Mashiko
Seattle, WA 98116
Phone: (206) 935-4339
- Price:
- $
- Cross Street:
- SW Alaska Street
- Hours:
- Mon-Thur 5pm-9:30pm, Fri-Sat 5pm-11pm, Sun 5pm-9:30pm
Message from Mashiko
Shut up and eat
- Affordable prices
- Nominated Seattle's Best Sushi
- Open till 12am on weekends
Paid advertisement by Mashiko.
Editorial Review for Mashiko – by Citysearch Editors
The Scene
Chef Mashiko enlists college kids to turn out surprisingly well-executed, colorful sushi to Gap-clad regulars. A tad larger than intimate, tables are set close enough to share food with neighbors. One look at the bleached, minimalist decor will have you mentally paging through an Ikea catalog. Service is always courteous.
The Food
The Tiger Eye is a great starter--raw tuna wrapped tightly around fresh salmon roe, then deep-fried. Diners who vow to "try anything" might order the Moriawase, the chef's choice of sushi and sashimi, a broad selection of fresh fish served with all the standard favorites--this is the ultimate way to enjoy sushi. An order of edamame, a rainbow roll and some sake round out the meal nicely.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
The ExtrasChef Hajime Sato can be found teaching cooking classes at Uwajimaya in the International District.
User Reviews for Mashiko
07/25/2008 Posted by momochi
It was my first time went to Mashiko. We waited 30 minutes for our table which was ok because we expected. The server who put our name down is pretty nice. We sat at the sushi bar but the sushi chef is not friendly at all. We had some sashimi but they were not as fresh as I thought, maybe little bit better than Uwajimaya. The sushi chef didn't put any effort on the presentation of our sashimi plate. If you are a sushi/sashimi lover, you know what I am talking about. If you go to I Love Sushi or Red Fin then you can tell the difference because they are "real" sushi chef. I am not saying the sushi chef at Mashiko is not "real" but obvisouly he is lack of expericence. I ordered a white fish usuzukuri - which is a very thin slice of the white fish with ponzu sauce. Seriously, when he handed me the plate, I thought he was joking, I mean they were as thick as a piece of sashimi. Also, since they have a open kitchen, we could see everything..... How could you put all the floor mats on the prep table while you are cleaning the floor? Yes, the prep table, table that they prepare all the food that's going into your mouth. I asked the sushi chef do you usually put the floor mats on the prep table, and he said they clean that table everynight......huh.....well, there are a lots of gems on the floor mats, just to let y'all know, don't think we are going back there.....
06/26/2008 Posted by AlkiWoody
I'm not sure what everyone thinks is so great about "sushiwhoredotcom" Mashiko. I live in W. Seattle and appreciate good sushi which this place most certainly does not have. The rolls, while creative, are sloppy and saucy. The fish was not as fresh as you would expect for a sushi bar. I have only been in twice. The first time I went with my wife where we were not greeted, added myself to the clipboard and got walked around for 20 minutes before being seated. Sushi chef was not too friendly either. Second time I went I came in with my wife, a friend and a client. I thought I would give it one more chance because for some reason this place is ranked high. We had 30 minnute wait. Once we were seated they brought over water and 5 minutes after that we were asked to leave because the waitress realized that they had reserved the table for someone else who was not even there. REALLY!! Are you serious!!! What kind of customer service is that?? She was not even friendly about it. If you really want good, fresh, traditional sushi walk a block north to Azuma. They'll treat you right. I eat there at least once a week if not more.
Pros: They have a fish tank!
Cons: Being there, bad service, unprofessional waitstaff, poor quality food
