Over 70% of our world’s fisheries are considered fished to capacity, or overfished. Our seafood choices have the power to make a difference. Our recommendations related to sustainability do not hinge on any single issue. Instead, we consider a host of potential impacts from fisheries and fish farming operations, including habitat damage, impacts on other species and management. Our efforts to provide both inspired and environmentally responsible meals will continue to evolve. We, at the Naked Fish Japanese Bistro, are dedicated to incorporating sustainable seafood and high quality ingredients that emphasize peak freshness and natural flavors.

 

TOSHIO SEKIKAWA

Cofounder of Sushi Academy in San Francisco ∙ Pioneered Yakitori/Robata Concept in U.S. Launched Restaurants in Tokyo ∙ Hong Kong ∙ New York City ∙ San Francisco. Combined with over 25 years of experience in Japanese Sushi from world renowned Chef Toshio Sekikawa, you're sure to enjoy every bite. We are proud to feature our Executive Chef at the Naked Fish Japanese Bistro