Mutsuko Soma

Chef
Mutsuko Soma

Seattle

About Mutsuko Soma

Chef Mutsuko Soma was born and raised in Tochigi, Japan. She came to the Pacific Northwest to study the culinary arts at the Art Institute of Seattle. After spending years refining her skills at restaurants like the Harvest Vine, Chez Shea, and Saito’s, Chef Soma moved back to Japan to learn the art of making traditional soba noodles in the hopes of finding something unique to bring back to the Northwest. While studying soba making, Chef Soma discovered that much of the buckwheat used in Japan were sourced directly from Washington, one of the largest buckwheat producing states in the United States. This fact reaffirmed her decision to introduce soba to the Pacific Northwest, an area that has greatly influenced her throughout her cooking career. Along with being a chef and artisan soba maker, Soma is also a certified sake sommelier certification from the Japan Sommelier Association, WSET (level 3).

My Venues

Accolades

  • Chef of the Year 2017
    Eater Seattle
  • Best Chef Northwest Semifinalist
    James Beard Foundation

Where I Go Out

At My Venues

Marinated Albacore Tuna
Marinated Albacore Tuna
$$, Japanese, Reservations, Fremont
"Albacore taste so good!!! I pouched quickly(yubiki) then marinated in dashi soy served with yuzu miso vin and zucchini yakibitashi( grilled and marinated in dashi) so refreshing."
At my venues
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Hoshigaki
Hoshigaki
$$, Japanese, Reservations, Fremont
"Do you like hoshigaki? Hoshigaki is my favorite dessert and drinking snack. After persimon got dehidrateted, I put walnut and gourmet d'ambert blue cheese then press down and marinated with seikou udoku sweet yum shochu for over night, serve with cinnamon Greek yogurt sauce. Super addictive and dangerous. You will see this on New Year's Eve menu @#traditionandinnovation"
At my venues
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