Photos: Tataki Sushi and Sake Bar, January 13 2009

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:

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

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[...] 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 [...]


 

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