Venue Info

Known For

Sushi

Chef and owner Hajime Sato has dedicated Mashiko to being a fully sustainable sushi bar: fish and other products used in the sushi are all chosen with this concept in mind and often teaches food classes at Diane's Market Kitchen. You know your meal isn't only good for the environments but also that it's made from the highest quality ingredients. Try the noodle stir-fry in all its fat, chewy glory—white udon noodles are pan fried with bite-size pieces of teriyaki chickens, thin strips of carrots, and green onions.

Mashiko Restaurant rolls fish seafood
Seattle

Mashiko

Mashiko Restaurant

Chef and owner Hajime Sato has dedicated Mashiko to being a fully sustainable sushi bar: fish and other products used in the sushi are all chosen with this concept in mind and often teaches food classes at Diane's Market Kitchen. You know your meal isn't only good for the environments but also that it's made from the highest quality ingredients. Try the noodle stir-fry in all its fat, chewy glory—white udon noodles are pan fried with bite-size pieces of teriyaki chickens, thin strips of carrots, and green onions.