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photo credit: Gabe Guarente

The view through an aquarium shows the dining room at Mashiko in West Seattle
8.4

Mashiko

SushiSeafood

West Seattle

$$$$Perfect For:Date NightDining SoloSpecial OccasionsEating At The Bar
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There may be no restaurant in West Seattle that’s as West Seattle as Mashiko. The sushi joint is shaggy but still kind of fancy. It feels like a beach retreat without going overboard with cheesy knick knacks. Most importantly, the seafood is top notch and there’s a range of experiences—including seven different omakase options—you don’t usually find in the other sushi restaurants around town. 

Amber light bouncing off curved wood sets a relaxed mood in the dining room, where couples share sake carafes, a regular chats up the chefs about shrimping vessels, and the occasional family wanting an upgrade from Ivar’s settles in with nary a crayon-covered placemat in sight. There’s a big fish tank with a sign that the sea creatures in there have been sustainably raised, a running theme throughout dinner, as staff go into great detail about the Hawaiian albacore’s 23andMe results, and assure you that the delicate trout came from a loving home.

Mashiko does the basics well thanks to a light touch with seasonings, and it’s a great option if you want a choose-your-own-adventure omakase or just a few expertly-crafted sushi rolls a la carte (make weekend reservations a few days out). We like sidling up to the bar for the seven-course Sushi-Ya omakase that has a steady pace but doesn’t feel rushed, full of melt-in-your-mouth nigiri. And at $65 per person, the Maki omakase is a nice deal that'll fill you up with two appetizers, 12 pieces of terrific sushi, a large seafood entree, miso soup, and dessert. Like paddleboarding on the Sound or your first Wordle try, deciding exactly how to do Mashiko can be a little overwhelming at first—but it’s also half the fun.

Food Rundown

The menu at Mashiko changes often, but here’s an idea of what you can expect.
A plate of ponzu and shiso oil-dressed trout with a green salad on the side

photo credit: Gabe Guarente

Rainbow trout

The freshwater fish tastes bright and refreshing thanks to a little jukusei ponzu dressing with shiso oil alongside crisp greens. Let's give that ponzu a high five.
Two sushi rolls—the one on the right has a fried herring bone sticking out

photo credit: Gabe Guarente

Maki

If you get the Maki omakase, the chefs work in a special roll that’s nowhere on the menu. That may include a plump herring roll that gets a nice tang from pickled eggplant, and comes with a fried herring bone sticking out—a little bonus snack is so wonderfully crispy and salty, pretzel sticks are officially on notice.
A plate of nigiri that includes pieces of octopus, salmon, yellowtail, and saba

photo credit: Gabe Guarente

Nigiri

No need for dunking these babies in soy sauce—trust the chefs as they work in subtle hints of miso, chili, yuzu, grated wasabi, and other good stuff, making sure the natural flavor of each piece isn’t overwhelmed. The seafood rotates, but Alaskan salmon that’s as pink and tender as Emotional Support Barbie often makes the cut. You may also get a blowtorched Norwegian saba that delivers a welcome char.
Pieces from a pressed square sushi roll topped with black cod and a dusting of nori, next to pickled vegetables

photo credit: Gabe Guarente

Oshizushi

The pressed rolls mix things up from the common circular ones you’ll find elsewhere on the menu—and we are fully square converts. One is topped with black cod dusted with nori that has just the right amount of saltiness. Our only complaint would be that the flavorful rice could be packed a little tighter.
A fried piece of fish in a brown sauce with mushrooms and pea shoots

photo credit: Gabe Guarente

Kanpachi collar

A large, fried seafood dish often makes its way into the non-vegetarian omakases—and sparks up your appetite again, even when you think you can’t eat another bite. This flaky amberjack in the Sushi-Ya dinner is topped with snappy pea shoots and a surprisingly light shitake mushroom sauce we would slurp on its own in soup form no matter the season.
Mashiko image

photo credit: Gabe Guarente

Crème brûlée

Here’s a strong finisher to a robust sushi meal. You’ll enjoy tapping at that caramelized sugar shell to get to the perfectly creamy miso-vanilla custard underneath.

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FOOD RUNDOWN

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