Chef

Lisa Nakamura

"This is pretty freaking delicious. I like it because macaroons are traditionally very French, yet there's this American twist to it that I think is very lovely. Often when you get macaroons, it's difficult to get much flavor from something so small, and it doesn't live up to its assigned flavor, but this one definitely did!"

"This is out of this world, and with healthy portions, too. When I usually have pistachio desserts, I don't get much sense of pistachio, but in this gelato, the flavor is there! It's not overpowering, and it's really creamy. It's just a very, very nice gelato."

"It's just like how my grandmother used to make it. Futomaki means 'big roll,' and Maneki has a knack for making theirs authentic. A lot of times you'll get them and they're not that big, but this one is seriously big! It has either five or seven ingredients in it—it's always supposed to be an odd number for good luck. The flavor profile is very similar to my grandma's. Like her, they probably also cook it without a recipe, but it's always really good."

"It's hard to find a good croissant in Seattle, but this is the place to do it. These take me back to Paris. They're full of flaky, buttery goodness."

"Why do I love this dish at this Taiwanese restaurant? It's fried, and who doesn't like that? It's redolent of five-spice and cinnamon. It's big enough for sharing without causing an argument over who gets the last piece of deliciousness. Essentially, it's just plain freaking good!"

"It's a @ramendanbo_ca kinda day 🌦Noodles: thin and standard firmness Soup: Rekka spicy, standard lard & thickness of broth. #tonkotsuramen 🍜"