Since 1994, Mashiko has given me a way to share my thoughts on food and culture. This has paved the way for another passion – sustainability. I am proud to say that as of August 15, 2009, Mashiko is Seattle’s first fully sustainable sushi bar.

Mashiko does not blindly follow any one organization’s sustainability guidelines. Instead, I keep up with the latest information from many reputable sources. I have developed relationships with some of the top seafood sustainability experts in America and have received an incredible amount of support from the industry. My education has been intense, and it will be ongoing.

Sustainable seafood is defined by several factors, and I carefully investigate our distributors. We use seafood caught in a responsible manner with minimal bycatch. With farmed seafood, we choose from antibiotic-free farms that feed properly and do not harm surrounding waters. We will not use any seafood that has dangerously low populations due to overfishing.

-- Hajime

P.S. I encourage you to keep the Sustainable Seafood Guide presented with your check when you dine at Mashiko. Additional guides are always available during regular business hours. For now, please check out these informative websites: sustainablesushi.net // MBA Seafood Watch