How can a sushi bar eliminate some of its most popular fish from the menu and still be profitable? One local establishment accomplished this, claiming that sustainable seafood is more important than profits in the long term. Hajime Sato, owner of Mashiko Japanese restaurant in West Seattle, will speak about his experience converting his sushi bar into the first (and likely still the only) fully sustainable sushi restaurant in the city as part of a UW School of Marine and…
May 26, 2015