THE CLOSEST THAT Seattle got to winning a 2024 James Beard Award — aka the Oscars of the restaurant industry — comes All six of Washington state’s finalists lost out at the June 10 ceremony making it the third shutout year in a row for chefs and restaurateurs here But when Hajime Sato took the stage to accept the medal for Best Chef: Great Lakes — the first-ever win for a sushi chef — the ripples reached all the way to the neighborhood sushi spot he started in West Seattle in 1994 is still carrying out his uncompromising vision Sato is both a sushi chef and a visionary, and it was a small, quiet revolutionary act when he devoted Mashiko to serving solely sustainably sourced seafood in 2009 Could he make customers who were accustomed to the conventional rainbow of usual sushi suspects — sourced from near and far at whatever cost to the environment — happy with something different Could he convince diners that this difference was for the better both for the planet and on the sushi platter three Mashiko employees took up ownership in 2019 pretty cork-tiled walls and a skylight in the high ceiling brightening up the space It doesn’t seem to be taking itself too seriously: An Ichiro bobblehead and a tiny adorable origami puppy preside over one end of the six-seat sushi bar while stuffed animal octopuses look on from various vantage points Shelves hold sake masu reserved for regulars the wooden drinking vessels doodled with their names The sign on the fish tank explaining that it is sustainable is one of few clues to what’s happening here; a copy of “The Noma Guide to Fermentation” on a shelf is another.  The scene at Mashiko at any given moment also reads like a regular neighborhood sushi bar chef/co-owner Brandon Wicks chatted with a regular about birthday plans while amiably instructively sharing information about the current sushi offerings methodical work to share the joy of a local potter who’d just been served an appetizer on a plate they’d made themself that the restaurant had acquired at a nearby gallery is the general manager.) One couple got a bite before heading to a play at ArtsWest while a family at one of a dozen tables ordered California rolls Some of the parents dining grew up coming to Mashiko themselves as the place has become a Seattle restaurant classic Mashiko normalizes sustainability in a most admirable way The lunch menu’s bento options include a category just called “FUN,” meaning the likes of Spam musubi with dessert one day taking the form of a truly “Giant rice crispy treat” made with miso and brown butter Dinners go from those kid-friendly California rolls to seven different omakase options ranging from $55 to $160 per person which feature fresh-grated wasabi (also available to all at a $10 surcharge) While you may receive some dishes direct from a chef’s hands when seated at the sushi counter most orders are placed via a small crew of exceptionally friendly and well-informed servers They’re all well versed in beverage options 20-plus carefully chosen sake selections and a handful of menu-matching white The sushi offerings at Mashiko vary by season and sustainable availability What you won’t find here includes endangered bluefin or that bright-orange farmed Atlantic salmon After asking Kmitta what she felt was representative of the ethos and also just really good at the moment I ended up with a glorious wood platform of nigiri centered by the two crispy-fried shrimp heads of my ama ebi then the faintly sea-gamey softness was divine The meat of the shrimp glowed pearlescent and tasted sweeter than most with no trace of the gluey texture sometimes involved but if you’re lucky enough to be at Mashiko at the right moment an ideal slight crunchy-firmness and an utterly pure flavor complemented by a little wasabi hello King salmon had been exactingly diagonally scored Northwest albacore wore a tiny tangle of scallion atop its plush And after more than a decade of going without such tuna chef Kmitta was very pleased to present maguro that’s sustainably pole-caught on day boats in Hawaii — and knowing this made the ruby-red fish taste better than ever their velvety yolk carrying a subtle spicy heat with a topping of house-cured ikura giving pops of oceanic salt then a sprinkling of house-mixed shichimi adding more tingle with their bed of gently rice-vinegary sunomono salad acting as both palate cleanser and a healthful element marinated in miso and sake lees for 48 hours then with its skin crispy-blackened on the bincho grill A pretty much perfect vanilla crème brûlée showed real tiny vanilla-bean bits at the bottom The albacore nigiri’s dab of housemade ginger ponzu overshadowed the fish with garlic And that big rice crispy treat turned out to be tragically dry the adventure to be had at Mashiko is a delicious one Hajime Sato said he didn’t much care about winning a James Beard Award other than the elevated platform it provides for his sustainable-fish mission He called this “a scary time” — he wanted to talk about hurricane season starting earlier and earlier about how it seems “like each day we break the record of the hottest day.” sustainability “should be the bottom line of how people should be sourcing the right thing is not a complicated equation and being the best chef of anything is not at all the point “I don’t think I have any talent whatsoever,” he asserted you know?” Asked about training chef Kmitta at Mashiko when she had no previous experience as a sushi chef and learn from it every single day — and hopefully tomorrow is going to be better than today … that’s great Kmitta called Sato’s Beard win “amazing,” but he’s very talented.” She agreed with him: Amplifying his sustainability agenda was the best part Kmitta spoke of all she’d learned over almost a decade of Sato’s mentorship at Mashiko while developing an understanding of the full scope of sustainable seafood sourcing was quite another — fish stocks The suppliers and relationships that Sato left Mashiko with remain “Somebody went out there [and] got that information out again Kmitta calls carrying Sato’s commitment to sustainability forward in Seattle “a huge honor.” And three decades in The dollar signs signify the average price of a dinner entree: $$$$ = $35 and over The opinions expressed in reader comments are those of the author only and do not reflect the opinions of The Seattle Times Stay secure and make sure you have the best reading experience possible by upgrading your browser (Hajime Sato at Mashiko in 2009 WSB photo by Christopher Boffoli) Three employees purchased Mashiko when Sato left for the Midwest in 2019 With a focus on sustainable seafood at Mashiko for the final 10 years of the 25 he ran the restaurant here it wasn’t a stretch for Sato to continue those values when opening Sozai The positive feedback in the suburban city of Clawson was immediate including the James Beard Award last year for Best Chef Great Lakes He had been a James Beard finalist the previous year it is clear that the best thing for my family is for us to return to the Pacific Northwest It will be extremely difficult to leave Sozai behind I put everything I had into building something special for my customers and to further my work as a sustainable seafood advocate Thank you to everyone who has shared wonderful times with me at Sozai My sincerest hope is that you will continue to try new things We have inquiries out about where in this region he’s headed and will update with any new information we get (8:46 PM: He messaged us back to say he has no further comment right now.) NEW PIZZA: Yes, West Seattle is getting a new pizza option. Thanks to Ian for the tip on this, after he saw the sign in the window at KBM Commissary Kitchen, 5604 Delridge Way SW (home to other popular pick-up eateries). Pizza Ritual whih promises “naturally leavened wood-fired pizza,” says it’ll be serving up its pies a day or two week starting next month  So excited to see you back in the PNW I helped Hajime San open the OG Katsu Burger in Georgetown and have been a customer of Mashiko for over a decade Super excited to see where he lands and his new ventures Do we have an update for In Pizza We Crust?   We ohhhhh soooo hope that Sato will pick West Seattle (again) … but if not … we will absolutely go to wherever he lands We (and I know many others) are more than thrilled he/fam are coming back to the NW!  Wasn’t Hajime also behind Katsu Burger?Welcome back I’m very excited to see what he has in store for his hungry fans.  Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Please enter your username or e-mail address You will receive a new password via e-mail By Chris S. Nishiwaki October 25 Jason Wilson, chef and owner of The Lakehouse in Lincoln Square in downtown Bellevue, has been involved in Seattle Restaurant Week since its beginning in 2010 He has seen the dining promotion grow and is now poised for its latest iteration along with more than 260 other restaurants across the region Seattle Restaurant Week was born in 2010 when a group of local chefs collectively known as the Seattle Restaurant Cooperative make plans to spur the restaurant business out of the recession sparked by the 2008 financial crisis the effort merged with the Seattle Good Business Network’s “Dine Around Seattle under the same banner of Seattle Restaurant Week This is the first Restaurant Week as owners for José Garzón of Capitol Hill’s Bad Chancla and business partner Stefanie Hieber. Garzón participated as a pop-up restaurant serving at Black Cat in Belltown last year and sold out every day Garzón said the success of the pop-up buoyed the opening of Bad Chancla “We don’t participate in Restaurant Week to make money,” says Garzón, who has lived or traveled to Mexico, Puerto Rico, Argentina and Colombia as a touring musician. He settled in Seattle to join the Bremerton-based band MxPx “We use (Restaurant Week) to bring in guests who are not necessarily in the neighborhood We bring people in and make them customers We are really focused on that customer connection.”  Wassef Haroun, who runs the Nadi Mama Restaurant Group, wants new guests but also wants to appeal to pre-pandemic regulars. He operates Mamnoon on Capitol Hill, Hanoon in Kirkland’s The Village at Totem Lake, and MBar in South Lake Union even our most loyal customers,” Haroun says “Sometimes you need to give them a little bit of an incentive Mariah DeLeo, program director of Seattle Good Business Network says this year’s Seattle Restaurant Week is the most diverse “The idea to support emerging businesses is important,” DeLeo says “Seattle Restaurant Week is firmly rooted in the Good Food Community program It’s about connecting the local food system We are about supporting value-based businesses Some of our favorite Seattle Restaurant Week participants include: We have exciting news — our new issue is making its way to mailboxes and newsstands Melinda French Gates is on the cover of a Seattle publication She’s part of our Trailblazing Women issue featuring 10 incredible women telling their stories in their own words If you’re looking for something to check out between iced coffee runs this art show about climate change looks incredible or plant and help scientists track biodiversity The state’s trying to hit our bar tabs… Humanities Washington is fighting through federal budget cuts trying to protect the kind of community programs we usually take for granted If you do plan on dodging some spring showers check out Robin’s Restaurant and Market in Fremont the new eatery from the owners of the popular Greenwood American Bistro Maybe take a trip to Seattle’s first Fat… Sign up and get Seattle's best events delivered to your inbox every week Learn how to describe the purpose of the image (opens in a new tab) Leave empty if the image is purely decorative Learn how to describe the purpose of the image (opens in a new tab). Leave empty if the image is purely decorative. Gabe Guarente and grab dessert from a 100-year-old deli all in the same day and on the right Mariah Kmitta flank Hajime Sato the founder of Mashiko in the West Seattle Junction After 25 years he is leaving and they will continue his tradition of excellence the sushi restaurant he founded in the West Seattle Junction 25 years ago to take care of his wife's health in her home state of Michigan But he believes he is leaving his beloved restaurant in very capable hands Brandon Wicks and Mariah Kmitta are the new owners but have decades of combined experience in the industry They are also joined by chef Britney Payne in the kitchen the joy of seeing them get it right," and feels he has accomplished what he set out to do Build a Seattle infused sushi style that his former employees will carry on The original sale of the restaurant fell through which prompted the trio to step up and take over Wicks who has 24 years of experience in both fine dining and Sushi and Kmitta with 19 years both said that the "integrity was the number one thing I learned from working here." Wicks said that many restaurants will use any kind of ingredients "because they just happen to like that fish." Kmitta said "some places put making a profit over what really matters who has become one of the most widely recognized West Seattle restaurant faces having been with Locol the Feedback Lounge and for 15 years intermittently with Mashiko echoed their sentiments "We have a lot of respect and love for the 25 years that Hajime has spent building Mashiko," she said "This community knows the level that Mashiko has always been and they know we are going to respect that and uphold it So many people come that were just little kids that are now of drinking age," Hill said and Kmitta continued "It makes me feel like part of the family and the community i just like that people recognize me and recognize them and that I feel like what we do matters "I can't work at another sushi place because I can't make unsustainable sushi "Our standards are so high because of Hajime," said Hill "I think there's so much love and care that goes into it time and appreciation for each individual dish." "I feel like some places treat sushi as if it's glamorous and high end and deceive people when they serve a sub par product," said Kmitta  "I feel like ethically and morally its something I don't like I want to be able to sleep soundly knowing I'm not denying a family in Thailand from having a future." They all said they learned that working with integrity respecting the customer and the product was the most important lesson gained under Sato's tutelage But unfortunately life happens and I cannot tell you one thing I will miss the most one customer times a thousand I'm going to miss To be honest I'm going to miss yelling at those people 'You're doing it wrong!' or 'Thank god you're doing it right!' I have such a mixed feeling about it." "If I actually create another sustainable sushi restaurant say in Michigan I will want to think that I've gained something and not lost something He's actually leaving in mid-august so there's time to go in and say goodbye and while there is no formal send off event planned at this point it's not out of the question There will be a few minor changes but not many Mashiko will be open seven days a week beginning in mid July starting at 5:03pm seating the last customers at 9pm on weeknights and 10pm on Friday and Saturday nights There will be a happy hour with some creative sushi samples offered Mashiko is located at 4725 California Ave SW in the West Seattle Junction http://www.mashikorestaurant.com/ I try to get there every time I visit the West coast I used to work for Hajime I learned so much from him I used to think he was being mean and yelling at me but after I left I thought about all the stuff I had learned from him I now have my own restaurant and I understand even more what he was teaching Thanks for everything Hajime you are an inspiration to food But three employees are taking over the business After 25 years serving satisfied diners in West Seattle, one sushi master is moving on soon. Chef Hajime Sato — whose restaurant Mashiko defined the sustainable sushi movement in the city — will hang up his knives in August to focus on his wife’s health in her home state of Michigan three longtime Mashiko employees will be taking over the business Sushi chefs Brandon Wicks and Mariah Kmitta months after a sale to an outside buyer fell through All three have decades of restaurant experience combined Even though Sato once said he lost 20 percent of his business from going green, things picked up once the word of his sustainability ethos got out. It’s unfortunate the chef must leave the place he clearly loves with a few weeks before Sato leaves for Michigan there’s still time for fans to say goodbye Our guide to the top must-visit sushi restaurants in Seattle includes the affordable Here are our top 10 sushi restaurants in Seattle: View this post on Instagram The interior of Shiro’s isn’t particularly impressive but fortunately the sushi is. The prices are very reasonable too, especially for the table omakase. Don’t miss their sushi happy hour. If you’re able to get a spot at the counter, you’ll be treated to an incredible omakase experience by owner and chef Shiro Kashiba. People line up outside Sushi Kashiba’s door hours before opening to snag a counter seat, but you can also make an online reservation for a table. Maneki is the oldest Japanese restaurant in Seattle. It has been serving sushi and classic Japanese fare in Seattle’s International District since 1904. It’s small and very popular to this day so be sure to make a reservation. View this post on Instagram Looking for sushi in West Seattle? Mashiko is the go-to spot. They are committed to sustainable seafood and offer a variety of omakase experiences. They also recently started Japanese brunch on the weekends as of October 2024. Hummingbird Sushi recently opened in Queen Anne this past summer and quickly became one of our favorite spots thanks to the beautiful interior and unique flavor combinations. You can try the omakase or order items off the omakase menu a la carte. Located near Green Lake in the Meridian area of Wallingford, Kisaku is a great spot to score some delicious sushi lunch deals. View this post on Instagram Umi in Belltown is a great spot to go for quality sushi when you’re also looking for quality vibes. The ambiance lends itself well to dates and birthday celebrations. They also have a great happy hour. If you’re looking for more of a chill, peaceful vibe then head to Momiji in Capitol Hill. Eating sushi while admiring their Kyoto courtyard is practically the same thing as meditating. They also have a location in South Lake Union. View this post on Instagram You can get really good omakase at this intimate cozy spot in Ravenna that serves both local fish and seafood flown in from Tokyo Note that they close for autumn break between October 30 and November 26 this year It’s worth the battle to score a reservation at this relative newcomer to the Seattle sushi scene You’ll be treated to an authentic omakase experience at this intimate sushi bar that seats just 10 people Share your travel photos with us by hashtagging your images with #visitjapanjp The Mashiko Museum of Ceramic Art is located southeast of Utsunomiya City While the museum celebrates all kinds of ceramic work the collection is centered around the work of local artist Shoji Hamada who was designated as a Living National Treasure by the Japanese government during his lifetime The first home Hamada purchased is one of the features of the museum and later hosted guests from around the world in the house It was relocated to the museum after Hamada passed The nobori-gama (climbing kiln) that Hamada used has been reconstructed at the museum giving visitors an up-close look at the traditional methods by which Japanese pottery is made The museum has a collection of some 300 of his prints and displays about 20 pieces at any one time don't forget to visit the salon for coffee You'll be able to select your own cup and saucer from their selection of fine earthenware and experience the artwork as it was intended take the Tohoku Shinkansen bullet train to Utsunomiya Station (about 50 minutes) then take the local bus to the museum (about one hour) http://www.mashiko-museum.jp/en/index.html Browse the JNTO site in one of multiple languages Professor Setshedi completed her MBChB and Fellowship of the College of Physicians (specialist training) at the University of Kwazulu-Natal. She joined UCT in 2005 initially as a clinical research fellow in hepatology (a discipline focusing on the liver) and subsequently as a gastroenterology registrar. In 2009, she went to Brown University in the United States of America to study for her PhD in gastroenterology, which she completed in 2011. JapanChevron ChevronChevronPhotosSave this storySaveSave this storySaveReviewed by Hannah KirshnerHow did it strike you on arrival?This place is sweet. Up on a little hill at the edge of a forest—with a library, fireplace, and garden—it feels like a writers’ retreat. Nice. What’s the crowd like?Artists, writers, and ceramics enthusiasts—young and old—come here for peace and quiet. The good stuff: Tell us about your room.There’s not much in the room. It’s no frills but still has thoughtful attention to detail: handmade ceramic cups (of course, this is Mashiko) for tea, a toothbrush, slippers, and bath towels. Morning light stream in through big windows—open them for a ceder-scented breeze (and to get rid of the completely unnecessary air-freshener smell). We’re craving some deep, restorative sleep. They got us?A fluffy white comforter invites you to flop into bed, but the mattress is hard as rocks. How about the little things, like mini bar, or shower goodies. Any of that find its way into your suitcase?A vending machine in the hallway sells beer, highballs, tea, and juice. Rent a yukata (summer kimono/pajamas) for extra 200JPY ($2). Pump bottles of soap and shampoo are nothing special. Please tell us the bathroom won’t let us down.There’s an outdoor stone tub on the second floor—do you need any more reason to stay here? I’m sure it’s against the rules, but if you turn off the lights you can see the stars. The downstairs bath is indoors, with windows that look out on the forest. Both are open to any guest/couple/family, and you just lock the door to reserve it. Efficient (i.e., small) in-room showers and toilets are clean and unremarkable. Maybe the most important topic of all: Wi-Fi. What’s the word?Free and adequate. Room service: Worth it?Homemade breakfast (700JPY/$6.40) includes a French omelet, salad, sausages, seasonal vegetables, tea, tsukemono (pickles), and a choice of miso soup and rice, or “Western” soup and bread—all served in rustic Mashiko-ware. Staff: If you could award one a trophy, who gets it, and why?Though they don’t speak much English, the proprietors have gone out of their way to make things easy for foreign guests, with a well-translated pamphlet and English signage throughout the inn. They won’t offer to carry your bags, but just ask if you need help with a dinner reservation or you forgot a hairbrush. Anything stand out about other services and features? Whether it’s childcare, gyms, spas, even parking—whatever stuck with you.It’s a bit far from town on foot, so rent a car or driver if you can. It gets dark at night. What was most memorable—or heartbreaking—about your stay?I’ll come back for stargazing from the outdoor bath, but I wish the mattress was better. Bottom line: worth it, and why?For a single traveller, it’s unbelievable to get a pretty room for such a bargain. But the price is per person, so couples looking for a little luxury may want to look elsewhere. up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world .st1{fill-rule:evenodd;clip-rule:evenodd;fill:#2a2a2a}By Homes & Gardens of the Northwest staffOrganizers of Portland Japanese Garden's exhibition of works by Mashiko potters are referring to the display of tea kettles vases and other ceramics as "art reborn from the rubble." After Japan's 2011 earthquake destroyed the historic pottery town three hours north of Tokyo the international arts community worked with the artists of Mashiko to rebuild the damaged kilns runs June 6 through July 5 in the Pavilion Gallery at the Portland Japanese Garden It displays the work of contemporary potters whose styles range from traditional to contemporary as well as masterworks by the world's most famous potter Both artists were designated as Living National Treasures keepers of Japan's important intangible cultural properties will lead artist demonstrations at the Pavilion from 1 p.m.-3 p.m was famous for his unique Jomon zogan style of pottery His work is in many museums around the world and in 2014 donated a collection to Portland's respected Japanese garden when ceramic-quality clay was found nearby and a kiln was built to fire it and brown pottery with a red glaze was mass produced That changed in the 1920s when Hamada settled in Mashiko and encouraged potters to be more creative with their functional pieces who had traveled to Europe and could access any materials He made his own glazes and even brushes from dog hair and bamboo along with philosopher and writer Yanagi Soetsu and British studio potter and art teacher Bernard Leach founded the Mingei (People's Art) movement in the 1920s and '30s "Kizuna," is from an often repeated Japanese phrase that loosely translates to "the bonds between people" that are needed to survive The Portland Japanese Garden partnered with the newly formed Mashiko Ceramics and Arts Association, the Oregon Potters Association (OPA) and the Pucker Gallery of Boston to present this exhibition as part of the Art in the Garden series Work by 11 contemporary artists from Mashiko was shown at OPA's Ceramics Showcase at the Veterans Memorial Coliseum May 1-3 "This exhibition celebrates not only the strength of the ties that bind potters in this one pottery town in Japan but the ties that bind across oceans and which brought like-minded artists to each other's rescue," says Diane Durston who is the Arlene Schnitzer Curator of Culture Arts & Education at the Portland Japanese Garden Kizuna: the Rebirth of Mashiko Ceramics is June 6-July 5 at the Portland Japanese Garden will lead artist demonstrations at the Pavilion from 1-3 p.m The exhibition is included with garden admission: $9.50 adult; $7.75 senior 65 and older and college students; $6.75 children 6-17 For more information: 503-223-1321 or japanesegarden.com Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, (updated 8/1/2024) and acknowledgement of our Privacy Policy, and Your Privacy Choices and Rights (updated 1/1/2025) © 2025 Advance Local Media LLC. All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices \n m_gallery = \"portland_japanese_garden_mashi\";\n m_gallery_id = \"17947772\";\n m_gallery_title = \"Portland Japanese Garden Mashiko Ceramics\";\n m_gallery_blog_id = \"4450\";\n m_gallery_creation_date = \"Friday 8:49 AM\";\n m_gallery_permalink = \"http://photos.oregonlive.com/4450/gallery/portland_japanese_garden_mashi/index.html\";\n m_gallery_json = \"https://blog.oregonlive.com/photogallery/4450/17947772.json\";\n m_gallery_pagetype = \"embed\";\n m_gallery_type = \"photo\";\n <\/script>\n Gallery: Portland Japanese Garden Mashiko Ceramics The Best Restaurants for Weddings in Seattle The Best Bars in Seattle The Best New Restaurants in the Seattle Area, May 2025 Seattle’s sushi masters use top-notch technique to celebrate the region’s bountiful seafood learning to source the most sustainable and delicious local ingredients Other chefs fly their fish in overnight from Japan a Madison Park sushi bar from Kashiba apprentice Yasutaka Suzuki The following list features some of the most memorable sushi in Seattle. Eater Seattle maintains another list of Japanese restaurants with more diverse menus (which often also include sushi). New to the map as of February 2025: Tori Sake and Grill a Burien strip mall joint that combines affordable rolls with high-end-quality service As usual, this list is not ranked; it’s organized geographically. Know of a spot that should be on our radar? Send us a tip by emailing seattle@eater.com For all the latest Seattle dining intel, subscribe to Eater Seattle’s newsletter Sustainable sushi is at the core of this West Seattle spot. Although founding chef Hajime Sato stepped away from the restaurant in 2019 with a staff that carries on the ethos of carefully sourced fish emphasizing traceability and responsible farming practices The seasonal menu offers a top-notch selection of sushi with sometimes unconventional offerings like boar Where to Find Some of Seattle’s Best Sushi for Takeout and Delivery Star sushi chef Ryuichi Nakano opened up this Edmonds spot in 2019, and it quickly gained a loyal following. It’s now offering a wide variety of well-crafted rolls, nigiri, and sashimi for pickup through online preorders or onsite dining (both indoors and outdoors) Nagano also offers omakase nigiri and sashimi platters and Shoreline Open for Takeout and Delivery Some may be quick to point out that it’s been a decade since Shiro’s was owned or operated by the man himself Shiro Kashiba’s former Belltown sushi-ya remains a formidable contender in the Seattle sushi Olympics the flawless Edomae sushi served here is the work of a team led by Masaki Nishioka and although the line doesn’t trail down the block every night like in the ’90s the fish here is as fresh as a clean sunrise but if you can’t get one of those 10 seats the table setting omakase is perfectly lovely Where to Get Mother’s Day Meals for Takeout and Delivery in Seattle This late-night Belltown destination for sushi and Japanese whisky offers an impressive list of nigiri and sushi rolls that includes traditional Japanese versions as well as creative American-style specialty rolls like the Dragonfly Omakase (starting at $50 per person) is also an option 12 Great Seattle Restaurants That Are Open on Mondays The sushi list leans opulent and gleefully nontraditional — the specials board is likely to read “stuffed,” “topped,” “fried,” and “drizzled,” all in reference to the same roll — but don’t let the flash distract from the fantastic execution Some of the best items on this menu are the most understated like the hamachi sashimi or the tamago (sweet egg omelet) nigiri now-closed Seattle fishmonger Mutual Fish Company keeps the ambiance friendly and fun with tropical tchotchkes Diners have long flocked to the upscale Pike Place restaurant to watch master sushi chef Shiro Kashiba at work Its meticulous attention to detail remains a big draw who is credited for bringing Edomae-style sushi to Seattle and has opened some of the city’s top sushi restaurants First-timers should choose the omakase option and embrace each seasonal offering although Kashiba’s popular black cod off the à la carte menu is also stellar The Best Restaurants Near Pike Place Market 9 Iconic Dishes That Define Seattle Cuisine “Strip mall sushi” isn’t an insult at this quart-sized Burien restaurant The service is crisp and thoughtful — the water has citrus in it — and there’s an omakase option on the menu if you’re looking to really get into it Most diners are going to go a la carte here though in which case don’t miss out on the Ora King salmon (a particular breed of New Zealand salmon) that is fatty and rich while still having a pleasantly firm texture The snarled streets of Tangletown conceal one of the best neighborhood restaurants in Seattle Kisaku offers a short list of signature rolls (the Green Lake Roll with salmon and flying fish egg is a highlight) and excellent sashimi and nigiri it has two separate tasting menus that incorporate ingredients from other cuisines like a raw hamachi dish with oranges and Thai chiles Few Seattle restaurants can lay more legitimate claim to the title “institution” than Maneki It opened in Japantown in 1904 and ushered in a new era of Seattle dining with its 1969 debut of the city’s first proper sushi bar Though omakase demigod Shiro Kashiba no longer mans the historic counter having long since moved on to launch his local culinary legacy Maneki still presents impeccable sushi dinners in its homey Nihonmachi dining room along with a host of Japanese comfort classics like karaage chicken and a miso-marinated black cod collar that’s spoken of by regulars with something bordering on religious fervor Tamari Bar is one of the most playful izakaya restaurants in town with Studio Ghibli on the TVs and yuzu in the panna cotta The menu includes a lot of stuff that isn’t sushi — cilantro pesto ramen inventive desserts and cocktails — and the sushi menu is brief but fabulous go for the 7 Kinds Sashimi: seven omakase selections fanned out on a mini spiral staircase And don’t miss the soft-serve with housemade syrups imported from sister restaurant Baiten next door Renowned chef Taichi Kitamura (a 2018 James Beard Award semifinalist) provides a wide variety of fantastic meal options at his Eastlake destination restaurant and a nigiri omakase option and brunch on the weekends Sushi Kappo Tamura sources its seafood from Pacific Northwest producers like Taylor Shellfish and Skagit River Ranch and has a rooftop garden that provides produce for some of its dishes Kitamura may know the most about local fish which could be ascribed to his side hobby as a fly fisherman All these elements make for a decidedly PNW sushi experience that couldn’t be replicated in any other part of the country This 10-seat Capitol Hill sushi counter, which opened during the height of the pandemic, offers an exquisite omakase experience ($120 when seated at a table and $140 at the sushi counter) with an optional $48 sake pairing. Seattle Times food critic Bethany Jean Clement once described chef Keiji Tsukasaki’s sushi as “incredible,” and said that the otoro made her cry (in a good way in addition to being an exceptional sushi chef is also a charming host and a sake connoisseur who pours with a heavy hand The Best Restaurants on Seattle’s Capitol Hill this Georgetown grocery has a rep for its broad sake selection which sells about as quickly as it is made There are grab-and-go boxes that far transcend expectations of grocery store sushi in freshness and the thick slabs of salmon and hamachi sashimi Another option for a chill sushi hour is Village Sushi on the Ave this place was in a little Craftsman house around the corner on 12th NE but it moved into the hallowed old Last Exit space in 2016 — and retained every speck of cozy ambiance The scallop (hotate) nigiri is your first stop in the Village followed by the Fire on the Mountain roll (tempura shrimp and avocado Or you can sit at the counter and have the chef pick ‘em out for you Village Sushi is more casual than the downtown destination spots for sure but it’s serving super fresh fish no less correctly and beautifully The nice thing about eating sushi in Seattle other than the part where you eat the sushi Toyota Sushi in Lake City is every bit as exquisite as the more celebrated sushi-yas but with the look and feel of a family-owned neighborhood joint snag a seat at the bar to watch the sushi itamae working — the fish here is so heartbreakingly fresh Keep it casual with specialty rolls and sashimi savory seared hamachi or the melt-in-your-mouth black cod you get an education on how subtle changes in rice temperature impact flavor and the dramatic difference between cuts of tuna but you’ll leave feeling even more refreshed and alive The Best Restaurants in Seattle for Special Occasions 11 Splurge-Worthy Restaurants in Seattle and Bellevue Owner Sean Hyun was born in South Korea and formerly owned Korean-leaning Urban Sushi Kitchen in SLU and the hints about his heritage are there at his newish spot in Kent and parmesan aioli served on top of a California roll with unagi sauce The 13-piece nigiri omakase with crudo and rolls is all premium fish as is the sashimi donburi — the gorgeous Kaisen Don is absolutely loaded up with hamachi But the eco-friendly change has also included other interesting surprises sales came back and are now better than ever Below we trace Sato from his sushi start to his 2009 conversion and on to what has changed at Mashiko–and in the sustainable seafood landscape–these five-plus years Still, the chef took time to convert. While teaching cooking lessons around the city, Sato says, “I was telling people not to eat something because it’s endangered, then coming back and serving it at my restaurant.” His tipping point came when he learned about San Francisco’s Tataki sustainable sushi restaurant and decided he wanted he wanted Mashiko to assume similar standards no one thought it was possible,” Sato says his parents still fear he might receive death threats from traditional sushi diehards “Sushi has become more and more like McDonald’s,” Sato says He explains: “people want to eat every single thing the same [at sushi bars] If they don’t see what they’re used to ordering When Mashiko completed its transition in 2009 and didn’t bounce back until a year and a half later “I felt like Seattle betrayed me,” he says it was thanks to a lot of visiting diners from San Francisco New York and elsewhere who supported his stand for sustainability Sato changed the criteria for the fish Mashiko serves and as a result These new standards eliminated major sellers like eel bluefin tuna and yellowtail from the Mashiko menu but abundant local varieties like sardines and other plankton feeders While many guests couldn’t stomach the changes initially five years later—Mashiko is “crazy busy,” says Sato He estimates that about one third of the restaurant guests come for the sustainability focus one third for the flavors and one third just because they just think it’s a hip joint—which the smartphone-less doesn’t-follow-the-Seahawks Sato finds laughable The change has also brought a range of new challenges for Sato from learning how to cook catfish better (which he bakes and serves with a sweet sauce like he used to serve the highly endangered eel) to figuring out how to source sustainable octopus (it took two years) to responding to diners who claim he only uses sustainability as a marketing tool he invites all to ask him and the Mashiko staff where any of their fish comes from which he says is the best approach in any sushi bar or grocery store for determining veritable sustainability Hint: from a certain market is not a good answer “Fish doesn’t grow there,” Sato says.)  as the frontrunner in the sustainable sushi movement in Seattle Sato has pressure to make it work and convince diners people can see me as a business model that can work I was very humbled because it was a really busy restaurant so I’ve had to figure out how to be really nice to people.” In addition to San Francisco’s Tataki, Sato has heard about 10 or so genuinely sustainable sushi bars in the U.S. following criteria similar to Mashiko, including Bamboo Sushi in Portland he imagines there are countless cooks who share his approach to sushi because serving the daily catch is “the oldest way of doing sushi in the world.” In Japan and elsewhere today Though it is encouraging to see his business boom Sato is deeply concerned about the future of seafood and feels it warrants much more attention–just as he did in 2009 when he went sustainable “People should be talking about [sustainable seafood] period and I should not have to explain why,” he says “A lot of studies have come out that say by 2048* Even an egocentric [chef] should study this because in five or 10 years there won’t be many fish left [if people don’t change their behavior now].” *In 2006, Boris Worm, PhD, of Dalhousie University in Halifax, Nova Scotia released a widely publicized study with colleagues in the UK and Panama that anticipated a complete disappearance of saltwater fish by 2048 due to overfishing and so much more!” Mashiko is at 4725 California SW Yum – sushi for lunch sounds so good but at $28 for a bento I may just stick with my homemade sandwich.  This is great news!  I no longer have a fave lunch spot now that Lee’s is gone but donburi might be the ticket to a new one Have they improved their treatment of takeout orders we were told they prioritize in-person orders We thought that meant it would be longer than normal so we ordered when they opened hoping to eat by 7 Instead we finally got a call back telling us the food was ready well after 8:00pm they told us it was their policy to fill to go orders only after the dinner rush and to expect a similar wait in the future but that’s an exceptionally long wait without being up front about it Mashiko has been sold to new ownership who will continue operating Mashiko in its current location Thank you for trusting me to make so many meals for you There are lots of people that I will deeply miss My wife’s cancer has made us reexamine our priorities We are moving so that we can continue to heal mentally Sato has made news for, among other things, a commitment to serving sustainable seafood (as spotlighted here in 2011) we will be pursuing more information about the new owners and their plans Sato and his wife and thank you for so many years Oh no!  I’ll have to let my friends in Detroit know that our best sushi chef is headed their way… I am so sorry to hear of his wife’s cancer  My favorite restaurant in all the world  Best wishes and thank you for the wonderful culinary memories.  very sad to hear both of these pieces of news: the sale and the health of hajime’s wife but respect the decision he’s made and understand how difficult it must have been after going to mashiko over the years and singing their praises to seattleites and friends coming to visit from out of town all i can say is i hope detroit knows that’s coming their way  hajime is one of a kind and has a discerning eye for food quality,and presentation  i’m very sad to see him go and hold,high hopes that the new owners are able to maintain the high standards hajime has set  good luck to both the restaurant and to hajime and his family Best Sushi in Seattle.  We will miss this amazing restaurant.   My heart is really really heavy on hearing this news Hajime San has been so kind to me and such a great ear to life’s experiences.  Mashiko was one of our inspirations to travel to Japan and visit the town Mashiko and see where Hajime grew up What a visit!!!!Best of luck my friend you made your/our corner of West Seattle a much better place Wishing Hajime and his family the very best Here’s to health and happiness in your new home Thank you to Hajime for all of the amazing food and hospitality My husband and I had our first date at Mashiko  I won him over immediately with my selection of restaurant Mashiko’s is our favorite restaurant people travel from the east side for his raw fish.  Sad to hear about his wife hopefully a full recovery is around the corner It’s been our family tradition for New Year’s Eve for years and he will be missed Good luck and best wishes on future.  I just want everyone to know the staff of Mashiko hopes we can reopen with the same integrity and quality of food/service Hajime deserves support for his and his wife’s well being We truly hope the community of West Seattle will support this restaurant through this transition.  We’ll be there the moment we hear you’ve reopened Here’s to that happening sooner rather than later Thank you for the memories and for the best meals I’ve ever had 🙏 So are they closed for now?  Just asking because I have a reservation for tomorrow night I just want to say thank you for the decade plus of wonderful memories and great meals Hajime you really created something special Thank you for working to raise awareness of sustainability I hope all the best for you and your wife. I know the excellent staff will continue on in your tradition To the new ownership: PLEASE bring back the staff.  Hajime and everyone at Mashiko’s is wonderful and the food is amazing My favorite sushi restaurant (and just restaurant) I wish Hajime and his family all the best and I keep his wife in my thoughts for creating wonderful memories for us over the years I am so sad to hear about Hajime and his wife leaving for Detroit but under the circumstance totally understandable I have been going to Mashiko’s since the day they opened and in the early days ate lunch there at least once a week He is the BEST sushi master in Seattle and will be missed beyond measure! May the future be filled with many blessings of good health ,love and prosperity Thank you for the wonderful dinners and wonderful introduction to extraordinary sushi.  Double sad news.  Like many others have been a regular since Hajime started and will miss him greatly.  Best to his family it has to be.  West Seattle will miss you more than we can every really articulate.    Couple reminders – Soy sauce is not a beverage shut up and eat!  Mariah is legit a master chef – she’s amazing!  I REALLY hope these ‘new owners’ are Mariah and team – ya never know service and sustainable practices.  Wishing you both a healing journey.  Health is a priority We’re very sorry to hear about your wife and the dreaded cancer…a horrible disease your wife and family. Hutch and Reese thoughts and prayers to you and your family Best sushi in Seattle- I would always take visiting family to Mashiko and go there for special occasions I loved being introduced to new fish  and having several “I thought I didn’t like this I hope Mariah is staying on with the new owners and keeps the flavor and same spirit going I will be recommending Hajime’s future venture to all my friends and family in the Detroit area Thank you for all the outreach and kind words I have worked for Mashiko for almost 19 years I hope with the new owners support we will make Mashiko as great as it was We are happy to announce that we are working very hard to reopen this Sunday We want to take just a few days to make some minor repairs We hope you understand and will return soon to let us serve you I have seen the community support in West Seattle over the years and that is just one reason I love my job and this town.  I wish you all the best with this transition I’m sure this is incredibly difficult for you all We will stop in soon to see you and think of all the good times (and good food) we have had there “you do not order sake ‘sweet’ or ‘dry'”… Thanks for the best sake lessons every year for my birthday since we moved here four years ago So true about the knowledge…you weren’t just going to eat…if you sat at the bar you were going to get schooled Sometimes you even came away bruised because Hajime doesn’t suffer fools one was often foolish. I recall one such incident where I asked Hajime to make me a spicy tuna roll But I said I wanted him to really challenge me I know the thought bubble in his head was “That is just going to mask the flavor of the fish – you noob working on other orders but coming back to mine and even busted out a mortar & pestle at one point To this day the hottest sushi I ever had – and I LOVED IT I don’t read sadness…I read empowerment Twenty-five years is a long f—ing time to do one thing and to do it really well.  I refuse to write in the past tense because although you two are the Jordan/Pippin of Sushi Mariah kicks ass (I have a button that guarantees this)  and she’s not about to let Mashiko’s soul die.  I wish you and your family well!  My own health issues have kept me from going to Mashiko’s very often in the last few years But I remember fondly being taught about Sushi by Hajime and still have the dashi plane he brought me back and many nights at the sushi bar.Hajime I hope you and your wife and family do well and prosper in Detroit and that you find a community that will love you as much as we do here in West Seattle.Mariah I’m sure you well maintain the excellence and develop new exciting food.  I promise to be forming coherent sentences on Monday My husband once gifted me with the menu to Mashiko after I expressed an interest in going.  I thought that meant he was taking me there.  He meant he was taking me there until we’d eaten the whole menu We are there almost every week for a week for a year and in fact ate many things that were not on the menu.  Hajime is an exemplary artist of food passionate about principles of quality and ethics and a lot of fun to talk to.  My husband and I had him marry us at the sushi bar and asked him to do some calligraphy for us for a tattoo design.  We will miss him terribly but plan to return to Mashiko for Mariah’s excellent work too.  We are so sorry to hear of his wife’s illness and wish their family all the best.  Someday we may have to seek out his cooking in Detroit Hajime has created a stellar dining experience…..each and every time we dined there….which was very often We loved sitting at the sushi bar and speaking with him about our visits to Japan  Over our the past 15+ years living in West Seattle….we have “put ourselves in his hands” on most of the occasions and were never disappointed  We will miss him terribly as we reminisce about his welcoming attitude each time we dined with him  We are shocked that he is leaving and hope his wife finds good treatment in Detroit  I wish I had known and could have been of some help to them ChevronChevronPhotosSave this storySaveSave this storySavecuisine Tell us about your first impressions when you arrived.You'll drive through fields to what seems like the middle of nowhere to find this low, triangular, almost-black building. Inside, it's got the international signals for youngish and cool: lots of wood, white paint, and heigh ceilings. But wait, is this place run by grandmas or surfers? (Both, it turns out.) What was the crowd like?There's no website, but tourists manage to find the place. What should we be drinking?Their "Seattle style" house-roast of coffee is dark and not-too-acidic. Main event: the food. Give us the lowdown—especially what not to miss.The owner's family grows the rice, and vegetables are from the surrounding farms. He makes everything from scratch. My hambagu (a tender bunless burger) was topped with avocado cream cheese and served with mixed rice, cabbage salad in sesame vinaigrette, mayo-dressed sweet potatoes, and mustard-pickled carrot. And how did the front-of-house folks treat you?After the grandma waitresses offer you a lap blanket and bring your food, the surfer/chef owner will stop by to chat. What’s the real-real on why we’re coming here?A hearty lunch with a view of fields and mountains. Mauritius • Lake Eyre • Sicily • Lofoten Islands • Palestine Get your weekly dose of armchair travelling, straight to your inbox Excellent! What can we find here, or what should we look for?Handmade minimalist things to wear, use, and eat. If money’s no object, what goes in the cart?It's hard not to end up buying a 3000JPY ($28) one-of-a-kind linen shirt; the story about the couple that hand-dyed it with vegetables in the forest is just too irresistible. And when will you be here again? And … what if we’re on a strict budget?If there's no room in your budget or your suitcase for a whole new wardrobe and table setting, at least have a piece of chiffon cake drizzled with yuzu-honey, or an assortment of macrobiotic cookies and some organic tea—and maybe just one beautiful cup or a pair of luxurious wool socks. Who else shops here?Beautiful people who love beautiful things. Any secret tips, or “don’t go home without” purchases?Everything is so pretty and nicely displayed, it feels good just to be here. No one rushes you or pressures you to buy anything, so it's fine to just browse. The American Numismatic Society (ANS) is pleased to announce that Mashiko Nakashima is the recipient of the Society’s prestigious 2019 J Sanford Saltus Award for Signal Achievement in the Art of the Medal Mashiko grew up in her father’s home city of Kyoto she founded Medialia … Rack and Hamper Gallery Seven years later she founded New Approach a nonprofit organization that promotes emerging artists and curators and serves as a contemporary medallic-art research center As a prolific sculptor and medallic artist including the American Numismatic Association’s (ANA) Excellence in Medallic Sculpture Award and the Grand Prix at the XXXV Fédération Internationale de la Médaille d’Art (FIDEM) Congress and drawn illustrations are in numerous public collections around the world from organizations such as the British Art Medal Society and the New York Numismatic Club include one for a memorial granite headstone for the feminist activist and author Betty Friedan She has also been invited to submit designs to the United States Mint In addition to her extensive creative endeavors she has also been a tireless teacher of her craft offering courses in medallic and stone sculpture at The University of the Arts Since 2001 she has also conducted private book-art “Mashiko is unquestionably deserving of the Award,” noted Saltus Committee Chairman Donald Scarinci “not only for her wonderfully creative medallic art but for all that she has done to teach and promote the medal as well We are especially pleased to present the Award to her this year The ceremony will take place at the ANS headquarters in New York City on Thursday, December 12, 2019, at 6 P.M. The Saltus Medal will be presented to Ms. Nakashima by ANS Executive Director Dr. Gilles Bransbourg The award was created with a grant to the American Numismatic Society by J Sanford Saltus in 1913 to recognize and encourage excellence in the art of the medal The first Saltus Award was presented in 1919; the silver award medal was designed by the prominent German-born numismatic and architectural sculptor Adolph Alexander Weinman organized in 1858 and incorporated in 1865 in New York State operates as a research museum under Section 501(c)(3) of the Internal Revenue Code and is recognized as a publicly supported organization under section 170(b)(1)(A)(vi) as confirmed on November 1 and website in this browser for the next time I comment This site uses Akismet to reduce spam. Learn how your comment data is processed. 2025 © CoinWeek DISCLAIMER: All content within CoinWeek.com is presented for informational purposes only Commentary and Opinions are contributed by the author(s) who are solely responsible for the content CoinWeek does not buy or sell coins or numismatic material and No endorsement or affiliation to or from CoinWeek.com is made Metrics details Lightwave-field-induced ultrafast electric dipole oscillation is promising for realizing petahertz (1015 Hz: PHz) signal processing in the future In building the ultrahigh-clock-rate logic operation system one of the major challenges will be petahertz electron manipulation accompanied with multiple frequencies Here we study multi-petahertz interference with electronic dipole oscillations in alumina with chromium dopant (Cr:Al2O3) An intense near-infrared lightwave-field induces multiple electric inter-band polarizations which are characterized by Fourier transform extreme ultraviolet attosecond spectroscopy The interference results from the superposition state of periodic dipole oscillations of 667 to 383 attosecond (frequency of 1.5 to 2.6 PHz) measured by direct time-dependent spectroscopy and consists of various modulations on attosecond time scale through individual electron dephasing times of the Cr donor-like and Al2O3 conduction band states The results indicate the possible manipulation of petahertz interference signal with multiple dipole oscillations using material band engineering and such a control will contribute to the study of ultrahigh-speed signal operation To build ultrahigh-clock-rate logic operation systems petahertz electron manipulation accompanied with multiple frequencies is the next challenge Our approach for the signal manipulation is to use the interference provided by the multiple electron motions through material band engineering Here we study a petahertz interference constructed with near-infrared (NIR) lightwave-field-induced multiple electronic dipole oscillations in alumina with chromium dopant (Cr:Al2O3) and reveal by Fourier transform extreme ultraviolet attosecond spectroscopy (FTXUV) combined with an IAP The orange shaded area corresponds to the Cr donor-like state The purple shaded area is the CB state of Al2O3 host material Blue and red arrows show the IAP and NIR pulse The orange and purple shaded areas correspond to the donor-like and CB states this result strongly indicates that the interfered petahertz signal is manipulatable with the photon energy tuning of the driving laser and desirable with material band engineering in solid-state material Temporal structure of each energy component. a Temporal structures in Fig. 2a after windowed Fourier transform The window energies of Fourier filtering are 6.2 (4ħω) The applied window energy width is ±0.35 eV The 4ħω and 5ħω correspond to the donor-like state The 6ħω and 7ħω correspond to the CB state b Traces showing the integrated line profile for the photon energy regions of 38–46 eV in a The electric dipole oscillations with periodicities of 667 (4ħω) and 383 as (7ħω) correspond to frequencies of 1.5 Calculated time-dependent density matrix element and polarization a The applied electric field waveform of the pulse with 7-fs duration b Populations of the excited state (ρ11) in the donor-like (5ħω) and CB (7ħω) resonances with parameter values of μF/ħω = 0.59 Fourier filtered polarizations in c donor-like and d CB resonances The pink dotted lines and arrows show the time delay between the donor-like and CB components the inter-band polarization could have a large contribution compared with the intra-band polarization the concept of the ponderomotive energy Up contains the effective mass approximation corresponding to the parabolic band in the HHG theory this study lays the essential groundwork for exploring the band states in solid-state material and the controllable time dependence resulting from the material band engineering will be important for developing petahertz digital electronics in the future the transient absorption spectrum at temporal delay t between the IAP and NIR pulse is given by: ΔOD(ωIAP,t) = log[INIRout(ωIAP,t)/INIRin(ωIAP,t)] where ωIAP is the laser frequency of the IAP INIRout(ωIAP,t) is the absorption spectrum of the IAP without the NIR pulse and INIRin(ωIAP,t) is that with the NIR pulse added the ΔOD(ωIAP,t) monitors the absorbance deviation by the NIR pulse The data that support the findings of this study are available from the corresponding authors First demonstration of amplification at 1 THz using 25-nm InP high electron mobility transistor process Attosecond metrology: from electron capture to future signal processing Controlling dielectrics with the electric field of light Petahertz optical drive with wide-bandgap semiconductor Attosecond dynamical Franz-Keldysh effect in polycrystalline diamond Charge-transfer spectra of transition-metal ions in corundum Optical transmission in undoped crystalline α-Al2O3 grown by several techniques Characterizing inner-shell with spectral phase interferometry for direct electric-field reconstruction The long-wavelength edge of photographic sensitivity and of the electronic absorption of solids Ultraviolet absorption and excitation spectrum of ruby and sapphire Investigation of optoelectronic properties of pure and Co substituted -Al2O3 by Hubbard and modified Becke–Johnson exchange potentials Ionization in the field of a strong electromagnetic wave Direct observation of an attosecond electron wave packet in a nitrogen molecule Nonperturbative interband response of a bulk InSb semiconductor driven off resonantly by terahertz electromagnetic few-cycle pulses Femtosecond photon echoes from band-to-band transitions in GaAs Stimulated-picosecond-photon-echo studies of localized exciton relaxation and dephasing in GaAs/AlxGa1-xAs multiple quantum wells Homogeneous linewidth of bound excitons in high-purity GaAs measured by spectral hole burning Light-induced gaps in semiconductor band-to-band transitions Effects of high carrier densities on phonon and carrier lifetimes in Si by time-resolved anti-Stokes Raman scattering Femtosecond pump-probe reflectivity study of silicon carrier dynamics Gauge invariance and interpretation of interband and intraband processes in high-order harmonic generation from bulk solids Observation of high-order harmonic generation in a bulk crystal Linking high harmonics from gases and solids Real-time observation of interfering crystal electrons in high-harmonic generation Double optical gating of high-order harmonic generation with carrier-envelope phase stabilized lasers Optical properties of aluminum oxide: determined from vacuum ultraviolet and electron energy-loss spectroscopies Download references Tanaka of NTT Basic Research Laboratories and T for Cr:Al2O3 sample preparation and the material investigation This work was supported by JSPS KAKENHI Grant No wrote the manuscript with contributions from all authors The authors declare no competing interests Publisher's note: Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations Download citation DOI: https://doi.org/10.1038/s41467-018-03885-7 Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing newsletter — what matters in science Metrics details CRISPR/Cas mediated genome editing has been successfully demonstrated in mammalian cells and further applications for generating mutant mice were reported by injecting humanized Cas9 (hCas) mRNA and single guide RNA into fertilized eggs Here we inject the circular plasmids expressing hCas9 and sgRNA into mouse zygotes and obtained mutant mice within a month 58.8% (10/17) of the pups carried the mutations and six of them were homozygously mutated Co-injection of the plasmids targeting different loci resulted in the successful removal of the flanked region in two out of three mutant pups The efficient mutagenesis was also observed at the Prm1 locus Among the 46 offspring carrying CRISPR/Cas plasmid mediated mutations only two of them carried the hCas9 transgene The pronuclear injection of circular plasmid expressing hCas9/sgRNA complex is a rapid simple and reproducible method for targeted mutagenesis only well trained researchers are able to accomplish all experimental procedures the difficulty in the design and preparation of these enzymes hampered the spreading of the technique The indels caused by error-prone NHEJ leads to targeted gene mutation Scheme for CRISPR/Cas mediated gene manipulation (c) The efficiency of DSB mediated homology dependent repair was validated by observing EGFP fluorescence 48 hrs after the transfection (top; pX330 without sgRNA fertilized eggs were injected with RNAs coding hCas9 and sgRNA into cytoplasm or pX330 plasmid into pronuclei Following validation of sgRNA containing pX330 plasmids in human 293T cells, we used two approaches to generate gene targeted mutant mice by zygote injection (Fig 1d). First, we constructed plasmids in which hCas9 and sgRNA is placed under T7 promoter (Fig. 1b) In vitro transcribed hCas9 mRNA was 5′-capped 3′-polyadenylated and then injected with sgRNA we directly injected pX330-sgRNA plasmids into pronuclei of fertilized eggs The pups developed from these eggs were genotyped by PCR and subsequent sequence analysis CRISPR/Cas mediated Cetn1 and Prm1 mutations in mice (a) Cetn1 mutations observed in founder mice The small indels were identified at sgRNA targeted locus (bold; sgRNA recognition site slash; predicted cleavage site and arrow; sgRNA direction) Some mutations were frequently observed in independent founder mice The numbers of mutants obtained were indicated in parenthesis (left; with plasmid injection (b) Representative Cetn1 genomic sequences from founder mice (top; wild type (c and d) Prm1 mutations observed in founder mice all the tail tip DNA samples collected from the mutant mice were subjected to PCR analysis Among the 46 mutants obtained with nine pX330 constructs (Cetn1 Male infertility found in Cetn1 and Prm1 deficient mice (a) Average litter size obtained from Cetn1 mutant males Each male was mated with two B6D2F1 females for two months and numbers of pups were counted at birth (b) Sperm collected from epidydimis of 12 weeks old males were photographed under a phase contrast microscopy Impaired ciliogenesis was observed in Cetn1em4/em4 mice (c) Sperm motility observed with Prm1 mutant males The eggs were collected from superovulated B6D2F1 females mated with 12 weeks old males The sperm motility was anlayzed by Ceros system at 10 min and 120 min of incubation (d) Sperm collected from epidydimis of 12 weeks old males were photographed under a differential interference contrast microscopy Heads narrowed and reduced in curvature at the tip were observed in most Prm1+/em3 sperm Although 4.3% (2/46) of mutant pups carried the hCas9 transgene the transgenicity is lower than our average transgenic efficiency with linearised DNA Thus we conclude that the direct injection of pX330 into the pronucleus is a simple easy and fast approach to generate targeted gene knockout mice This result implicates that the validation in 293T human cell line is useful prior to murine zygote injection Different from the continuous and excess expression in cultured cell lines transient expression by pronuclear injection could decrease this risk The amount of expression is also easily regulated by changing the concentratio of plasmid to be injected into the zygote Since each sgRNA has different off-targets analysis of an independent line established with different sgRNAs can minimize the risk of off-target cleavage effects on the phenotype the phenotypes observed in the CRISPR/Cas mediated mutants were the same as in knockcout mice conventionally generated through ES cells Here we conclude the pronuclear injection of circular plasmid expressing Cas9/gRNA complex is a rapid simple and reproducible method for the targeted mutagenesis in mice and can propel the in vivo gene function study furhter than ever before athough the large scale knockout mice projects are ongoing sex chromosome linked genes) remained to be targeted because of the difficulties in vector constrution and gene targeting in ES cells We believe that our simple method provides the solution to complement the current knockout project that is beneficial for the biological/biomedical researchers worldwide All animal experiments were approved by the Animal Care and Use committee of the Research Institute for Microbial Diseases sgRNA and hCas9 sequences were removed from pX330 and placed under T7 promoter in pUC19 plasmids and named as pT7-sgRNA and pT7-hCas9 The resulting plasmids were subjected to RNA synthesis with mMESSAGE mMACHINE T7 kit (Ambion The hCas9 mRNA was polyadenlylated with polyA tailing kit (Ambion TX) prior to purification with RNeasy kit (QIAGEN The sgRNAs were purified by phenol-chloroform-isoamylalchol extraction and isopropanol precipitation followed by spin column chromatography with MicroSpin G-25 (GE Healthcare Five handred ng of pCAG-EGxxFP-target was mixed with 500 ng of pX330 with/without sgRNA sequences and then introduced into 4 × 105 HEK293T cells/well in six well plate by the conventional calcium phosphate transfection method The EGFP fluorescence was observed under fluorescence microscope at 48 hrs after transfection B6D2F1 female mice were superovulated and mated with B6D2F1 males and fertilized eggs were collected from the oviduct The pronuclear stage eggs were injected with pX330 plasmids hCas9 mRNA and sgRNAs at indicated concentrations The eggs were cultivated in kSOM overnight then transferred into the oviducts of pseudopregnant ICR females Twelve to Thirteen bases preceding the PAM sequence with AGG CGG and TGG were aligned with mouse genome (mm9) The ~1 kb genomic fragments containing the off-target in the center were PCR amplified and sequenced Sexually matured Cetn1 mutant male mice were caged with two month-old B6D2F1 female mice for two months and the number of pups was counted at the day of birth superovulated B6D2F1 females were mated with Prm1 mutant males then the eggs were collected from copulated females The fertilization event was confirmed by pronuclear formation at 20 hrs after hCG injection A review of current large-scale mouse knockout efforts A conditional knockout resource for the genome-wide study of mouse gene function TALEN and CRISPR/Cas-based methods for genome engineering Engineering subtle targeted mutations into the mouse genome Efficient gene targeting by TAL effector nucleases coinjected with exonucleases in zygotes Knockout mice created by TALEN-mediated gene targeting Multiplex genome engineering using CRISPR/Cas systems RNA-guided human genome engineering via Cas9 The CRISPR/Cas bacterial immune system cleaves bacteriophage and plasmid DNA Cas9-crRNA ribonucleoprotein complex mediates specific DNA cleavage for adaptive immunity in bacteria A programmable dual-RNA-guided DNA endonuclease in adaptive bacterial immunity Evolution and classification of the CRISPR-Cas systems One-step generation of mice carrying mutations in multiple genes by CRISPR/Cas-mediated genome engineering Mutation detection using a novel plant endonuclease ‘Green mice’ as a source of ubiquitous green cells Haploinsufficiency of protamine-1 or -2 causes infertility in mice Germline deletion of Cetn1 causes infertility in male mice An improved zinc-finger nuclease architecture for highly specific genome editing A TALE nuclease architecture for efficient genome editing Efficient design and assembly of custom TALEN and other TAL effector-based constructs for DNA targeting Heritable gene targeting in the mouse and rat using a CRISPR-Cas system Site-specific recombination of a transgene in fertilized eggs by transient expression of Cre recombinase High-throughput profiling of off-target DNA cleavage reveals RNA-programmed Cas9 nuclease specificity High-frequency off-target mutagenesis induced by CRISPR-Cas nucleases in human cells Studies on the fertilization of mouse eggs in vitro Classification of mouse sperm motility patterns using an automated multiclass support vector machines model Download references Kato for technical assistance in generating mutant mice This work was supported in part by the MEXT of Japan Mashiko Daisuke and Fujihara Yoshitaka contributed equally to this work World Premier International Immunology Frontier Research Center Graduate School of Pharmaceutical Sciences wrote the manuscript and all authors discussed the results and commented on the manuscript The authors declare no competing financial interests This work is licensed under a Creative Commons Attribution-NonCommercial-ShareALike 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-sa/3.0/ Download citation Atsuki Mashiko will be portraying TwoKaizer The latest next episode preview revealed the newest character named Zox/TwoKaizer Mashiko has previously appeared in the stage play Kamen Rider Zangetsu and the Prince of Tennis Musical More information about the character will be coming soon Source: Twitter Enter your email address to subscribe to the Tokusatsu Network and receive notifications of new posts by email owner of Mashiko Japanese Restaurant and Sushi Bar in West Seattle says he has always scoffed at the notion that women had no place behind a sushi bar Now he’s telling others to drop the belief In an “open letter to bigot diners” on the Mashiko website Sato wrote recently that some customers were making “ignorant comments” to his staff and in online reviews saying that no Japanese people are working at the restaurant She also happens to be Caucasian,” he wrote and we are blessed to have her behind our sushi bar Mariah has been wowing customers at Mashiko for over 12 years She has an amazing following of devoted customers who only dine with us when Mariah is working … Should you refuse her fare based on her gender or race Several people of Japanese descent work at Mashiko “Would you refuse service at an Irish pub if your server didn’t speak with a fanciful brogue You do realize that sometimes people in this great big melting pot may not have a look that accurately reflects their genetic makeup Do you also insist on DNA tests wherever you go “Would you go to Africa and shoot a lion and eat it?” he asked Then why are you eating bluefin tuna that’s close to extinction Sato was fully aware he was taking a chance that his customers might balk at forgoing some prized delicacies “We might lose some business from people who like to eat toro or unagi all the time,” he said we’re not going to have any fish left.” It was with the same sort of passion that Sato came to the defense of his white “It’s kind of sad we even have to talk about it,” Sato said this week If people still believe there’s an issue with non-Japanese staff at a Japanese restaurant I might be working at Nintendo; how is that relevant?” he said “Someone like Mariah’s been practicing for 12 years It’s getting to the point of ‘come on.’ ” Kmitta said that probably 90 percent of customers know and appreciate what she does at Mashiko so she tries to let any objectionable comments roll off her shoulders and once I start making the food and talking to them they realize I’m doing a good job for the restaurant and hopefully for them.” women were more commonly challenged than now She’s traveled to Japan a few times to study and gone through a sake certification class trying “to be respectful to the cuisine and the culture.” Mashiko customers applauded Sato’s letter on the website and on a Facebook post which was widely shared and debated online said it seems like an oversimplification to say that race and gender and sexual orientation don’t matter: should not be accused of cultural appropriation a group of white Americans opened a sushi restaurant and hired an all or mostly white staff would race still ‘not matter’?” wrote L.V because the owners would be capitalizing off others’ culinary traditions and their own white privilege at the same time It sounds great to say that everybody is equal or that you don’t see race but it minimizes the persistent systemic racism that favors white people over everyone else.” Sato said it’s crazy that some 50,000 people have seen his blog post where in the past he might have posted about a topic like smelt and had 100 people read it “I’m passionate about anti-racism I just hope people will eat smelt more and not be racist.” Rebekah Denn blogs about food at seattletimes.com/allyoucaneat Reach her at rebekahdenn@gmail.com or follow her on Twitter @rebekahdenn Seattle Times food writer Nancy Leson contributed to this story Photo by TOSHIFUMI KITAMURA/AFP/Getty Images Mashiko, a sushi restaurant in Seattle, garnered the attention of national food blogs recently when it published a post on its own blog called “An Open Letter to Bigoted Diners.” One of Mashiko’s chefs is a white woman and several of its other employees are non-Japanese Having received comments in person and on Yelp about its staff’s race Mashiko’s owners decided to make one thing clear: “this discrimination nonsense has got to stop.” Would you refuse service at an Irish pub if your server didn’t speak with a fanciful brogue You do realize that sometimes people in this great big melting pot may not have a look that accurately reflects their genetic makeup Do you also insist on DNA tests wherever you go The post goes on to say that “you are an absolute fool” if you refuse sushi prepared by a white female chef and—just in case the blog post’s title was too subtle—calls online commenters who mention the chef’s race “bigots” who “prove to the entire world how cowardly and small you are.” Aggressively antagonizing your patrons isn’t a traditional PR move but it seems to be working in this case: Most of the scores of comments on the open letter are unequivocally supportive of its message But does raising your eyebrows at a white sushi chef really make you a bigot Of course a white person can be an accomplished and talented sushi chef: Race has nothing to do with one’s aptitude for omakase. And the expectation that a sushi chef fit a certain Jiro-like stereotype—Japanese minority groups often feel wronged and exploited but it minimizes the persistent systemic racism that favors white people over everyone else Which is why it seems unfair to accuse consumers who are wary of a white sushi chef of bigotry and discrimination they might be attached to some exotic fantasy of a sushi chef in which case they deserve Mashiko’s owners’ public shaming But they might just be trying to look at race in a historical context rather than a vacuum The former deputy director of the National Reconnaissance Office violated laws and regulations by using government cars and drivers for non-official Washington-area travel the Defense Department inspector general determined Maj. Gen. Susan Mashiko, who was also commander of the Air Force Space Command Element, misused a government vehicle “for travel on part of the route between her residence and NRO Headquarters and for travel to and from airports in the National Capital Region,” the IG wrote in a report dated Nov A probe of her calendar and desk logs along with interviews showed that Mashiko was the senior passenger on 196 occasions; of these for which the car service is not authorized except in cases of emergency Mashiko’s residence is located too close to her office at NRO headquarters in Chantilly for her to qualify for limo service for her daily commute Mashiko was authorized the use of a [government vehicle] to return to her place of duty after attending meetings or events at locations outside of NRO [headquarters] or to attend medical and dental appointments,” the report said her use of the Pentagon as a dropoff point was improper she was not eligible to use a permanently closed U.S as a pickup and drop-off point for various trips The daily 28-mile commute between NRO headquarters and her Pentagon office resulted in unnecessary government-provided travel “and executive driver usage that could be characterized as a personal limousine service.” Mashiko had been assigned a parking place at both locations which has 3,000 employees working on satellite intelligence Mashiko responded to the accusations in an Oct She assumed “full responsibility for the circumstances,” saying she should not have relied on precedent and regretted not consulting with the NRO Office of General Counsel that NRO lacked written guidance on vehicle use by executives and that she altered her practices after problems were pointed out “We recommend the Secretary of the Air Force consider appropriate action.” Help us tailor content specifically for you: Thank you for subscribing! Please check out our other newsletter offerings on our Newsletter page. Metrics details Lorentzian and Fano profiles are commonly observed in a broad research fields throughout a variety of spectroscopies As the profile structure is related to the phase of the time-dependent dipole moment it plays an important role in the study of quantum properties Here we determine the dipole phase in the inner-shell transition using spectral phase interferometry for direct electric-field reconstruction (SPIDER) with isolated attosecond pulses (IAPs) we propose a scheme for pulse generation and compression by manipulating the inner-shell transition The electromagnetic radiation generated by the transition is temporally compressed to a few femtoseconds in the extreme ultraviolet (XUV) region The proposed pulse-compression scheme may provide an alternative route to producing attosecond pulses of light Their work confirmed that the origin of the asymmetric Fano profile is a phase shift of the dipole oscillation induced by the transition to a discrete state with respect to that induced by the transition to a continuum state This time-domain picture of the Fano profile shed light on the temporal response of the dipole moment which is directly related to the quantum phase of excited states induced by an input laser field The extremely short IAP with a supercontinuum spectrum is also expected to be a useful reference pulse for monitoring the dipole phase in the transition to the discrete state Here we propose reconstructing the dipole phase induced by the inner-shell transition using a SPIDER scheme we successfully determined the phase of the dipole oscillation with autoionizing inner-shell transition in a neon atom using a temporally characterized IAP electromagnetic radiation with temporal and spatial coherence has substantial importance in the extreme ultraviolet and X-ray regions as optical crystals are very lacking in short-wavelength regions Here we propose a pulse compression scheme for radiation using an intense few-cycle near-infrared (NIR) pulse As the excited dipole oscillation in the neon target is controlled by the delay time of the NIR pulse radiation at the resonance frequency with a controllable duration can be produced Autoionization peaks with Lorentzian or Fano profile structures are observed by absorption spectroscopy and are represented by Fano’s formula1 (a) Schematic view of the electromagnetic radiation with the dipole oscillation induced by the IAP (b) Diagram of a neon atom with the 2s2p6(2S1/2)np (n=3–5) autoionization states The arrows indicate the IAP (blue solid) and the electromagnetic radiation from the states (green dotted) The shaded purple region is the interferogram (c) The absorption spectra with measurement (red solid line) and calculation using equations (1) and (2) (blue dashed line) The pink dashed-solid line shows the resonance energies with autoionizing transitions from 2s to 3p (a) The measured attosecond streak trace with a helium atom. (b) The reconstructed spectrum (blue dashed line) and phase (green dotted line). For comparison, the measured spectrum (red solid line) without the streak field of NIR pulse is also shown. The pink dashed-solid line corresponds to the resonance energy with the Ne 2s-3p transition. (a) The interaction with the IAP (blue shaded) and the electromagnetic radiation in Ne 2s-3p transition with the exponential decay curve (green shaded) (b) The spectrum (red solid line) and the phases in reconstruction (green dotted line) and calculation (blue dashed line) (c) The temporal profiles in reconstruction (red solid line) and calculation with 35-fs decay time (blue dashed line) The green dotted line shows the reconstructed phase (a) The interaction with the IAP (blue shaded) NIR pulse (red shaded) and the electromagnetic radiation in Ne 2s-3p transition (green shaded) (b) The spectrum (red solid line) and the phases in reconstruction (green dotted line) and calculation (blue dashed line) corresponding to 10-fs delay time between the IAP (first pulse) and NIR pulse (second pulse) (a) Schematic view of the temporal profiles of the electromagnetic radiation at the delay times of −20 (upper) The red arrow corresponds to input timing of NIR pulse (b) The OD traces in measurement (solid lines) and calculation (dashed lines) at each delay time (c) The phases in reconstruction (solid lines) and calculation (dashed lines) with each delay time The pink dashed-solid lines correspond to the resonance energy in Ne 2s-3p transition We demonstrated the determination of the phase in time-dependent dipole oscillation in the inner-shell transition in a neon atom using the combination of attosecond transient spectroscopy and SPIDER the combination scheme allows us to monitor the phase in a single-laser-shot measurement and is useful for real-time observation it is powerful for understanding the quantum properties and for application to attosecond coherent control for the inner-shell transition in future the electromagnetic radiation generated by the transition is temporally compressed to 4 fs from 35 fs with the transition manipulation using an extra few-cycle NIR pulse This scheme has the capability to generate another type of IAP and will be a valuable additional technology in both ultrashort pulse generation and attosecond science fields The estimated target intensity of the NIR pulse is ~2 × 1012 W cm−2 the electromagnetic radiation generated by the neon atom is sent to a photon spectrometer The spectral resolution is 114 meV at 45.5 eV photon energy the electric-field strength (with transition to the discrete state) with the Lorentzian profile can be estimated Note that when the ideal linewidth Γ of the resonance peak is much smaller than the spectrometer resolution B in equation (2) the resonance peak in spectral interferogram S(ω) is smeared out which gives an over estimation of the width of the reconstructed phase the measured linewidth Γ has to be compensated by considering the spectrometer resolution B in equations (1) and (2) Effects of configuration interaction on intensities and phase shifts Spectral distribution of atomic oscillator strengths Resonances in the photo-ionization continuum of Ne I (20-150eV) Angular distribution of the Ne 2s→np autoionization resonances: experimental and theoretical study Polarization of atomic photofragment fluorescence for excitation along a Fano profile: A quantummechanical study Signatures of Fano resonances in four-wave-mixing experiments Theory of dynamic absorption spectroscopy of nonstationary states Application to 12-fs resonant impulsive Raman spectroscopy of bacteriorhodopsin High-resolution photoelectron spectrometry of selected ns' and nd' autoionization resonances in Ar Analysis of femtosecond dynamic absorption spectra of nonstationary states Self-assembled plasmonic nanoparticle clusters Lorentz meets Fano in spectral line shapes: a universal phase and its laser control Spectral phase interferometry for direct electric-field reconstruction of ultrashort optical pulses Linear techniques of phase measurement by femtosecond spectral interferometry for applications in spectroscopy Attosecond nonlinear optics using gigawatt-scale isolated attosecond pulses Extreme ultraviolet supercontinua supporting pulse durations of less than one atomic unit of time Time-resolved atomic inner-shell spectroscopy Monitoring and controlling the electron dynamics in helium with isolated attosecond pulses Attosecond time-resolved autoionization of argon Time-and-energy-resolved measurement of Auger cascades following Kr 3d excitation by attosecond pulses High-spectral-resolution attosecond absorption spectroscopy of autoionization in xenon Kramida, A., Ralchenko, Yu., Reader, J. & Nist ASD Team, NIST Atomic Spectra Database (version 5.2). http://physics.nist.gov/asd (2014) Spectral resolution and sampling issues in Fourier-transform spectral interferometry Frequency-resolved optical gating for complete reconstruction of attosecond bursts Observation of a train of attosecond pulses from high harmonic generation Laser-assisted-autoionization dynamics of helium resonances with single attosecond pulses Nonlinear Optical Spectroscopy Oxford university press (1995) Femtosecond time-resolved X-ray absorption spectroscopy of liquid using a hard X-ray free electron laser in a dual-beam dispersive detection method Attosecond pulse generation in carbon K-edge region (284eV) with sub-250 μJ driving laser using generalized double optical gating method Tunable frequency-controlled isolated attosecond pulses characterized by either 750nm or 400nm wavelength streak fields Broadband extreme ultraviolet multilayer mirror for supercontinuum light at a photon energy of 35-65eV Spectrochemical Analysis Prentice Hall (1988) Fourier-transform method of fringe-pattern analysis for computer-based topography and interferometry Download references performed the experiments and analysed the results Download citation Studio Ghibli's iconic anime film Spirited Away will be taking to the stage in London and Japan once again in 2024 Rina Kawaei and Momoko Fukuchi will also share the role Lin and Chihiro's mother will be played by Fu Hinami Yubaba and Zeniba will be played by Mari Natsuki Adapted from Hayao Miyazaki's original film by John Caird the production made its worldwide premiere in Tokyo in February 2022 The upcoming performances will begin in Tokyo in March 2024, with a London Coliseum run set for April 30 to August 24 First released in 2001, Spirited Away follows 10-year-old Chihiro Ogino who finds herself trapped in a world full of spirits In order to free her parents and go back to her life as a human she works in a bathhouse with the help of a mysterious boy named Haku One of Studio Ghibli's most popular films, Spirited Away earned both critical and financial success worldwide going on to receive the Academy Award for Best Animated Feature in 2003 © 2001 Studio Ghibli - NDDTMAdapted with permission from SPICE See what Tanjiro and the crew will look like as they infiltrate the Entertainment District | Demon Slayer: Kimetsu no Yaiba Play Unveils New Entertainment District Visuals | Chainsaw Man Stage Play Reveals Snapshots After Tokyo Premiere | New Hunter x Hunter Stage Play Officially Premieres Today's print edition Home Delivery Young children and ceramics are not an obvious mix — the former having an alarming tendency to break the latter when they come into contact with one another (at least in our household) there is one situation when combining the two works like magic: children's pottery classes joys for young kids than plunging their hands — and yes on occasion their entire arms and maybe the odd foot — into a fresh mound of squishy clay bearing in mind the clean-up it involves.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); We recently put a children's pottery class to the test in a place that was located a safe 135-kilometer distance from our kitchen table — Mashiko in Tochigi Prefecture In a time of both misinformation and too much information quality journalism is more crucial than ever.By subscribing Your subscription plan doesn't allow commenting. To learn more see our FAQ Sponsored contents planned and edited by JT Media Enterprise Division sushi is more than just a cuisine — it's a culinary experience that lives on in their memories long after they leave the restaurant Every major city has a slew of sushi restaurants all vying to serve the best fish. However, not all sushi restaurants are created equal, and not every city is lucky enough to harbor some of the best spots in the country. But those either living in or traveling to Seattle, Washington are in luck because the city boasts a bunch of amazing sushi spots sure to create lifelong customers and get ready to (hand) roll into action with 15 of Seattle's best sushi-slingin' spots The name SanKai translates to "mountain/sea," and it's run by chef Ryuichi Nakano with the help of his wife, Yuka, and their son, Toru. Before Nakano opened SanKai, he honed his sushi skills at two different Seattle restaurants The atmosphere isn't cluttered with an overabundance of décor which makes for the kind of peaceful dining experience you often crave when eating sushi If it's special rolls you're looking to dive into, SanKai offers diners a large variety. They have basic stuff like the California Roll and Futomaki Roll, but they also have unique combinations like the Viking Roll, which contains mackerel, cucumber, shiso leaf, and pickled daikon they also have a large selection of nigiri and sashimi There's also a very affordable omakase option (11 or 14 piece) for under $60 On Kisaku's website there are two words in quotes: "frank" and "easy going." Well that's exactly what Kisaku provides an amazing menu that'll have you planning your next visit as soon as you leave If it's some rolled sushi you're feeling, check out their Kisaku roll: scallop, crab, asparagus, mayo, and flying fish roe wrapped in soy paper. Or, go vegetarian and tempt fate with the Devil's Vegetable Roll: deep-fried marinated eggplant, red bell pepper, shiso leaf, and cucumber; it's meatless but absolutely delicious. But, if you want a far more unique experience, choose one of their two omakase offerings Order the Omakase Hoshi and choose an appetizer like Hamachi with Thai Chili or Spicy Oysters then pick a 12-piece main course assortment of either nigiri or sashimi spend $10 more for a multiple course tasting menu that includes an appetizer Sushi Kappo Tamura is all about supporting local purveyors and they've established fantastic relationships with farms and fisheries all over Seattle They even started a rooftop garden in 2012 where they grow their own veggies and herbs to ensure the greatest possible product hits the table when they serve customers Executive chef Taichi Kitamura grew up in Kyoto and from an early age developed a love of nature and he uses that early influence in his menu options Because the resturant uses local and seasonal ingredients, the menu is subject to change, but you can be assured whatever rotating food is currently available is of the highest quality. There's always a large selection of nigiri and sashimi — like seabream, seared sea scallops, and yellowtail — and a modest selection of rolls, but what really stands out is the selection of combination meals the restaurant offers $48 allows you to pick three different courses from a limited (but absolutely delicious) selection of items They also have a five-course option for $85 If it's an omakase experience you're seeking Sushi Kappo Tamura has three different levels of that So, you're spending an afternoon looking at the amazing foliage and botanical gardens at the Washington Park Arboretum. You're having a beautiful time, and things just can't get any better, can they? ... Wait a second, you just remembered that Nishino, a sushi spot serving traditional Japanese fare, is just a short walk away Your afternoon just went from great to astounding Nishino offers some really cool menu items you'd be hard-pressed to find anywhere else which makes it a must-visit restaurant after a day at the gardens (or really any day) Nishino offers diners some pretty awesome options right out of the gate you can order arugula wrapped in seared shiromi or the much fancier toro tartare with white sturgeon caviar Nishino offers a wide variety of a la carte and signature sushi dishes like foie gras and seared tuna with shiitake mushrooms in a red wine soy reduction which contains geoduck scallop and mushrooms all baked in a "creamy onion sauce." Of course you can pass all those options by and go directly for the sushi itself There's a long list of sashimi to choose from If you're having trouble landing on your final decision you can always order an assortment platter of sushi or sashimi the chef chooses Shiro's proudly stands by the fact that, according to the website they're Seattle's very first Edomae-style restaurant it traditionally refers to fish caught in the waters of Tokyo Bay nowadays it refers to a specific style of preparing fish that was popular in Tokyo and pickled root vegetables to help ensure the freshness and sterilization of the different cuts of fish If it's a la carte sushi you're after, you have a whole list of great choices to pick from if you want to dabble in something truly unique look to the Sushi Burgers Shiro's has a selection of four burgers — salmon and smelt and vegan — complete with a variety of fixings all nestled between two crispy rice buns When the word sake is in a restaurant's name, you walk in expecting to see quite the selection of the stuff, and the people who run the Umi Sake House do not disappoint. With over 60 imported bottles of sake diners can come prepared to not only eat some great food but complement the meal with some booze for a relaxing evening But make sure you don't get too caught up in the fact there's so much sake to sip the food menu at Umi Sake House also hits a huge home run The list of nigiri and sashimi may not be as long as other sushi spots in Seattle but don't let that fool you into thinking the whole menu isn't extensive As soon as you take a gander at the enormous list of specialty rolls your head will start spinning in the best way possible but the ingredients are absolutely amazing and cream cheese all packed into a tempura fried roll then topped with seared snow crab There are so many over-the-top combinations available you can order one of three omakase options as well and leave the decisions up to the chef The Oto Sushi website says When you watch someone eat a delicate piece of fish the smile on their face and the intense focus on what they're tasting says everything you need to know about the experience This is exactly what Oto Sushi tries to capture with each dish Opened in 2011 by chef Mike Lin after spending 10 years training under sushi masters Oto Sushi is ready to dazzle every customer who walks in The menu here kicks some serious butt There are so many options to choose from you might feel overwhelmed at first but take your time; whatever section of menu your eyes are drawn to will absolutely pay off and snow crab in a roll topped with seared fatty salmon harness your inner David Blaine and order the Magic Roll: snow crab and tempura scallion all topped with torched salmon and a creamy garlic sauce They also have two omakase options (12-piece nigiri or 14-piece sashimi) and a huge list of individual cuts of fish When you first glance at the menu you immediately notice that there isn't a long list of nigiri options or specialty rolls but that doesn't mean it's any less special Instead of flooding patrons with over-the-top options Sushi Kashiba offers a reasonable selection of hot and cold appetizers to kick off the meal and from there an omakase experience takes you by the hand and leads you to the finish line You can experience the omakase at the Chef's Counter or at a table It's always a far-more intimate and worthwhile culinary adventure One of the coolest things about Mashiko's website is that it encourages everyone to "come in belly up and say hi," which is exactly the kind of contagious enthusiasm we love helped Mashiko build a loyal customer base (It's also important to note that the restaurant goes out of its way to source nothing but sustainable seafood so not only do they have their customers' needs in mind they also want to play a role in helping the environment thrive.) When it comes to the menu options It has some amazing cuts of fish you can order individually and a whole slew of unique rolls and tempura shishito peppers topped with spicy red miso There are plenty of sushi entrée combos also but where Mashiko really stands out is their selection of five different omakase experiences The cheapest one ($90) focuses on veggies and contains no meat or seafood at all The most expensive ($260) has 12 courses and takes about three hours to complete The menu gives the disclaimer that this option is for "adventurous eaters only." Take the adventure and tell the tale afterward Opening a restaurant is hard work, but ensuring it stays open for years afterward is a near impossible feat. Enter Jean Nakayama, the owner of Maneki, Seattle's oldest Japanese restaurant. Opened in 1904, shares Condé Nast Traveler the establishment has cemented itself as one of the best sushi spots around and it doesn't look like anything will get in the way of its success When asked about the effect COVID might have on its future We'll be here — we're too stubborn to go away." That's great news because the food it serves should never vanish from the Seattle dining scene There's something about the menu that just feels comforting but it also doesn't deprive you of some truly great options like whole sautéed squid with dashi soy sauce and ginger or a selection of vegetables – sea kelp with tofu There are also Maneki Signature dishes like grilled eel over rice When it comes to the nigiri and sashimi boxed sets there are five different options to choose from You can order a nine-piece Aburi Nigiri box or a mixture of both tuna and salmon in their Tekka & Sake Box (you can also just order a Tekka or Sake Box on its own if you don't want both cuts of fish) The chef also offers two other (more expensive) boxed options: an Omakase Box ($75) or a Moriawase Box ($49) and a dessert; while the less expensive Moriawase option contains just sashimi When you read a review that says, "Food here is beyond delicious, because each dish is also a piece of art," you can have a pretty good feeling about the meal you're about to eat. The name Village Sushi might seem pretty basic, but hold off any potentially negative opinions until you take a gander at the menu The seemingly endless choices makes Village Sushi a must-visit destination You'd be making a huge mistake not ordering at least a couple of them considering there are so many awesome combinations of flavors to choose from Ask for the Pop Eye Roll if you want the flavors of tuna and boiled spinach flash fried in panko bread crumbs and then drizzled with a sesame ponzu sauce or snag the Fire on Da Mountain Roll with shrimp tempura and avocado topped with tuna including an $80 omakase and plenty of combination platters you really can't go wrong with any decision you make The first image your mind likely conjures up when you hear the name Bill Beach is most likely not one of Japanese food. Luckily, when you visit Billy Beach Sushi and Bar you'll find a crew who cares deeply about serving up fine cuisine The menu options patrons have to choose from are plentiful so put any expectations you have aside and head here the next time visions of sushi start dancing in your head The chef knew exactly what they were doing when they created the menu here The wildly unique names of the special rolls mean you can't help but order several of them How could you possibly pass up the chance to try a roll called Revenger 2: Ghost Redemption Or what about Rambo's Rainbow with Orange Bonanza Sauce There are several options that come with dipping sauce made from Carolina reaper and ghost peppers There's also a nice selection of deep-fried rolls When you first hear the name Liberty Bar, it's easy to assume the place serves up basic bar foods like burgers, wings, and other deep-fried delights. However, that couldn't be farther from the truth at Seattle's Liberty Bar you best head on out the door and bring your money elsewhere Liberty Bar slings a pretty solid selection of sushi at decent prices alongside some cool cocktails to wash everything down If you're looking to dine on somewhat of a budget your best bet is to look at either the roll options or the specialties as the sashimi and nigiri choices can run up your bill quickly you can kick it with the Sonic Boom Scallop or take the culinary yellow brick road to the Emerald City Roll and a Japanese chili paste called yuzu kosho you can forget about the rolls completely and order the Chef's Choice specialty The chef will actually throw together something on the spot for a price of your choosing More money equals more decadence: you decide your sushi fate Sushi Wataru is a great option if you're craving takeout sushi that will keep you smiling. Now, don't cower in disappointment when you look at the takeout options and realize there are only three to choose from; Take a close look at what's included before you bail and go to another spot that offers a wider menu You might just find that less is so much more One of the options offered is a 10-piece omakase with a variety of cuts of fish chosen by the chef so even though you don't know exactly what you're getting you can feel confident the pieces chosen are of the best quality The second option you can choose is the Premium Chirashi which is a variety of sashimi resting atop a bed of rice mixed with shiitake mushrooms and Ariake seaweed diners can munch down on a massive Futomaki Roll complete with bluefin tuna Three straightforward menu options with a whole lotta flavor please disable the ad blocking feature and reload the page This website uses cookies to collect information about your visit for purposes such as showing you personalized ads and content By clicking “Accept all,” you will allow the use of these cookies Users accessing this site from EEA countries and UK are unable to view this site without your consent MITO — A new arrest warrant will be issued Thursday on suspicion of attempted murder for a man who allegedly drove into a crowd in front of the Hitachi city government building in Ibaraki Prefecture on Dec 53-year-old Yutaka Mashiko is suspected of trying to kill people by driving into an open space in front of the city government building where an event was being held at around 1 p.m including a woman in her 40s whose left leg was broken in the incident Mashiko’s car rammed into the main entrance of the Tokai municipal government building in the same prefecture about 15 kilometers from the first crash site 6 for allegedly damaging the government building He has admitted to investigators that he committed both crimes and said he had been having trouble with his mother and other relatives Our weekly ePaper presents the most noteworthy recent topics in an exciting © 2025 The Japan News - by The Yomiuri Shimbun more vegetal and complex than that of the fake stuff And never fear: It’ll still clear your head sinus-searing blob of wasabi that comes with your sushi isn’t wasabi at all Those who mash as much as possible of it into a pool of soy sauce swallow and crow about how they can take the heat aren’t tasting the fish or actual wasabi And they’re probably breaking their sushi chef’s heart “I think that happens like once a week.” The chef/owner of West Seattle’s all-sustainable sushi restaurant Mashiko attempted to switch to all-genuine wasabi about seven years ago at great expense — the real thing can cost $100 a pound unlike the inexpensive pistachio-colored paste inundating him with comment cards saying things like Mashiko: 4725 California S.W., Seattle, 206-935-4339, mashikorestaurant.com Uwajimaya: Bellevue and Seattle, uwajimaya.com Pacific Coast Wasabi:wasabia.com Territorial Seed Company:territorialseed.com “I almost lost my business over that.” Now he offers both — serving the real thing it grows on the doubtlessly picturesque shady banks of streams growers such as Linda Dowdell and Ron Thomson in Sequim replicate the environment in greenhouses with eight inches of pea-sized gravel and plenty of water relatively warm conditions make it cozy for pests though Dowdell and Thomson haven’t had trouble Not for a mysterious woman in West Seattle who called Mashiko one day She said she had a bunch she wanted to bring in; Sato didn’t quite believe her She grows them in the shadow of her garage He paid her “a good chunk of change,” in cash She didn’t want to give him her phone number but she’s come back with more wasabi since The Territorial Seed Company sells springtime starts of Wasabia japonica ‘Daruma’ providing encouraging instructions for Pacific Northwest gardeners (containers are good Wasabi also is usually in stock at Uwajimaya or you can order it by the half-pound from Pacific Coast Wasabi (the company that buys Dowdell and Thomson’s crop) Sato grates wasabi root over Kumamoto oysters on the half-shell adding a little ponzu and a few tiny radish sprouts Or he’ll make yellowfin tuna sashimi with threads of daikon making it an ideal companion for raw fish or shellfish His oysters are superlative: coolness contrasted with heat the salty wash of the oyster liquor lingering with the wasabi’s buzz But sometimes that child will come back and change the village Mika Mashiko was on her own when she started an environmental advocacy group eight months ago in her hometown of Nasu a small agrarian town of 25,000 people in Tochigi Prefecture.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); A plan is underway to install 350,000 square meters of solar panels on a mountainside near her family’s house Though she was encouraged at first by the seemingly green initiative Mashiko quickly discovered that the project required clear-cutting a large forested area and some residents opposed the installation for fear that most of the energy was going to be sold elsewhere and pass over the local economy Sponsored contents planned and edited by JT Media Enterprise Division. Link copiedShareShare articleMelbourne's Andrew Mashiko works as a dating and sex coach primarily helping men to become more successful with women It's something you could say Andrew needs to be particularly good at given he has more than one girlfriend to keep happy After marrying young "for all the wrong reasons" and feeling unable to express himself Andrew got divorced and discovered the world of polyamory Polyamory is defined as a non-monogamous relationship with the knowledge and consent of all partners involved Andrew Mashiko became poly after his marriage ended "I felt this whole expectation you will find everything in one person to be a little unrealistic," Andrew says "The monogamous paradigm is an illusion We fool ourselves into thinking this is working for us it allowed me to be authentic to myself and to other people where in my previous life I was almost driven to suicide because I felt like I couldn't be myself After first entering the world of open relationships but his focus gradually narrowed to two women — his current partners He lives with his primary girlfriend who he says is "very much a left-brain person" — the opposite of his more "right-brain" lover "Having those two partners creates a lot of balance within myself and my life," he says "I live with my primary partner and if one of us wants to bring somebody home we have a spare room either one of us can use with a guest." Take a look at the comments to see what some of our readers thought about open relationships. There aren't a lot of stats available for polyamory in Australia, but 2014 research appearing in CSIRO Publishing found 1 per cent of 5,323 respondents were in an "open relationship". Is a relationship holding you back? There is mounting evidence that shows women are better off unattached. Anecdotally, open relationships in the LGBTI community are more common, and data from the Victorian Aids Council shows 32 per cent of gay men in Melbourne were in open relationships in 2016. Counselling psychotherapist Karen Philip says she often sees couples dealing with the fallout of such an arrangement, usually entered into after experiencing dissatisfaction in the partnership. "They believe entering the open relationship world may assist to rectify the issue, or others may have one or both partners desiring to fulfil a fantasy," Dr Philip said. She says it is rare a couple can benefit from an open relationship long-term. "Sometimes partners feel a burst of adrenaline due to excitement, however it seems after the dust settles and normality returns there are concerns over trust, commitment and satisfaction. "We are designed to have a partner as someone to share our life with, confide in, know better than anyone else, to know us and what we want and need, be there with all ups and downs, fears and excitement, good times and bad. "When we are asked to share this, the consequence is often disappointing." Vanessa O'Brien, who also goes by Priestess Vanessa, identifies as a pansexual serial polyamorous woman. Vanessa O'Brien is currently dating Mr J and Mr B. (Supplied: Vanessa) The 39-year-old is currently dating Mr J and Mr B, who is also poly. "The first one is in a good spot and now I'm working with the second," she says. "I like to be committed to each partner before moving on to someone else." Vanessa is on the hunt for a woman to complete her relationship status. "What I get from my interactions with women is not the same as men, they are both beautiful, both delicious, but not one person can fulfil my needs. Vanessa says expectations are less in her world, and therefore she can appreciate each relationship for what it is. "I'm not expecting that person to be everything … it is what it is, it has its own potential but at the same time it will have its weaknesses. "If I feel I need fulfilment in those areas I can seek that from someone else." Vanessa, who just recently found herself envying Mr B's other pursuits, admits feelings of jealousy can be a hurdle at times. "I like knowing who he is pursuing, I get a certain satisfaction out of it … but there is a fine line between me asking about what is happening coming from a place of love or a place of jealousy." Andrew says there is a knack to making a polyamorous relationship successful. "One of the mistakes some people who are poly make is not being upfront about that fact from day one," he says. "Know yourself and what you're looking for, and don't expect that is what everybody else wants. Be responsible for your feelings, be able to communicate." Polyamory relationships usually don't stand the test of time, Dr Philip says. (Wikipedia Commons) The main challenge of being poly according to Andrew is keeping everyone happy. Dr Philip says polyamory remains a taboo subject for most Australians. "Individuals see open relationships as a form of cheating regardless if both partners are involved," she says. "It is based on our embedded standards and ethics from when we were raised, and these standards remain with us through life." Andrew, however, thinks the tide is changing. "The last couple of years there has been more chatter about what is polyamory," he says. "Through social media we are exposed to alternative ways of thinking and relating. Hopefully we will see some sort of acceptance to polyamory, whether that happens at a legislative level I won't hold my breath." CNN and the BBC World Service which is copyright and cannot be reproduced AEST = Australian Eastern Standard Time which is 10 hours ahead of GMT (Greenwich Mean Time) Citizens' Nuclear Information Center CNIC Statements / energy policy / Other / Press Release 2025 The Public Comment system is a procedure that was legislated by the Amendments to the Administrative Procedure Act in June 2005 “aiming to ensure the fairness of and to improve... Newsletters / Nuke Info Tokyo Nuke Info Tokyo is a bi-monthly newsletter that aims to provide English speaking friends with up-to-date information on the Japanese nuclear industry and the movements against it   Editor: Takakuwa Mayu Translators: Pat Ormsby,... energy policy / International / News / Nuclear Fuel Cycle / Radioactive Waste   Strategic Energy Plan and Other Cabinet Decisions Japan’s government adopted the 7th Strategic Energy Plan on February 18 together with the GX2040 Vision and Plan for Global Warming Countermeasures in cabinet decisions Who's Who/Group Intro Network of Nuclear Disaster Victim Groups   Ms She is like a girl who has advanced in age but whose heart has not... Fukushima former nuclear engineer   The Events So Far A fuel debris sample from the Unit 2 reactor of Tokyo Electric Power Co.’s (TEPCO’s) Fukushima Daiichi Nuclear Power Station has been extracted... Contaminated Soil / Contamination / Fukushima / Fukushima Daiichi related data Institute for Integrated Radiation and Nuclear Science Kyoto University   Changes in dose rates in Iitate Village Iitate Village lies in the Abukuma Highlands 30 to 45 km northwest of the... Contaminated water / Fukushima / Fukushima Daiichi related data By Matsukubo Hajime   State of the Plant The water temperature in the containment vessels and the spent fuel pools (SFPs) shows no great variation despite seasonal temperature changes Contaminated Soil / Exposed work / Fukushima By Yamaguchi Yukio   This month marks 14 years since the Fukushima nuclear accident It was so severe it put Japan under a “nuclear emergency declaration” that is still in effect CNIC Statements / Fukushima 14 years after the Great East Japan Earthquake and the Fukushima Daiichi Nuclear Power Station accident which sets the basic direction of the... CNIC Statements / energy policy the Ishiba Cabinet approved the Seventh Strategic Energy Plan which removed the invaluable lesson learned from the accident at TEPCO’s Fukushima Daiichi Nuclear Power Station 
 Editor: Takakuwa Mayu Translators: Pat Ormsby,... Who’s Who: Oda Chiyo Who’s Who: Mukohara Yoshitaka – A Person Having Both Feet Firmly on the Ground Comments on the Analysis of the Fuel Debris Sample Retrieved from the Fukushima Daiichi Unit 2 Reactor Environmental Standards and Hazard Maps Are Required to Deal with Radioactive Contamination – Iitate Village Radiation Dose Survey Results and Contamination Forecasts Citizens' Nuclear Information Center 1F Ogura Bldg Japan TEL.03-6821-3211 FAX.03-5358-9791 Email Powered by  - Designed with the Hueman theme Please view the main text area of the page by skipping the main menu. The page may not be displayed properly if the JavaScript is deactivated on your browser Japanese version Public Relations Office, Government of Japan Home > Highlighting JAPAN >Highlighting Japan December 2014> 47 Prefectures from A to Y No article or any part there of may be reproduced without the express permission of the Cabinet Office. Copyright inquiries should be made through this form plate φ200 H38 ¥3,000 (all tax excluded) we have had much more opportunity to introduce craft items at Huinamu I strongly feel that these daily necessities are seamlessly entering the realm of fashion and pop culture In this issue, we will discuss Mashiko pottery, one of the most major Japanese crafts. Mashiko-based ceramic artist Taro Endo and "EATME GALLERYMinor" is a new Mashiko ware born from the collaboration of "Minoru It was created as a new standard based on the concept of "beauty for everyday use" and the theme of "functional beauty" that is comfortable for small children's hands and can continue to be used even after they grow up not only "Minor" but also his regular products are being displayed and sold at the same time it has become difficult to purchase them these days Japanese version