Eating locally

A friend turned me on to Mashiko in West Seattle last week. The meal — plates of sashimi composed for us by the chef as we sat at the sushi bar — was amazing. Toro. Monkfish liver. Scallops wrapped in proscuitto. Geoduck. Mashiko offers a sampler of three types of saki, and, that, too, was stellar; one type was redolent of cedar.

The next morning I woke up feeling so healthy and energized. I think it was the food!