Denise Sakaki

Contributing Writer at 425 Magazine

Thoughtful morsels relating to the Wasabi Prime food blog. Dish up!

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Articles

Allister: Helping Put Mercer Island on the Dining-Destination Map

1 week ago | 425magazine.com | Denise Sakaki

Opening Allister has been a dream in the making for owner Sara Seumae McAllister — not just out of a love of good food but also for her community, seeking to make Mercer Island a go-to neighborhood for dining out.
An Izakaya Experience at Redmond's Supabanana

2 weeks ago | 425magazine.com | Denise Sakaki

Japan’s izakaya restaurant culture of small bites with drinks translates perfectly to American happy hour — tasty bites in shareable portions, all of which pair perfectly with a cold beer or beverage of choice. Redmond’s memorably named Supabanana has classic izakaya offerings with elevated twists on tradition. It has a selection of seafood served as sushi or sashimi; its small plate menu includes Japanese classics like karaage (fried chicken) and individual rice bowls (mini-don).
Schilling Cider Wants to Keep It Wild for Earth Month

2 weeks ago | 425magazine.com | Denise Sakaki

April 22 is Earth Day, but the celebration of environmental awareness and sustainability is in the spotlight all month at Schilling Cider. During the monthlong Keep It Wild initiative, it's donating 5% of sales from cans and draft pours of its seasonal Moon Berries, as well as its climate-neutral Excelsior Imperial Apple cans, to more than half a dozen eco-focused nonprofits, including Washington Wild, Oregon Wild, Alaska Conservation Foundation, and Alliance for the Great Lakes.
Fresh Options from Mendocino Farms' Updated Menu

2 weeks ago | 425magazine.com | Denise Sakaki

The newly arrived, fast-casual Mendocino Farms, which has locations in Kirkland and Seattle, already has been refreshing its menu, rolling out updated dishes that are springtime-ready and a colorful way to energize the appetite. The bright citrus, fennel, and goat cheese salad — a winter seasonal update from the peach and chevre salad — will remain through spring.
Executive Chef Lyle Kaku Adds a Taste of Aloha to the Barking Frog's Menu

3 weeks ago | 425magazine.com | Denise Sakaki

At the start of the year, Woodinville’s Willows Lodge welcomed Chef Lyle Kaku as the new executive chef. He will lead the culinary team at The Barking Frog, Fireside Lounge, and the overall culinary event program. Originally from Kona, Hawaii, Kaku pursued a formal education in culinary arts before building an impressive résumé that includes working with star chefs such as Wolfgang Puck at Caesar’s Palace and opening Spago Maui at the Four Seasons.
Grab a Copy of Omid Roustaei’s ‘Bitter & Sweet'

3 weeks ago | 425magazine.com | Denise Sakaki

Omid Roustaei has worn many career hats — psychotherapist, trained chef, culinary instructor, and a regular contributor to food resource sites like The Kitchn and The Spruce Eats. He now adds published cookbook author to his résumé with the publication of “Bitter & Sweet: Global Flavors from an Iranian-American Kitchen,” a sincere and deeply felt homage to Persian cuisine and tradition.
Poquitos Celebrates Seasonality with Refreshed Menus

1 month ago | 425magazine.com | Denise Sakaki

Poquitos has been a Seattle staple for authentic Mexican food since 2011, and along with expansions to the South Sound with a restaurant in Tacoma and the Eastside’s Bothell location, it recently realigned its menus to reflect more seasonality with ingredients and specialty dishes.
Renton's Drum Roll Wine is Ready to Rock the Eastside

1 month ago | 425magazine.com | Denise Sakaki

Washington’s winemaking industry continues to expand, now including Renton with the family-run Drum Roll Wine, with its downtown tasting room in a historic 1940s-era renovated building. Awarded gold medals by the San Francisco Chronicle Wine Competition for the Drum Roll Red and Seurat Syrah, the Drum Roll White won recognition from the Los Angeles Invitational Wine and Spirits Challenge and the Las Vegas Global Wine Awards.
The Grange's Sarah Cassidy Considers Herself a Farmer First

1 month ago | 425magazine.com | Denise Sakaki

Sarah Cassidy and husband Luke Woodward are the farming/restaurateur dynamic duo behind Hearth Farm and Duvall’s farm-to-table restaurant The Grange, reflecting the bounty of Snoqualmie Valley. Both have had an extensive career in agriculture, helping to start and manage Carnation’s Oxbow Farm for 16 years. They met working in the restaurant industry — Luke was a bartender, and Sarah was a singing/dancing waitress.
Mia Café & Wine Bar Welcomes Guests Day or Night

1 month ago | 425magazine.com | Denise Sakaki

Spoiler alert — Mia Café & Wine Bar is the new hidden gem for Kirkland along Juanita Drive, near the beach park. Opened late last year, it offers a two-in-one destination for food and wine lovers. By day, it serves hearty breakfast plates like chicken and waffles, country chicken fried steak, and several French toast options loaded with toppings. It also has a lunch menu of burgers, sandwiches, soups, and salads. In the evenings, savor happy hour daily from 4-6 p.m. and live music on select nights.