Jacques Gastreaux Posted March 26, 2006 Share Posted March 26, 2006 In the weekend edition of the Wall Street Journal, there is a big article on where sushi restaurnants get their "fresh" fish. There is also is a a chart listing the top 50 sushi restaurnts in the US, which includes a handful from the DC area. According to the chart, Kaz Sushi Bistro, Makoto, Sushi Taro and Tako Grill all get at least some of their fish from "Yama Seafood." Sushi Ko uses "six suppliers, including a fisherman-broker in Chatham, Mass." I'd provide a link to the article but it is password protected and available only to online subscribers. The gist of the article appears to be that most sushi restaurants get their fish from the same limited number of suppliers such that differences in freshness and quality from one place to the another are likely to be negligible. Link to comment Share on other sites More sharing options...
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