Description
At West Seattle's Mashiko, classically trained Hajime Sato respects the rules and flouts them at the same time. He's one of the first American sushi chefs to source 100 percent sustainably; albacore stands in for bluefin, black cod liver for ankimo, barbecued catfish for unagi. At the bar, you can consume a parade of nigiri the likes of which you've not tasted, but Sato hasn't given up his kitsch rolls named for reality shows and blockbuster movies; the Ultraman roll is like having spicy tuna and cucumber with a side of onion rings.
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