September 3, 2008

Sticky Subject

Kushibar Restaurant Opens

The gamble with curbside dining used to be whether to choose a fudgsicle or a cream pop from the ice cream man. Then it took the form of that daring late-night corn dog.

Don’t stick a fork in your old dining habits just yet.

Kushibar in Belltown shows off its street smarts. Opening tomorrow, Steven Han and executive chef Billy Beach’s spin-off of Umi Sake House emphasizes delicious bites from yatai, food carts lining Tokyo’s major thoroughfares.

Seasoned and grilled seafood, beef, pork, chicken, and veggie skewers (kushi) are at the menu’s core. Slurp ramen and udon in delicately flavored stocks on Kushibar’s year-round deck along Second Avenue. Or watch chefs fire up coals imported from Japan while perched at the bar before the open kitchen.

And like at Umi, Kushibar’s got a stellar sake selection.

Making the trip well worth a shot.

Kushibar, 2319 Second Avenue (206-448-2488 or kushibar.com).