Ginger & Scallion

📢 Good afternoon! 📢 Our 3rd restaurant @okonomiyaki.jibanya will have a very soft opening this Friday May 1st from 5pm to 9pm. 📍Address: 660 NE Northlake Way, Seattle, WA 98105 Okonomiyaki is a savory Japanese pancake made from a flour-based batter mixed with ingredients like cabbage, meat (often pork belly), and seafood, pan-fried on a griddle or skillet, and topped with a sweet and tangy okonomiyaki sauce, Japanese mayonnaise, dried seaweed (aonori), and bonito flakes (katsuobushi). The name translates to "grilled as you like it," reflecting its customizable nature, which we will play around with pacific northwest ingredients. We will try to have at least 8 flavors for now plus at least 20 small bites dishes in the future. This is the true soft opening! We wanted to offer the full experience from the get go but the reality is different. 🤣 looks like we will have to slowly build this restaurant together with you! You will likely experience daily changes at the restaurant like a coming of age movies. You likely will notice the new development everytime you come in. So pls don't hesitate to give any feedback directly to our staff during this time! Your feedback will likely shape how this restaurant will eventually turn out! I think that's all I have to say for now. Will drop more info in a day or two! Wish to see you there this Friday! #okonomiyakijibanya #jibanya #newrestaurant #udistrict

📍 ginger & scallion in phinney ridge me & @kaylaavo ate that up 😝😝😝😝 - classic beef khao soi - american wagyu picaba khao soi #seattlefoodie #seattlefoodscene #seattlefood #seattleeats #seattlerestaurants

Snow-aging, or yukimuro, is a traditional technique that’s been used in Japan for over 200 years. Due to the cold climate in the Niigata Prefecture, and because the area can receive up to 8 metres of snowfall each year, this snow-aging method is exclusively practiced in this region of North West Japan. A5 wagyu beef, which is the highest possible rating given to beef in Japan, is placed into a chamber — the yukimuro room — which is then covered with snow and rice. This creates a humid yet cold environment for the meat to naturally age and allows the meat to be kept at a consistent temperature of 1-2°C for over 90% of the year. This consistent temperature is a special quality of snow aging. To replicate this ancient method elsewhere, you would have to rely on fans and cooling equipment instead. In most refrigerated spaces, fans turn on and off once certain set temperatures are reached, meaning the room can go above or below the desired temperature at any given time. When it does, it takes the cooling equipment time to adjust back to the optimal settings, meaning that there can be an inconsistency in the temperature held. With snow aging, these fluctuations simply don’t happen. Over time, as oxygen breaks down the fibres in the yukimuro room, the A5 wagyu beef becomes even more incredibly tender and takes on a deliciously sweet and mellow flavour. This is different to that of other — non-snow aged — Japanese wagyu beef, as each has its own subtle differences in flavour. The main variation comes down to the method of aging: Snow Aged Wagyu has that sweet and mellow flavour profile due to the high humidity environment, whereas our cuts that are wet-aged would be slightly deeper and more intense in flavour. Ready to serve as soon as maybe this Thursday or the lastest the first day of @seattlerestaurantweek . May have limited amount like maybe 25 orders per week. 😍 #gingerandscallionseattle #seattlerestaurantweek #snowagedwagyu #yukimuro

Good afternoon! I know we promised that the new spot in U-district will be open in 1 month but we actually need more time. Maybe 1 or 2 more months lol. This 3rd project likely is going to be a Japanese concept and very likely is going to have 'made in house' dry-aged fish. Yes, the big pro grade dry-aged machine is on the way haha. 🎣🐟🦦 Could you guess what we gonna do? 😍 Here are some updated photos with chef @joshwakong 😍📸. You can see that we haven't done much yet with the space tho lol. #newrestaurant #udistrict #secretcongee #gingerandscallionseattle

I genuinely dream about these noodles!!!! Even when I’m hungover 😭 📍Ginger and Scallion 500 NW 65th St, Seattle, WA 98117 Both dishes were served with egg noodles in their signature Khao Soi curry broth. Chopped pickled mustard greens, scallion and cilantro. Fresh and fried shallot. Crispy egg noodles. A wedge of lime. The noodles are incredibly chewy and have amazing texture! The preparation of the both cuts of meat are seriously top tier! And all the flavors in each dish were very on point! #smallinfluencer #filipinoinfluencer #seattlefoodie #khaosoi #thaifood

I finally made my way to @ginger.scallion after it being on my list for 3 years & it did not disappoint! Their khao soi is so delicious & they have so many options to choose from. My favorite was definitely the brisket khao soi, sai ua curry sausage & oh my, the zesty lime palm juice is perfect for the warm weather we have ahead! Thank you for having us, I am looking forward to coming back very soon. What we ordered: • nam prik noom • sai ua curry sausage • american wagyu khao soi • braised beef khao soi • seared duck breast khao soi • zesty lime palm juice • thai iced tea #gingerandscallion #khaosoi #thaifood #northernthaifood #seattlerestaurants

i’ve now lived. tried khao soi for the first time at a restaurant that specializes in it!! YAY @ginger.scallion thank you for feeding me and john. felt true hospitality at ginger and scallion last night. im so happy john had this craving because it led to us taking the @kcmetrobus (shoutout route 28X) all the way up to ballard. also, just wanna say i admire your guys’ vision and grind. keep doing you. you inspire me:) may @ginger.scallion be PACKED from here on out💛 #seattle #smallbusiness #khaosoi #ballard

showcasing the origin story of a place that is leaving a MARK on this city 🍜🍜 + follow @seattle_unlocked , to learn about the magic that lives in the spots around you. the more I chatted with the founders of @ginger.scallion , the more I realized the true intentionality behind this place. they aim to encourage seattle restaurants to focus on a smaller menu and aim for perfection, improving the seattle food scene to levels alike nyc.

What if a classic dish could be reinvented without losing its soul? That’s the question @ginger.scallion brilliantly answers with their Khao Soi. 🍜✨ My recent sit-down with JP, the visionary behind Ginger & Scallion, revealed a culinary revolution. They’re not just serving food; they’re crafting edible masterpieces that push the boundaries of Northern Thai tradition. From the rich Oxtail to the sublime Beef Tenderloin and the audacious Seared Duck Breast Khao Soi, this is a masterclass in flavor. Which one are you craving first? 📍Ginger & Scallion 500 NW 65th St, Seattle, WA 98117 #seattlefoodie #seattlefoodscene #thaifoodstagram #seattle #thaifoodlover

From the seared duck breast to the A5 wagyu and braised beef khao soi, everything was such high quality and definitely lived up to the hype! ✨🍜 thank you @ginger.scallion @spicygirlsco again for having us and for the warm meals 🫶 *sponsored* Featured in video: -Kagoshima A5 Wagyu Karubi Steak Khao Soi -Braised Beef Khao Soi -Seared Duck Breast Khao Soi -Sai Ua Curry Sausage -Passion Fruit Pie -Thai Tea #seattleeats #seattlefoodie #pnwfoodie #khaosoi seattlerestaurants

Khao soi has one home in Seattle, and it’s Ginger & Scallion. JP opened this spot with one mission: show the city what khao soi can actually be. Not a watered-down version, not a side dish, the whole experience built around a single bowl. What makes it different? Everything is sourced intentionally. The noodles come straight from Whidbey Island. About 80% of the pasta is made in-house on their own recipe. The mustard greens, which JP says is what makes it a real khao soi, are right on top, next to crispy shallots, red onion pickle, fresh herbs, and those iconic crispy egg noodle bits. They run two variations: the classic braised beef and a fully vegan version with tofu and vegan broth. Same soul, different bowl. Squeeze some lime. Add chili. Enjoy. Oh, and JP’s Seattle recs? Best coffee: Chin Ballard. Best burger: Little Woody. Best pizza: Pizza Nirvana food truck. The man knows his city.

[hosted] @ginger.scallion Finally tried the Khao Soi that i’ve been seeing on fellow foodie accounts. I’ve never had Khao soi before and the flavor along with the bouncy egg noodes was amazing especially topped with the spicy chili garlic they give you. 😘 We got to try the passion fruit pie and it was SO DELISH the tartness was strong and that made it taste like fresh fruit🫣 -Sai Ua Curry Sausage -Kagoshima A5 Wagyu Kaburi Steak Khao Soi -Seared Duck Breast Khao Soi -Thai Iced tea -Zesty Lime Palm Juice -Passion Fruit Pie 🏠 500 NW 65th St, Seattle, WA 98117 #gingerandscallion #seattlefoodie #seattlefood #seattlefoodblogger #seattle