Tonight, West Seattle sushi star takes on the tube

(Photo by Christopher Boffoli, first published here in August)
Thanks to Don for the tip that Mashiko‘s Hajime Sato (profiled here in August, just as he was gaining widespread fame for focusing on sustainable sushi/sashimi) is scheduled to be on Food Network tonight, 9 pm. Read all about it on this Mashiko webpage. And a reminder – he’s one of the chefs participating in this Sunday’s Eat Local Now! benefit dinner/auction/entertainment event (see the lineup here) – 5 pm 10/11 at Alki Masonic Hall in The Junction – tickets available here.

WSHC October 8, 2009 (8:21 am)

Nothing wrong with sustainability in theory – unless, it turns out, it’s sustainable sushi. Mashiko was one of the top three sushi restaurants in the city, but with the current menu (no ankimo? No unagi?) my fear is it’s now destined to become a footnote on the Funky Seattle Places list. I know I’m not going back.

E October 8, 2009 (9:10 am)

Unfortunate you feel that way WSHC. I think the new Mashiko’s menu rocks! And if we as eaters don’t put sustainable theory into practice we won’t have much choice in the matter before long.

cjboffoli October 8, 2009 (9:15 am)

The whole point of the move to sustainability was that if he kept serving ankimo and unagi/anago they would soon no longer exist. If others don’t follow suit that outcome seems inevitable.
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I’ve not yet had a chance to go in since they made the change. But many people seem pleased with the amount of creativity Sato-san has demonstrated in rising to the challenge of finding flavor and texture appropriate substitutions.

Under_Achiever October 8, 2009 (9:41 am)

I wonder if Hajime will tell Jeff Corwin to shut up and eat….

Chef October 8, 2009 (9:46 am)

It’s unfortunate that you have such a limited palate WSHC – what are you doing to do in five years when ankimo & unagi are extinct? With your attitude, Hajime would say good riddance.

Hajime rocks – he’s a pioneer and I’m glad he’s getting the recognition he deserves. With all the whiners and complainers here in W. Seattle about his prices and “rules” (which are meant to be funny), I’m surprised he doesn’t move to a different ‘hood that appreciates him more.

Donna October 8, 2009 (9:53 am)

I LOVE the new menu. My husband & I were both blown away by the amazing black cod on our last visit. Mashiko is one of the main reasons I love West Seattle. I just hope the exposure doesn’t make it even harder to get a table!

Jiggers October 8, 2009 (10:23 am)

You guys don’t even know what real sushi is here. Were I was born and raised, Seattle doesn’t even come close to quality much less know how to add the proper ingredients to its rice for flavoring. Mashikos is average if you ask me, but does ok because the name is popular. Other places over the bridge are way too expensive and not worth it and not that good. Nikos, which used to be in the Westin Hotel was my favorite. I can put down 30 pieces of tuna in one setting, anyone want to challenege? If you have good sake and tea I’m their.

Al October 8, 2009 (10:26 am)

The new menu is fantastic. It’s sad that some people can’t see beyond their immediate wants and expand their mind/palate. I have eaten there since the change and didn’t miss a single thing on the ‘old’ menu. In fact, we liked the new menu better!

Jiggers October 8, 2009 (10:38 am)

Well then, I’ll have to go and look at their new menu and try something I never had before. It has been awhile since I’ve gone to Mashikos.

villagegreen October 8, 2009 (10:51 am)

Jiggers – Nikos in the Westin Hotel? Was that the place with free happy hour food? Used to love going there for drinks and decent food. Never actually paid for a ‘real’ dinner there, but heard it wasn’t anything spectacular. Everything I’ve had at Mashikos has been excellent. Can’t wait to try the new menu!

WSHC October 8, 2009 (10:58 am)

Yeah, I figured I’d get a storm of “good riddance” responses to nay-saying the new Mashiko menu. Being a previous devotee of Shiro’s downtown and Hana on Cap Hill, I’ve always enjoyed Hajime’s creativity (especially the veggie options) since they opened. I’ve dropped thousands at Mashiko over the years, sampling most of the menu’s (usually good) unique items. “Limited palate,” Chef? Hardly. Just because Hajime says a plant or animal is going to dissapear off the face of the earth if it’s served at his restaurant doesn’t make it so — many of the removed/replaced menu items can be farmed, others can be limited to on- and off-seasons.
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That said, good for Mashiko for taking a stand on an environmental concern that he’s so passionate about. When all sushi restaurants offer sustainable-only menus I’ll gladly return to enjoy Mashiko’s great service and ambiance. In the meantime I’m fine with being a “good riddance” and hope that revamping the entire menu brings in hoards of Food Networks fans and green-or-die sushi eaters.

Beano October 8, 2009 (4:17 pm)

Do Not Mess with their Fishtank when you visit the restaurant. They get so mad!

Bill Reiswig October 8, 2009 (4:33 pm)

I had the good fortune recently to sit at the sushi bar in Mashikos and listen at length to Hajime talk and share his efforts to make his menu in step with his obvious concern about the future of our oceans. Anyone familiar with the decimation and collapse of certain fish stocks such as the Mediterranean Bluefin knows that it does matter what we eat. He care and effort to run a business with both delicious offerings that “walks its talk” has my future patronage for sure.

Gary October 8, 2009 (5:57 pm)

Hajime Sato is a leader – where else can you order any seafood and know for sure that you aren’t contributing to already dangerously depleted fisheries. I want to be a sustainable sushi eater, not a selfish (shellfish) sushi eater! I’m proud that W. Seattle hosts Mashikos. Hamjime is informed, concerned and a damn fine sushi chef. I’m grateful that I was able to snag a ticket for the Eat Local Now dinner where I’ll get to sample Hajime’s sustainable offering.

GenHillOne October 8, 2009 (9:32 pm)

As I recall, WSHC, there’s an issue with farming some of these things too though. There’s a particular herring for one I think. Someone probably remembers better than I, but it seems that some of the farmed fish eat TONS of another fish that is becoming depleted. Farmed vs. wild isn’t as cut & dry in this case.

dawsonct October 10, 2009 (11:32 am)

Tried to watch the show, but holy crap, that Jeff Corwin is one annoying and under-informed food host. What are his qualifications? Cute? Good screen presence? Doesn’t seem to be food (or geographic knowledge. Ore-GONE? Please!). I made it through the lamprey segment, but I am SO over TV shows that grab a geoduck and uncomfortably obsess over the necks. I bet the Taylor Farms employees who get stuck as tour-guides are damned tired of it as well. You could almost see him rolling his eyes during the whole segment. I couldn’t stick around for the sea cucumber; I wonder if Corwin was intimidated by that, as well.

Sorry, comment time is over.