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Wayno
Big Wall climber
Seattle, WA
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Aug 20, 2010 - 04:53pm PT
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I think Steve was merely being pre-emptive. The waiter didn't seem bugged at all.
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Steve Grossman
Trad climber
Seattle, WA
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Aug 20, 2010 - 08:51pm PT
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Are you kidding?!? We were the best thing to happen to that fine lad all night!
The early crowd warming up the menus.
The view away from our window booth.
Sumbudy say nature???
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Mimi
climber
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Aug 20, 2010 - 10:17pm PT
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Alright, it's Friday finally! Time to post up. What a blast! Thanks to David and Mari for turning us on to such a cool place. And the company was perfect albeit we missed Masha and Paulina. Definitely have to do this again.
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MH2
climber
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Aug 21, 2010 - 12:42am PT
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The most comprehensive TR I've seen in a while.
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Ghost
climber
A long way from where I started
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Topic Author's Reply - Aug 21, 2010 - 02:10am PT
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The most comprehensive TR I've seen in a while.
But it doesn't end there. We invited Doug to join us in yet more Northwest climbing adventures, new routing at The Railyard for a couple of days, but he couldn't do it. So we had to have fun on his behalf.
We had a fine campsite
We had two of his favorite things...
And there was limitless virgin rock to be explored. And scrubbed.
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nature
climber
Whereverland....
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Aug 21, 2010 - 02:13am PT
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The Natto dish he made up was incredible.
Everything was incredible. I'll post picts.
why do you people follow me around to SushiFest? I mean... I get good fish and all but compared to this guy I'm like a guy scrubbing toilets for NASA or something.
So in one week I had the best home brew I've ever had and the best sushi.
The only way to top it off is to land the best woman ever (crosses fingers).
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Ghost
climber
A long way from where I started
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Topic Author's Reply - Aug 21, 2010 - 02:32am PT
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So in one week I had the best home brew I've ever had and the best sushi.
Thanks. As to the sushi, yeah, Hajime is playing a completely different game. The food on his menu is terrific, but when you throw away the menu, and just say "Omikase", you enter a new world of food. And sake.
If you ever come up here again, let's go back to Mashiko and do the omikase thing at the bar, where we can talk to him. I bet if he and Mariah (I think that's her name) can see how much we are enjoying what they're giving us, that he'll ratchet it up to a whole new level.
It was great to meet you, and I look forward to a guided trip to the Winslow canyons. (And by the way, I spent the last two days dangling in that Yates wall harness you sent me.)
D
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Wayno
Big Wall climber
Seattle, WA
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Aug 21, 2010 - 02:44am PT
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I have prepared American and European food all my life. I have a little knowledge of Chinese and Thai, but know very little about good sushi. My initial experiences with sushi were not at the level of Mashiko, so it was enlightening and refreshing to experience it anew in the company of people that knew something about it. My wife is pissed, because she loves sushi, she's Norwegian, but I was always apprehensive, and now she doesn't want to hear it. I promised her Mashiko soon, so I'm off the hook for now.
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Mimi
climber
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Aug 21, 2010 - 12:41pm PT
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Glad you had fun Wayno. Yes, you were in good hands.
And let's reemphasize that Hajime and his partner at Mashiko only sell fish meeting specific sustainability criteria. So don't expect to find everything you see at other sushi bars. Nature can elaborate on this if he's up to it.
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nature
climber
Whereverland....
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Aug 21, 2010 - 12:57pm PT
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I walked up to the sushibar and inspected his fish. He looked at me and ask do you have any questions. I said 'no'. and then I said, "yeah, the maguro - it's yellow fin?". It was without a doubt the nicest piece of yellowfin I've ever seen.
Mimi - gimme some credit ;-)
at my sushi bar you will also only find fish that comes from sustainable resources. You will not find Bluefin at my sushibar, you will not find it at Hajime's sushi bar.
I'd very much love to return and sit in front of him. I'd be nervous for a while. I have endless respect for a man such as Hajime. He has skills I can only dream of. He'd never take me as an apprentice. Though I'm sure on some level he'd approve of my approach he also wouldn't "get" it.
I mean.... by the time I die I hope to serve sushi in more remote and obscure places than anyone ever has. He/They (The Japanese) just don't dream that way.
I mean my god... who in their right mind would slice fish when it's 15F outside? Nobody in attendance even offered to take their thick gloves off to help me ;-)
Sushi Anytime and Anywhere.
Steve: well talk about doing it in Cochise.
oh, and a sick plan for rocking a penthouse suite in Vegas has been tabled.
I'm not going to do anything Saturday before sushi in the creek other than prepare food for you folks. I learned a lot that night about serving sushi. I was also reminded about things I was already aware of. A new approach and more inspired dedication to creating food that at least shows I've been inspired by a master.
humbly,
~nature
Edit: Mari/David - if you could help me remember as much as you can, in order, of all the dishes we had I'd appreciate it. the sauces are what I'm trying to recall most.
Double Edit: Omikase is an amazing way to be treated. But be sure you fully trust the quality of the itamae. That was the first time I've ever trusted that much. I was blown away.
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Ghost
climber
A long way from where I started
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Topic Author's Reply - Aug 21, 2010 - 05:26pm PT
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Doug:
Here are the dishes that we remember. The order (except for the first, second, and last) is probably all wrong. And probably some of the dishes aren’t quite right either, but this should get you started.
1. Some kind of white fish sashimi
2. Kumomoto oysters (very small oysters)
3. Rainbow trout with ponzu sauce
4. Raw scallops with cooked crab
5. Albacore poke
6. White salmon and King salmon nigiri
7. Tuna tartare in an avocado bowl topped with poached egg
8. Natto with some kind of strong-flavored oily fish
9. Rice block with salmon roe, small sardine (or saba?) pieces (and maybe sardine flakes embedded in the rice?)
10. Fried catfish (dessert style maki)
I think there was something with saba
Was there also another scallop dish?
Was there something with clams?
D
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nature
climber
Whereverland....
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Aug 21, 2010 - 05:37pm PT
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Dish 1 was scallops and Geoduck.
lemme bust out the picts.
your list seems almost perfectly complete.
and dammit if I'm not hungry!
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Crimpergirl
Sport climber
Boulder, Colorado!
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Aug 21, 2010 - 05:39pm PT
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Looks like such fun. Great photos, great folks, great food. A perfect trip it seems. Thanks!
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nature
climber
Whereverland....
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Aug 21, 2010 - 05:53pm PT
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nature
climber
Whereverland....
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Aug 22, 2010 - 01:55pm PT
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the only way I wouldn't want to see you is if you brought that two bit hussy with a tramp stamp. The chick can just f' off!
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Steve Grossman
Trad climber
Seattle, WA
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Aug 22, 2010 - 08:26pm PT
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Elegant culinary spontaneity at its finest!
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Wayno
Big Wall climber
Seattle, WA
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Aug 23, 2010 - 01:33am PT
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I really liked Nature's new look. Kinda monk-like. I enjoyed meeting him and his presence was sublime, just as I suspected. Dave and Mari were in their element, surfing waves of sushi and sake with grace and fortitude. Steve and Mimi were bubbling with enthusiasm and how different can two people be and still complement one another so well?
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Steve Grossman
Trad climber
Seattle, WA
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Aug 29, 2010 - 10:35pm PT
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What was for lunch at the Railyard this weekend?
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Peter Haan
Trad climber
San Francisco, CA
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Aug 29, 2010 - 10:40pm PT
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Stevie, that's "weekend".
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Steve Grossman
Trad climber
Seattle, WA
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Aug 29, 2010 - 10:57pm PT
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Thanks Peter! LOL
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