The Smoked Foie Gras Terrine, with dried cherries, watercress, served with brioche, at Ethan Stowell's new restaurant called Marine Hardware in Ballard, Thursday, June 9, 2016.

Left: Jason Ragan, director of clam and oyster farming at Taylor Shellfish, pulls a boat in to the shore to take workers on a tour of their Samish Bay farms, Thursday, March 22, 2018, near Bellingham. (Sy Bean / Seattle Refined)

Right: The Kusshi, Fat Bastard, and Kumamoto oysters freshly shucked, Thursday, March 22, 2018, at Taylor Shellfish Farm's retail shop overlooking Samish Bay.

Side Stripe Shrimp, apple, avocado, cucumber, jalapeño, aioli, lemon, ice berg, chives, on cocktail sauce at Chef Paul Moran’s 1909 Kitchen at Tofino Resort + Marina. (Sy Bean / Seattle Refined)

(From top to bottom) O-Toro, from the tuna's belly, Akami, which is a leaner cut of tuna, and Kanpachi, from an Amberjack fish, all brushed with a house blend of soy sauce, mirin and sake, at Sushi Kashiba, near Pike Place Market in Seattle, Friday, March 11, 2016. It is customary to trust the sushi chef on the flavoring of the sushi (the right amount of nikiri and wasabi), which is why you don't see a small mound of wasabi on the plate of sushi. Head Chef Shiro Kashiba introduced Seattle to traditional Tokyo-style sushi some 50 years ago.

Wa’z Seattle is a Kaiseki Japanese restaurant that features a multi-course tasting menu prepared by Chef Hiro Tawara, Wednesday, May 28, 2018. "I bring the Japanese culture, the Japanese culinary technique and skill with Washington ingredients, local ingredients, to make something special. Kaiseki," said Hiro Tawara, chef/owner of Wa'z. (Sy Bean/KOMO4)

Chef Addam Buzzalini pours balsalmic vinegar on a raviolo, with a duck egg, nettles, black trumpet, and brown butter, Wednesday, March 29, 2017, at Tavoláta Capitol Hill. (Sy Bean / Seattle Refined)

Octopus tin from "Jose Gourmet", Portugal, accompanied by baguette, Hawaiian salt from Kauai and house aioli, at The Little Tin in Ballard. Sy Bean / Seattle Refined)

Chef and artisan soba maker Mutsuko Soma prepares fesh soba noodles by combining 80 percent buckwheat and 20 percent all purpose flour at her restaurant Kamonegi in Fremont, Thursday, March 15, 2018. (Sy Bean / Seattle Refined)

Guaw Bao – braised pork belly, pickled mustard greens, cilantro, roasted sugared peanuts, sweet & sour sauce in steamed bun. QQ Taiwanese Bites is a grab & go restaurant with its roots in Hoklo cuisine (put simply, soul food found on the street). If you are in a hurry, want something casual, or nursing a long night out, you definitely got to try this place out. Located at: 2325 6th Ave in Seattle. If sitting down is more your style, you can try their sister restaurant, Facing East, located at 1075 Bellevue Way NE B2. (Sy Bean / Seattle Refined)