Daimonji changes hands.
Apr. 13th, 2010 09:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elfsChange is hard, especially when one of your favorite restaurants changes hands.
Daimonji is a Boeing institution, the sushi joint closest to the Seattle Georgtown manufacturing plant. It has been one of Omaha's and my favorite places for a long time. Omaha especially enjoys the donburi eel, while I've always bought the Boeing Special Sushi Plate.
There is no Boeing Sushi Special anymore, just as single sushi dinner. Edamame and miso used to be gratis parts of the meal, but now edamame is an add-on, tacked to the end, and delivered hot to your plate-- which is odd to me, because all the other sushi places I've been to serve it at room temperature.
The rice on Omaha's bento was prepared sushi rice, not traditional short-grain, and the vinegar flavor was off-putting. My sushi was excessively spicy; the sushi chef was highly apologetic (apparently, my reporter's notebook unnerved him) about the spicy mayonnaise mix he blended himself.
Omaha's favorite bento had also been taken off the menu.
The waitress who took care of us was highly defensive about the edamame when we expressed surprise. Later, Omaha put down her credit card, and when the waitress came back with it she handed it to me. I guess she assumed it was mine, which was highly unprofessional.
Sadly, this means that Daimonji has gone from being a great sushi restaurant to being an ordinary one, with little to recommend it. Like Miyabi's descent from a great place to eat sushi with the kids to yet another mall-rat oriented beer-and-sushi joint.
Daimonji is a Boeing institution, the sushi joint closest to the Seattle Georgtown manufacturing plant. It has been one of Omaha's and my favorite places for a long time. Omaha especially enjoys the donburi eel, while I've always bought the Boeing Special Sushi Plate.
There is no Boeing Sushi Special anymore, just as single sushi dinner. Edamame and miso used to be gratis parts of the meal, but now edamame is an add-on, tacked to the end, and delivered hot to your plate-- which is odd to me, because all the other sushi places I've been to serve it at room temperature.
The rice on Omaha's bento was prepared sushi rice, not traditional short-grain, and the vinegar flavor was off-putting. My sushi was excessively spicy; the sushi chef was highly apologetic (apparently, my reporter's notebook unnerved him) about the spicy mayonnaise mix he blended himself.
Omaha's favorite bento had also been taken off the menu.
The waitress who took care of us was highly defensive about the edamame when we expressed surprise. Later, Omaha put down her credit card, and when the waitress came back with it she handed it to me. I guess she assumed it was mine, which was highly unprofessional.
Sadly, this means that Daimonji has gone from being a great sushi restaurant to being an ordinary one, with little to recommend it. Like Miyabi's descent from a great place to eat sushi with the kids to yet another mall-rat oriented beer-and-sushi joint.
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Date: 2010-04-16 03:09 am (UTC)The place in question started out as a Japanese home-cooking and noodle-shop. Everything she does is very authentic. We often go there and just get onigiri for lunch.
When Yoko decided to add sushi, I thought that she was, sadly, bowing to the pressure of The Market, which says "Japanese Restaurant"=="Sushi". The sushi chef that she hired is actually Japanese, and moved up here to basically go into early retirement. I have a feeling that Yoko-san gave him a lot of freedom to define what this position is for him. It's probably far, far lower pressure than the places he worked (or ran; I don't recall) further south, closer to Manhattan.