GACHA! JAPANTOWN
seattle's anime
food tour
MOST OF YOUR FAVORITE ANIME FOODS (PROBABLY)
BY: CHEFPK
INTRODUCTION
Anime food and Japanese food are often intertwined, with Japanese cuisine frequently
depicted in anime. In this guide, we delve into the best anime-inspired food options that
Seattle has to offer. From Japantown to the lesser-known neighborhoods, we explore a
diverse range of culinary experiences.
This list showcases some of our favorite dishes from beloved anime series, and we provide
recommendations on how to enjoy them firsthand, both by visiting the recommended
establishments and by recreating them at home with our custom recipes.
Whether you choose to try these recipes in the comfort of your own kitchen or embark on
a culinary adventure visiting these establishments in person, we've got you covered with
comprehensive suggestions and guidance.
Prepare to immerse yourself in the world of anime food, where you can savor these
delectable creations while experiencing the vibrant culture of Seattle.
CHECK OUT THE VIDEO AND FOLLOW
ALONG ON OUR ADVENTURE:
HTTPS://YOUTU.BE/VKXMNT0EZ5E
INTRODUCTION
UWAJIMAYA
The Ultimate Japanese "Convenience Store" Experience
Every Anime Ever
$3-10
600 5th Ave S
Seattle, WA 98104
Uwajimaya, with several locations, boasts its largest branch that offers an array of
amazing food options to kickstart your day. To make the most of your visit, it's
advisable to arrive early to avoid the crowds. Witness the day's food preparations,
and grab a hot can (yes, a can!) of tea or coffee while you piece together a delightful
meal from the fantastic choices available.
For a quick grab-and-go option, you can't go wrong with the cold sandwiches like the
egg salad sando, Onigiri (stuffed rice balls), bao buns filled with pork or chicken, or
even a fresh Taiyaki—a Japanese pastry with a variety of sweet or savory fillings.
Select your preferred choice and be mindful not to overload your plate. Find a seat in
the food court and relish a truly satisfying start to your day.
Pro Tip: Convenient public transit options can drop you off in close proximity to
Uwajimaya. If you're staying in downtown Seattle, it's just a short ride away.
ONIGIRI
INGREDIENTS
2 cups washed short grain rice
3-4 pickled plums (umeboshi) or tuna salad
2-3 dried nori (seaweed) sheets
DIRECTIONS
1. Cook the rice in your rice steamer, according to the rice steamer instructions, or on
the stove top. After the rice is cooked, make sure to fluff the rice by using a rice
paddle to gently bring the rice that was on the bottom towards the top. This keeps
the rice on the bottom from overcooking.
2. Portion 2 cups of cooked rice into a small bowl and allow it to cool down for a few
minutes so it can be handled.
3. Lightly wet your hands then take 1/2 cup of cooked rice and place it into the palm of
one hand. Use your thumb to make a small indent into the center of the rice. Place a
pickled plum or small amount of tuna salad into the center then place a another 1/2
cup of rice on top. Gently squeeze the rice together trying to form a triangle shape.
Don't squeeze the rice too hard as it can cause the rice to burst. Think about it as
"joining" the rice together.
4. Lay down a dried nori sheet with the rough side up and place the onigiri into the
center. Bring each of the nori sheet up the sides of the onigiri and fold in the corners
of the seaweed if you have excess seaweed. Pair with soy sauce if desired.
EGG SALAD SANDO
INGREDIENTS
4 hard boiled eggs
2-3 tablespoons Kewpie Mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
4 slices Japanese bread (or fluffy white bread)
DIRECTIONS
1. Cut the hardboiled eggs in half and separate the egg white from the egg yolks into
two bowls. Add the mayonnaise to, salt, and pepper to the egg yolks and mix well
with a fork to break down the yolks. Set aside.
2. Use a fork to break down the egg whites but do not fully crumble them. The eggs
should be the size of a green pea. Place the egg whites into the egg yolk mixture and
gently mix with a spatula or large spoon. The egg whites should be very visible and
not fully mixed in the egg whites.
3. Scoop out half of the egg mixture and place it into the center of one slice of bread.
Spread the mixture so it is higher in the center leaving about a 1" gap to the crust.
Place the second slice of bread on top and gently press down. Cut the sandwich in
half and top with hot sauce if desired.
KOBUTA & OOKAMI
Premium Pork Katsu
Mitsuri Kanroji from Demon Slayer + Deku from My Hero Academia
$20-30
121 15th Ave E
Seattle, WA 98112
This is one of the thickest Pork Katsu's I've encountered. We decided to go for the
Kurobuta pork chop, as it only costs a few dollars more and offers a much more
premium meat selection. The Katsu dish includes a serving of rice, miso soup, housemade pickles, ample fresh shredded cabbage, and grated daikon. Additionally, on
the table, you'll find a sesame dressing for the cabbage and a tonkatsu dressing for
the pork.
The pork itself boasts a clean flavor and remains incredibly juicy even after deepfrying. Despite its thickness, which often leads to a loss of moisture in fried pork, this
dish was perfectly moist. The panko coating was delightfully crispy, freshly made
without any lingering sogginess. The combination of the chilled, freshly grated
daikon atop the pork creates a wonderful interplay of flavors, temperatures, and
textures. Be sure to drizzle a small amount of soy sauce on the daikon, make use of
the table sauces, and complement your meal with a refreshing beverage.
The food is promptly brought to your table as soon as it's ready, ensuring a crispy,
hot, and fresh experience. Despite the restaurant being quite full, we only waited
about 15 minutes for our katsu to arrive after placing our order.
This lunch dish offers a fantastic pork katsu experience and is well worth a visit. One
dish was sufficient for the two of us during our culinary adventure, but feel free to
order one for yourself—it's that good.
Pro Tip: The restaurant experiences a high volume of customers a few minutes
before noon and throughout lunchtime. I highly recommend arriving when they open
or after the lunch rush to avoid longer waiting times.
PORK KATSU
KATSU
7oz pork loin, about 1” thick
1/4 cup Panko bread crumbs
1/4 cup all purpose flour
1 egg
Neutral oil for deep frying
Kosher Salt to season
SESAME SAUCE
2 tablespoons toasted sesame seeds
1 tablespoons tahini (sesame paste)
1 tablespoons rice vinegar
1 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon mirin
Water to thin out the sauce if needed
TONKATSU SAUCE
2 tablespoons toasted sesame
seeds
1 tablespoons tahini (sesame paste)
1 tablespoons rice vinegar
1 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon mirin
Water to thin out the sauce if needed
DIRECTIONS
1. Season the pork loin with salt on both sides and set aside for 10 minutes. Prepare the
breading station by placing the panko in own shallow dish, a whisked egg in another
dish and the flour in a final dish.
2. Preheat the vegetable oil in a deep pan that is big enough to lay the pork into for deep
frying. The vegetable oil should be about 2 inches deep. Heat the vegetable oil to 325F.
3. Use a paper towel to dry off the pork from any moisture that may have come up. Place
the pork into the flour making sure to coat both sides very well, then into the egg wash
and finally into the panko bread crumbs. Make sure to press the pork into the panko so
that the bread crumbs stick very well to both sides.
4. Use tongs to gently place the coated pork into the hot oil. Cook the pork for 3-4
minutes and then turn the pork over to cook the other side. Cook for another 3-4
minutes then remove the pork and place it onto a plate with a few paper towels to
drain any excess oil. Let rest for 2 minutes before cutting.
5. To make the Tonkatsu and the Sesame sauce, simply add all of the respective
ingredients into two bowls and mix well.
6. Pair the pork with steamed rice, shredded cabbage and pickled vegetables, and
shredded daikon radish.
KIZUKI RAMEN & IZAKAYA
Traditional Karaage + Agedashi Tofu
Cooking With Emiya Family/Restaurant to Another World
$10-25
320 E Pine St
Seattle, WA 98122
Kizuki Ramen & Izakaya, a small chain of ramen restaurants in the Pacific Northwest,
offers generous bowls of ramen, freshly made sides, and a well-curated sake list, all
at a reasonable price. During our visit, we decided to indulge in the karaage and
agedashi tofu, treating it as a mid-day snack after our earlier katsu experience. If
you're feeling particularly hungry, I recommend trying their signature miso ramen
and adding extra pork for an even more satisfying meal.
The karaage is prepared in the traditional way, lightly coated with a mixture of flour
and corn starch, then deep-fried until it turns golden and crispy. It is accompanied by
a spicy mayo that provides a cooling effect to the hot chicken while adding a burst of
flavor. I highly recommend enjoying this karaage with a refreshing Japanese beer for
the perfect pairing.
The agedashi tofu is a delightful guilty pleasure. The medium-firm tofu is lightly
coated in corn starch and quickly deep-fried to achieve a crispy exterior while
maintaining a cool center. This creates a delightful contrast of hot and cold when you
take a bite. It is served with a traditional tsuyu sauce, generously topped with bonito
flakes and fresh green onions.
CHICKEN KARAAGE
INGREDIENTS
1 pound boneless chicken thighs, cut into 2 inch
pieces
3 tablespoons soy sauce
2 tablespoons sake (Optional)
1 tablespoon ginger paste or minced ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup potato starch or cornstarch (for coating)
Vegetable oil (for deep frying)
Lemon wedges (for serving)
DIRECTIONS
1. In a mixing bowl, combine soy sauce, sake, ginger paste, garlic, sesame oil, sugar,
and salt. Stir well until the sugar dissolves.
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Let it marinate
for at least 30 minutes, or for better flavor, refrigerate for 2-3 hours, or overnight.
3. In a large pot or deep fryer, heat vegetable oil to 340-360°F (170-180°C).
4. In a separate bowl, mix the all-purpose flour and potato starch (or cornstarch)
together.
5. Remove the marinated chicken from the bowl, allowing any excess marinade to drip
off. Coat each piece evenly in the flour-starch mixture, gently shaking off any excess.
6. Carefully lower the coated chicken into the hot oil, frying in batches to avoid
overcrowding. Cook for about 4-5 minutes or until golden brown and crispy.
7. Once cooked, use a slotted spoon or tongs to remove the chicken from the oil and
place it on a wire rack or paper towels to drain excess oil.
8. Repeat the frying process with the remaining chicken pieces until all are cooked.
9. Serve the Chicken Karaage hot with lemon wedges on the side. It can be enjoyed as is
or with a dipping sauce such as spicy mayonnaise, soy sauce, or ponzu sauce.
AGEDASHI TOFU
INGREDIENTS
14 oz (400g) firm tofu
1/4 cup all-purpose flour
1/4 cup Corn Starch
Vegetable oil (for deep frying)
1 cup dashi stock (Japanese soup stock)
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
1 tablespoon sake (Optional)
2oz grated daikon radish
1/2 tablespoon grated ginger
2 green onions, finely chopped
Handful dried bonito flakes for garnish
DIRECTIONS
1. Drain the tofu and wrap it in a paper towel. Place a plate or cutting board on top of the
tofu and leave it for about 15-20 minutes to remove excess moisture.
2. Cut the tofu into cubes or rectangular pieces.
3. Heat vegetable oil in a deep pan or pot for deep frying. The oil should be around 170180°C (340-360°F).
4. While the oil is heating, combine the flour and corn starch then lightly coat the tofu
pieces in the mixture, shaking off any excess.
5. Carefully place the tofu into the hot oil and fry until golden brown and crispy on all
sides. This usually takes about 2-3 minutes. Remove the tofu and place it on a paper
towel to drain excess oil.
6. In a separate saucepan, combine dashi stock, soy sauce, mirin, and sake. Bring the
mixture to a gentle simmer and cook for a few minutes to let the flavors meld
together.
7. Place the fried tofu in a shallow serving dish or individual bowls. Pour the simmering
sauce over the tofu.
8. Garnish the Agedashi Tofu with grated daikon radish, grated ginger, green onions,
and dried bonito flakes (if desired).
9. Serve the Agedashi Tofu while still hot.
SUSHI NORI
Chef’s Omakase & Temaki
Food Wars - Alice’s Jewel Box Sushi
$15-80
2366 Eastlake Ave E Suite 101
Seattle, WA 98102
Sushi Nori is a charming sushi restaurant known for its incredibly fresh sushi
offerings. The omakase, or chef's choice, is a delightful experience that showcases
an abundance of variety and flavors. From the tender Wagyu steak sushi to the Uni,
each piece is meticulously crafted to perfection. While the omakase platter can be a
bit pricey, Sushi Nori provides multiple options to cater to different preferences.
One of the standout choices is the temaki sets, which can be described as sushi
tacos. These hand rolls feature a layer of seaweed on the outside, enveloping a
combination of rice and fillings. Each temaki is carefully wrapped in plastic, ensuring
the seaweed remains crisp until it reaches your table. This thoughtful touch allows
you to savor each temaki individually without any concerns. With a variety of fillings
and flavors to choose from, the best option is the 5 temaki set for $30. It offers a
generous amount of food for the price and is truly worth it.
To complement your meal, be sure to try the fresh Avocado and greens salad, pair it
with a bottle of sake, and enjoy a comforting bowl of miso soup. With Sushi Nori's
menu, you can't go wrong with any selection.
TEMAKI SUSHI
SUSHI RICE
2 cups sushi rice (short-grain Japanese rice)
2 1/4 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
SUSHI RICE DIRECTIONS
1. Rinse the sushi rice thoroughly under cold water until the
water runs clear. This helps remove excess starch from the
rice.
2. Place the rinsed rice and water in a rice cooker or a pot with a
tight-fitting lid. Let the rice soak in the water for 30 minutes
before cooking.
3. If using a rice cooker, follow the cooker's instructions to cook
the rice. If using a pot, bring the rice and water to a boil over
medium-high heat. Once boiling, reduce the heat to low, cover
the pot, and let it simmer for about 15 minutes. Then, turn off
the heat and let the rice steam for an additional 10 minutes.
4. While the rice is cooking, prepare the sushi vinegar mixture.
In a small saucepan, combine rice vinegar, sugar, and salt.
Heat the mixture over low heat, stirring until the sugar and
salt dissolve completely. Remove from heat and let it cool.
5. Once the rice is cooked, transfer it to a large bowl or a
wooden sushi rice tub (hangiri). Gradually pour the sushi
vinegar mixture over the rice, gently folding and mixing the
rice with a wooden spatula or rice paddle. Be careful not to
smash or break the rice grains.
6. Continue folding and mixing the rice until the vinegar mixture
is evenly distributed and absorbed by the rice. While mixing,
use a fan or a handheld fan to cool the rice quickly. This helps
achieve the desired texture and shine.
7. Once the sushi rice is well mixed and cooled, cover it with a
damp cloth to prevent it from drying out until ready to use.
AHI POKE FILLING
8oz Sushi grade tuna, 1/2 inch dice
2 green onions, sliced thin
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon sesame seeds
1/2 teaspoon crushed red pepper flakes
Nori (seaweed) paper, half sheets
AHI POKE DIRECTIONS
1. In a bowl, combine soy sauce, sesame oil,
rice vinegar, green onion, ginger, sesame
seeds, and crushed red pepper flakes (if
desired). Mix well to create the marinade.
2. Add the bite-sized cubes of Ahi tuna to the
marinade and gently toss to ensure the tuna
is evenly coated. Make sure each piece is
submerged in the marinade.
3. Cover the bowl with plastic wrap or transfer
the mixture to an airtight container.
Refrigerate for at least 30 minutes to allow
the flavors to meld together. For best results,
marinate the Ahi tuna for 1-2 hours.
4. After marinating, remove the Ahi tuna from
the marinade, allowing any excess marinade
to drip off.
5. Hold one sheet of nori in one hand and add
about 2 ounces of sushi rice to the center of
the nori. Curl the paper up like a taco then
spoon in some of the ahi poke filling. Serve or
eat immediately.
KAKIGORI DESSERT CAFE
Taro & Coconut Kakigori
My Dress Up Darling
$8-12
2207 E Madison St
Seattle, WA 98112
If you've never experienced Kakigori, this is the perfect place to give it a try! Kakigori
is a delightful shaved ice dessert adorned with a variety of toppings. At this particular
establishment, they serve a tantalizing Kakigori featuring coconut shaved ice layered
with taro cream. To bring all the flavors together, a luscious vanilla cheesecake is
nestled within the layers. I highly recommend visiting this place on a warm day to
indulge in this refreshing and satisfying cold treat.
In addition to Kakigori, they also offer loaded brick toast that transcends the realm of
desserts and resembles more of a hearty meal. If you're looking for something
substantial, this is a fantastic choice. However, if you prefer a lighter option, the
small-sized Kakigori is ample to share with a friend or to enjoy all by yourself if you're
up for it!
Treat yourself to the delightful Kakigori experience at this establishment, and if
you're feeling adventurous, explore their loaded brick toast for a truly indulgent
culinary adventure.
BASIC KAKIGORI
TARO FILLING
1 cup taro root, peeled and diced
2 tablespoons sugar
1/4 cup water
1/4 cup coconut milk
DIRECTIONS
TOPPINGS & SHAVE ICE
Shaved ice (use a shaved ice machine or crush ice in a
blender) or Coconut Ice Cream
Sweetened condensed milk
Taro syrup or flavoring (optional)
Toppings of your choice (e.g., sweetened red beans,
mochi, fruit, cheesecake)
Garnish
1. In a saucepan, combine the diced taro root, sugar, and water. Cook over medium heat
until the taro is soft and easily mashable, usually about 15-20 minutes.
2. Mash the cooked taro with a fork or potato masher until it reaches a smooth
consistency. Add coconut milk to the mashed taro and mix well. Set aside to cool.
3. Prepare the shaved ice using a shaved ice machine or by crushing ice in a blender until
you achieve a fluffy snow-like texture. Alternatively you can use coconut ice cream of
choice.
4. In serving bowls or glasses, layer the shaved ice and the taro filling, alternating
between them. You can add a drizzle of taro syrup or flavoring between the layers if
desired.
5. Drizzle sweetened condensed milk generously over the top of the shaved ice and taro
filling.
6. Add your desired toppings such as sweetened red beans, mochi, or fresh fruit on top of
the Kakigori.
7. Serve immediately and enjoy your traditional Kakigori dessert with taro filling!
Note: Feel free to adjust the sweetness level by adding more or less sweetened condensed
milk and sugar according to your taste preferences. Additionally, you can experiment with
other toppings or syrups to customize your Kakigori.
CHEFPK
CHEFPK.COM