The chef behind the only sushi restaurant in town to serve exclusively sustainable fish, Hajime Sato of West Seattle's Mashiko Japanese Restaurant, is offering his first class in the topic.
Photo by Steven Miller.
There will be no maguro or toro on the menu (Bluefin tuna, and the fatty belly of that tuna), but you will no doubt eat well, learning how to make tasty rolls and sashimi from less common raw delicacies like Black cod, kampachi (Yellowtail), sockeye salmon, and Arctic char. Sato will also discuss fish selections that help preserve fish stocks, and how to cut fish for use in sushi.Sustainable Sushi with Chef Hajime Sato.
Tuesday, February 2, 6:30-9:30 p.m.
Nuculinary Clubhouse Kitchen, 1212 S. King St., 932-3855. $117.
Call soon to grab one of these last spots.
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