SEATTLE - Just like the food being served at this new downtown Seattle hot-spot, BOKA is a simple name with lots of flair behind it.
"It's an acronym for Bold Original Kitchen Artistry. So, it's kind of the amalgamation of my style of cooking, which is kind of New Inventive American, as well as the Canlis glass piece, which brings the artistry together, " says Executive Chef Seis Kamimura, who chose the name to reflect the urban American cuisine coming out of his kitchen at the new Hotel 1000.
"So what that means is basically our location - we're an urban environment - and we're taking different influences from Pacific Rim, Mediterranean and rolling that all into one and making kind of a fun American statement as well."
While entrees like Pan Roasted Halibut, NY Steak and Main Lobster Primavera suit the most refined palates, hors d'oeuvre-sized "urban bites," like Thai-spiced chicken lollipops and warm Dungeness crab cupcakes, entertain the kid in all of us.
"The crab cake is synonymous with Seattle and the Northwest, so I put together a Crab Cupcake. Now, the frosting we made more savory so it's a crème fraiche frosting and for sprinkles we used saffron salt which goes really well with crab."
Seis and his wife sold their kitchen-inspired gift store les cadeaux gourmets on upper Queen Anne to open BOKA in June:
"Basically, they gave me a call and it was an opportunity I couldn't pass up. (It's a) brand new place, I get to do all the food. But also another one of the reasons why we closed is our children. We have two now."
Taking a cue from his kids, Seis does a great job keeping his menu interesting and fun.
"Eating should be fun. I mean, there's a seriousness to it some people have, but this space has great lights, great paintings, it's very colorful, so we wanted to match the cuisine with the decor."
BOKA also offers lunch, one of the city's best Happy Hours (1/2 off urban bites and more substantial items like the wagyu burger and grilled Fontina cheese sandwich) and, as of several weeks ago, weekend brunch.
BIO: Attended French Culinary Institute in NY. Worked for Wolfgang Puck's Postrio in San Fran for three years followed by a six-year stint at Puck's Spago in Beverly Hills as Executive Sous Chef. Partner and Executive Chef of Seattle's Bada Lounge (which is now Umi Sake House.) Owner of les cadeaux gourmets, which is now Internet-only: www.lescadeauxgourmets.com
TIDBIT: Seis met his wife on the set of the Wolfgang Puck show where she was an Emmy award winning producer.
TRY THE... Lobster Croquettes, Thai-Spiced Chicken Lollipops, Pan Roasted Halibut, Shake & Bake Chicken, Roasted Tomato Bisque, Rubies & Pearls, Fontina Mac & Cheese, Wagyu Burger, Reina's Birthday Cake.
SIP THE... Lemongrass Drop
NOTICE THE... glass holders for the butter and vinegar spreads that come with bread service - they're actually candle holders.
LOG ONTO... www.bokaseattle.com for more information
LISTEN TO THE... cooking demonstration by Chef Kamimura who guides you through his "Shake & Bake" chicken recipe:
Shake & Bake Chicken
Serves: 1
Note: Succotash, mashed potatoes & sauce should be made in advance.
For The Succotash:
- 1ear White Corn
- 1/4 C Red Bell Pepper cut into medium dice
- 1/4C Yellow Onion cut into medium dice
- 5 each Cherry Tomatoes
- 1/4C Haricot Vert (French Green Beans)
- Salt & Black Pepper to taste
- 1T Olive Oil
- 3T Chicken Stock
1. Slice kernels of corn of the cob with a sharp knife and set aside.
2. Cook haricot vert in boiling salted water then cool down immediately in ice water. Cut beans into 1 inch pieces and set aside.
3. Heat pan over medium high heat, add olive oil and sauté onions light brown. Add peppers and cook for 1 minute.
Add haricot vert and cherry tomatoes, deglaze with chicken stock & season with salt & pepper.
For The Mashed Potatoes
- 2 each Yukon Gold Potatoes
- 4T Butter
- 1T Chopped Thyme
- 4T Heavy Cream
- Salt & Black Pepper to taste
1. Peel potatoes & cut in half. Place potatoes in a pot with cold water.
2. Bring potatoes to a boil then reduce to a simmer. Cook potatoes until they are easily pierced with a knife.
3. Drain hot potatoes and mash with a whisk. Add butter & heavy cream, season with salt, pepper & chopped thyme.
For The Chicken
- 1/2 Chicken (Boneless, Leg & Thigh Separated from Breast)
- 2T Vegetable Oil
- 2T Butter
- 1C Panko (Japanese Style Breadcrumbs)
- 4oz Dijon Mustard
- Salt & Black Pepper to Taste
1. Season chicken on both sides with salt & pepper.
2. Heat pan over medium high heat, add oil until it smokes a little bit. Place chicken skin side down carefully into pan.
3. Brown chicken and flip over and coat with Dijon to form an even layer on the skin.Dip mustard coated side of chicken into the panko breadcrumbs.
4. Add the butter to the pan and then place chicken into a pre-heated 400 degree oven. Cook chicken until cooked through approximately 7-10 minutes depending on size of bird.
For The Sauce
- 1C Madeira Wine
- 1C White Wine
- 1C Chicken Demi-Glace
- 2T Chopped Onion
- 2T Chopped Carrot
- 1ea Crushed Garlic Clove
- 1t Olive Oil
- 1t. Butter
- Salt & Black Pepper to Taste
1. Heat small pot over medium high heat. Add oil and sauté onion, carrot & garlic until light brown stirring pot once in a while.
2. Add wines & reduce by ¾ of volume.
3. Add chicken demi-glace and reduce over medium heat until sauce coats the back of a spoon.
4. Season with salt & pepper and swirl in butter.
To Finish:
Heat succotash, sauce & potatoes separately.
On a plate place a mound of succotash in the middle of the plate. Then add potatoes on top of succotash and sauce plate around the succotash and potatoes. Place hot chicken on top.
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