Chef/owner Hajime Sato of West Seattle’s sustainable sushi joint Mashiko
is now also making burgers at his Georgetown Katsu Burger. In a seemingly impossible new-burger-twist, Sato’s are tonkatsu style: a beef patty (or chicken or pork cutlet, all growth hormone– and antibiotic-free) that is dipped in tempura batter, coated with panko, deep-fried, and served on a bun with cabbage, red onion, tomatoes, and pickles. Shoestring fries and chicken nuggets are served with condiments like wasabi mayo and dried seaweed flakes. The mammoth Mt. Fuji burger—with multiple patties, bacon, cheese, and egg, and more—is probably best left unsurmounted.