Japanese Street Food

If you’ve been to Japan, you’ve probably had a meal or two on the streets, sitting at makeshift tables under the railway tracks or in a rickety wooden bar down a narrow alley, the chefs turning skewers of meat and vegetables on a red-hot grill.

It’s as authentically Japanese as any sushi restaurant, but for some reason, it’s a Japanese culinary experience that is hard to come by in the US.

Seattleites need search no more. Kushibar (2319 2nd Ave.) serves up all sorts of Japanese street food and combines a stylish main dining area with another room adorned with nothing but plain picnic tables.

This is as street as it gets. Chef Billy Beach consciously keeps things simple here: A little salt and pepper, a squeeze of lemon. “Americans are familiar with the seven spices, but one spice, or ichimi, is best for the good stuff.” Co-owner Steven Han explains it this way: “We wanted a restaurant that served food the way we like to eat it. It’s casual, fun, a few beers, a few skewers and you’re good. You can get loud here and have fun.” The restaurant is popular with Northeast Asians who know exactly what Han is talking about. The rest of Seattle is about to catch on.

Billy Beach grilling skewers