Local Kitchen

Local Kitchen Local kitchen serves local and seasonal bounties from the Pacific Northwest, featuring harvests from home indoor-farm, prepared in New American style.

Local Kitchen is a monthly pop-up restaurant that is organized and operated solely by a chef Gourmand Shinya (Shinya Asami) at his own home kitchen, hosting just six of reserved customers. What’s on the menu are seven to eight course meal that is predetermined by the chef according to availability of the season, served in Omakase-style (up to the chef). Style of cuisine is Pacific Northwest style

New American cuisine that is composed around ordinary local bounties. Cooking philosophy of chef is summarized as;
• No artificial ingredients such as preservatives, color, seasonings, MSG are used.
• Use of organic fruits and vegetables whenever possible.
• No frozen foods, and no microwave oven are used.
• No bleached ingredients such as sugar, four, and grains are used.
• All foods that is served to a customer should be tasty and beautiful. Even before that, all foods should be highly nutritious, wholesome, safe, and kind to the environment.

This used to be one of my signature dishes during chef years. It's an American Wagyu New York Steak with Japanese style ...
03/01/2025

This used to be one of my signature dishes during chef years. It's an American Wagyu New York Steak with Japanese style chestnut (kuri) glaze. Was it about 12 years ago when I made this last time?
12年ぶりくらいに作った”ニューヨークステーキの和栗ソース”。以前シェフをしていた頃にシグネチャーディッシュの一つとしてよく作ってたけどやつ。今回は米国産和牛で久しぶりに作ったけど、やっぱり旨いね、これ！
# American wagyu steak # New York steak # chestnut glaze # 和栗ソース　 # 米国産和牛ステーキ

At first glance these onion rings look pretty decent. But after taking a bite, they are pre' disappointing. Breading and...
02/25/2025

At first glance these onion rings look pretty decent. But after taking a bite, they are pre' disappointing. Breading and texture are very well executed, but flavoring (or seasoning, to be more exact) is totally off. THIS is exactly the information I've been teaching in my cooking class. It is sad to find that there are still so many professional cooks who have no idea what the COOKING is all about. We went to this place for a grass fed burger today. despite the fact that their burgers were quite good, I don't think we will go back, just because of their lack of concept of "seasoning properly".
今日初めて試しに行ったグラスフェッドのバーガーを売りにするお店で、オニオンリングを食べてみたところが、一口目でがっかりしてしまい、二口目から後は食べるのが苦痛に感じるほどだった。カリカリの衣や揚げ具合などは申し分ないレベルだったけど、なにしろ味付けが完璧になってない。これなんだよね、僕が自分の料理教室で毎回の様にお客さん達に言ってる事って。それにしても、いまだにプロの料理人でこんな失敗を犯してしまう人たちが沢山いるんだね！残念！！バーガーは美味しかったけど、ここにはもう２度と行かないだろうな。

Super yummy vegan lunch platter at the Plus Veganic in Jiyugaoka. I can't even count how many variety of veggies are use...
10/16/2024

Super yummy vegan lunch platter at the Plus Veganic in Jiyugaoka. I can't even count how many variety of veggies are used in this platter. Everything is so flavorful!

Some of the dishes we had last night at the kushiyaki joint called Kururi. We are so blessed to have such a fine eatery ...
10/09/2024

Some of the dishes we had last night at the kushiyaki joint called Kururi. We are so blessed to have such a fine eatery that is only five minutes walk from our place.

Some of the high-lights from Hamacho in Jiyugaoka. Sorry, I forgot to take pictures of Maguro from Yamayuki of Toyosu. O...
10/09/2024

Some of the high-lights from Hamacho in Jiyugaoka. Sorry, I forgot to take pictures of Maguro from Yamayuki of Toyosu. Oh, well.

Okutama de lunch! Lunch at the creek side in Okutama area. Homemade soft tofu in bibimbap style.ちょっと訳ありで奥多摩にランチをしに来ました。...
05/08/2024

Okutama de lunch! Lunch at the creek side in Okutama area. Homemade soft tofu in bibimbap style.
ちょっと訳ありで奥多摩にランチをしに来ました。手作りおぼろ豆腐ビビンバです。

Only 11 minutes walk from bustling Shibuya station awaits this tranquil soba and tempura oasis called Wadatsumi serving ...
05/07/2024

Only 11 minutes walk from bustling Shibuya station awaits this tranquil soba and tempura oasis called Wadatsumi serving hand made soba noodle and many other delectable dishes. Reservation is recommended, especially for dinner.
あの混雑した渋谷駅からほんの11分ほど歩いた所に、なんとこのオアシス的空間で手打ちそばや一品料理が食べれる「わだつみ」があります。使う蕎麦粉は季節によって変えるこだわりようで、この日の蕎麦も高い香りと強い腰が最高でした。

これは贔屓にしている地元のメキシコ料理店の一皿だけど、こういうのが日本では食べれないのが残念だね😢。ここの海老の火入れ具合が絶妙なんだよね！In Japan I haven’t yet found Mexican dish like thi...
04/10/2024

これは贔屓にしている地元のメキシコ料理店の一皿だけど、こういうのが日本では食べれないのが残念だね😢。ここの海老の火入れ具合が絶妙なんだよね！
In Japan I haven’t yet found Mexican dish like this, which was prepared by a local Mexican diner close to our home in the US.

04/04/2024

Dear Local Kitchen fans, due to overwhelmingly congested scheduling in April, I decided not to host any pop-up events this month.

I will be heading to Tokyo in the end of April, and come back to Seattle in 2nd week of June. During my stay in Japan, I will plan for my next pop-up events on June, as soon as I come back from Japan.

Also, I'm thinking to host more pop-ups (Local Kitchen) this year, possibly twice a month. Although it's going to be very casual dining and coffee tasting events, you will be tasting something very unique, rare and tasty things.

See you soon!

One sad truth is that you can't buy tasty Blue Fin Tuna in American grocery store, period. So, I have alway been looking...
12/05/2023

One sad truth is that you can't buy tasty Blue Fin Tuna in American grocery store, period. So, I have alway been looking for a way to turn low grade grocery sore Yellow Fin Tuna into something tasty and satisfying. I think I finally found a solution. Using Japanese-Italian style shimojime technique, make carpaccio with thinly sliced flash cured tuna, sundried tomato and shoyu marinated kombu, and high quality cold expeller early harvested EVOO.
アメエリカのスーパーで買えるキハダマグロは美味しく無いというのが通常なんだけど、だいぶ前からどうにかしてそれを美味しく食べる方法はないかと模索してきた結果、ついに辿り着いた方法がこれ。イタリア風の霜締めを施したキハダマグロを土台にして、乾燥トマト、醤油漬けにした昆布といくつかの風味素材を合わせたら、早積みの高品質エキストラバージンオリーブ油と共にカルパッチョ仕立てにする。これ大当たりかも！

These were few of the outstanding dishes we had last night at izakaya "Ichi".昨晩「いち」で頂いた絶品メニューの一部です。
11/06/2023

These were few of the outstanding dishes we had last night at izakaya "Ichi".
昨晩「いち」で頂いた絶品メニューの一部です。

Black tonkatsu in Toritsudaigaku neighborhood. Rib loin of natural kurobuta pork is coated with black panko bread crumb...
10/27/2023

Black tonkatsu in Toritsudaigaku neighborhood. Rib loin of natural kurobuta pork is coated with black panko bread crumbs then fried to perfection. Super yummy and yet very reasonably priced.

Address

3605 80th Avenue SE
Mercer Island, WA
98040

Opening Hours

6pm - 10pm

Telephone

+12065793796

Website

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