"Australis barramundi offers us an excellent opportunity to showcase delicious, supple sashimi from a highly sustainable source. We offer this fish with pleasure to diners that demand the highest-quality fish and yet are concerned about the state of our oceans."

About Tataki

Tataki is (believed to be) the only sustainable sushi bar in North America, and the first to tout "sushi without guilt." They're receiving lots of media attention lately, including a recent article in the San Francisco Chronicle

About the Chefs

Chef Kin Lui was born in Hong Kong but raised most his life in Hawaii. His passion for cooking began at the early age of 16. He later moved to San Francisco to pursue his culinary career. Kin was lucky enough to apprentice under the Master Sushi Chef at the renowned Kyo-ya Restaurant. He was inspired and motivated to fuse local Hawaiian and Asian traditions into the art of sushi making. His ability to add his unique fusion flare to sushi compliments the traditional Japanese style. Chef Kin

oversees the day-to-day operation of Tataki alongside his partner Raymond Ho and their seafood sustainability expert, Casson Trenor.

Chef Raymond Ho was born and raised in Hong Kong. Raymond began his culinary career when he moved to San Francisco over ten years ago. He gained a broad range of culinary experience from being a pastry chef to a theatrical teppanyaki chef to traditional sushi making. Chef Raymond, a perfectionist at the art of sushi creations, has utilized his experience in creating dishes with an exquisite and artistic flare that still reflects the traditional elegance of Japanese Cuisine.

So the next time you're in San Francisco, visit Tataki and order up some barramundi sushi! For more information, visit the Tataki Sushi Bar website.

Barramundi sushi photo courtesey of Casson Trenor.