Our Real Goodness Approach
We care a lot about what goes into your lunch. That means sourcing high-quality fish and ingredients from partners we trust, asking the right questions about where they come from, and holding everything we serve to seriously high standards.
We work with trusted partners who share our standards for quality, transparency, and responsible sourcing. Every fish we serve can be traced back to its species, origin, and harvest.
No mystery fish. No substitutions. Just really good fish from sources we trust.
Wild isn’t always better. Farmed isn’t always worse. We evaluate each fish based on how and where it was raised or caught, using trusted sustainability standards and certifications to guide our choices.
Because responsible sourcing is about making informed choices—not relying on labels.
Fresh or super-frozen, quality comes first. We don’t accept fish that’s been chemically treated to preserve color or add water weight, and every delivery is inspected for freshness, quality, and integrity before it reaches our kitchen.
Great fish should taste great because it is great. Simple as that.
Get to know what’s in your roll
Our Atlantic salmon comes from Loch Duart in Scotland, where fish are raised at low densities with a focus on fish welfare and minimal environmental impact. No habitual antibiotics, unnecessary chemicals, or shortcuts—just exceptionally good salmon with naturally high levels of omega-3s.
We prioritize domestic tuna whenever possible, sourced from well-managed U.S. and Canadian fisheries. These fisheries follow strict quotas, gear requirements, and fishing-area restrictions designed to protect tuna populations and reduce impact on other marine life.
Our premium amberjack comes from ASC-certified producers selected for their clean flavor, beautiful texture, and consistent quality. Certification means higher standards around responsible feed, stocking density, chemical use, and environmental impact.
Our wild Gulf shrimp comes from a fourth-generation Florida fishing operation committed to better harvesting practices. Their boats use specialized gear and shorter net times to reduce bycatch, protect vulnerable species, and deliver better-quality shrimp.
Great sushi starts with great rice. That’s why we use premium Iwai Koshihikari, a California-grown short-grain rice prized for its subtle sweetness, beautiful texture and just-right bite. Like everything we source, we chose it with intention—not because it was the easiest option, but because quality, consistency and where our ingredients come from matter. Better ingredients make better sushi. Simple as that.
ORDER ONLINE: SEPT. 14
