Tag Archives: Hajime Sato
On the lookout for an amazing, super-last-minute Valentine’s Day gift? How’s about some saké? Better yet, how’s about making a date night of it? It will be an evening to remember with an amazing saké class at Diane’s Market Kitchen on Monday, March 5th from 6:00pm-9:00pm.
Our very own Chef Hajime Sato will be pairing some of his favorite sakés with a number of different cuisines. Sake truly is a wonderful and very versatile beverage that works beautifully with many different favor profiles. Join Hajime and Dianne LaVonne for an evening of exploration and imaginative food pairings. Of course, your questions about sustainable seafood will be welcome.
This saké event is a great deal that would make a terrific Valentine’s Day gift. Seating is very limited, and advance reservations are required. Get registered now, and you can still be surprise your loved one tonight with the details of your upcoming saké date!
Rumor has it that you want to learn more about saké. We also heard that you want to learn in a super tasty and non-intimidating setting. Well, Hajime is going to make it a night to remember with an amazing saké pairing dinner at Mashiko on Wednesday, November 9th from 6:30pm-9:30pm.
Truly a special event, this dinner will be a seven course meal paired with Yaegaki and other premium sakés. Each course will be introduced by our very own Chef Hajime Sato along with a brief explanation of the individual sakés and how they were chosen to pair with that course. There will also be an added emphasis will be on the importance (and deliciousness) of sustainable seafood.
At $80 per person (plus tax and gratuity), this saké pairing dinner is a great deal that makes for a memorable night. Seating is very limited, and advance reservations are required. Give us a call, and we’ll save a space for you!
Some of you have been asking why we haven’t been updating our blog very much as of late. You are a demanding bunch, aren’t you? Well, we have a very good reason. We’ve been busy working on Hajime’s latest creation… Katsu Burger! And this week is the grand opening!
Katsu Burger is a burger joint with a unique, flavorful twist. All of our burgers are prepared katsu style: dipped in tempura batter, coated in panko, then deep fried to juicy perfection. This keeps them superbly flavorful and juicy. Everything is made to order, and you get to pick from beef, pork, chicken, or tofu patties.
We are proud to serve only meats that are free from growth hormones and antibiotics.
And for on the side? How about some wasabi coleslaw? Oh yeah, it’s as good as it sounds. We’ve also got fries seasoned with curry or nori. Dip them in one of our many sauces, including tonkatsu sauce and spicy mayonnaise. Our green tea milkshakes are not to be missed!
We were just talking with our good pal Susan over at Dish It Up. Do you know Susan? She is such a treat. But anyway, the thing is that Susan was telling us that there are still several seats available for their Sushi Rolls for Tsunami Relief class coming up on Wednesday, May 11th. Why, that’s just next week.
Here’s the deal on why this class really needs to be completely full: Sure, it will be loads of fun learning to make some sustainable sushi basics with our very own Chef Hajime Sato. And of course, we know that the Dish It Up location in Ballard is full of fancy schmancy kitchen stuff that you’ll probably want. But the real kicker is that this is a tsunami relief effort, with $20 of each student’s fee being donated to the American Red Cross. Hajime’s instructor fee will also be donated. Have fun, learn a bit, and contribute towards helping Japan? Win, win, win.
Mother’s Day is this Sunday. All mom really wants is more time with you, ya know. How’s about making reservations for the two of you at Mashiko for dinner. Then you can surprise her over dessert by telling her that you are both going to Dish It Up for this class! Holy wow, she would be one happy mom.
As many of you know, our very own Chef Hajime Sato was in Hawaii last month eating lots of local fare and continuing his aquaculture research. A good portion of one day was spent visiting Big Island Abalone.
Most wild abalone habitats along the West Coast have been severely damaged, so it is very difficult to get any quality abalone in that manner. Under the right conditions, abalone can thrive when properly farmed. Big Island Abalone primarily grows a Japanese strain originating from Hokkaido called ezo awabi. Interestingly enough, the main food source enjoyed by these abalone is seaweed strains originating in our Puget Sound! The clean, non-invasive conditions of this type of aquaculture produces 60 tons of abalone per year. Think of what a relief this must be to the wild sources, allowing them to reestablish themselves in the oceans.
Hajime returned with a fresh perspective on abalone. What better way to share his renewed passion than to serve you some, fresh from the Big Island? We just received a beautiful shipment of ezo awabi. We invite you to stop by Mashiko to experience the unique flavor and very gentle texture. You won’t find fresher abalone in Seattle! They won’t last long, so get yours soon!
If you haven’t tried our bento yet, we really think you should. Now don’t give us that suspicious look. Even the nice folks over at Seattle Magazine agree. That’s why they included a little snippet about us in their “Best Seattle Restaurants 2011” article. Our bento is not only a true taste sensation, it is also a super value. We like that they paired it with a masu of sake. Sake is great, isn’t it? It kind of goes with every meal. Sake with every meal. Mmmmm…
But we digress. Mashiko diners, we appreciate you more than we can accurately express. We want you to eat what makes you happy. But as always, we strongly encourage you to try new things. Why? Because our very own Chef Hajime Sato says so, that’s why. So, how’s about a bento tonight?