GREETINGS
We are pleased to welcome you to Taneda. Enjoy the taste of our traditional and localized cuisines while immersing yourself in the history and union of Seattle and Tokyo, in this small but special space built in 1918.
Hideaki Taneda
Ryoji Aoki
MENU
Only course meals are served in Taneda. It mainly consists of Sushi and Kaiseki cuisines in Omakase style (chef’s selections).
STYLE
The majority part of Omakase sushi employs Edomae style, which has its beginnings in the 1820s when Tokyo was still being called Edo. While Edomae style cuisines require a lot of time and skills for delicate preparations and requires chefs to perform hand-rolled sushi at fast pace in front of customers – which was appealed to be “Iki” (粋 - chic!). Although this style played a major role in Japanese food culture back in the Edo-era, it is rare to find sushi restaurants that carry on this tradition today.
In the Omakase course meals, chef Taneda selects special local ingredients and uses traditional Edomae method to create authentic Japanese cuisines refined with truly Northwest flavor - a feat achievable because of his unique experiences as a chef in both Tokyo and Seattle.
KAISEKI
Kaiseki is a traditional multi-course cuisine, akin to the Western Haute cuisine. It has its roots in Sado (Japanese Tea Ceremony), in which expression of seasons is very essential. For example, “Hassun” (八寸), one of the dishes in a course, condenses various seasonal ingredients in one plate. It is sure to impress with your favorite Sake!
QUALITY OF SELECTIONS
Water
Daily fresh snowmelt water for rice/soup cooking as well as for beverage – it enriches smooth and gentle taste and texture.
Vinegar
For our sushi rice, we blend 3 kinds of vinegar to create our original taste. with red vinegar as the base. It has a milder and mellower scent than the sushi rice made with regular rice vinegar. It especially goes very well with Blue Fin Tuna.
Soy Sauce
This is the original blend of chef Taneda – which is made of dealcoholized Sake and Mirin and large amount of Kombu (kelp) and bonito flakes from Indonesia. It ensures plenty of Umami flavor!
Fish Aging Process
Some types of fish can be aged, just like a beef steak, to enrich its Umami flavor. The technique of fish aging is very difficult to master and requires fastidious handling such as complete bleeding and removals of all sorts of components (scales, internal organs, etc.) that could result in decay. At Sushi in Kaiseki Taneda, you can explore not only the taste of daily fresh fish, but also the rich taste of fish aged 3 to 6 days.
Temperature Control
By meticulously controlling temperatures of sushi rice depending on the kinds of fish being served, we make sure the sushi is at the best temperature when you eat. For instance, Toro and fatty fish, the temperature is set slightly higher in order to melt the fish fat nicely, bringing a fine and smooth taste. *Fish is kept under 41, according to the regulation of Washington State.
Serving Dishes
Finely crafted dishes made in Japan (kindly offered by chef Taneda’s friend from Kyoto) will complement our course meals.