Scout works with a lot of local restaurants to get the word out about the cool and delicious things they’re doing, but they couldn’t do what they do without access to awesome ingredients. To get what they need, culinary creatives depend on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it’s always good to recognize those who have your back, we bring you the Supplier Shout Out!
This week we head to Kitsilano’s Yuwa Japanese Cuisine to find out who’s hooking them up with the freshest fish and how we can get a taste of it this summer…
Which one of your suppliers do you want to give a shout out to? Seafood City (Brian Hamatake) and Tsukiji Fish Market (Takuya Hikita) with Chef Masa — people are calling them the “3 FISH GUYS”.
What does this supplier supply you? Ayu – Sweetfish from Toyosu Market.
How is it featured on your menu? Ayu Shio-Yaki: whole Japanese sweetish grilled with Japanese sea salt. This item is available on the feature fresh sheet for the next couple of months. $18/ per order.
What makes this supplier so special and why are you excited to use this fish in particular? Teaming up with the fish bidder Takuya Hikita (Tsukiji Fish Market) from the new fish market in Japan, Brian Hamatake (Seafood City) collects the freshest fish from Japan in town.
Yuwa’s Executive Chef Masa has good eyes for fish, and he chose Ayu for the summer season. Ayu is typically known as a river fish in Japan. The name “sweetfish” was inspired by the sweetness of its flesh. There is a restricted fishing season for this fish. It is commonly cooked on a grill with charcoal.