MASHIKO
In 1994, our founder started a restaurant with a vision of using food as a powerful language to bring people together. Mashiko has always been a place that strives to redefine the typical way of thinking about and presenting Japanese food, finding a way to both honor tradition and innovate in flavor. In 2009, that idea took another step forward when the restaurant committed to only serving sustainable seafood no matter the cost. Ten years after that, 3 long time employees took over ownership of the business, and every day endeavor to continue with the same integrity, creativity and passion that was instilled under the tutelage of our founder. Our efforts to leave a smaller carbon footprint are always growing, and we work tirelessly to find new ways to improve ourselves and our community. We can't wait to meet you and share our enthusiasm, so come in, belly up and say hi!
How do we define what is sustainable when it comes to seafood?
Some key factors to consider are traceability, fish populations, fishing methods, and farming practices.
Traceability refers to the ability to find out where your seafood came from. This includes knowing specifically where, as well as how, it was caught.
Some fish populations are in steep decline. We must allow these species time to repopulate so that we can enjoy them responsibly for generations to come.
The most sustainable fishing methods do not cause damage to the oceans or allow for much bycatch (unintended creatures caught during fishing).
Responsible farming practices include providing quality feed, being antibiotic-free, and taking great care not to disturb the surrounding environment.
Established in 1994, Mashiko has always pushed the boundaries of thought on food and culture. As of August 15, 2009, Mashiko became Seattle’s first fully sustainable sushi bar.
We have forged solid relationships with several top seafood sustainability experts. The support we have received from both customers and industry insiders is humbling and much appreciated. Our education has been intense, and it will be forever ongoing.
This is our commitment to you and the ocean.
Sincerely the Mashiko ownership team,
Mariah, Allison and Brandon
The Kitchen
MARIAH KMITTA
OWNER/CHEF
I find it extremely rewarding to develop sushi as an experience for someone…or to be able to introduce people to flavors or a fish they may not experience otherwise. It also continues to stoke the fires of my passion for Japanese cuisine and sustainability. I love my work and can’t imagine being anywhere else.
BRANDON WICKS
OWNER/CHEF
I enjoyed learning how to source replacements for popular non-sustainable options. I also love exploring new and less common options that most people would overlook, and then creating something incredible from it.