Word: mashiko
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...sustainable-sushi bars, with menus designed around plentiful, local ingredients. "In the U.S., people think of sushi as being five or six fish that you eat in a particular way," says Casson Trenor, a former chef who opened San Francisco's Tataki in 2008 and later helped Seattle's Mashiko transition into serving better-sourced seafood. In the modern sushi restaurant, says Casson, "we're not respecting these animals...
Other interesting goings-on include "Artists Under Twenty" at the Concord Art Assoc. through June 2, a new exhibit of Tatsuzo Shimaoka Pottery from Mashiko, Japan at Art/Asia on Story St. and an exhibit by Dennis Batt at the Nasrudin Gallery on Newbury St. intriguingly entitled "Intricate Conceptions in Gouache...
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