Harney Sushi

About Harney Sushi

At the end of 2011, Harney Sushi became the first sustainable sushi restaurant in San Diego when they drastically altered their seafood menu. Species like YellowFin, Red Snapper, Bluefin Tuna and Toro are considered "short-in-supply fish", whose resources are rapidly depleting. Harney Sushi Owner Dustin Summerille and Chefs Anthony Sinsay and Robert Ruiz decided to take responsibility for what they were serving. Veering away from the traditional options, the new sustainable, traceable seafood menu includes such replacements as Farm Raised Black Cod from British Columbia, Kona Blue Kampachi raised by Kona Blue Water Farms, Atlantic Striped Sea Bass, Mt. Cook Alpine Salmon eco-sustainably farmed and raised in near perfect growing conditions, and locally sourced produce from surrounding San Diego growers. These alternative options promote a more "natural" way of consumption.