Mashiko
| Address: | 4725 California Ave SW, Seattle, WA 98116, USA |
| Phone: | +1 206-935-4339 |
| Site: | mashikorestaurant.com |
| Rating: | 4.6 |
| Working: | 5:03–9PM 5:03–9PM 5:03–9PM 5:03–9PM 5:03–10PM 5:03–10PM 5:03–9PM |
Location
Photos 100
Reviews 8
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Debra Jennings
A great place for sushi lovers and even beginners. The fish is fresh, sustainable and traceable. Lots of rolls and also nigiri and sashimi options to choose from, and a dozen types of saki as well. Staff is friendly and well versed in the cuisine. It is a small place but we had no problem getting a reservation for two on a Sunday night. My only issue is that the portion sizes seemed small compared to what I have had elsewhere. This was especially true of the sashimi. However, I realized that the salmon I have been eating elsewhere is farmed, and tastes much different than the wild salmon I had here. (Sadly I like the farmed salmon better, so that probably says a lot about my sushi sophistication, or lack thereof.) The other issue is that the rolls we had were all good but lacked a bit in flavor, but maybe Im just used to spicy mayo covering up bad fish. :-) On the other hand, the garlic edamame was delicious and very flavorful! The presentations were nice. My husband doesnt usually eat sushi but he liked everything he tried, including the sashimi.
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劉煒
Lets get this clear. MSCs guidelines are fairly arbitrary, and their fees to be reviewed are horrendous. Its a wonder how anyone can do business with it. But OMG, Mashiko delivers great sushi, while observing those rules (and those what Hajime thinks should be rules) that keeps would keep a thriving ecosystem intact for seafood permanently. Thats a lot from me. He and his staff do not fail at all on the execution front. Everything, from the (blahblah) local shellfish, to the catfish unagi, is delicious, well constructed, and otherwise not faltering one iota from what an excellent sushi restaurant should be. The kitchen dishes are also very affordable for the salaryman on the go looking for a quick bite. In collaboration with Elliot Bay brewing, they also have a couple of house beers, along with a (in this Sake whores opinion) well curated selection of sake. Id suggest bellying up to the bar with your eating companion (you did bring one, right?), ordering the Omakase, and letting the staff choose your meal.
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A Private User
After reading hundreds of reviews I decided Mashiko had to be the sushi restaurant I would take my boyfriend to for his "surprise" birthday dinner. Deciding to come to my own conclusion on wait staff reviews, I made reservations at the bar for Omakese 6pm friday night. My boyfriend went in with an attitude. Im sure he was thinking just another sushi joint and how did I hear about this one 35mins away from home and I had already ordered for him? Had I gone mad!! Long story short! ! Well be back again and again! :) Thank you Mashiko staff for the fabulous service on the phone and at the bar and your suggestions for the best saki (try the sampler if your unsure). Hajime, well, I could go on and on. He assured me via email I wouldnt be disappointed and he was right, this was the best sushi weve had in years. The freshness, presentation and variety he chose for us surpassed all our expectations. If you want great sushi and a friendly bustling atmosphere you must give Mashiko a try. M & R
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Dylan Neidorff
Wife and I went out for date night and Mashiko was able to fit us in at the Sushi Bar for dinner. (While they can fit people in, make a reservation). I ordered the Chirashi and wife ordered the Red Violin and some slices of albacore. The Chirashi was amazing and contained some more exotic items that Ive never tried before, to include UNI and Monkfish Liver. After Hajime explained everything I told him Ive never tried and he rooted me on as I indulged, it was excellent. Because of this man I would try anything. Further, we ordered another two pieces of albacore and with our permission Hajime asked if he can share three different types of albacore, one from Warm waters, one from cold and the other between. He taught us the different between fat content, texture and flavor, which was quite an educational experience. Further one one decaffinated tea, made from Buckwheat is devine with its Toasty tones. Overall great food, wonderful educational experience and another great time at Mashiko.
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Eric Adams
Ive been a regular for a number of years, grab a seat at the bar and at this point I dont bother with the menu. My favorites? Tuna on Snowshoes, Uni on Snowshoes (Dec/Jan is peak season for flavor and texture), Prosciutto wrapped scallops, gyoza from the kitchen and most anything off of the fresh sheet. The tako (octopus) poke is great as well. Ill drop Hajime an idea and ask him to improvise. Friday night it was "something with octopus". He started to put pickled cucumbers in a bowl and I caught him saying "Im not a big pickled fan"... a 90 degree turn and what came out was amazing. Diced octopus with microgreens and chili oil. Spicy goodness. After that I needed something to absorb the heat so Hajime set me up with a ring lined with avocado, a scoop of rice in the bottom and then a layer of crab and finally flying fish roe. Perfection.
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A Private User
I am unable to rate Mashikos food because I have tried 5 times to dine there but was told every time time that the wait would be insanely long, like two hours. I will say that the staff has been haughty, acting as if I should know that reservations are recommended. One time my family of four went in and was told by the hostess that they should have something and give her a few minutes. She returned and told us matter of factly that we would have to wait 50 minutes. No "I thought we had room" or "sorry its going to be longer than I thought." Just a "take it or leave it" attitude. After we walked out of the door, about 8 people walked out after us. I feel like they act like its a privilege to eat at their restaurant and that theyre doing us a favor!
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David Hsu
Extremely delicious sushi. My friends and I came here for the omakase, where we had about 14 dishes (I believe theres 17 total, but most people became too full to finish). Each dish was served and described so we could see what it was as some of the dishes were quite unique. The sushi and sashimi tasted fresh and the sea urchin (if youre a fan of them) were great. Some of the dishes were normal piles of sushi while others were carefully prepared small bites, so you get to experience a bit of everything. Parking is a bit difficult in this area and its pricey, but then again, if youre going for sushi, you should know how much it will cost. If youre a fan of quality sushi, you should stop by here at least once and try it.
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Zack Nelson
I dont usually write reviews on Google but I felt this was especially important as the treatment I received from mashikos was unprecedentedly bad at every level. The owner is very narcissistic and rude. He was condescending to me and my friend when we went to mashikos. The food was okay. Now let me get to the REAL reason mashikos sucks. The MANAGEMENT. I had another friend who actually worked at mashikos. He was never PAID even though he worked there over a week. We have contacted management and payroll services. I hope you get whats coming to you mashikos! As for everyone please boycott this restaurant as the owner and management is terrible to its employees and costumers. Thank you.
