Photos: Tataki Sushi and Sake Bar, January 13 2009
Posted by Casson on Jan 3, 2009 in Photos and Video, Restaurants and Reviews, Tataki Sushi and Sake Bar, Uncategorized |
San Francisco’s Tataki Sushi and Sake Bar is the first sustainable sushi restaurant in the world. Here’s a little peek at what chefs Kin Lui and Raymond Ho are slinging:
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- The Tataki roll, which tops an Alaskan crab and pollock mixture with six different kinds of sustainable fish and multi-colored Icelandic masago.
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- One of Tataki's many vegetarian options, the Reggae Roll uses shaved pumpkin, cherry tomatoes, and other luscious vegetables to invoke the classic red, green, and gold.
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- Tataki Sushi Bar's sustainable sashimi deluxe.
The sashimi plate in particular is an incredible example of what conscientious chefs can do with sustainable fish. Clockwise from the top:
- British Columbia trap-caught spot prawns as ama ebi
- MSC-certified domestic albacore tuna from the North Pacific as shiromaguro
- Handlined yellowfin tuna from Hawaii as maguro
- Closed-containment farmed striped bass from California as suzuki
- Suspension-farmed Hokkaido scallops as hotate
- A few more slices of the same Hawaiian maguro
- Farmed almaco jack from Hawaii as kanpachi
- A lovely rose of closed-containment farmed arctic char from Washington State as iwana
[...] Photo credit: SustainableSushi.net [...]
[...] Photo credit: SustainableSushi.net [...]
[...] Photo credit: SustainableSushi.net [...]
[...] Photo credit: SustainableSushi.net [...]
[...] February 1, 2009 · Print This Article digg_url = ‘http://gogreenpark.com/comprehensive-sustainable-sushi-book-released/’; digg_bgcolor = ”; digg_skin = ”; digg_window = ”; digg_title = ‘Comprehensive Sustainable Sushi Book Released’; digg_bodytext = ”; digg_media = ”; digg_topic = ”; Photo credit: SustainableSushi.net [...]