SALMON /SHAKE If our salmon could talk, they would not be difficult to understand. They come from Scotland, where the fish is farmed with plenty of space to move. That the salmon thrives making the taste great and the meat firm. The healthy, unstressed fish do not need antibiotics and that is a good thing both for you eating the salmon, and for the marine environment.
Our fish are caught with compassion
BLACK COD / GINDARA The whitefish we flame-grill on skewers and serve as yakitori, have been living the wild life in Canada and is certified sustainably caught. It is a black cod, which according to Japanese traditions is one of the very finest fish to land on your plate. It is quite tempting to order twice. Consider yourself warned.
TUNA / MAGURO The best way to get tuna on the hook is to use circle hooks. These reduce the risk of towing in a shark or a sea turtle. The tuna on our menu is of the genus Yellowfin, native to the Pacific Ocean. More and more of the fishermen there use circle hooks, and we are joining in the choir of voices trying to get even more to change to the gentler hooks.
SEA BASS / SUZUKI Say ¡Hola! to our sea bass – you see, it comes from Spain. Here the fish is sustainably farmed, leaving the natural stocks roaming free and the environment cared for. The meat is white and lean, making it superb for both nigiri and sashimi.
YELLOWTAIL / HIRAMASA Our hiramasa swims in the nutrient-rich Arctic currents in the crystal-clear waters off the Eyre peninsula on Australia’s south coast. The beautiful fish with the delicate red/white meat is certified sustainably farmed. That way we make sure not to exploit the natural stocks. Furthermore, the farmer is just as dedicated to run a sustainable and environmentally friendly business as we are.
SCALLOP / HOTATE We serve wild-caught scallops residing in the deep waters off of Canada’s south coast. The scallops are flash frozen as soon as they leave the boat and stay frozen until they arrive at our kitchens. This keeps them fresh and preserves the delicate ocean flavours. Our scallops are from a healthy stock and the Canadian fishermen do their best to keep it that way. That’s why our scallops are certified sustainably caught.
WARM-WATER SHRIMP / EBI The shrimp hugging the rice on our nigiri comes from the south of Vietnam. Here it lives the life of a free shrimp until the day one of the local fishermen pulls it ashore. The shrimp that play the lead role in our tempura, come from a fish farm in southern Thailand. The farm is currently working on achieving sustainability certification. A process we are keenly following.
MACKEREL /SABA We serve Atlantic Mackerel sourced from Icelandic artisanal hook and line fisheries. The mackerel caught by hook and line have better quality flesh as the fish don’t harm each other during the catching process. Immediately after catch they return to port and freeze the fish. Most Atlantic Mackerel is sold to the high-end Japanese market, where mackerel, is among the highest valued fish for sushi.
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