Tamari Bar
A first-timers guide to the modern izakaya perched on Pine
With vaccine appointments scheduled and the thermostat almost hitting the big 6-0, meeting up with friends to grab food and drinks is somewhat of an actual necessity. But where to dine? And where to dine safely?
If you are anywhere remotely near Capitol Hill you should head to Tamari Bar.
That rollicking izakaya from the Vancouver-based team behind now-shuttered Suika and recent 1-year-old Rondo is the perfect place to reconnect over drinks.
Not to mention some of the Japanese pub fair in Seattle. With an ever changing menu of specials, it may be daunting at first to know what to get. First things first, nothing here is bad. And with a streamlined online ordering system you can keep the Whiskey flowing safely all night (or at least until 10:30).
Here are the dishes you need to check out if you have never been to Tamari Bar before:
Dan Dan Ramen
The savory umami swirls of chili oil-laced Dan Dan broth provide a thick coating for some noodles with a serious bite. This dish brings richness and heat much appreciated by patio diners during winter months. By far a table favorite, my family appreciated the Sichuan twist on a dish commonly laden with a fatty pork-based Tonkotsu broth.
Rich-brothed Dan Dan Noods. Photo: Stew’s The Beef. Edit: Naomi Kimi.
Vibrant pickled cauliflower, buttery crab, tender eel. Photo: Stew’s The Beef Edit: Naomi Kimi.
Special: Ju-Box
Don’t expect to find these perfectly pickled purple cauliflower nestled among tender eel and buttery crab on the menu when you dine. Instead, relish in your position to find a new favorite from the rapidly rotating specials menu. This dish was truly the best representation of modern Izakaya fare we tried, with nods to traditional cooking and a Northwest seafood influence.
Whiskey Hi-Ball
No trip to Tamari is complete without trying the drink that put this Hill izakaya on the map. The pub was the first in the country to install a Toki High Ball machine, which produces a smooth blend of whiskey and mixer commonly void in dive bar beverages. Start with the classic before moving on to their fresh specials.
Yuzu Whiskey Hi-Ball. Photo: Stew’s The Beef. Edit: Naomi Kimi.
Karaage
If you know of any better karaage in the city, please message me on Instagram right away. I would be surprised, however, if juicier chicken existed. Perfectly encapsulated by a spice-laden ultra-crispy coating. Karaage is the definitive izakaya snack and Tamari Bar chefs know how to fry up it right. Beer or Hi-Ball in hand, make sure this chicken is the first dish to land on your table.
The star of the show: juicy & crispy karaage. Photo: Stew’s The Beef. Edit: Naomi Kimi.
Karaage, fried fish & pork belly bao options. Photo: Stew’s The Beef. Edit: Naomi Kimi.
Buns
Pork buns seemed to hit peak trend on the West Coast in 2017, when Eddie Huang's Baohaus premiered in Los Angeles Chinatown’s Far East Plaza. Tamari Bar could not care less that the trend is over. And neither should you. Rotating baos are found on their many menus so pay attention to instagram to snag your favorite bun combos. Playful renditions of fried fish and more classic pork belly baos round out the menu. Thankfully so, as Huang has recently closed Baohaus for good during the pandemic.
Tamari Bar
500 E Pine St