Tsunami's strives for quality.
Eat sushi. Live longer.
Our salmon (sake) is fished seven-to-eight months of the year in remote Alaskan rivers by the most-experienced private fishermen in the region. After being caught, the Alaskan Wild King Salmon is packed on ice and airlifted overnight to Boston, where we handpick the best of the batch. When wild salmon is out of season, we use farm-raised King Salmon, which is far superior to the tank-raised Atlantic Salmon found in most other restaurants. In some recipes, we also use smoked salmon, which is caught and prepared in Scotland. Whether it's wild, farm-raised or smoked, we prepare only what we can serve in a day to guarantee the freshest and highest-quality salmon available.
Our tuna (maguro) and tuna belly (toro) is caught by private fishermen in exotic waters around the world, immediately packed on ice and airlifted to Boston, where it is purchased by an 117-year veteran distributor and graded according to its color, freshness and fat content. We personally inspect our purchases to ensure their highest quality. Because of our attention to detail, the tuna that comes on your plate will taste like it was just pulled out of the water.
Our flounder (hiramé) comes airlifted overnight from a niche group of fishermen through our Boston distributor. Right after catching the flounder, these fishermen put the fish through an almost unheard of procedure right on the boat, creating a specific brand of flounder that is rarely served in even the most exclusive sushi restaurants. We are proud to have access to this delicacy and to be able to serve it to you.
While we do serve imitation crab (kanikama) like most sushi restaurants, Tsunami is one of the only sushi restaurants to offer real, high-quality Canadian crab (kani) in our recipes. Our supply comes from the same 117-year veteran distributor that sells us our tuna.
We use top-quality farm-raised black-tiger and white shrimp (ebi) that is 25 percent meatier than shrimp served at other sushi restaurants.
We order pre-roasted eel (unagi) from exporters in Taiwan, who deliver the vacuum-freeze packed treat right to our door. This is the same eel used by the best sushi restaurants in downtown Tokyo.
Our yellowtail (hamachi) is farm-raised in the oceans of Japan. While most sushi restaurants get their supply from fish farmers that use giant tanks, we get ours from the same open-ocean farms used by top-notch restaurants in Tokyo.
