Momiji Shares More Details, Sample Kaiseki Menu

Team Momiji sent out a release this morning offering a few more details on the Japanese restaurant moving in to the former Dawson Plumbing Co. building. Targeted opening: the first week of October. That is, by the way, the same time frame as modern Cantonese restaurant Bako, opening just a few blocks away on Broadway.

Momiji owner Steven Han, of Kushibar and Umi Sake House fame, has enlisted an impressive array of artisans to complete the space. In addition to a sushi bar and other staples, the menu offers a Northwest spin on kaiseki-style dining. The kaiseki menu was developed by Chikako Watanabe, a Tokyo native who has, per the release, worked as a personal chef and San Francisco, and with Lisa Nakamura at the short-lived Qube in Belltown. Also, apparently, at Shiku Sushi in Ballard. Momiji exec chef Chris Vilayphanh will split his time between the new restaurant and Umi Sake House.

Other details: The cocktail list will focus on "classic-style Shochu" drinks, and late hours. The kitchen will stay open until 11 p.m. Sunday-Wednesday, and until 12:45 a.m. the rest of the week. Momiji will serve drinks until 2 a.m. on the weekends. Here's a sample of the kaiseki menu, though keep in mind that it changes with the seasons.

Momiji Sample Kaiseki Menu

· Lightly fried tofu with yuzu miso
· Marinated salmon roe served over somen with dashi soy, topped with fresh tuna slices (or fish of the day)
· Seasonal Vegetable Tempura served with green tea salt or dashi
· Shrimp and scallop wrapped with yuba skin, deep fried and served with salt
· Kakuni (slow cooked pork shoulder)
· Locally grown chicken soup with a grilled onigiri (rice ball)
· Simmered seasonal vegetables covered with Kuzu (root starch)

· All Momiji Coverage on Eater Seattle [-ESEA-]
[Photo: Eater Seattle]