Saturday, May 14th, 2005


I feel so torn writing about Musashi’s and there are several reasons for this: One, it has a special place in my heart because Mitsuko is part of my family. Two, it was the first place I ever worked (busing tables at the tender age of 12). Three, they have the best chicken teriyaki and harusame salad. The only downside, really, is that it’s dingy and I have a hard time taking friends there. Luckily there is take-out.

Chicken teriyaki – Sweet, salty and thick teriyaki sauce paired with grilled and lightly charred, white-meat chicken skewers.

Harusame noodle salad – Who knew that mayonnaise, harusame noodles, fake crab and cucumbers could taste this good? I always order an extra salad.

Yaki onigiri – A delicious ball of rice that’s been lightly grilled and mopped with teriyaki sauce. These are better when you eat them at the restaurant; by the time I got home they were cold.

Salmon onigiri – A rice ball stuffed with salmon and bonito flakes, but not grilled. Zach’s favorite.

Sushi – The unagi (eel) was really moist and good, but again, cold by the time I ate it. The tamago (omelet) was delicious as was the sweet tofu inari.

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5 Responses to “Musashi’s”

  1. Judy Carr says:

    Please Please tell me how to make the Harusame noodle salad you mentioned! Is there a recipe?

  2. Judy Carr says:

    Do you have a recipe for the Harusame noodle salad???? I’ll be your friend forever!!!

  3. megwoo says:

    I don’t have the exact recipe… and I doubt that she’ll give it to me, but I’ll ask. I may also do some experimenting to see if I can recreate the salad. I’ll let you know if it turns out.

    Off the top of my head it would be something like this:

    Rice glass noodles, cooked and cooled
    Cucumber, julienned
    Surimi (imitation crab meat)
    Sesame seeds, toasted


  4. Erin Wang says:

    Thank you, I was looking for this too, I’m thinking also there’s a little spiciness, maybe some wasabi added?

  5. Katrien says:

    Ohh! I had a dream last night about harusame salad from Musashi’s. My mother took my brother and me there so often when we lived in Seattle. I was 7-8 then, 20 now and living in Montreal, and have tried making it on my own so many times, hee hee. That, and the salmon onigiri, yum yum yum. I still haven’t had it turn out right, but thanks for posting that little recipe up there. I forgot mirin!! If you can post anything more detailed, I would appreciate it so. But thanks for posting what you did, again : ) Such nice memories from childhood eating in that tiny restaurant (which didn’t seem so tiny as a schoolgirl.)

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