It was a quintessentially Seattle kind of day … grey, wet, windy. Despite a punctual arrival, I realized the restaurant was closed until 5 p.m. After some waiting, I was met with a warm whiff of ...

There's shiro (white), aka (red), awase (mixed), hatcho (soybean only), mugi (barley), and more — each one offering a different umami flavor profile. We spoke to James Bailey, the executive chef ...