These Sushi Chefs Are Nudging Their Customers Towards Sustainable Options

Naomi Tomky

Last year, an enormous bluefin tuna set a price record, selling for $3 million at Tokyo’s Tsukiji fish market. Despite its status as critically endangered, sushi restaurants—and their customers—in Japan and the U.S. continue to clamor for the prized fish, highly vaunted as the best sashimi and wildly popular. As chefs around the industry take steps to improve sustainability, those working with seafood in general and sushi in particular face a tough path navigating the...