up 

as it is in Tokyo or Osaka, so sushi bars need to be flexible and inventive in 

their offerings, whether it’s by making a roll or the more traditional nigiri sushi. 

Chef Hajime Sato --- Mashiko, West Seattle 

Think about What You’re Eating! 

Chef Hajime Sato operates one of the only sustainable sushi restaurants 

in the world, Mashiko in West Seattle. Sato made the decision to take all 

unsustainable ingredients off the menu because of the damage being done 

by overfishing. But Sato doesn’t see himself as some sort of sushi radical. 

“Edomae sushi is what I’m going for,” he says. Sato explains that Edomae sushi 

was originally about serving sushi made from the fish pulled out of Edo Bay 

(today’s Tokyo Bay), and that exotic ingredients shipped in from far away were 

never part of the menu. By focusing on the bounty of the Northwest, Sato 

says, he’s returning to the original inspiration for Edomae sushi: “What’s local? 

What’s in season?” 

Sato points out that a true gourmand should find it boring to eat the same 

toppings in New York, Honolulu, Tokyo and Hong Kong. So at Mashiko, get 

ready for anchovies, sardines, smelt, sea urchin from a local fisherman ... That’s 

the spirit of Edomae, Sato says. 

Chef Daisuke Nakazawa --- Shiro’s, Belltown 

No Time Like the Present to Eat that Sushi! 

Chef Daisuke Nakazawa arrived this spring from the revered Jiro Sukiyabashi 

sushi restaurant in Ginza to help Shiro Kashiba behind the bar of Shiro’s in 

Belltown. In his first few months in the US, Nakazawa has been going to 

English classes in the morning, then working from early afternoon until after 

midnight at Shiro’s. Ibuki asked him what sort of differences he saw in the 

Japan and US sushi scenes. 

American customers “look like they really want to enjoy the meal,” Nakazawa 

says. “That’s my feeling … One of the great things about customers here is 

when they go for omakase, they really put their trust in us. That’s great.” 

But Nakazawa has some advice for the wanna-be connoisseurs out there: “If 

possible, eat sushi in one bite because of the balance among the fish and rice 

and wasabi and soy sauce. There is meaning in the way the chef will bring all 

of these items together. “Also,” he continues, “whenever possible, eat the sushi 

soon after it is served … If you don’t do this, it’s a waste. There’s the warmth of 

the rice and the coolness or warmth of the topping – there are many levels at 

play. We serve it at the best possible time, so we’d like you to eat it right away.” 

The 3 Elements of Ozeki Sake. 

The Essence of Great Taste. 

WATER 

from the Sierra Nevada, harmonious balance of 

essential mineral and mellow taste 

RICE 

selected short grain rice, nurtured and grown exclusively for 

Ozeki in the rice Sacramento Valley 

TRADITION 

centuries of sake brewing, a lifelong commitment to 

1excellence and the harmony of tradition and technology 

www.ozekisake.com 

Seattle’s Seafood Superman 

RIP Dick Yoshimura, 1914-2012 

When Dick Yoshimura, founder of Mutual Fish, died on July 5, a little bit 

of Seattle food history died with him. Yoshimura founded Mutual Fish 

in 1947. He turned the little store into one of the most well-reputed 

fish markets in the city – a place that young chefs such as Tom Douglas 

flocked to. Douglas, a recent James Beard award winner, even credits 

Yoshimura with teaching him vital lessons about seafood. “He taught me 

how to back off and respect the beauty of the product,” Douglas told The 

Seattle Times. “He brought that respect to the fish, and as a young white 

kid, it was fascinating to learn under him.” 

Dick and his son Harry and grandson Kevin have consistently stayed 

ahead of trends in the fish business, inspiring professional and amateur 

chefs alike. They brought in live tanks for shellfish before any other Seattle 

market, began importing fish from Hawaii and California before the 

competition, and today, they are spreading awareness about sustainability 

by labeling their fish with the Monterey Bay Aquarium Seafood 

Watch recommendations. 

Dick Yoshimura came to the US as a teenager and began working at 

local fish markets. He was a hard worker and quickly found work again 

once he was released from the World War II detention camps for Japanese 

Americans. He could be seen around the store right up until his 

death, at age 98. 

Mutual Fish is a small store, but the Yoshimuras say that helps them 

maintain the highest quality. Look for Harry and Kevin to continue the 

success that family patriarch Dick Yoshimura started six and a half decades 

ago. 


o’ AsiAN — DoWNToWN sEATTLE 

iFLy — souThcENTER 

WAsABi AT pNk — DoWNToWN sEATTLE 

[ CITY seaTTle ] 

Tucked into the middle of corporate office buildings in the heart of downtown 

Seattle, at the plaza level of the 5th Avenue Building is O’Asian. This 

is a classy Asian restaurant that showcases different authentic Asian cuisines 

using local and seasonal ingredients. The dinner menu has a wide 

array of selections including Kobe beef medallions, rack of lamb, Peking 

duck, Szechwan kung-pao chicken, Dungeness crab, Hong Kong style 

golden lobster, beef chow fun, Singapore vermicelli and much more. 

Plus, O’Asian does not use MSG. During lunch hours (11:00am-3:00pm 

weekdays and 10:00am-3:00pm weekends), the restaurant serves more 

than 60 dim-sum selections made fresh in-house every day. 

O’Asian also serves hard-to-find premium Asian teas as well as fusion signature 

cocktails. To start your night, try O’Asian’s Oolong hi tea (O’Asian 

special brewed Oolong tea mixed with just the right amount of shochu) 

or a ginger lemon drop (a mix of Yazi vodka, triple sec, muddled lemons, 

sweet-and-sour mix, all garnished with a lemon). The happy hour menu 

has great deals including $4 draft beer, $5 house wine and cocktail of 

the day, $4 dim sum and much more. It’s available from 4pm to 7pm 

and 9pm to close, every day. The restaurant can be reserved for weddings, 

corporate events and private dining with up to 200 guests. Free 

validated parking is available. 

O’Asian | (206) 264-1789 |800 5th Avenue, Suite Plaza 1, Seattle 

www.oasiankitchen.com 

For many, skydiving is an activity placed fairly high on the bucket list of 

exciting things to do. However, for the vast majority of people living in 

metropolitan areas, it’s not always easy to find time or money to fly up 

several hundred feet into the air and jump out of a plane. Located just 

next to Westfield Southcenter Mall in Tukwila, iFLY Seattle is the seventh 

and most recent indoor skydiving and vertical wind tunnel to open globally 

and provides the opportunity for Seattleites to experience the thrill 

of skydiving at a low cost and without someone strapped to your back. 

While it may not be exactly like skydiving, iFLY comes pretty close to it. 

The vertical wind tunnel moves air up a large cylinder column in which 

airflow is completely controlled by iFLY’s highly trained staff. Flyers are 

trained on appropriate form and communicative gestures and signals 

when in the air. If you’re really fancy, you can even do spins and tricks! 

For those of you who would like to get a glimpse of what skydiving feels 

like or just want to experience flying, iFLY is the place to go with your 

family and friends. 

iFLY Seattle (206) 244-4359 | 349 Tukwila Pkwy Tukwila, WA 98188 

www.iflyseattle.com 

Wasabi Bistro, the popular fusion sushi destination in Belltown, has begun 

serving food at pnk Ultra on the top of Pacific Place. Sushi and sake 

are served in a chic atmosphere with a contemporary twist. The new 

menu offers a sushi roll for every mood and every occasion. Try the inglorious 

basterd roll or the Promiscuous Princess Roll. 

For the more traditional sort of bar hopper, Wasabi at Pnk also offers an 

abundance of appetizers and bar plates. But why limit yourself to the 

typical salty pub nuts? Here, you can lighten up your breath with fried 

sweet potato and caramelized pears and brie with walnuts or, for those 

of you not practicing your pick up lines, try a large helping of garlic 

edamame and top it off with a spicy pork belly taco. 

Pnk Ultra Lounge (206) 623-2222 | 600 Pine St. 4th Floor in Pacific Place 

www.pnkultralounge.com 


Gourmet Teriyaki 

(206) 232-0580 

7671 SE 27th St, Mercer Island 

Izakaya Sushi — At The Landing 

(425) 228-2800 

829 N 10th St. Suite G, Renton 

Izumi Japanese Restaurant 

(425) 821-1959 

12539 116th Ave N.E., Kirkland 

i Sushi 

(425) 313-7378 

1802 12th Ave NW., Issaquah 

Oma Bap 

(425) 467-7000 

120 Bellevue Way NE, Bellevue 

Kikuya Restaurant 

(425) 881-8771 

8105 161st Ave NE, Redmond 

Sushi Maru 

(425) 453-0100 

205 105th Ave, Bellevue 

Sushi Me 

(425) 644-9800 

1299 156th Ave NE #145, Bellevue 

Sushi Mojo 

(425) 746-6656 

1915 140th Ave NE, D1-B, Bellevue 

Sushi-Ten 

(425) 643-6637 

2217 140TH Ave NE, Bellevue 

Momoya Restaurant 

(425) 889-9020 

12100 NE 85th St, Kirkland 

The Bento Box 

(425) 643-8646 

15119 NE 24th St, Redmond 

Sushi Joa 

(206) 230-4120 

2717 78th Ave SE, Mercer Island 

Gourmet Teriyaki 

(206) 232-0580 

7671 SE 27th St, Mercer Island 

Noppakao Thai Restaurant 

(425) 821-0199 

9745 NE 117th Ln, Kirkland 

Kiku Sushi 

(425) 556-9600 

13112 NE 20th St # 200, Bellevue 

Marinepolis Sushi Land 

(425) 455-2793 

138 107th Ave. NE, Bellevue 

Dozo Cafe — Factoria 

(425) 644-8899 

3720 Factoria Blvd SE, Bellevue 

Dozo Sushi & Dining Kirkland 

(425) 251-0900 

206 Main St., Kirkland 

I Love Sushi — Lake Bellevue 

(425) 455-9090 

23 Lake Bellevue Dr, Bellevue 

I Love Sushi — Bellevue Main 

(425) 454-5706 

11818 NE 8th St, Bellevue 

Rikki Rikki Japanese Restaurant 

(425) 828-0707 

442 Parkplace Center, Kirkland 

Tokyo Japanese Restaurant 

(425) 641-5691 

3500 Factoria Blvd SE, Bellevue 

Ricenroll — Bellevue Square 

(425) 455-4866 

2039 Bellevue Square 2nd fl, Bellevue 

Ricenroll — Issaquah Highland 

(425) 369-8445 

1052 Park Dr. Issaquah 

Ricenroll — Albertson’s on Mercer Island 

(206) 232 0244 

2755 77th Ave. SE, Mercer Island 

Marinepolis Sushi Land — Redmond 

(425) 284-2587 

8910 161st Ave NE, Redmond 

Tacoma & Federal Way 

I Love Ramen 

(253) 839-1115 

31254 Pacific Hwy S, Federal Way 

Bistro Satsuma 

(253) 858-5151 

5315 Point Fosdick Dr NW #A, Gig Harbor 

Hanabi Japanese Restaurant 

(253) 941-0797 

31260 Pacific Hwy. S, Federal Way 

Koharu Restaurant 

(253) 839-0052 


Spicy Hot Pot 

~ Joy of Sharing ~ 

火鍋Chinese 

Akasaka Restaurant 

(253) 946-3858 


Main Japanese Buffet 

(253) 839-9988 

1426 S 324th St, Federal Way 

Blue Island Sushi & Roll 

(253) 838-5500 


Tokyo Garden 

(253) 874-4615 

32911 1st Ave S #G, Federal Way 

Kyoto Japanese Restaurant 

(253) 581-5078 

8722 S Tacoma Way, Lakewood 

[ REsTAuRANT iNDEX ] 

Sushi Tama 

(253) 761-1014 

3919 6th Ave, Tacoma 

TWOKOI Japanese Cuisine 

(253) 274-8999 

1552 Commerce St, Tacoma 

Kabuki Japanese Restaurant 

(253) 474-1650 

2919 S 38th St #B, Tacoma 

Ask your favorite cafe, store 

or restaurant 

to stock IBUKI Magazine! 

I LOVE SUSHI 

Taste the Difference 

23 Lake Bellevue Dr., Bellevue WA 

(425) 455-9090 | www.ilovesushi.com 

Hours: 

Sun,Tue-Thu 5pm-12am 

Fri & Sat 5pm-2am 

Mon Closed 

Happy Hour: 

5p-6p & 9p-11p 

“NO SUSHI, SO WHAT!” 

“WE ARE IZAKAYA!” 

11204 Roosevelt Way NE, Seattle • 206.417.3175 • setsunarestaurant.com 

1411 156Th Ave NE, # A, Bellevue 

(425) 653-1625 

www.littlesheephotpot.com 

日本でも話題、中国最大級の、 

火鍋専門店が 

べルビューに登場! 

Summer Special “ALL YOU CAN EAT” $17.99/adult + tax till summer ends 


Kinokuniya Bookstore 

Kinokuniya Bookstore is much more than a 

bookstore. “We carry Japanese, Chinese and 

English art books, comic books, toys and a 

variety of literature,” a bookstore employee explains. 

Another employee adds that the store 

has “children’s books and also literature for 

more mature customers.” If you are a Japanophile, 

a manga fan, a lover of anime or just interested 

in Asia, you can spend a lot of time 

in here browsing the offerings on the shelves. 

Unicone Crepe 

Unicone brings Japanese street food to the 

Uwajimaya food court in the form of sweet and 

savory crepes made before your eyes. Proprietor 

Yumu Steinman says there are 55 offerings 

on the menu, but the staff can make 100 or so 

different varieties. The most popular crepe at 

Unicone? “Banana Choco,” Steinman says. It’s 

the most simple, with banana, whipped cream 

and chocolate, but it’s so good.” 

Shilla’s Korean BBQ 

Shilla Korean BBQ offers delicious Korean fare 

at a reasonable price. “The most popular dish 

in this restaurant is bibimbap,” says Proprietor 

Ike Lee. “We are making sizzling hot bibimbap 

and mixing it for the customers. Bibimbap 

consists of white or brown rice, topped with all 

sorts of veggies, a fried egg, a choice of short 

ribs (kalbi), beef, chicken, pork, seafood, tofu or 

butter, all mixed with house-made sweet chili 

bean paste or soy sauce and sesame oil. Try it 

with a side of kimchi. 

Beard Papa’s 

Beard Papa’s is a cream puff store that started 

in Tokyo’s trendy Shibuya neighborhood. Tokyoites 

form long lines to get one of these 

sweets. The store offers all sorts of eclairs, pastries, 

cream puffs and donuts just like they’re 

made in Japan. 

Yummy House Bakery 

Yummy House serves up delicious Hong Kong 

style cakes and pastries. The bakery serves 

chocolate cakes, shortcakes, cream puffs, 

sponge cakes and much more. 

Aloha Plates 

Aloha Plates features Hawaiian dishes with 

salad, rice or homemade macaroni salad. The 

menu is authentic Hawaiian: spam musubi, locomoco, 

grilled saba mackerel, pork or chicken 

katsu and much more. 

Saigon Bistro 

Saigon Bistro serves Vietnamese fare, including 

the increasingly popular pho noodle, Vietnamese 

sandwiches, egg rolls and plenty of zesty, 

spicy soups to choose from. 

Samurai Noodle 

Thai Place 

This restaurant serves soups, curries, stir fried 

dishes, pad thai and many other Thai dishes. 

Healthy portioned combo plates are often 

priced under $8 and include pad thai, an entrée, 

fried rice or other sides. 

Noodle Zen 

Choose a Japanese noodle such as udon, yakisoba 

or vegetarian soba, add a topping of 

your choice (beef, chicken, salmon, tofu or 

prawns), then choose your flavorings and you 

have a delicious DIY noodle meal. 

Herfy’s 

[ ibuki tv ] 

Samurai Noodle opened in 2006 with a mission 

to bring real Japanese ramen to Seattle. 

Today, the cozy Samurai Noodle just outside 

the food court and to the left is joined by another 

Samurai Noodle in the U District. Try the 

tonkotsu (pork bone broth) ramen, the most 

popular item on the menu. 

No American food court would be complete 

without a burger place! 


motion has been unleashed. You name it, Skytree is on it: tchotchkes 

and charms you can hang from your cellphone or you backpack, shot 

glasses, beer steins, commemorative plates, pot holders and other 

kitchen ware … even Skytree-shaped kids’ growth charts in case you 

want to see how your junior measures up against Skytree. 

Apart from all the Skytree stuff you can buy, the tower itself has become 

a must-see tourist destination and a huge economic injection 

for the neighborhood. The neighborhood near the Oshiage (now Skytree) 

train station was once a sleepy old-fashioned shitamachi old-style 

downtown district. Now with well over 10,000 visitors a day, local businesses 

are cleaning up. In less than two months after Skytree’s opening, 

more than a million people visited it. 

At first, there was such a long waiting list to visit that people had to 

[ TRAVEL ] 

wait several months to ride to the top of the tower. But recently, Skytree 

decided to make some unreserved tickets available every day. Be sure 

to show up early as they sell out fast. If you do miss your chance, there’s 

plenty to do in the large Solamachi Mall at the base of the tower. Here 

you’ll find the raucous World Beer Museum, a large beer hall that even 

has Pike Place Ale on tap, and Rokurinsha, a satellite operation of one of 

Tokyo’s best ramen joints. This is just the tip of the iceberg of food options. 

Plus there’re plenty of shopping and kid-friendly places to be found on its 

eight floors. 

Skytree’s a pretty wonderful place. 

Take it from a former skeptic. 


spoRTs suN sETs oN ichiRo DyNAsTy 

Teal has been replaced by pinstripe; 51 converts to 

31; and Seattle Mariner Ichiro Suzuki is transformed 

into a New York Yankee. Since his arrival in 2001 

from Aichi Prefecture, Ichiro was named MVP of the 

American League and Rookie of the Year, played in 

10 All-Star games and broke the record for hits in a 

season. He also is the first non-pitcher to come to 

the U.S. from Japan and play in the Major Leagues. 

Despite his supportive fan base in Seattle, which 

has doted on him for the past 11 and a half years, 

Ichiro has decided to head to the Bronx. When he 

stepped up to the plate at Safeco, the sound system 

would pipe in a song that American artist Flo 

Rida dedicated to him while his fans emulated his 

signature sleeve-pull routine. When it was revealed 

that Ichiro had advocated for the trade, fans were 

shocked. 

Seattle received two pitching prospects for Ichiro, 

but the deal wasn’t about prospects. It was really 

put in motion by Ichiro himself. Following the 

All-Star Game, Suzuki reflected on his role on the 

young Mariners team and his future. He felt the 

time was right to turn the spotlight from himself to 

the development of his teammates and contend 

for a World Series ring with the Yankees, something 

Image © Seattle Mariners/Safeco Field 

that is unrealistic for the Mariners in the near future. 

While he is not as quick on his feet as he once was, 

Ichiro will undoubtedly prove to be a valuable asset to his new team. He may be living across the country 

and playing for an American League rival, but Ichiro remains a Mariner legend and a cherished part of 

Seattle’s history. Not only did he introduce a captivating style of baseball to the Major Leagues, Suzuki is 

the main reason for the league’s loyal Asian fan base. As the sun sets on the dynasty that is Ichiro Suzuki, a 

question arises: Who will become the face of Japanese baseball in Seattle? 

By Lauren Greenheck 

GADGET NEkoMiMi — MiND-READiNG cAT EARs 

Image © SV Networks 

www.clubnico.com 

Time to throw away your mood rings and don something really remarkable: High-tech Necomimi (Cat Ears) 

that respond to your brainwaves and tell the world how relaxed or focused you are. When you’re relaxed, 

the ears will droop; when you’re intently focused on something, they’ll instantly perk up. This cutting-edge 

headwear also reflects many different stages between extremely laid back and intense. Collect all the different 

ear types to go with your different outfits. It’s the new rage in cosplay fashion. Available from clubnico 

at www.clubnico.com 

IZAKAYA 

居酒屋 

Sugi 

Chan 

Sugi 

Chan 

IZAKAYA in WALLINGFORD 

1618 N 45th St 

Seattle, WA 98103 

Tel: (206) 632-7010 

issian-seattle.com 

In Japan, fall is 

condiered the season 

for a good appetite. 

There are so many 

seasonal vegetables, 

fruits and fish in the 

fall season. Samma, 

Matsutake, Asia chest 

nuts, Asian pare and lots 

more!! 

That’s why I just can 

not refuse eating and 

drinking more !! 

Yup ! 

Then you can get 

ready “Stuffed” for 

Thanksgiving ! 


Seattle's Best Authentic Ramen Shop 

Tel: (206) 624-9321 

Hours: Sun - Wed 10:00 am - 8:15 pm 

Thu - Sat 10:00 am - 9:15 pm 

Noodle 

Zen 

Authentic Japanese Noodles 

Soba, Yakisoba, Udon and more! 

Tel: (206) 749-5451 

Hours: Open10:00 am - 8:00 pm everyday 

Authentic Hawaiian Dining 

Tel: (206) 624-9156 

Hours: Open 9:30 am - 8:30 pm everyday 

High Quality Optical Eyeglasses 

Tel: (206) 652-8436 

Fax: (206) 652-8475 

Hours: Open 10am-8pm everyday 

The Leading Sauce for Asian Books 

- Asian magazine, manga, recipe books and more 

Tel: (206) 587-2477 

Hours: Mon- Sat 10:00 am - 9:00 pm 

Sun 10:00 am - 8:00 pm 

Uwajimaya Village 

Your Asian Dining and Shopping Destination 

Samurai 

Noodle 

Hong Kong Style Pastries and Cakes 

Tel: (206) 903-8232 

Hours: Mon -Sat 9:00 am - 8:00 pm 

Sun 9:00 am- 7:00 pm 

Herfy’s 

Burger 

Burgers & Shakes at Seattle Uwajimaya 

Tel: (206) 264-7800 

Hours: Mon - Sat 10:00 am - 8:00 pm 

Sun 10:00 am- 7:00 pm 

Authentic Gourmet Japanese Crepes 

Tel: (206) 682-0724 


Fresh and Natural Cream Puffs 

Tel: 206-623-0892 

Hours: Sun-Fri: 9:00 am - 8:00 pm 

Sat: 9:00 am - 9:00 pm 

YUMMY 

HOUSE 

BAKERY 

Unicone 

Crepes 

Salon 

Juno 

Best of the Seattle Asian Trend Leader 

Tel: (206) 233-1204 

Hours: Mon - Sat 10:00 am - 8:00 pm 

Sun 11:00 am - 6:00 pm 

Fresh and Exciting Thai Food 

THAI 

PLACE 

Tel: (206) 749-5451 


Saigon 

Bistro 

Pho, Salad Rolls, Duck Soup and more! 

Tel: (206) 621-2085 


Bibimbap, Bul-go-gi, Chi-gae and more! 

Tel: (206) 381-1207 

Hours: Mon-Sat 10:30 am - 8:30 pm 

Sun 10:30 am - 8:00 pm 

Beauty & cosmetics products from Japan 

- Shiseido, Pola, Cle de Peau BEAUTE etc. 

Tel: (206) 223-1866 

Hours: Open 10am-8pm everyday 

Visit our International District Branch 

inside of Uwajimaya. 

Tel: (206) 377-6800 

Hours: Mon-Fri 9:00 am - 7:00 pm 

Sat 9:00 am - 4:00 pm / Sun Closed 

www.ibukimagazine.com 29 

2h FREE Parking with Purchase | 600 5th Ave, Seattle WA98104 | Seattle’s Historic International District

日本語でも対応できますので、お気軽にご連絡ください!

No.1 

Energy Shot 

Yunker Energy is available at: 

in Japan 

Natural Herbs 

Yunker Energy is an effective blend of carefully selected natural herbs, 

vitamins and other nutrients that help invigorate the body’s metabolism and 

increase blood flow. In Yunker Energy, proven herbal ingredients are combined 

with vitamins in a shot-type of drink. 

Ginseng Royal Jelly Hawthorn Epimedium Cnidium 

Pharmaceutical Quality 

Yunker is produced at Sato Pharmaceutical’s Hachioji factory and has been 

the best-selling nutritional supplement in Japan for over 50 years. 

No Caffeine Added 

Yunker Energy does not contain caffeine. Yunker Energy gives you energy 

through selected natural herbs, vitamins and other nutrients. 

www.yunkerenergy.com 

DISCLAIMER: These statements have not been evaluated by the Food and Drug Administration. 

This product is not intended to diagnose, treat, cure or prevent any disease. 

Follow Us On : 

Review Us On 

www.facebook.com/YunkerEnergy

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