Sustainable Sushi

[wundrgrrrl]

I’m curious to hear from those who have been to Mashiko’s since they went sustainable. Were there any “wow” surprises (aside from the normal “wow”s of course)? Was there anything that didn’t go over so well? I’ll be venturing over soon, especially once you all get me salivating :)

Share This

[hollyplace]

Still fabulous, menu was moved around a bit and I did notice the prices have gone up.

Share This

[Al]

Just fantastic. Really, we didn’t miss the “standards” like the tuna. There were so many other fabulous things to try. Prices may have gone up but we order Omakase so didn’t notice it.

Share This

[chef]

It’s still absolutely fabulous! In fact, I’m amazed at how many more varieties of fish there are that we can eat and not drive them to extinction!

I’m am super thrilled at the black cod liver subsitute for ankimo (monkfish liver pate – monkfish are endangered)- I never thought I would get over giving that up but Hajime has convinced my taste buds and I actually like it better. My partner was bemoaning the loss of freshwater eel (unagi) but once again they came up with another fish that is so comparable in flavor that we devoured it.

Be open minded and get over the red tunas and unagi – if you go to another sushi restaurant to eat these because Mashiko doesn’t serve it anymore then you are only contributing to the demise of the species. It is a FACT that red tuna will be gone in 5-10 years anyways – so why not change your taste buds now?

Only someone who is a master of their craft like Hajime can pull this off. Try it – you will love it!

Share This

[grr]

+1 for the great new changes. The catfish instead of unagi, to me, is MUCH better.

Share This

[AC11579]

mashikos WAS my favorite sushi joint along with shiros. Unfortunately, I will no longer be going there. some things such as hamachi, unagi and soft shell crab cannot replaced. Don’t try to sub a pile of mush (catfish) for the deliciously fatty texture of unagi. They were already a little pricey and pretentious, not to mention below average service, to start with. But i don’t mind paying and dealing for a good meal. Now, its not worth it. sorry but you’ve lost a couple of customers.

Share This

[chef]

AC – how are you going to feel when you take the last bite of hamachi, unagi and soft shell crab in a couple of years, knowing that you will never eat it again because it is extinct?

It’s really selfish of you to continue to damage the environment for your own personal pleasure – geez…..the substitutions are good and sustainable. Time to expose your taste buds to new and delightful tastes that only Hajime and his crew provide. Unless of course your taste buds just can’t grow up.

Share This

[Gina]

Mashiko’s isn’t the only sustainable sushi place in town.

http://seattletimes.nwsource.com/html/pacificnw/2009076641_pacificfootfood19.html

Share This

[Author]

Posts