Tag Archives: sustainable sushi

Sushi Class for Tsunami Relief

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.

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Sustainable Seafood Goes Big

We’re guessing by now that you all know our good pal Casson Trenor.  Some might call him a hard worker, some might call him stubborn.  Hajime calls him all kinds of things.  We call his latest accomplishment with Greenpeace tenaciously wonderful.

So, after eight long months of constant badgering, Costco has finally agreed to drastically change their seafood policies, with great strides towards carrying only sustainable seafood.  Please do read about it here, or be lazy and just watch the short video.  It’s about time that the big guys are catching up to what West Seattle cares about.  Congratulations to Casson!  Long live the oceans!

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The Story of the Bluefin

We hope that everyone will watch this video and then tell someone else about it.

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Sake 101 on February 17th

Everyone knows that sustainability is both cool and sexy.  Our very own Chef Hajime Sato has proven that sustainable sushi can be cool, sexy, and delicious.  What could even come close in comparison?  Not much – except for sake!

Why the confused look?  Oh, you feel a bit lost when it comes to sake?  No worries!  Hajime is teaming up with the nice folks over at Bin 41 to offer Sake 101 on Thursday, February 17th.  This evening will be chock-full of fun info and tasty sampling.  It’s only about a week and a half from now, so register soon and get ready to take your first step towards greater sake fulfillment.

*Rumor has it that this class would make an excellent Valentine’s Day gift.  So go on with your bad self.  Sign up you and your sweetie!

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Sustainable Sushi and Sake Class – This Thursday

Find yourself with a bad case of cabin fever?  Get out and do something fun!  Our very own Chef Hajime Sato will be teaching his hands-on Sustainable Sushi and Sake class at Diane’s Market Kitchen this Thursday, February 3rd.  This is a very popular class held at a cozy and convenient Belltown location.  Register now before the few remaining seats have been filled.
Diane says, “Both of us have been committed to creating great meals using fish and seafood that are both tasty and sustainable. Don’t choose, you can have it all. Join us to learn the secrets behind perfect sushi rice and great rolls. We will also sample several types of sake. Bring your appetite and sense of humor, you will leave with a full stomach, the tools to create your own rolls at home, and a box of sushi.”  Sounds like a great recipe for beating the mid-winter blues!

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New Year’s Eve 2011 at Mashiko

Yes, the rumors are certainly true – the best New Year’s Eve celebrations in Seattle do begin at Mashiko Restaurant!  Hajime has put together a great menu for only $60 per couple.   This sustainable dinner includes some of our most popular items to share:

1 tempting appetizer (from the sushi bar)
6 tasty pieces of nigiri
1 scrumptious roll
1 delightfully oversized bento
1 delicious dessert

We are now taking reservations for New Year’s Eve, with seating beginning at 5:30pm.  Call us at (206) 935-4339 soon as this night fills up quickly.  We look forward to being a part of your New Year’s Eve 2011 festivities!

 New Year’s Eve is a fine excuse to drink more sake.

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Sake 101 at Bin 41

Everyone knows that sustainability is both cool and sexy.  Our very own Chef Hajime Sato has proven that sustainable sushi can be cool, sexy, and delicious.  What could even come close in comparison?  Not much – except for sake!

Why the confused look?  Oh, you feel a bit lost when it comes to sake?  No worries!  Hajime is teaming up with the nice folks over at Bin 41 to offer Sake 101 on Monday, September 20th.  This evening will be chock-full of fun info and tasty sampling.  It’s less than a month from now, so register soon and get ready to take your first step towards greater sake fulfillment.

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Now With 100% More Tuesdays!

image courtesy of Jessica Oyanagi

Mashiko is very pleased to announce that we are once again open on Tuesdays.

Hey, isn’t today a Tuesday?  And won’t you be wanting some dinner tonight?  Possibly something sustainable and delicious?  Well then, this is an easy one.  We look forward to seeing you soon!

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The Sadly Short Sardine Season

Sardines are truly an underrated culinary joy.  If you have not yet enjoyed fresh sardines, you must get yourself to Mashiko as soon as possible because it is currently local sardine season! 

Casson Trenor wants you to eat more sardines, too.

We should be dancing in the streets with joy, however sardine season is short.  Way too short.  “How short is it?” you may ask.  Well, that depends on how quickly US quotas are met regarding the maximum amount of sardines allowed to be fished each year.  Last year’s season lasted only two weeks due to one vessel’s ability to catch an entire season’s worth of the little silvery guys in a single day.  

So, where do all of these tasty, healthful fish wind up?  According to Monterey Bay Aquarium’s Seafood Watch, about 80% of the yearly bounty is used to feed ranched bluefin tuna.  Since it takes a minimum of 7 pounds of sardines to produce 1 pound of bluefin, this is far from a sustainable practice.  And why should the bluefin get to hog all of the tasty sardines?  That is just ridiculous! 

Hajime wants you to think about what you put into your mouth.  Eating sustainably allows you to focus on deliciousness instead of being plagued with guilt.  Just sayin’.

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Omakase According To Dianasaur

Getting behind sucks, especially when you are behind on sharing something very cool.

We were delighted to  meet the lovely and talented Diana of Dianasaur Dishes last autumn.  Diana had made the very clever choice of having her first omakase experience at Mashiko.  As if serving her was not rewarding enough, she then went on to tell the whole world about it.  Additionally, Diana’s photo of a terribly serious Hajime at 1:18 is definitely one of our all-time favorites.
Hooray for Diana’s very informative and fabulously fun video!  And hooray for getting caught up a bit!

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