Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.

So, why not udon?

On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.

Read more about Tan’s udon picks.

Seattle Eats is a production of The Seattle Times and KUOW. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible:
Become a member today at kuow.org/donate/seattleeatsnotes
Subscribe today at seattletimes.com

Recommendations in this episode:
Azuki, Madison Valley
Marugame Udon, Tukwila
U:Don, University District and Capitol Hill
Onibaba, Chinatown International District

Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.
So, why not udon?
On today&rsquo;s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.
Read more about <a href="https://www.seattletimes.com/life/food-drink/marugame-udon-and-3-other-seattle-soup-spots-reviewed-by-our-writer/">Tan&rsquo;s udon picks</a>.
Seattle Eats is a production of<a href="http://seattletimes.com/"> The Seattle Times</a> and<a href="http://kuow.org/"> KUOW</a>. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible:
<ul>
<li aria-level="1">Become a member today at<a href="http://kuow.org/donate/seattleeatsnotes"> kuow.org/donate/seattleeatsnotes</a></li>
<li aria-level="1">Subscribe today at<a href="http://seattletimes.com"> seattletimes.com</a></li>
</ul>
Recommendations in this episode:
<ul>
<li aria-level="1"><a href="http://azukimadison.com">Azuki</a>, Madison Valley</li>
<li aria-level="1"><a href="https://www.marugameudon.com/?olonwp=JjBtp_vMLk25gkYh_bnoiQ">Marugame Udon</a>, Tukwila</li>
<li aria-level="1"><a href="http://freshudon.com">U:Don</a>, University District and Capitol Hill</li>
<li aria-level="1"><a href="http://onibabaseattle.com">Onibaba</a>, Chinatown International District</li>
</ul>

The Seattle food scene and the best things to eat in it. New episodes every Thursday.

 

The Seattle food scene and the best things to eat in it. New episodes every Thursday.
&nbsp;

Seattle Eats

Tan visits udon noodle house Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.

Your guide to Seattle's udon scene

From powdered eggs to wagyu tagliata, hotel food has the power to make or break a vacation. But, if you’re a local, where can you get a taste of that vacation mindset without leaving town? This week, host Brandi Fullwood talks to Seattle Times food writer Jackie Varriano about why locals ought to check out Seattle's hotel food scene. 

Read more about hotel food scene at the Seattle Times:https://www.seattletimes.com/life/food-drink/from-hotel-theodore-to-palihotel-these-seattle-hotels-offer-great-food/ 

Discussed in this episode:
Buttery biscuits with a Seattle Underground Tour vibe
$32 burger that is unfortunately really worth it
A toast to the ladies who lunch
And why it’s worth it to eat with the tourists

Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.

Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.

Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates. Our host and producer is Brandi Fullwood. 

Become a member today at kuow.org/eats.

From powdered eggs to wagyu tagliata, hotel food has the power to make or break a vacation. But, if you&rsquo;re a local, where can you get a taste of that vacation mindset without leaving town? This week, host Brandi Fullwood talks to Seattle Times food writer Jackie Varriano about why locals ought to check out Seattle's hotel food scene.&nbsp;
Read more about hotel food scene at the Seattle Times: <a href="https://www.seattletimes.com/life/food-drink/from-hotel-theodore-to-palihotel-these-seattle-hotels-offer-great-food/">https://www.seattletimes.com/life/food-drink/from-hotel-theodore-to-palihotel-these-seattle-hotels-offer-great-food/</a>&nbsp;
Discussed in this episode:
<ul>
<li>Buttery biscuits with a Seattle Underground Tour vibe</li>
<li>$32 burger that is unfortunately really worth it</li>
<li>A toast to the ladies who lunch</li>
<li>And why it&rsquo;s worth it to eat with the tourists</li>
</ul>
<hr>
Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.
Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.
Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is <a href="https://www.kuow.org/authors/jim-gates">Jim Gates</a>. Our host and producer is <a href="https://www.kuow.org/authors/brandi-fullwood">Brandi Fullwood</a>.&nbsp;
Become a member today at <a href="http://kuow.org/eats">kuow.org/eats</a>.

This week, host Brandi Fullwood talks to Seattle Times food writer Jackie Varriano about why locals ought to check out Seattle's hotel food scene. 

What’s the deal with Seattle hotel food?

This week, host Brandi Fullwood talks to Brady Ishiwata-Williams, the chef and owner of Tomo, about his go-to spot for big birthdays, out of town friends, and honestly any day that needs an upgrade. Hint: a skatepark-view omakase run by a chef that makes the whole night feel like a perfect DJ set.

Discussed in this episode:
Why eating at your friend's place hits different
Foie gras of the sea: crispy, fatty, briny
Hokkaido uni that melts in your mouth like ice cream
Pro Tip: be cool... the restaurants are reviewing you too — Brandi got "good vibes"

Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.

Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.

Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates.Lucy Soucekhelped produce and edit this episode. Our host and producer is Brandi Fullwood. 

Become a member today at kuow.org/eats.

This week, host Brandi Fullwood talks to Brady Ishiwata-Williams, the chef and owner of Tomo, about his go-to spot for big birthdays, out of town friends, and honestly any day that needs an upgrade. Hint: a skatepark-view omakase run by a chef that makes the whole night feel like a perfect DJ set.
Discussed in this episode:
<ul>
<li>Why eating at your friend's place hits different</li>
<li>Foie gras of the sea: crispy, fatty, briny</li>
<li>Hokkaido uni that melts in your mouth like ice cream</li>
<li>Pro Tip: be cool... the restaurants are reviewing you too &mdash; Brandi got "good vibes"</li>
</ul>
Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.
Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at <a href="mailto:seattleeats@kuow.org">seattleeats@kuow.org</a>.
Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is <a href="https://www.kuow.org/authors/jim-gates">Jim Gates</a>.<a href="https://www.kuow.org/authors/lucy-soucek"> Lucy Soucek</a> helped produce and edit this episode. Our host and producer is <a href="https://www.kuow.org/authors/brandi-fullwood">Brandi Fullwood</a>.&nbsp;
Become a member today at <a href="http://kuow.org/eats">kuow.org/eats</a>.

This week, host Brandi Fullwood talks to Brady Ishiwata-Williams, the chef and owner of Tomo, about his go-to spot for big birthdays, out of town friends, and honestly any day that needs an upgrade.

The go-to spot for omakase with a DJ set vibe 

When you take into account quality, quantity, and the overall dining experience — what bites around Seattle give you the most for your money? This week, host Brandi Fullwood duels Tan Vinh in a screaming good meal deal battle royale (they’re not really going to battle, they’re just gonna talk about the best value bites around town). 

Read more about these bites: https://www.seattletimes.com/life/food-drink/pho-potle-seattle-area-restaurant-debuts-build-your-own-bowl-concept/ 

Discussed in this episode:
Pho-potle’s value in going viral 
Tacos Cometa’s carne asada only menu
Nomadic Wine Bar’s under the radar flatbreads
A dive bar cheesesteak with a side of good vibes
And a voicemail from one of you lovely people! 

Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.

Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510 and leave a voicemail. You can also email us at seattleeats@kuow.org.

Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is Jim Gates. Our host and producer is Brandi Fullwood. 

Become a member today at kuow.org/eats.

Correction: Everything is fried in beef tallow at The Rebel but the confit garlic is actually made with avocado oil. A previous version of the episode said that the confit garlic was made with wagyu beef fat. 

When you take into account quality, quantity, and the overall dining experience &mdash; what bites around Seattle give you the most for your money? This week, host Brandi Fullwood duels Tan Vinh in a screaming good meal deal battle royale (they&rsquo;re not really going to battle, they&rsquo;re just gonna talk about the best value bites around town).&nbsp;
Read more about these bites:&nbsp;<a href="https://www.seattletimes.com/life/food-drink/pho-potle-seattle-area-restaurant-debuts-build-your-own-bowl-concept/">https://www.seattletimes.com/life/food-drink/pho-potle-seattle-area-restaurant-debuts-build-your-own-bowl-concept/</a>&nbsp;
Discussed in this episode:
<ul>
<li aria-level="1">Pho-potle&rsquo;s value in going viral&nbsp;</li>
<li aria-level="1">Tacos Cometa&rsquo;s carne asada only menu</li>
<li aria-level="1">Nomadic Wine Bar&rsquo;s under the radar flatbreads</li>
<li aria-level="1">A dive bar cheesesteak with a side of good vibes</li>
<li aria-level="1">And a voicemail from one of you lovely people!&nbsp;</li>
</ul>
Seattle Eats is a podcast about Seattle's food scene and the best things to eat in it.
Do you have a question for the Seattle Eats team? Do you want to share your go-to-spot to eat? Give us a call at 206-543-8510&nbsp;and leave a voicemail. You can also email us at seattleeats@kuow.org.
Seattle Eats is a production of KUOW in Seattle, a proud member of the NPR Network. Our editor is&nbsp;<a href="https://www.kuow.org/authors/jim-gates">Jim Gates</a>. Our host and producer is <a href="https://www.kuow.org/authors/brandi-fullwood">Brandi Fullwood</a>.&nbsp;
Become a member today at <a href="http://kuow.org/eats">kuow.org/eats</a>.
Correction: Everything is fried in beef tallow at The Rebel but the confit garlic is actually made with avocado oil. A previous version of the episode said that the confit garlic was made with wagyu beef fat.&nbsp;

This week, host Brandi Fullwood duels Tan Vinh in a screaming good meal deal battle royale (they’re not really going to battle, they’re just gonna talk about the best value bites around town).

Your guide to Seattle's udon scene

In 1 playlist(s)

Seattle Eats

Social links

Follow podcast

Recent clips