Photo: Park Hyatt Tokyo
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Park Hyatt Tokyo brings MSC certified sustainable bluefin tuna to its menus


Park Hyatt Tokyo has taken another step in the direction of sustainability, after its partner and supplier, Usufuku Honten, received the world's first MSC (Marine Stewardship Council) certification for their longline bluefin tuna fishery.

In August of this year, Usufuku Honten became the first company to receive MSC Certification for sustainable fisheries regarding their bluefin tuna fishing practices. Sourcing their bluefin tuna responsibly, they continue to keep the amount caught within the allowable catch to prevent overfishing.

In August 2014, Hyatt Hotels Corporation announced a global initiative to strive toward a more sustainable future by procuring responsibly sourced seafood at their hotels, with a preference for seafood from MSC and ASC (Aquaculture Stewardship Council) certified fisheries and farms. Knowing this, Ususfuku Honten chose Park Hyatt Tokyo to highlight sustainable tuna.

Photo: Park Hyatt Tokyo

Park Hyatt Tokyo is the first hotel in Japan to receive MSC and ASC CoC (Chain of Custody) certifications in serving environmentally-friendly choices to preserve our oceans, and the seafood served at the hotel is obtained from fisheries and farms that comply to the standards of the MSC and ASC.

Labels indicating the use of these certified ingredients can be found on menus at the New York Grill and Girandole restaurants. Executive Chef Ronan Cadorel and Procurement Manager Tomohiro Taguchi and their teams have put forth great effort to fulfill the hotel brand's global commitment for sustainability. They are aiming to source more than 50% of the seafood they serve from sustainable sources, in part due to Park Hyatt's partnership with Usufuku Honten. The New York Grill has introduced a dish of Grilled Sustainable Chu-Toro Tuna with Tomato Wasabi Chutney and Grilled Lime (4,800 yen, service charge and tax not included). There are also plans to include the sustainable bluefin tuna in the menus at other hotel restaurants as well.

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Sorry, but isn't this just increasing demand for bluefin tuna, certified or not?

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