Japanese cuisine and going “green” on this week’s tasty DineNW radio show

Japanese cuisine and going “green” on this week’s tasty DineNW radio show https://wahospitality.org/wp-content/uploads/2011/10/RadioShow_dineNW_slider-696x198.jpg

By Paul Schlienz

Don’t miss this week’s DineNW radio show, now online. Co-hosts Andy Cook and Paul Schlienz kick off the show by interviewing Greg Kim, owner of Sushi Joa, in Kirkland and Mercer Island. Andy and Paul then chat with Patrick McPherson, owner of Spokane’s Manito Tap House.

Sushi Joa is a family business through and through. Started by Greg’s father, a Korean immigrant, the restaurant, which specializes in Japanese-inspired cuisine has prospered to the point that in addition to its original Mercer Island location, it has also expanded to a new outlet in Kirkland’s trendy downtown by the shores of Lake Washington.

Greg, who took over Sushi Joa’s general operation three years ago, while still in his early twenties, is proud of his family’s achievement in successfully building a business and passing it on to a new generation.

“My parents supported me for the first 20 years of my life. I think it’s only fair that I support them for the next 20 years.”

Patrick’s Manito Tap House boasts 20 cases of bottled rare beers, some from Spokane-area nano-breweries. Business is going so well that he is soon launching a second eatery called The Blackbird. In addition, however, to its great food and brews, what really disti9nguishes this restaurant is Patrick;s commitment to practicing sustainability in every aspect of its operation.

Patrick’s dedication to going “green” has not gone unnoticed. Indeed, the Manito Tap House was, in 2012, the seventh restaurant in the United States to receive a four star rating from the Green Restaurant Association – an honor so far achieved by only 21 restaurants. It has held that rating every year since.

Everything that comes through Manito is green-optimized. The restaurant sources its consumables locally, and has 55 Northwest beers on tap.


“Because kegs can be reused over and over again,” said Patrick.

Hear more from Greg and Patrick only on DineNW, where we talk about the great foods, restaurants and hospitality industry of the Northwest.

Categories: Archive