Being the proverbial tiny fish in New York's premium dining scene, the sushi bar situated in the basement of Saks Fifth Avenue next to an online returns window contributed to the realization that sustainability is essential to creating and sustaining a menu that residents will happily eat.
Born in Michigan, Adamson is one of the few women in America working at an omakase counter. As a recent hire at a small eatery in what might be the world's greatest dining city, she had difficulty finding a job. She also chose to stay local, even though there were options for international seafood and shy Japanese fish. This is a habit that is increasingly popular in sushi dojos these days as people's priorities return to domesticity, sustainability, and pride of place.
"Initially, I was a little hesitant, but I found some local fishmongers who have really worked with sushi chefs and know exactly what they're looking for," says Adamson. Able to see oyster farms, watch films of fish being bled on the boat for that wow factor in regards to freshness, and meet some of the folks that are currently de-fishing everything that comes from our oceans.
More than just trendy sushi from east to west, sustainability It's become uncomfortably usual.
While this is going on, Crave Sushi Bar in Midtown Manhattan and further east on Second Avenue tries its best to keep things sane by serving much more conventional bills of sustainable nigiri, such as Angus beef tataki rolls or Hudson Valley trout. Other sushi counters in New York prioritize sustainability through their services, such as sustainably sourced and ecologically responsible Mushi and Mostaza service that responds to fair pay and low waste methods. These sushi counters can be found in Williamsburg, downtown NY, and all across the bridge into the proper-of-W.
Many prosperous Midwestern locations demonstrate that an ecologically conscious business does not necessarily need to be located on a chilly sushi coast.