"Maneki opened in 1904, making it older than pogo sticks, Brillo pads, and the Model-T. It’s also the longest-running Japanese restaurant in Seattle, let alone in the Chinatown-International District. Over a century later, the place is still packed. Come for the rich history, and receive stellar sushi and sidekicks. We highly recommend making a reservation via text—otherwise, you’ll likely wait until after 9pm to sit down. And while the main dining room has lively energy, the best way to experience Maneki is in a private tatami room. After you kick your shoes off and get the sake flowing, everything else fades away. It’s just you, people you hopefully like, and this closed-off, quiet room where someone periodically stops by to give you raw fish and beer. Going with anything nigiri-based is a good route to take, though you should pay close attention to the daily fish specials. Those might include four different types of wild salmon, or scallion-loaded negitoro. The firm cuts are perfectly chewy, and the softer pieces—like king salmon and chu-toro—practically disintegrate in your mouth. Besides sushi, you’ll find fried appetizers, noodles, dumplings, teriyaki, and tempura, which are excellent in their own right. Leave it to a restaurant that has 24 years on Penicillin. They’ve still got it. Food Rundown Salmon Namban These fried salmon bites are cold on purpose. The vinegar coating cuts through the oil perfectly, and the shaved onion slaw on top keeps things interesting. Be nice when it comes time to fight over the last nugget. Takoyaki Sometimes, you lie awake at night, wondering about things like unrequited love, or whether or not you shut the lid on your compost bucket. We lie awake thinking about these perfect crispy balls stuffed with octopus and topped with bonito flakes. Saba Ichiya Boshi This is just a couple hunks of mackerel, skin and all, cooked and rubbed with salt. But somehow, it’s the best non-sushi thing here. Squeeze some lemon on top, watch out for bones, and have a good time. Black Cod Collar Miso Everybody we talk to loves the cod collar here, and we understand—it’s an excellent, juicy, sake-marinated cut of fish. The Saba Ichiya Boshi is just better. King Salmon Nigiri If you’re lucky enough to stop in on a night when four types of salmon are available, nothing beats king (except for an ace, but there’s no such thing as ace salmon). Blue Fin Toro Nigiri The medium fatty tuna here is so tender and flavorful you don’t even need to dip it in soy sauce. Negitoro They sometimes serve a negitoro special. It’s a pile of sushi rice, some minced fatty tuna, raw scallions, and a belt of seaweed to keep it all together. Get one. Spicy Tuna Roll We know what you’re thinking—all spicy tuna rolls are the same. They have a little kick, but saying they’re really spicy is kind of a stretch. Even though the heat has reduced over the years, Maneki’s version is a classic." - Aimee Rizzo
