Here’s a little something fun for all of you Seattle area folks: Seattle Metropolitan Magazine just did a brief write-up about Mashiko Restaurant’s recent switch to all sustainable seafood.
Hajime makes sustainability sexy in the November 2009 issue.
We really appreciate their summary of Hajime as “a Japanese-born, traditionally trained sushi chef making sustainability seem sexy”. Perhaps all of the drooling at the sushi bar is inspired by more than just the food.
Speaking of sexy, don’t miss out on Movember at Mashiko! Everyone is having a great time showing off their moustaches and/or trying on ours. The FUNdraising continues through the end of the month.
As the leaves burst into full, vivid color and the nights begin to chill us, we are reminded of one important thing. It’s time for Sushi & Sake Fest! This annual fundraiser for Densho will feature appetizers provided by Mashiko. Rumor has it that Naomi Kakiuchi will be there to serve you alongside Hajime. Fun and filling, the Sushi & Sake Fest is being held at the swanky Westin Seattle.
Also, Betty Sukeban would like to remind you that sake is sustainable.
This is what news looks like in the Land of the Rising Sun.
Better known as NHK, Nippon Hōsō Kyōkai is Japan’s national broadcasting organization. Just last week, NHK sent a crew from Japan to visit our very own Chef Hajime Sato. We are excited to announce that the resulting interview is scheduled to air as follows:
11/02/09 on “Good Morning World” at 7:30am JST
11/05/09 on “Business Front Line” at 11:35pm JST
11/06/09 on “Good Morning Japan” (time TBD)
The good news is that the fine citizens of Japan are about to learn about sustainable sushi at Mashiko! The bad news is that unless you have certain Dish Network programming packages or access to some advanced alien technology, you most likely will not have an opportunity to watch this segment. Still, we are very proud of Hajime’s efforts and wanted to share the news with you as you have become like family to us.
When we heard about Movember, we giggled and were heart-warmed all at once. Originating in Australia, this movement uses the ever-sexy moustache as a tool to raise funds for prostate and testicular cancer concerns. As if moustaches weren’t already cool enough.
Inspired by Mo Bros and Mo Sistas, Movember at Mashiko has evolved into a more inclusive movement. Throughout November, we will be offering a special “Moustache Roll” that will change daily. For every Moustache Roll ordered 100% of the selling price will be donated to the Seattle Cancer Care Alliance. You get a yummy meal and cancer gets another kick in the pants. Everybody wins!
But there is a small catch. To order the Moustache Roll, you must have a moustache. Can’t grow your own ’stache? No worries! Cut one from construction paper, sculpt one from pipe cleaners, or fashion one from the faux fur trim on your roommate’s winter gloves. The more creative, the better. Said moustache, traditional or otherwise, must be on your upper lip when ordering the Moustache Roll. If you fail to grow/bring your own, we will have a small supply of fun reusable moustaches for you to borrow from.
The bonus round in this moustache extravaganza? Participants can enter the Mashiko Movember Makeover Contest by letting their server take a snapshot of them in all of their moustached glory. Come December, our staff will vote on their favorites. The winners will have their pictures posted right here for all of our blog readers to enjoy.
Congratulations! You’ve made it through another Devil’s Night! How’s about heading over to Mashiko to celebrate? We’d love to see you. We’d love to see you in costume even more. To prove it, we’re offering a complimentary vegetable tempura appetizer to everyone who shows up in costume this Halloween. Mashiko will be open at 5:03pm on Saturday, October 31st so you can begin your West Seattle Halloween adventures with some delicious, sustainable delights. We surely won’t toss you out for bringing us some candy. Laughing at Hajime’s costume will be strongly encouraged.
"It's about finding what's plentiful and local and serving it in the most mouthwatering way possible."
The last time you dined at Mashiko, you probably happened upon Ibuki Magazine. Available just inside our front door, Ibuki is the brand new “Japanese Inspired Food and Lifestyle Magazine” for Seattle, Bellevue, and Portland.
Ibuki is a really nice option for those of us who have an interest in said food and lifestyle yet sadly lack the ability to comprehend the Japanese language. In its glossy pages, local Japanese-related news and events mingle with reports straight from the motherland.
Bruce Rutledge, Ibuki’s Editor-in-Chief, recently sat down with our very own Chef Hajime Sato. Bruce came prepared with a plethora of questions about Mashiko’s switch to all sustainable seafood. The result is a fancy featured article (complete with photo by J. Nichole Smith) in Volume 2 of Ibuki Magazine. Thanks, Bruce, for helping to spread the word about sustainability!
If you haven’t yet, now is a great time to check out Ibuki Magazine. Do you still need more convincing? My, you are a stubborn one, aren’t you? Ibuki Magazine is also a free publication. There. Now go pick up the Winter 2009 Issue. We think you’ll enjoy it almost as much as you enjoy our Jasmine Crème Brûlèe.
Mushroom aficionados agree that matsutakes are a unique treat. To introduce you to this aromatic mushroom, Hajime is offering an insider special to our blog readers. Come in for dinner between Sunday the 18th and Friday the 30th. Tell your server “I’m mad for matsutake” and receive a complimentary matsutake tempura appetizer. Matsutake season may be winding down soon, so daily servings will be limited.
Even more matsutake info here.
To celebrate the distinctive matsutake, Mashiko is also offering something special from the sushi bar. This delightful roll is made with butter sauteed mastutake, grilled asparagus, and avocado. Treat your tastebuds soon. From now until next matsutake season is a long time to have to kick yourself if you miss out.
Hajime likes to feed people. Hajime also likes to educate people. So then, how perfect was it that the nice folks from sushiday.com came up from Southern California to eat sustainable seafood and listen to Hajime speak? With open minds and open mouths, Allison Day and Son Nguyen were an absolute delight to serve.
Rumor has it they had a scrumptious experience. Click here for tempting verification.
The following day, Allison and Son returned to Mashiko for some (almost) one-on-one time with Hajime. The result: a wonderfully fun interview! Kudos to Son for so perfectly capturing Hajime’s reserved personality on film.
Creating a sort of online sustainable sushi triptych, sushiday.com then interviewed Casson Trenor at Mashiko. Now that is effective, efficient blogging! Thank you, sushiday.com, for spreading the word.
Congratulations! You’ve made it through another 
