Hello, THIS IS A SPECIAL ARRANGEMENT WITH MASHIKO! READ!
This restaurant is a five star establishment and the prices are higher than other restaurants due to sustainable ingredients.
NO SHOWS rule will be enforce due to the reservation with this restaurant.
People on the waitlist, you will move up if anyone changes their RSVP to “NO” this week and this can occur up to 48 hours prior to the event which is Friday afternoon at 5:30 pm. If you are planning to attend another event, then remove yourself off the waitlist.
Here are the conditions: The choice for this event is the Omakase Course Meal below ONLY. You will be sharing this meal with another member at the table. Your meal will be the chef choice ONLY. If you would prefer to order your own meal/selection, please remove yourself off this event. THIS WILL ONLY BE the OMAKASE chef choice. You are welcome to order additional items if you choose too. Each person total charge (tax and tip) for the Omakase meal will be $39 per person without additional items and/or drinks ordered. Bring cash to make it easier for payment. Charge cards are excepted.
OMAKASE COURSE MEAL
生 Umi 海 for two 60.00
Let our sushi chefs take your taste buds on a unique adventure. This taste extravaganza for two includes miso soup, two sashimi appetizers, eight assorted pieces of nigiri, two rolls, and one dessert to share.
Until we meet on Sunday….Rhonda
Did you know that sushi started off as fast food? Hundreds of years ago, sushi was served in larger pieces. The food was fresh and meant to be eaten quickly. Customers would eat with their hands and wipe them on the store’s noren curtain. Savvy travelers would look for the store with the grimiest noren, knowing that it probably served the tastiest sushi.
While dirty noren are no longer a mark of good sushi, Seattle is known for being the hallmark of good, fresh, and local fish sushi. Sushi makes me feel good all over and with the cold months ahead of us, I want to do a Sunday afternoon series starting in December.
Our third stop in the series is Mashiko in West Seattle. Chef Hajime Sato operates one of the only sustainable sushi restaurants in the world. He made the decision to take all unsustainable ingredients off the menu because of the damage being done by overfishing. “Edomae sushi is what I’m going for”, he says. Sato explains the Edomae sushi was originally about serving sushi made from the fish pulled out of Edo Bay (today’s Tokyo Bay), and that exotic ingredients shipped in from far away were never part the the menu. By forcing on the bounty of the Northwest, Sato says, he’s returning to the original inspiration for Edomae sushi: “What’s local? What’s in season?”
Toppings: Uni (Sea Urchin) Definitely an acquired taste, but once you’ve acquired it, you’re hooked for life. The melt-in-your-mouth sea urchin is best fresh and in the winter. Hint: Chef Sato receives his Uni directly from a fishing boat in the San Juan de Fuca Straits.
****RSVP ETIQUETTE: Serious folks only, please.
If you're are signing up for this event, honor your RSVP. If you need to cancel, this event has a cancellation policy of 48 hours in advance so that someone else can have ample notice of getting in. Any cancellation after the RSVP closes will result in a NO SHOW.
****Waiting Listers - Being on the Waiting List actually means something... if you do end up moving up; you will be expected to show up.
Restaurants expect diners to honor their reservations and No-Shows mean lost business.