San Francisco takes its sushi seriously, whether it’s spicy tuna maki to-go, a hefty sushirrito, or a Michelin-starred omakase. While the city’s top sashimi slingers are flying in fresh fish from Tokyo’s Toyosu fish market, others are working with local fishers and regional commercial fishing operations to find the perfect specimens.
Yet among the city’s sushi chefs, one man has taken a more rustic approach by foraging and fishing for ingredients along the coast, breaking out his knife kit, and making lunch right on the beach.
On his YouTube channel Outdoor Chef Life, Taku Kondo takes his audience on a tour of California’s beaches and rocky coastline to learn how to sustainably source seafood straight from the ocean — as opposed to flown in from a Tokyo fish market.
One day he might catch, boil, and butter Dungeness crab on the shore with surfers…
