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Thursday 6pm - 10pm Friday 6pm - 10pm Saturday 6pm - 10pm Sunday 11am - 3pm

Tarsan i Jane

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United States
Seattle, WA
Tarsan i Jane

Modern Valencian cuisine influenced by the Pacific Northwest.

10/11/2024

✨ Prepare to have your mind blown by this dish! ✨ Imagine the soft texture of a marshmallow meeting the rich decadence of pâté—only this creation is made with black trumpets, garlic, white wine, and thyme. The jus surrounding it? A luxurious blend of porcini, black trumpets, and truffles. 😍

Topping it all off are migas—a crispy mixture of breadcrumbs, garlic, rosemary, thyme, chorizo, and blood sausage, slowly cooked to perfection. The flavors are so intense that you could dip sourdough into the oil left behind and your taste buds would explode with happiness. But we didn’t stop there!

To take it to the next level, fry an egg and finish it with caviar for the ultimate flavor bomb. This dish is a whole new level of indulgence—prepare for happy tears when you try it! 🥂

10/10/2024

This is one of my favorite, simple breakfasts that I enjoy every day. In Valencia, we take pride in preserving tradition, and we call it Esmorzaret – not breakfast or brunch – to keep its name alive in our Valencian language. 💪

Usually, pa amb tomaca is made by rubbing a whole tomato on bread, adding garlic, salt, and extra virgin olive oil. But in this version, I grate the tomato for a different texture and flavor. Some Valencians may say it breaks tradition, but it creates an unforgettable bite. With anchovies and Marcona almonds, it’s the perfect start to the day.

When you visit Valencia, you have to try Esmorzaret – it’s the best you’ll ever taste, I promise you!

”

10/09/2024

James is having fun making classic Baechu Kimchi as part of our fermentation program! Did you know Korea has over 200 variations of kimchi? We always have three staples with us: Baechu Kimchi, Baek Kimchi (white kimchi), and Dongchimi. We love mixing them into purees, stocks, sauces, or enjoying them as they are—even cooking them over a wood fire. Kimchi is truly magical, one of the world’s most amazing fermentations, and Koreans are justifiably proud of it! You can see that passion in James here. 😊

10/08/2024

Sometimes, one bite can say it all. ✨ This beet salad isn’t your usual plate—it’s a little more concentrated, a little more intense. There’s the tang from pickled beets, the smoothness of goat cheese, a hint of sweetness from caramelized walnuts, and a touch of freshness from beet yuzu gel. And then, that beet ball… it’s like the entire salad in one perfect bite. Smoky, refreshing, and kind of surprising. 🌱

A moment of flavor you didn’t know you needed.

10/07/2024

Throwback to when everyone was doing eggs like this—it was everywhere, and honestly, a bit annoying! 😅 But let’s be real, a perfectly cooked egg is always a winning dish. 🍳 This one is no exception: at 63°C, with a crispy panko and spice coating, it’s a perfect mix of poached and fried. Paired with the deep flavors of barley fermentation, sunchoke purée, truffles, and moixama, this egg still holds its ground! Timeless, delicious, and unforgettable. 🔥

10/03/2024

So… the plan was to make a killer dish with fried potatoes, Ibérico ham, chorizo, fried egg, aioli, and bravas sauce. But then… the raw egg decided to bail and splat on the table. 🤦‍♂️ Instead of cleaning up, we thought, ‘Why not embrace the chaos?’ and boom—our chef-turned-painter moment was born! 🎨💥
Here’s our artistic interpretation of what happens when you mess up in the kitchen! Sometimes you just gotta laugh at it and call it ‘abstract cooking’ 😂👨‍🍳

Hope this captures the vibe you want!

10/02/2024

Get ready for our Geoduck Ceviche—a wild mix of textures and bold flavors! Blanched for just 6 seconds, the geoduck is tender with just the right amount of crunch. It’s then marinated in golden berry leche de tigre for that perfect hit of acidity and freshness.

The real game changer? Crispy dehydrated geoduck skin (trust us, it’s a must-try) and a touch of curry leaf oil that brings in a surprising depth. Each bite hits with a mix of fat, acidity, and crunch that keeps you coming back for more. You have to taste this one. 💥

10/01/2024

Geoduck Chawanmushi, where delicate meets bold. Featuring wild pineapple chamomile, apple jalapeño gel, shiso leaf oil, togarashi gel, and a touch of Kaluga Queen caviar. Scoop it with a fresh perilla leaf and fold it like a taco for an unforgettable bite. A modern twist on a classic, crafted to surprise and delight.

09/30/2024

Burnt Milk Ice Cream with Berries Compote & Strawberry Reduction
Simple yet sophisticated, this dessert is a tribute to my grandmother Rosita. When I was young, she would always call me to get out of bed in the morning, but I never did. She’d tell me over and over to wake up, but I stayed put, half asleep. Meanwhile, she’d leave the milk on the stove, and by the time I finally got up, the milk was burnt.
She’d come into my room, throw open the blankets, turn on the lights, and say, "Drink the milk!" I’d take a sip and say, "It’s burnt!" She’d smile and say, "That’s how it tastes better." Although I didn’t like it back then, it’s a memory I now hold close. This dessert is a sweet nod to those mornings where her patience, love, and my stubbornness led to a flavor I’ve come to cherish.

09/27/2024

A flavor journey like no other! 🍋🍏 Our pre-dessert brings together activated charcoal meringue, Meyer lemon gel, raspberry emulsion, compressed apple, basil, and a touch of umeboshi dots. This two-bite masterpiece is the perfect transition into the sweet world that awaits, balancing just the right amount of salty and sweet before the final, indulgent bite. 😋✨ A true prelude to something extraordinary.

09/26/2024

The Magic of a Tasting Menu Experience ✨🍽️
There’s something truly special about bringing strangers together around a shared table during a tasting menu. As the courses flow, you can *feel* the conversation spark—guests who didn’t know each other start talking, exchanging thoughts on the food, wine pairings, and even reminiscing about flavors they’ve enjoyed elsewhere. By the fifth or sixth course, the room is filled with laughter, stories, and shared experiences. 🍷🍴

Food and drink are at the heart of it, but the real magic is in orchestrating the night to feel effortless. Every dish, every drink, every moment, is planned like clockwork ⏰—but the goal is for guests to feel like they’re at home, never missing a thing, with the perfect touch of hospitality.

And who’s the true master of ceremonies? Alia, of course! She brings it all together, creating a space where strangers become friends, and the experience becomes more than just a meal. 🤩👩‍🍳

09/25/2024

Back in 2016, we started experimenting with two powerful fermentations that changed everything for us: *barley miso* and *fermented barley*. These humble beginnings sparked a transformation in the way we approached our dishes and our entire fermentation process. 🌾

Today, these two remain at the heart of what we do. With them, we create vegetable dishes, vegan meals, marinated meats, fish, cakes, rice, legumes, even drinks and cocktails. The possibilities are endless. And through it all, we follow one golden rule: zero waste. ♻️✨

Stay tuned—I'll be sharing a photo soon of the fermentation locker we used back then so you can see where it all started. But for today, it's all about these two beauties that continue to inspire us to push boundaries in the kitchen! 💫

Address

4012 Leary Way NW
Seattle, WA
98107

Opening Hours

Thursday	6pm - 10pm
Friday	6pm - 10pm
Saturday	6pm - 10pm
Sunday	11am - 3pm

Website

http://www.tarsanijane.com/

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