Japan knows fish, true, but they also know beef.
The country that invented Kobe steaks has a long tradition of carnivorous behavior, with multiple intriguing ways to prepare it.
One of the most entertaining is shabu-shabu, which involves dipping thinly-sliced cuts of lean meat into a simmering pot of broth. Think of as your encore Super Bowl. And yes, it can feed twelve.
Fittingly, your offseason CenturyLink is actually called Roaring Bowl, which just just opened on Queen Anne with a seriously solid meat menu featuring everything from 28-day aged Wagyu to Kurobuta pork belly to Painted Hills chuck — and even scallops, if you and your date want to mix it up a bit.
The kitchen also takes a delicious detour to Korea for gamjatang, a traditional spicy soup made with pork bones.
If you're not into the broth scene, you can get your choice protein char-grilled on the Robata right at the table.
And if you're not into the, uh, eating scene, you can just dive into a finely-selected menu of microbrews and sake.
You've got about seven months to figure out how to turn this into a tailgating option.