Yesterday, Vancouver officially welcomed its first 100 per cent Ocean Wise sushi venue to town – the RawBar at the Fairmont Pacific Rim. Vancouver Aquarium’s Ocean Wise program applauds and celebrates the commitment of RawBar and the work of its chef team led by Sushi Chef Takayuki (Taka) Omi, whose dedication is reflected by a totally comprehensive sustainable seafood menu.
The move by RawBar to go 100 per cent Ocean Wise is a significant milestone in the world of sushi connoisseurs, as overfishing and poor fishing practices are the biggest issues facing our oceans today. With its new menu unveiled yesterday, RawBar has stepped up to meet a gap in Vancouver’s progressive restaurant scene as the first sushi venue in the city to offer a completely Ocean Wise menu – reflecting its total commitment to sustainability.
The RawBar, tucked into the Lobby Lounge of Fairmont Pacific Rim, made its debut in 2013, and since then it has been become renowned for its innovative presentation and quality of ingredients – all while responsibly sourcing sustainable seafood choices. Fairmont Pacific Rim’s Executive Chef Darren Brown noted that the transition to 100 per cent sushi was fueled by the Fairmont’s continued commitment to sustainability, and a vision where future generations would still enjoy today’s seafood.
With mouth-watering menu items such as Ocean Wise Albacore Tuna Tataki and Ocean Wise Salmon Motoyaki Roll, the decade-long experience of Sushi Chef, Takayuki (Taka) Omi was unmistakably evident on the new RawBar menu.
Overfishing is the biggest issue facing our oceans today – one that warrants immediate action to ensure the future health of seafood stocks. With 525 partners across Canada and growing, Vancouver Aquarium’s Ocean Wise program aims to educate consumers by working with retail, restaurant, and market partners to clearly highlight sustainable seafood options, marked with the Ocean Wise symbol.
Working with committed partners such as the Fairmont Pacific Rim enables Ocean Wise to encourage consumer habits and choices that will help to preserve our oceans and seafood stocks – now and for future generations.