One Saturday evening we left the refuge of downtown Seattle and motored our way up (and down) hilly Madison Avenue for dinner at Nishino. It was time for my every-coupla-months sushi fix, and Nishino is one of my favorite places in all of Seattle to satisfy that urge. In addition to the sushi selection, the venerable restaurant features a daily sheet that’s always enticing. The night we were there, interesting items included Maitake Mushroom Tempura, Shiso Shrimp Dumpling with Spicy Yuzu Sauce, and Ginger Dungeness Crab Cake. 

Just as we were seated, it began to snow, so in addition to sushi, I craved something hot. Luckily, also on the fresh sheet was a Sautéed Mushroom and Asparagus Salad with Extra Virgin Olive Oil. It was divine. . .silken chanterelles gently cooked with asparagus spears and served over a bed of fresh greens lightly kissed with sesame dressing. It proved that, in the right hands, something as simple as a warm mushroom and asparagus salad can be sublime.

And, of course, here’s the sushi.