The Case for Wild Caught Fish over Farmed
Shoushin is committed to having only the best and most authentic ingredients required for true Tokyo-style sushi. And as the main ingredient of sushi, our fish has to meet an extraordinarily – even ridiculously — high standard.
Several times a week, we have fresh, wild caught fish flown in and will continue to do so until we find adequate local substitutes. Up to 70% of our fish is sourced from Tokyo.
The great expense and effort involved in importing our fish can seem incredibly extravagant. We do it for these reasons:
- The taste of wild caught fish is far more superior to that of farmed fish.
- Farmed fish are bred in conditions that make them susceptible to disease and chemical contaminants while wild caught fish subsist on a natural diet, with enough space to roam.
- Wild caught fish are acknowledged to be healthier than farmed fish, although the rise of organic diets and healthy eating has spurred farmed fish suppliers to improve their farming practices.
- We promise our discerning diners authenticity, and true Tokyo-style sushi has always used only the best wild-caught fish.
Is there room in this world for sushi that uses farmed fish? Yes, without a doubt. Democratizing sushi by using more accessible ingredients has made sushi the global phenomenon that it is today.
Equally, there is room for sushi that is obsessively authentic, down to the last sliver of wild caught fish. The kind of sushi sought after by an equally obsessive band of sushi connoisseurs.
If you are one of the latter, your search ends with Shoushin.