by A.J. Coltrane
Hajime Sato’s restaurant Katsu Burger got a nice writeup on Serious Eats yesterday.
Iron Chef Leftovers and I took a sushi class from Sato a while back — you may recognize Sato from his sustainable sushi restaurant Mashiko.
Hajime is featured on a Cooking Channel re-run episode of Hook, Line, and Dinner on Friday, April 27 at 2:30pm. (Originally aired April 19. I missed it. It’s now in the Tivo que.)
I wonder if it helps more to get a writeup on Serious Eats, or somewhere like the Seattle Times?
FlatbreadGarden 
Last time I was in Mashiko, I talked to him about the press he is getting, since Katsu had just gotten reviewed in The Seattle Weekly. Any press he was getting was a boost to business but what he could not figure out was why Katsu is getting all of the press and he hardly registed any press when he made Mashiko the second sustainable sushi restaurant in the country. He even said that the Mt Fuji was something that he put on the menu as a joke, and never actually expected anyone to order it. Either way, I really need to make a trip down to Katsu, I just wish it was in a slightly better location than Georgetown.
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