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  • Mashiko Japanese Restaurant Sustainable Sushi
    MASHIKO In 1994, our founder started a restaurant with a vision of using food as a powerful language to bring people together Mashiko has always been a place that strives to redefine the typical way of thinking about and presenting Japanese food, finding a way to both honor tradition and innovate in flavor In 2009, that idea took another step forward when the restaurant committed to only
  • Sustainable Sushi Japanese Restaurant — Mashiko
    West Seattle 4725 California Ave SW Seattle, WA — 98116 (206) 935 4339
  • About Mashiko Sushi Restaurant in West Seattle — Mashiko
    West Seattle 4725 California Ave SW Seattle, WA — 98116 (206) 935 4339 LEAVE US A REVIEW Home Mashiko-sushi mashiko about InstagramFeed Website Design
  • TO-GO Menu - Mashiko
    TO-GO Menu Mashiko Japanese restaurant and fully sustainable sushi bar Copyright © Mashiko Japanese restaurant All Rights Reserved
  • Mashiko offers Omakase - A taste adventure — Mashiko
    Mashiko in West Seattle offers Omakase - A taste adventure Omakase {ow·muh·kaa·sei} is a Japanese word that is short for “omakase shimasu” which roughly means “I trust you [the chef]”
  • Dine-In — Mashiko
    Reminiscent of old school sushi bars in Japan, this traditional seven course meal for two includes two kobachi appetizers, 5 pieces of nigiri with real fresh grated wasabi, oshizushi with homemade tsukemono, one dish from the kitchen, miso soup and dessert
  • About Us — Mashiko
    About Established in 1994, Mashiko has always pushed the boundaries of thought on food and culture As of August 15, 2009, Mashiko became Seattle’s first fully sustainable sushi bar How do we define what is sustainable when it comes to seafood? Some key factors to consider are traceability, fish populations, fishing methods, and farming
  • FAQ — Mashiko
    Hosomaki is a thin, single filling, sushi roll They generally contain a piece of fish or a vegetable
  • Chef Brittney Payne — Mashiko
    Brittney Payne Chef I went to the Seattle Central College Culinary program which has a focus on sustainability, and I specialized in Japanese food throughout my time there because it is a cuisine and food philosophy I have always been passionate about SCC has a really amazing program
  • Team — Mashiko
    MARIAH KMITTA OWNER CHEF I find it extremely rewarding to develop sushi as an experience for someone…or to be able to introduce people to flavors or a fish they may not experience otherwise It also continues to stoke the fires of my passion for Japanese cuisine and sustainability I love my work and can’t imagine being anywhere else Learn





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