Mashiko Featured in Seattle Weekly

We would like to thank the multi-talented Adem Tepedelen for his write-up about sustainable seafood in Seattle.  Combined with his thoughtful Q&A with our very own Chef Hajime Sato, we think it is worth a read.  The article is in the Spring Green Pullout Guide, which is tucked in the middle of the current issue of Seattle Weekly.  Thanks, Adem! 

Definitely one of the coolest logos in all the history of logos.


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