Maneki Restaurant

"Maneki opened in the International District in 1904, making it the oldest Japanese restaurant in Seattle. Try to have dinner in one of their tatami rooms, which is a quiet, private space in the back of the restaurant where you’ll take your shoes off and sit while someone periodically drops in to give you raw fish and beer. Every piece of nigiri you’ll get here is tender, cut perfectly, and has the highest quality-to-cost ratio in the city. Not to mention that there are always exciting specials like four different types of wild salmon or negitoro gunkan maki. Everything is pretty inexpensive for the quality and tastes just as great in the crowded dining area if you can’t get into a tatami room." - aimee rizzo, kayla sager riley, gabe guarente

"Maneki has been open since 1904, making it older than any other restaurant in the neighborhood (as well as the pogo stick, the Model-T, and the talking picture). When you walk inside, you’ll notice a sheet of paper taped to the host stand that lists the next available reservation that night. Usually, it’s something late, like 9pm, which goes to show that Maneki is still making some of the very best Japanese food in the city. The menu is huge, but you’ll want to stick with the fish and seafood dishes, from reasonably-priced sushi to fried takoyaki balls stuffed with octopus." - aimee rizzo, carlo mantuano, kayla sager riley

"This is the longest-running Japanese restaurant in the city, and a dinner in one of the private tatami rooms is something every Seattleite should do at least once in their life. The nigiri is excellent, as are their versions of teriyaki and crackly tempura. Those dishes taste even better once you’re in socks on a mat, enjoying a little sake or Sapporo for a special occasion—or even on a random Tuesday." - aimee rizzo, kayla sager riley, gabe guarente

"Maneki has been a mainstay in Japantown for more than 100 years. Seats are tough to snag and basically require reservations through a text line (no such thing as Resy or Tock here). The menu is comprehensive and affordable, with Japanese classics from agedashi tofu to tempura and sukiyaki to sushi. Among its signature dishes, black cod collar miso is especially popular, perfectly charred on top with an underside that is oily, rich and delicious." - Jay Friedman

"Maneki opened in 1904, making it older than pogo sticks, Brillo pads, and the Model-T. It’s also the longest-running Japanese restaurant in Seattle, let alone in the Chinatown-International District. Over a century later, the place is still packed. Come for the rich history, and receive stellar sushi and sidekicks. We highly recommend making a reservation via text—otherwise, you’ll likely wait until after 9pm to sit down. And while the main dining room has lively energy, the best way to experience Maneki is in a private tatami room. After you kick your shoes off and get the sake flowing, everything else fades away. It’s just you, people you hopefully like, and this closed-off, quiet room where someone periodically stops by to give you raw fish and beer. Going with anything nigiri-based is a good route to take, though you should pay close attention to the daily fish specials. Those might include four different types of wild salmon, or scallion-loaded negitoro. The firm cuts are perfectly chewy, and the softer pieces—like king salmon and chu-toro—practically disintegrate in your mouth. Besides sushi, you’ll find fried appetizers, noodles, dumplings, teriyaki, and tempura, which are excellent in their own right. Leave it to a restaurant that has 24 years on Penicillin. They’ve still got it. Food Rundown Salmon Namban These fried salmon bites are cold on purpose. The vinegar coating cuts through the oil perfectly, and the shaved onion slaw on top keeps things interesting. Be nice when it comes time to fight over the last nugget. Takoyaki Sometimes, you lie awake at night, wondering about things like unrequited love, or whether or not you shut the lid on your compost bucket. We lie awake thinking about these perfect crispy balls stuffed with octopus and topped with bonito flakes. Saba Ichiya Boshi This is just a couple hunks of mackerel, skin and all, cooked and rubbed with salt. But somehow, it’s the best non-sushi thing here. Squeeze some lemon on top, watch out for bones, and have a good time. Black Cod Collar Miso Everybody we talk to loves the cod collar here, and we understand—it’s an excellent, juicy, sake-marinated cut of fish. The Saba Ichiya Boshi is just better. King Salmon Nigiri If you’re lucky enough to stop in on a night when four types of salmon are available, nothing beats king (except for an ace, but there’s no such thing as ace salmon). Blue Fin Toro Nigiri The medium fatty tuna here is so tender and flavorful you don’t even need to dip it in soy sauce. Negitoro They sometimes serve a negitoro special. It’s a pile of sushi rice, some minced fatty tuna, raw scallions, and a belt of seaweed to keep it all together. Get one. Spicy Tuna Roll We know what you’re thinking—all spicy tuna rolls are the same. They have a little kick, but saying they’re really spicy is kind of a stretch. Even though the heat has reduced over the years, Maneki’s version is a classic." - Aimee Rizzo