Sushi's safe

| Print |  Email
Articles - August 2010
Wednesday, July 21, 2010

 

0810_ATS14

The BP oil spill that’s devastating the seafood industry in the Gulf Coast region isn’t yet affecting Oregon’s sushi restaurants.

"We source our fish mainly from Japan and Canada,” says Seiji Takahashi, owner of The Takahashi in Southeast Portland. “There are some [price] increases in shrimp right now, but these are normal for the summer months.”

Takahashi also says he doesn’t plan to raise prices. “Changing the menu prices would be too much hassle,” he says.

Jae Kim, owner of both Miso Sushi Teriyaki and Sushi Station in Eugene, agrees. “Normally, summer prices are a little bit higher for yellowfin tuna,” he says. “But we get our shrimp mostly from Thailand.”

“All of our shrimp are caught in the winter,” says Brandon Hill, head chef of Bamboo Sushi in Portland. “So far we haven’t used up all of our supplies, but we’ve already started the processes for finding new and better sustainable methods for sourcing our fish.” He also says any extra costs wouldn’t be passed onto the customer.

“Most of the fish we buy comes from Alaska, Washington, Oregon and Northern California,” says Brad Parker, a VP for Service Group of America, parent company of Food Services of America, a major Oregon food distributor. Parker doesn’t predict any future problems because he says SGA is constantly searching out new fish suppliers. “The secret is having multiple suppliers in multiple regions,” he says. “This allows for fresh varieties all year long.”

VINCENT BERRETTA
 

More Articles

Fast Food Slows Down

September 2014
Tuesday, August 26, 2014
BY KIM MOORE

The ubiquitous fast-food restaurant may be on the decline.


Read more...

Private liberal arts education: superior outcomes, competitive price

Contributed Blogs
Tuesday, August 26, 2014
0826 thumb collegemoneyBY DEBRA RINGOLD | OP-ED CONTRIBUTOR

Why has six years become an acceptable investment in public undergraduate education that over-promises and underperforms?


Read more...

Podcast: Turn Things Around with David Marquet

Contributed Blogs
Friday, October 17, 2014
davidmarquet thumbBY TOM COX | OB BLOGGER

How can you move from a command-and-control leadership model to one of true empowerment and accountability? David Marquet did, and he took notes along the way.


Read more...

The Backstory

October 2014
Thursday, September 25, 2014

In our cover story this month, Wendy Collie, CEO of New Seasons Market, and Kim Malek, owner of Salt & Straw, discuss their rapidly growing businesses and Portland’s red hot food scene. The conversation provides an interesting lens through which to explore trends in the grocery store and restaurant sectors.


Read more...

Video: The 100 Best Survey

News
Thursday, August 28, 2014

100-best-logo-2015 500pxw-1OB Research Editor Kim Moore shares some pointers about the 100 Best Companies to Work For survey.


Read more...

The 100 Best Nonprofits to Work for in Oregon 2014

October 2014
Thursday, September 25, 2014
14BY KIM MOORE

Proud, diverse and underpaid.

Pride in their organizations’ mission, fairness in the treatment of women and ethnic minorities, flexible work schedules — these are just a handful of workplace characteristics that employees of this year’s 100 Best Nonprofits appreciate about their organizations.


Read more...

Back to School

September 2014
Wednesday, August 27, 2014
BY LEE VAN DER VOO

By now we’ve all read the headlines: Starbucks is giving away free degrees. Except it isn’t.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS