Hop Kiln Winery {who you’ve definitely seen mentioned in this blog before} is one of my favorite clients – partially because they are a winery {i love wine} and partially because they are a sister property to Kenwood Inn and Spa {which has become one of my favorite places in the entire world} but mostly, because the people there are really fantastic and a joy to work with. Did I mention they make really great wine? Yeah, they do. Located in the heart of the Russian River Valley in Sonoma County – Hop Kiln produces some delicious estate Pinot Noir as well as a charming Chardonnay and several other delicious proprietary blends.

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We are about to embark on another exciting design project which is still top secret – but you can bet I will share it with you when it’s finished! In the meantime, check out their new web site, join one of their three wine clubs and generally investigate this jewel of Westside Road: Hop Kiln Winery.

As some of you know we’ve long-been Mashiko fans (In case you don’t know – Mashiko is our favorite sushi joint- and a West Seattle icon.)  Last year, we had the opportunity to re-create their web site (sushiwhore.com) in a way that reflected their quirky, fanciful and delicious nature. Well now Mashiko is shakin’ things up and owner/Chef Hajime Sato is once again pulling into a league all his own…

Mashiko’s is the FIRST established sushi bar in the WORLD to go 100% sustainable.

Wow. Go Hajime!

We had a chance to preview the new Mashiko menu on Monday night and let me tell you – if you’ve been to Mashiko before, you’ll still love it – if you’ve never been, now you REALLY must visit!  (Ostrich anyone?)

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FOR IMMEDIATE RELEASE

SEATTLE, Washington (August 10, 2009) He’s breaking the model of sushi chefs being behind the sustainability curve.

Hajime Sato, chef/owner of West Seattle’s esteemed Mashiko will make the switch to seafood that is sustainable on August 15, 2009.  A few (darn few!) sushi joints have opened their doors as sustainable, but Mashiko will be the first established, successful sushi bar in the world to make the switch.

“I have always had so much respect for the oceans.  Learning about some of the common fishing methods left me no other option – Mashiko had to go sustainable.”  Chef Sato continues, “The process has been so inspirational.  Instead of just cutting things from the menu, there are now more unique options than before.”

With information available from so many sources, Chef Sato’s sustainability education will be ongoing.  He has put his head together with the Seafood Watch department at Monterey Bay Aquarium.  Chef Sato is in close contact with the experts at Select Fish, the seafood division of Whole Foods Markets.  He is also consulting with noted fisheries analyst Casson Trenor, author and “sustainability guru” for San Francisco’s groundbreaking Tataki Sushi & Sake Bar.

“The sushi industry draws from some of the most depleted fish stocks on the planet,” Trenor said recently.  “The five most popular sushi items in the United States – long-line tuna, farmed salmon, imported shrimp, farmed freshwater eel (unagi), and farmed Japanese amberjack (hamachi) – are all generally unsustainable.”

Vowing that this is no green-washed marketing ploy, Chef Sato will make Mashiko fully responsible.  He says, “Sushi lovers will be surprised how delicious sustainable choices can be.”

Sushi done conscientiously can include B.C. spot prawns, domestic albacore tuna from the North Pacific, hand-lined yellowfin tuna, farmed California striped bass, suspension-farmed Hokkaido scallops, farmed almaco jack (kampachi) from Hawaii, farmed Washington State Coho salmon, and much more.

Mashiko, well reviewed and thriving since 1994, is known not only for its classical sushi but also for Chef Sato’s innovative departures. The hot menu has always been known as one of the most interesting and unusual in Seattle.  Hours M-Th: 5:33pm-9:30pm, Fri: 5:33pm-11:00pm, Sat: 5:03pm-11:00pm, Sun: 5:03pm-9:30pm