Overfishing has become a concern for environmental conservatives and foodies alike, as the future availability of fish species has been dwindling at alarming rates.
Mayanoki is looking to change the way we eat fish. As the first and only sustainable sushi restaurant in New York City, Mayanoki focuses on bringing ethically sourced ingredients to the table.
The idea is to always use sustainably caught local fish, and never serve threatened or endangered seafood. This rule of thumb earned them a stamp of approval from Monterey Bay's Seafood Watch. The James Beard Foundation's Smart Catch program has recognized Mayanoki’s sustainability practices, as well.
✨Bluefish get a bad rap. Often referred to as a “trash fish” that people tend to describe as fishy and overpowering. The TRUTH is when bluefish is freshly caught and eaten within a few days, they are the most elegant, fatty and substantial fish you can have. In fact at Mayanoki we often refer to Bluefish as our Mascot. You don’t need to eat endangered species to enjoy a sushi omakase, there are plenty of other amazing, sustainable species that are absolutely delicious. 💙#Mayanoki #Bluefish #Eatlocal . . . 📸 @hungrynyc
The menu switches around every night, based on the season and seafood availability. With only eight seats at the bar and two seatings slots per night, Chef Miller prepares the fish in front of a small group of diners while he teaches them about the ingredients throughout the interactive meal.
The traditional 15-piece omakase menu is constructed using only sustainably raised and ethically caught species, like porgy from Long Island, shrimp from ECO Shrimp Upstate New York, and mussels from Prince Edward Island. Even the by-products are put to good use. For example, Mayanoki's menu usually begins with oysters and the empty shells are donated to the Billion Oyster Project to help New York’s marine habitat bounce back.
Mayanoki's drinks are also in line with their sustainability goals. Most of the wines and ciders on the menu are sourced from nearby areas in New York state. The one exception to their local drinks is, of course, their junta sake, which hails from Japan.
The restaurant’s owners, Josh Arak and David Torchiano, were looking to create the best sushi possible. Their research kept bringing them back to sourcing fresh and sustainable seafood. Torchiano said, "Almost all other cuisines have embraced farm to table and seasonal sourcing of ingredients, and we believe the same approach should be applied to seafood and specifically sushi." While it was first a pop up in Brooklyn for four years, Mayanoki officially opened its doors in New York’s East Village in 2017.
To honor their mission, Mayanoki is planning an upcoming Earth Day event on April 22 where it will partner with The Safina Center, a non-profit organization that creates literature to encourage a closer relationship with nature. 35 percent of the proceeds from this event will go to the organization to help further educate people about our connection to the ocean.
The store is run by people who have themselves embraced veganism and who want to teach others how to make it their own lifestyle.
White Castle is proud to be the first fast food chain to offer this vegan "meat" to consumers, and they're using a product that was created with exciting new food technology that makes it almost indistinguishable from beef.
To earn the label, at least 85 percent of the wine must come from a sustainable vineyard.
Green Matters has teamed up with WeWork for the month of April to collaborate on the #workgreen challenge and we invite you to share how you're incorporating sustainability into the workplace. In this three-part Q&A series, we’re spotlighting different WeWork member companies around the country making great contributions to sustainability. In this installment, we’re sitting down with Pashmina Lalchandani, co-founder of Bar & Cocoa.