Dining Out in Ballard: The Walrus and the Carpenter

The Walrus and the Carpenter is a bustling oyster bar on Ballard Avenue.  Due to its immense popularity, patrons have to queue up before its opening time of 4 pm.  Although this sounds incredibly painstaking, the plates of delectably fresh seafood make the process worthwhile.

The Entrikins prepare for a feast...

... we attempt to get in the proper mindset as well.

As billed, the oysters are plentiful, diverse, and freshly shucked.

We opted for an array of oysters procured locally in the Northwest.

Small plates to share! White Anchovy Tartine with horseradish and iridescent globes of salmon roe.  Publicly maligned for years, the anchovy is making a culinary comeback.

Fried oysters with cilantro aioli.

Grilled asparagus with arugula pesto and a fried egg. Rich and delicious.

Smoked Trout with creme fraiche.

Our meal was fantastic and The Walrus and the Carpenter is highly recommended for anyone in the Seattle area.

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Post-meal gelato on Ballard Avenue.

The cycling event being held on Ballard Avenue gave an air of festivity to the entire evening.  Oh Seattle, you are fit, green, and friendly. What a town!

Possibly the Best Layover Ever, Part 3: Eating Unagi in Narita Village

Narita Town is famous for its freshly grilled unagi, Japanese eel (Anguilla japonica), that is sliced and diced kabayaki-style just minutes before arriving on your plate.  The prices may seem a bit steep, but these eels are guaranteed to be procured locally in Japan, whereas most unagi now comes from China and other parts of SE Asia.

After watching these expert butchers prepare the eel from a streetside vantage point, we knew we had to return after our jaunt through the temple grounds to enjoy the fruits of their labor. 

**WARNING** - the video below of eel cleaning is QUITE graphic and not for the animal friendly or the squeamish!

Although there is a plethora of unagi restaurants to choose from, we went with Oomiya after a local tip. 

The eels live the majority of their lives in freshwater, but head to the Pacific Ocean to spawn, making a journey of thousands of kilometers.  Most eels that head to the dinner plate are now raised in aquaculture farms.

Hot green tea.

The backyard is a pleasant greenspace to gaze upon while eating.

As a proud defender of all creatures great and small, Nellie ordered the Sansai-soba vegetable noodle soup.

Unagi-jyu!

** Despite the delicious flavor, Greenpeace and other environmental organizations do advise against eating unagi as fishery numbers have declined dramatically in recent years and are now considered unsustainable for most part. 

Possibly the Best Layover Ever: Narita, Japan (Part 1)

We had a nine-hour layover at Narita International Airport outside of Tokyo. Instead of taking the train into the city, we opted for a short jaunt into the town of Narita.  Our decision proved to be wise...

A 10 minute ride on the Keisei Main Line drops you in the center of Narita City.  Walk down the main drag, Omotesandou, for a quaint stroll through a land of souvenirs and tasty treats.

Our first stop was at a bakery for some freshly-baked rice crackers.

Onwards to more tea and pastries...

Tea dispensers.

A curiosity shop full of rare beasts, potions, and homeopathic remedies.

Taxidermy gone wild.

Rikki Tikki Tavi vs. the Hooded Cobra.

Multi-colored handkerchiefs in a dizzying array of patterns.

"Beckoning cats" accompanied us on our journey through the "spiritual vortex" which is Narita.

Another stop along the road brought us to an ornately decorated tea-house where we indulged in coffee and toast.

Snacking on fried octopus balls!

Sake Brewery.

The ubiquitous Narita hedgehog creature.  They appear benevolent, but that innocent facade belies a ghastly temper.  Don't cross this critter.

Keisei Narita Station.

The face of someone who is not quite ready to leave Japan.

Coming soon... roaming around the Narita Shinshoji Temple.  A grand pilgrimage indeed.