Tom and I had an wonderful dinner at Mashiko last night. Hajime Sato, the chef/owner, has transitioned the restaurant to completely sustainable fish, and the sushi has not suffered in the least.I suspect you would not be able to guess the identity of the fish in the photo; it's rarely used in sushi.
I didn't think to snap a picture of the other beautiful dishes Hajime was presenting to us — and was lucky I got the picture of this one before the last bit vanished. So I enjoyed a blog post by Jonathan Bender about Christopher Borrelli's request that foodies stop fetishizing what's on their plates and putting it on their blogs. Like Borrelli, I rather hope I'm not part of the problem.
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