Japan’s chefs build on the growing market for sustainable seafood
For advocacy group Chefs for the Blue, the long-term goal is to help fish populations return to levels of stability.
Sincere Blue makes the case for sustainable seafood
Sincere Blue is Shinsuke Ishii’s way of demonstrating that a French restaurant can offer seafood dishes that are sustainable, delicious and affordable.
Calling on chefs to lead the charge against overfishing
Chefs for the Blue and its partners, NGO Sailors for the Sea Japan and consulting firm Seafood Legacy, are part of a small but growing movement to promote sustainable seafood in Japan.
