Time Flies When You Are Getting Sustainable

Has it really been that long since last we posted?  Oh my.  Well, we have a very good reason.  We have been preparing for a very big change.  After years of thinking, researching, and planning, we are proud to announce that we are mere days away from being a completely sustainable sushi bar.  Sustainability is good for the oceans and good for your tastebuds.  Do you doubt us?  Come on by.  We’ve got the dishes to prove it.  But wait until after Friday.  We will be closed on Friday to wrap up a few things.  Come Saturday, we’ll be ready to rock your mouth.  Until then, check out our fancy press release:

Oshizushi

Mashiko Japanese Restaurant & Sushi Bar
4725 California Ave S.W.
Seattle, WA  98116
(206) 935-4339
http://www.sushiwhore.com/

FOR IMMEDIATE RELEASE
Media contact:  Betty Sukeban
Tel:  (206) 331-8034
mailto:sushipimp@sushiwhore.com

Seattle‘s Mashiko: The First Established Sushi Bar in The World to Go Sustainable

SEATTLE, Washington (August 13, 2009) He’s breaking the model of sushi chefs being behind the sustainability curve.

Hajime Sato, chef/owner of West Seattle’s esteemed Mashiko will make the switch to seafood that is sustainable on August 15, 2009.  A few (darn few!) sushi joints have opened their doors as sustainable, but Mashiko will be the first established, successful sushi bar in the world to make the switch.

 “I have always had so much respect for the oceans.  Learning about some of the common fishing methods left me no other option — Mashiko had to go sustainable.”  Chef Sato continues, “The process has been so inspirational.  Instead of just cutting things from the menu, there are now more unique options than before.”

With information available from so many sources, Chef Sato’s sustainability education will be ongoing.  He has put his head together with the Seafood Watch department at Monterey Bay Aquarium.  Chef Sato is in close contact with the experts at Select Fish, the seafood division of Whole Foods Markets.  He is also consulting with noted fisheries analyst Casson Trenor, author and “sustainability guru” for San Francisco’s groundbreaking Tataki Sushi & Sake Bar.

“The sushi industry draws from some of the most depleted fish stocks on the planet,” Trenor said recently.  “The five most popular sushi items in the United States — long-line tuna, farmed salmon, imported shrimp, farmed freshwater eel (unagi), and farmed Japanese amberjack (hamachi) — are all generally unsustainable.”

Vowing that this is no green-washed marketing ploy, Chef Sato will make Mashiko fully responsible.  He says, “Sushi lovers will be surprised how delicious sustainable choices can be.”

Sushi done conscientiously can include B.C. spot prawns, domestic albacore tuna from the North Pacific, hand-lined yellowfin tuna, farmed California striped bass, suspension-farmed Hokkaido scallops, farmed almaco jack (kampachi) from Hawaii, farmed Washington State Coho salmon, and much more.

Mashiko, well reviewed and thriving since 1994, is known not only for its classical sushi but also for Chef Sato’s innovative departures. The hot menu has always been known as one of the most interesting and unusual in Seattle.  Hours M-Th: 5:32pm-9:30pm, Fri: 5:32pm-11:00pm, Sat: 5:03pm-11:00pm, Sun: 5:03pm-9:30pm

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