Sushi: The Global Catch

Release date:August 3, 2012

Studio:Alive Mind Cinema

Director:Mark Hall

MPAA Rating:N/A




Plot Summary:

Shot over the course of two years, "Sushi: The Global Catch" is a powerful feature-length exploration of how sushi became a worldwide phenomenon. The film covers cultural, scientific and environmental issues as it features chefs, activists and sushi-aficionados from around the globe talking about the early days of this now globalized cuisine and the effects of mass fish consumption on sea life. Director Mark Hall began his in-depth investigation of the world of sushi in Tokyo, where Chef Sugiyama, the owner of the Michelin-starred restaurant Sushiko, visits his favorite vendors daily and selects the fish he will serve to his well-heeled customers. Sushiko has been in the family since 1884, and Sugiyama trained for more than seven years to become an itamae (i.e. a cook in a Japanese kitchen). But as wild fish become harder and harder to catch, his family business (as well as his standard-setting practices) face their biggest challenges to date. In Austin, Texas, we meet chef Tyson Cole, a sushi chef who has a unique "New American" style - incorporating fruit and other untraditional ingredients. While in San Francisco, we are introduced to Casson Trenor, the person who helped open the world's first 'sustainable' sushi restaurant. A committed environmentalist and author, Trenor, who now works with Greenpeace, advocates the total closure of threatened fisheries that supply the global sushi business with its raw materials.

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