Dishin’: A Final Shout Out for Saba-Shio at Takohachi

Last year we lamented a less-than-stellar meal at a forgettable Japanese restaurant, wishing we’d instead gone to ol’ reliable: Takohachi. Especially after an active day, we crave the salty goodness of the grilled mackerel dish known as saba shioyaki, or saba-shio for short.

Forget about the latest version of Dining for a Determined Amount of Dollars. Run, don’t walk, to the International District before Takohachi closes. Just like the beloved Koraku, this restaurant will be shutting its doors for good in just a couple of weeks, and will be sorely missed. We know of no better place in the area for homestyle Japanese cooking in a cozy, casual setting.

We’ll miss the big red octopus that greets us outside. We’ll miss the cute colored pencil drawings of steaming bowls of ramen and other specials that are taped to the walls inside. We’ll miss the efficient service of the forever young waitress. (You’d never guess her real age.) We’ll even miss the sticky floor she works with ease.

Traditional Japanese kitchens have fish grills that are perfect for making saba-shio; without one, we trust the Takohachi kitchen to prepare a plate to perfection. The fish is at once crisp and flaky, providing a salt jolt that’s almost addictive. And for just eight-and-a-half bucks, you’ll also get miso soup, salad, and a choice of rice. Skip the white rice, for Takohachi prepares yaki meshi (fried rice) with a bacon-dripping taste that we’ll miss as much as the saba-shio – making for a combination plate that may be our favorite in Seattle… at least for a few more days.