The Seattle Times

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John Lok / The Seattle Times

Thursday, November 7, 2013

Beyond the faddies: The food folks who keep us coming back

Diners enjoy dinner at Mashiko in West Seattle. In 2009, Sato decided to serve only sustainable seafood, a controversial move that initially cost him customers. But the business is thriving even as the ever-opinionated Sato continues to urge other chef-owners to join him.