Sea Food Watch Views
Casson Trenor, North Atlantic Books author of Sustainable Sushi: A Guide for a Changing Planet (January 2009) is an expert in oceans management and sustainability. Trenor is a top consultant for the new Tataki Sushi & Sake Bar in San Francisco. Along with chefs Raymond Ho and Kin Lui, Trenor is a forerunner in the effort to create ecologically sustainable options for San Francisco diners.
I recently had the opportunity to dine at Tataki. I was not sure what to expect, never having dined at a sustainable sushi restaurant. I was blown out of the water! The food was amazing, the wait staff well learned, and everything inside of the restaurant (not just the seafood) was sustainable! Overall, it was a great educational opportunity to compare and contrast Tataki to the conventional sushi restaurants that I habitually patronize.
The dishes that I tasted were quite tasty and many of the flavor combinations were unlike any I’d ever tried. On every table (which are lovely and made from sustainable bamboo) there was a Seafood Watch reference card, and only seafood from the “Safe” and “Moderate” categories is offered to diners at Tataki. As each dish was served, the waitress explained where the seafood came from and happily answered any sustainability questions that I had.
Casson Trenor, North Atlantic Books author of Sustainable Sushi: A Guide for a Changing Planet (January 2009) is an expert in oceans management and sustainability. Trenor is a top consultant for the new Tataki Sushi & Sake Bar in San Francisco. Along with chefs Raymond Ho and Kin Lui, Trenor is a forerunner in the effort to create ecologically sustainable options for San Francisco diners.
I recently had the opportunity to dine at Tataki. I was not sure what to expect, never having dined at a sustainable sushi restaurant. I was blown out of the water! The food was amazing, the wait staff well learned, and everything inside of the restaurant (not just the seafood) was sustainable! Overall, it was a great educational opportunity to compare and contrast Tataki to the conventional sushi restaurants that I habitually patronize.
The dishes that I tasted were quite tasty and many of the flavor combinations were unlike any I’d ever tried. On every table (which are lovely and made from sustainable bamboo) there was a Seafood Watch reference card, and only seafood from the “Safe” and “Moderate” categories is offered to diners at Tataki. As each dish was served, the waitress explained where the seafood came from and happily answered any sustainability questions that I had.
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