Quote:
Originally Posted by Nagoyankee
I have a question for yuujirou. Where do all the fish that are served in your restaurant come from? Thanks in advance.
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Everywhere....
Sake is farm raised Atlantic Salmon, idk where that's from
Unagi is probably from Taiwan (almost ALL unagi outside of Japan comes from like 3 distributors....)
Uni is from somewhere near San Diego
Live Scallops, Razor Clams, Aoyagi (Giant Surf Clam), and I think
Odoroi no Amaebi are from Boston
Aji, Ayu, Kohada and
Tori-Gai are all from Japan
Beni Sake (Sockeye/red Salmon) is from Oregon
Tai is from New Zealand; Sometimes we get
madai, but not often
Maguro is from Big-Eye Tuna... not sure where it's caught though
Otoro and sometimes Chutoro is from Blue Fin
Kampachi or Amberjack is from Hawaii
Vegetables such as Daikon, Nihon Kyuuri, and sometimes Negi are from
Japanese Farmers in California i think
Things such as Shime-Saba, Tamago and Anago are all made on spot and in small batches.
Seaweed is from Japan (Yamashou no Nori)
and everything else is just from typical distributers
things such as Tako, Ika, Hamachi, Shiro-Maguro, Ebi
Hope that answers your question...
*Note, I don't really want to post off topic posts like this one in this thread... but I suppose Nagoyankee's question is somewhat related too the purpose of this thread, so just this once, lol*
**All items that I bolded, we do not get them very often... or atleast we either get them on and off (don't carry them consistently) or only when they're in season**