At most sushi restaurants, there are the usual suspects and there are the specialty rolls. Indeed, Wasabi Bay spotlights nearly 25 specialties such as the popcorn lobster roll, a snow crab, avocado, and cucumber medley crowned with your choice of fried lobster or a popcorn kernel with claws.
But such specialties only skim the surface of Wasabi Bay's creative approach to sushi. The eatery's massive menu also features rice-free rolls, including a riff on a spider roll whose soft shell crab and jalapeno arrives wrapped in cucumber. Chefs even whip up a handful of baked and tempura rolls, such as a deep-fried California roll.
Don't let "deep-fried" scare you off—cooks only batter rolls in spinach juice tempura, one among Wasabi Bay's many health-conscious ingredients, such as black rice. Alongside sushi, the culinary team crafts other Japanese-inspired dishes, from shitake mushroom- and crab-filled dumplings to grilled salmon coated with raspberry teriyaki sauce.
Featured in Seattle magazine and The Seattle Times, Kaya Korean Barbecue prides itself on its attentive service, posh presentation, massive portions, and a second-story location safe from dinner-interrupting tiger stampedes. Platoons of food soldiers can arm themselves with massive appetizers such as the marinated raw beef ($15.99) before focusing their attention on the feast as it arrives in steaming hot rock bowls. Choose from a variety of dishes ranging from the Angus marinated short ribs ($27.99) to soft tofu soup ($10.99), or go for an authentic barbecue experience by searing enormous platters of sizzling meats on the minigrill located in the center of your table, with selections such as the Kaya combo for four (Angus rib eye, marinated short ribs, marinated sirloin, beef brisket, beef tongue, bean paste stew, and your choice of beverages) ($96.99). Overhanging vents inhale the mouthwatering barbecue odors that would otherwise cling to clothes for days, ensuring that diners are not tempted to try out new recipes at home such as blouse jerky and deep-fried pants. In addition to grilluminating guests, Kaya pours copious cupfuls of Korean rice wine and beer.
The professional staff of stylists and colorists at The Hair Co. welcome repeat customers and referred clients as they sculpt hairdos for men, women, and children using products by Paul Mitchell and TIGI. When they aren't snipping strands and tinting locks with new hues and highlights, stylists condition frazzled mops with Redken conditioning treatments and perm tendrils so they resemble mint-condition Slinkys. Guests preparing for fancy occasions can have stylists add feather extensions or twirl tresses into sophisticated updos.