Mamasake

Mamasake opened in October of 2003 in the new Village at Squaw Valley California by Chef Elsa Corrigan.  Elsa uses her varied restaurant experienced and travels to create a cuisine that has Asian influences and her own unique style of sushi rolls and sashimi.  She is a graduate of the California Culinary Academy in San Francisco with experience at restaurants in San Francisco, Napa Valley, London, and Lake Tahoe.  Elsa has traveled extensively through Europe and Asia and continues to explore the foods of those regions as well as California and the rest of the United States. Along with great fish and meat dishes, we are proud to offer a menu that includes items that are vegetarian, vegan, gluten free, mostly organic, local and regionally sourced produce and rice.  We source our fish sustainably and use only meats with no added hormones or antibiotics.  We research the products we use to avoid genetically modified organisms (NO GMO). The sharizu that we use to season our sushi rice is made with organic unrefined sugar. Elsa is committed to creating a great restaurant as well as a great working environment for the staff of Mamasake and the Community of Squaw Valley and Lake Tahoe California. Mamasake is a social gathering place as much as it is a restaurant with great food.   We have a large open floor plan with high ceilings and long banquets for large parties.   We have a high energy environment that suites the active lifestyle surrounding us.  The restaurant incorporates recycled wood and tables made with railroad ties from multiple colored hardwoods.  Enamel and steal art pieces created by Stephan Knapp.   Our windows offer a view of the infamous Tram Face and KT22 fingers - accenting the comfortable “mountain casual” atmosphere.  A two-sided screen drops into the center of the restaurant for occasional viewings of ski and snowboard movies, mountain, ocean sports and other sporting event coverage.