from sea to sushi
Sustainable sushi. We liked the sound of that. In real life things were not that easy, but with help from our partners and a few fishery experts we came a long way. No blue fin tuna on our menu. We look for fish that is organic, MSC certified, or otherwise sustainable, as well as very tasty. And we’ll keep on looking, so we can improve our sustainabilty, and thus our quality, whenever and wherever possible.
sustainable salmon
We pay a premium price for our salmon but with good reason. No antibiotics and as close to wild salmon you can get. One of the ultimate tests of salmon quality is how it tastes raw - and sushi is, by far, the best known and most popular way of doing this. Loch Duart salmon is served by name in leading sushi resturants in the UK, Europe and the USA and top class sushi is a real art.
yellowfin tuna
Our tuna is yellow fin tuna, which is caught with long lines to avoid innocent bycatch. We will continue to look for alternatives.No blue fin tuna will ever be on our menu.
fruits and vegetables
At hello sushi we believe in honest, healthy and above all tasty food. And we believe in local food, for all the obvious reasons. Which is why our fruits and vegetables come in every morning from the local grocery shop. With their help we choose fruits that are in season, and the highest quality of vegetables.
hello packaging
One of the things that has always been a bit of a turn off for us are the black plastic boxes sushi usually comes in. Besides the look, it’s not very ‘green’. So we decided to make our own. With help from Biological Solutions in Rotterdam we made a sushi box from biodegradable bagasse, which is a byproduct of sugarcane refinery. So apart from having a ‘green’ box, it’s our very own box, and beautiful too, which we think is very cool. Besides the boxes we use biodegradable plates, cups and paper bags.
