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Here, chef Hideaki Taneda inlays some ornate seasonal traditions of kaiseki within a high-end sushi omakase. The cocktails, impressively, payidpokies1 follow suit with plenty of coconut and creativity, and just a little less fish sauce. Only in damp Seattle does a beach cafe serving only steaming hot, soul-comforting rice porridge make perfect sense. The cocktails alone are worth a trip, as is the bánh tiêu, or hollow bread with honey butter. Turin, Italy-born Michela Tartaglia first taught pasta-making classes in the Pike Place Market Atrium’s test kitchen.