Sustainable
Seafood Shines at Harney Sushi San Diego
Many
businesses today are striving to be socially and environmentally
responsible, but few in the restaurant realm come close to the
efforts of Harney Sushi-a San Diego hotspot that's as cool as
it is eco-conscious. This restaurant exemplifies ecological
integrity by forsaking popular sushi ingredients that are either
over-fished or have a negative impact on the environment.
Harney
Sushi has, in fact, been a trailblazer in the sustainable
seafood movement and was one of the first sushi restaurants
in San Diego to serve only sustainable seafood, which Wikipedia
defines as "seafood that is either caught or farmed in
ways that consider the long-term vitality of harvested species
and the well-being of the oceans." The movement originated
in the 1990s as a way to call attention to overfishing and environmentally
destructive fishing methods. And, Harney Sushi
is so committed to the cause that some traditional, high-demand
sushi items have been eradicated from the menu, such as Toro,
Bluefin Tuna, Big Eye Tuna, certain types of Yellowfin, Unagi,
Red Snapper, Hamachi, Maine Sea Urchin and Octopus. This is
because these fall under the category of short-supply fish that
the owners, Dustin Summerville and Kirk Harrison, and executive
chef, Robert Ruiz, have decided they do not want to participate
in depleting. The result is a staunch precedent in the San Diego
seafood and sushi scene.
Instead,
Harney Sushi offers patrons a chance to participate
in sound ecological dining that still delivers an exceptional
culinary experience. Indeed, Harney Sushi proves that sustainable
seafood does not mean there is any shortage of flavor or creativity.
I recently visited the Old Town location, which turned out to
be an educational and hugely satisfying epicurean event.
The
experience starts with an expansive and creative menu that also
serves as a guide, which provides information on sustainability
and the restaurant's efforts related thereto as well as the
ingredients offered and what makes each sustainable. For example,
the Sablefish item is accompanied by verbiage that reads: "The
fisheries in Alaska and British Columbia are well-managed, use
pots and bottom longlines, and have low bycatch." The list
of such compelling factoids goes on and includes Sockeye salmon,
Kona Blue Kampachi, and Big Eye Tuna, among others available
products.
The
owner believes that this strategy will enlighten customers and
encourage them to share what they learned during the dining
experience at Harney Sushi with others. To further enable information
sharing, Harney Sushi is uniquely including edible QR codes
on their sushi that enable customers to interact with the premiere
authority on sustainable seafood, the National Oceanic and Atmospheric
Administration (NOAA) FishWatch. The NOAA's website provides
diners with information about the fish they are consuming as
well as the latest news coming from the sustainable seafood
world. The codes are printed on a rice paper wafer that uses
a water-based, edible ink.
My
sushi selections for the evening did not disappoint. Among the
vetted victuals I indulged in were the Salmon Skin roll with
baked salmon skin, cucumber, yama gobo, radish sprouts, faux-nagi
sauce and dried bonito flakes ($6.75); the Poki-tuna, chuka
salad, green onions, sesame seeds and togarashi ($13); and,
my favorite, the Rollz Royce roll with shrimp tempura and asparagus
inside and topped with tuna sashimi, jalapeno, and hand seared
money sauce, accompanied by garlic ponzu, faux-nagi sauce ($17).
From the kitchen, I opted for the savory Blistered Shisito Peppers
with bonito flakes ($4.50) and the Carlsbad Mussels with sesame
ginger and garlic in a rich and flavorful Kimchee-infused miso
broth, served with three pieces of baguette bread ($10)-all
selections sustainable and entirely scrumptious.
"As
the world continues to grow smaller, the importance of healthy,
clean oceans, and our responsibility to maintain the ecosystems
within them, can no longer be neglected. The global appetite
for seafood continues to grow, and the ocean cannot keep up,"
notes Chef Ruiz.
"The
sad truth is that, if you walk into a sushi bar, almost no one,
or a very small percentage, can actually prove what species
of fish they are serving and where it was caught. So, now we
work to eliminate fish fraud, acknowledge our social responsibility
to reward fisherman for fishing correctly, stimulate economies
and protect our oceans, all with the value of each customer's
experience in mind."
Even
beyond sustainable seafood, the restaurant furthers its environmental
stance in a myriad of other ways. Its eco-friendly practices
include using Solar Rain, which helps them reduce carbon dioxide
emissions, and biodegradable packaging is used for to-go orders.
Even the restaurant's soda pop options and its glassware are
Earth-friendly.
In
summary of Harney Sushi's environmental ethos, the creed imprinted
on the first page of the menu perhaps says it best: "Harney
Sushi appeals to the growing population of sushi lovers who
care enough about our planet to change the way they eat; they
realize that consumerism, along with the public zeal for exotic
seafood, is sucking the breath out of our oceans. Together,
with our enlightened customers, we strive to eat in such a way
that is nourishing for our bodies, our planet, and our souls."
By Merilee Kern, 'The Luxe List' Executive Editor
"The
Luxe List" Executive Editor Merilee Kern scours the luxury
marketplace for exemplary travel experiences, extraordinary
events, and notable products and services. Submissions are accepted
at www.LuxeListReviews.com.
Follow her on Twitter here: http://twitter.com/LuxeListEditor
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***Some
or all of the accommodations(s), experience(s), item(s) and/or
service(s) detailed above were provided at no cost to accommodate
this review, but all opinions expressed are entirely those of
Merilee Kern and have not been influenced in any way.***