Sustainable Seafood at Sen Sushi, Oak Park

Sustainable Seafood at Sen Sushi, Oak Park

The Wife and I stopped in at Sen Sushi in Oak Park a few Fridays ago. It’s a pleasant space.



We had asked the server about sustainable fish selections, and she looked very uncertain, but we’d brought the Shedd’s Right Bite card, supplemented with the Central US Guide from the Monterrey Bay Aquarium, as well as the Blue Ocean Institute sushi wallet card. We limited our selections to only sustainable seafood, just to see how hard that would be. It wasn’t hard at all.

We had squid (which, like jellyfish, will probably be one of the last items to be overfished) and tilapia (US Farmed; not bad, but kind of watery). We really dug the mackerel: lushly funky, full of flavor, really good; I ordered it again for dessert.



The Wife likes uni, which I find revolting. She also likes lobster tomalley, so, you get the picture. She enjoyed this pillow of yellow mush as she wolfed it down. I watched.



You know, if you can’t find enough sustainable seafood on a sushi menu, there’s always tofu, and this spicy little app of fried curd was pretty good and will not lead to the devastation of our oceans.



I'm not swearing that I will eat sustainable seafood exclusively from now on, but like mass meat, if I can avoid eating endangered fish, why not? There are lots of alternatives, and they're not necessarily more expensive (mackeral was one of the least expensive sushi options on the menu).

Sen Sushi, as far as I could tell by talking to the waitress, is owned by the same family that operates Spoon Thai, Silver Spoon and Mama Thai.

Sen Sushi Bar
814 S Oak Park Ave)
Oak Park, IL 60304
708. 848.4400

Another plus is that mackerel is high in omega-3's and low on the food chain (certainly cheaper than eating certain varieties of salmon).

Next time you do saba (mackerel) have it w/some shiso leaf. A traditional pairing that takes it to an entirely different level. Carolyn may like it w/the uni as well. I'm spoiled on that though. After you've had it fresh from the animal (sea kitty) it's hard to eat it any other way.

That and some nigori unfiltered sake (cold).

How were the prices at Sen Sushi? Are there other kinds of Japanese food besides sushi here--e.g., teriyaki entrees, noodles, tempura? Thanks! I passed by the restaurant today, and it looked promising.

While overfishing is certainly a problem, I wonder if farming fish is always a good alternative? I've heard that PCB's tend to be higher in farmed salmon, not to mention the use of color-enhancing feed. Apparently the higher up on the food chain you go, the more complex the associated problems become.

OTOH, jellyfish populations are out of control, to the point that in Japan, they're used in any way possible, including in cookies!

Lobster is plentiful too.

peacelily wrote:How were the prices at Sen Sushi? Are there other kinds of Japanese food besides sushi here--e.g., teriyaki entrees, noodles, tempura? Thanks! I passed by the restaurant today, and it looked promising.

Prices seemed a touch below what I'd expected and have seen elsewhere in Oak Park, and they do have some dishes besides nigiri/sashimi.

phredbull wrote:While overfishing is certainly a problem, I wonder if farming fish is always a good alternative?

Farmed fish is not always a good alternative. There'are serveral types of farmed salmon ops that have the same kind of negative impacts that any land-based CAFO would have; US farmed Tilapia, catfish and shrimp, however, get pretty high marks.

Hammond,

Was the server able to tell you that the tilapia was U.S. farmed, or do you just assume that tilapia served in U.S. restaurants is farmed here? Though this question may read as some sort of "gotcha" trap, I mean it entirely sincerely: my instinct would tell me that there is a good chance much tilapia in this country is imported, but I have no empirical information about that.

Kenny

Kennyz wrote:Hammond,

Was the server able to tell you that the tilapia was U.S. farmed, or do you just assume that tilapia served in U.S. restaurants is farmed here? Though this question may read as some sort of "gotcha" trap, I mean it entirely sincerely: my instinct would tell me that there is a good chance much tilapia in this country is imported, but I have no empirical information about that.

Kenny

The server didn't know anything about the tilapia, but she did know this information was important to us (we had three different sustainable fish guides spread across the table), so she went back to the chef, and he told her it was U.S. farmed. We decided to trust that information (though there is no guarantee that we were being told the truth). The server seemed sincerely pleased when we left our Shedd Right Bite card with her -- who knows, maybe it will plant the seed of interest there to serve more sustainable stuff.

phredbull wrote:While overfishing is certainly a problem, I wonder if farming fish is always a good alternative? I've heard that PCB's tend to be higher in farmed salmon, not to mention the use of color-enhancing feed. Apparently the higher up on the food chain you go, the more complex the associated problems become.

OTOH, jellyfish populations are out of control, to the point that in Japan, they're used in any way possible, including in cookies!

Lobster is plentiful too.

Trout Unlimited has very much come out against eating farmed Salmon. They are raised in pens in the ocean. The areas under the pens become dead zones from all the waste of so many fish concentrated in one area. Also the penned up fish do get loose and bring disease to the wild strains and also do mate and deteriorate the wild strain.

A link to a good TU site about this

http://www.tu.org/atf/cf/%7BED0023C4-EA ... Salmon.pdf

David Hammond wrote:

Kennyz wrote:Hammond,

Was the server able to tell you that the tilapia was U.S. farmed, or do you just assume that tilapia served in U.S. restaurants is farmed here? Though this question may read as some sort of "gotcha" trap, I mean it entirely sincerely: my instinct would tell me that there is a good chance much tilapia in this country is imported, but I have no empirical information about that.

Kenny

The server didn't know anything about the tilapia, but she did know this information was important to us (we had three different sustainable fish guides spread across the table), so she went back to the chef, and he told her it was U.S. farmed. We decided to trust that information (though there is no guarantee that we were being told the truth). The server seemed sincerely pleased when we left our Shedd Right Bite card with her -- who knows, maybe it will plant the seed of interest there to serve more sustainable stuff.

Thanks for the extra info. Nice to hear that the restaurant at least seemed interested in answering your questions.

Your experience exemplifies what is really an enigma for me. On the one hand, I hate the idea of government getting overly involved in deciding - with strict regulations and such - what we can eat. On the other hand, wouldn't it be nice if we could just go out to a relaxing dinner without having to spread out lists and charts, knowing that measures have already been taken to make sure that what we're ordering is OK?

Kennyz wrote:Your experience exemplifies what is really an enigma for me. On the one hand, I hate the idea of government getting overly involved in deciding - with strict regulations and such - what we can eat.

The government is not deciding "what we can eat" -- they're regulating how fish are harvested and in this case, the US government is doing a much better job regulating overfishing than many other countries. Thus, America, Fish Yeah!

Kennyz wrote:On the other hand, wouldn't it be nice if we could just go out to a relaxing dinner without having to spread out lists and charts, knowing that measures have already been taken to make sure that what we're ordering is OK?

I almost look upon our turning the dinner table into a chart table as a kind of eccentric jest -- I'd be surprised if more than .000000001% of the dining population (give or take a few zeroes) brings a wallet card to dinner or even begins to consider whether their fish sandwich contains sustainable seafood.

David Hammond wrote:

Kennyz wrote:Your experience exemplifies what is really an enigma for me. On the one hand, I hate the idea of government getting overly involved in deciding - with strict regulations and such - what we can eat.

The government is not deciding "what we can eat" -- they're regulating how fish are harvested and in this case, the US government is doing a much better job regulating overfishing than many other countries. Thus, America, Fish Yeah!

Yes, I agree. What I meant, and said poorly, is that in some ways I wish the government would regulate "what we can eat" more stringently. That way, if they did it right (meaning the way I want them to do it ), I could just go out to a sushi restaurant and know that I was getting sustainable fish. Of course, that's not really what I want the government to do, because it would lead to all sorts of other problems. Hence the enigma.

peacelily wrote:How were the prices at Sen Sushi? Are there other kinds of Japanese food besides sushi here--e.g., teriyaki entrees, noodles, tempura? Thanks! I passed by the restaurant today, and it looked promising.

I had the chicken teriyaki and I thought it was a little over priced (about $15 after tax). It seems like most Japanese restaurants include a little salad and miso soup. Sen just includes the soup and for $15 ... I expect salad too. But that's just me.

Oakparkerr wrote:

peacelily wrote:How were the prices at Sen Sushi? Are there other kinds of Japanese food besides sushi here--e.g., teriyaki entrees, noodles, tempura? Thanks! I passed by the restaurant today, and it looked promising.

I had the chicken teriyaki and I thought it was a little over priced (about $15 after tax). It seems like most Japanese restaurants include a little salad and miso soup. Sen just includes the soup and for $15 ... I expect salad too. But that's just me.

I had the sushi combination lunch earlier this week and thought it remarkable in value and execution. Really good salad with pulverized ginger dressing, rich miso with a marine tang, a gigantic shrimp tempura roll with fresh veggies and spicy mayo, and then four very generous pieces of nigiri: salmon, tuna, yellowtail, mackerel. I usually don't like hamachi and thought that piece was perfectly succulent. Everything was served at peak freshness and perfect temperature, staff was highly competent and engaging, meal put me back just $12. I plan to order a tonkatsu bento box to go next week which is cheaper (and also includes a maki of choice).

I found Sen (at least from this one visit) much preferable to Fuji, Coral, Sagano (never going back), and Sushi House (good but highway robbery at katana-point).

Very important point: this place is BYOB while they await a liquor license.

Server said there was a two hour wait on a previous Saturday night. It's really a tiny spot - maybe eight tables plus sushi bar.

Wife and I spent $90 on dinner (no booze including tip). Mostly a la cart sushi.

Nice to have a solid sushi option in Oak Park!

This has been a bi-weekly go-to for bento box lunches for the past few months, particularly the tonkatsu and the chicken thigh teriyaki. Large portions, fresh ingredients, no attitude, beautiful space. I also didn't get a picture today, but they have the most stylin' high chairs I've ever seen, should your kiddo be in need. Good place.

Had a good meal here two months ago, and keep meaning to return but haven't quite managed it yet. Definitely the best sushi in the area, though saying so comes close to damning with faint praise given the other sushi in the area. Good, fresh fish made for a very tasty meal. My lone disappointment was their spicy tuna, all else we tried was quite good.

It's worth noting though that they had their liquor license by then, so no more BYOB.

ucjames wrote:My lone disappointment was their spicy tuna, all else we tried was quite good.

If you don't mind me asking, what was the issue?
I'm finally gonna hit this place up soon after xmas. Inquiring minds...

seebee wrote:

ucjames wrote:My lone disappointment was their spicy tuna, all else we tried was quite good.

If you don't mind me asking, what was the issue?
I'm finally gonna hit this place up soon after xmas. Inquiring minds...

There wasn't anything wrong with it, just a disappointing rendition that fell a bit flat, even compared to some of the lesser sushi joints in the area. I believe they used a spicy mayo, and I greatly prefer renditions without mayo.

[quote="teatpuller"]Very important point: this place is BYOB while they await a liquor license.

They have their liquor license now. My wife and I were there at the end of November, and again a couple of weeks later and they offered a wine, beer and saki selection.

Kennyz wrote:Yes, I agree. What I meant, and said poorly, is that in some ways I wish the government would regulate "what we can eat" more stringently. That way, if they did it right (meaning the way I want them to do it ), I could just go out to a sushi restaurant and know that I was getting sustainable fish. Of course, that's not really what I want the government to do, because it would lead to all sorts of other problems. Hence the enigma.

I think you mean "dilemma" rather than "enigma"...

nsxtasy wrote:

Kennyz wrote:Yes, I agree. What I meant, and said poorly, is that in some ways I wish the government would regulate "what we can eat" more stringently. That way, if they did it right (meaning the way I want them to do it ), I could just go out to a sushi restaurant and know that I was getting sustainable fish. Of course, that's not really what I want the government to do, because it would lead to all sorts of other problems. Hence the enigma.

I think you mean "dilemma" rather than "enigma"...

What's the proper lexeme to describe someone who goes back to a 4 month old post just to comment about word choice?

Kennyz wrote:

nsxtasy wrote:

Kennyz wrote:Yes, I agree. What I meant, and said poorly, is that in some ways I wish the government would regulate "what we can eat" more stringently. That way, if they did it right (meaning the way I want them to do it ), I could just go out to a sushi restaurant and know that I was getting sustainable fish. Of course, that's not really what I want the government to do, because it would lead to all sorts of other problems. Hence the enigma.

I think you mean "dilemma" rather than "enigma"...

What's the proper lexeme to describe someone who goes back to a 4 month old post just to comment about word choice?

Sanctimonious.

Santander wrote:
I had the sushi combination lunch earlier this week and thought it remarkable in value and execution. Really good salad with pulverized ginger dressing, rich miso with a marine tang...meal put me back just $12.

Counting on Santander's nearly spotless track record for finding "the goods," I ordered a feast for 2 for NYE dinner.
Figuring the place would be a zoo at prime time, I ordered early, hoping that a few hours in the fridge wouldn't detract from quality too much. 3 chef's choice lunch specials and a chef's choice nigiri sampler.

Behold the 51.00 sushi spread:


They even labeled the stuff! (although the saba was actually beneath the namasake, leaving the bottom right piece anonymous - I think it was hirame or tai)


I was not as big a fan of the salad dressing, too sweet. A small quibble. I still are the hell out of it. The salads were nicely packaged with dressing on the side to avoid SGS (soggy greens syndrome.) The miso was nothing special - not BAD, mind you, just nothing special. The fish was pretty darn good 3 hours after it was prepared, so I can only assume it was very good at the time of prep. The only thing that died was the saba, but that is because of the vinegary dressing on it. It still looked delectable, but it was essentially ceviched and kinda rubbery. No blame can be placed on the restaurant for that. Maybe next time, if I'm going to order but not eat for a while, I should specify no mackerel. My fault there. I really dug the spicy tuna rolls here. Nice heat. Not very mayo-y at all. Definitely getting those again in hopes they will be a similar prep.

The spread just before diving in:


Some better (but still gratuitous) closer shots after fiddling with the camera:






Very happy to have this joint nearby. It will definitely satisfy the sushi urge if it strikes when I'm in the hood.
Lunch special prices are great even if I have to order two of them to quench my need for raw fishies.
Bohdi Thai, Sen Sushi, The DAD, Joe's cafe for jibaritos, Zacatacos, La Quebrada....If we get an Indian Cabbie (ish) joint nearby, seebee would be a VERY happy camper indeed. Can someone work on that for me?

Bill Daley (who has a great radio voice) talks very briefly about some strange, sustainable fish he expects to see on a menu near you: http://billdaley.posterous.com/strange-fish

I'm so glad to see that people are finally getting behind the idea of sustainable fishing/fish eating.

On a recent trip to Florida, the hubby and I went out to two strictly seafood restaurants. When I asked what my sustainable options were, I actually had to explain to our waiters at BOTH places, what sustainable means. I was met with an answer along the lines of "I doubt we have anything".
I was also looked at and treated differently, as if I were trying to be difficult, or some kind of crazy tree hugger...
It was frustrating to say the least.

With the wide variety of fish that we have available (some completely unexplored), it's a simple change to make, and not one that will cost you an arm and a leg.

Good for you for giving sustainable sushi a try, and helping the rest of us realize how easy of a change it is to make!

bella54330 wrote:On a recent trip to Florida, the hubby and I went out to two strictly seafood restaurants. When I asked what my sustainable options were, I actually had to explain to our waiters at BOTH places, what sustainable means. I was met with an answer along the lines of "I doubt we have anything". I was also looked at and treated differently, as if I were trying to be difficult, or some kind of crazy tree hugger... It was frustrating to say the least.

With the wide variety of fish that we have available (some completely unexplored), it's a simple change to make, and not one that will cost you an arm and a leg.

Just asking plants a good seed.

We had asked the server about sustainable fish selections, and she looked very uncertain, but we’d brought the Shedd’s Right Bite card, supplemented with the Central US Guide from the Monterrey Bay Aquarium, as well as the Blue Ocean Institute sushi wallet card. We limited our selections to only sustainable seafood, just to see how hard that would be. It wasn’t hard at all

David, you crack me up. For the less organized among us, there's the option to text the name of a fish you're considering, and get a reply ranking it as green, yellow or red (based on risk to human health and the environment). It's done by Blue Ocean Institute.

"To find out about your seafood choice, text 30644 with the message FISH and the name of the fish in question. We’ll text you back with our assessment and better alternatives to fish with significant environmental concerns."
http://www.blueocean.org/fishphone/index.html

Bill Daley and “green fish” – glad to see sustainable seafood is getting the attention.

I really wanted to like this place since it is walking distance from our house, but we ordered tonight mainly rolls and were quite disapointed. I would not order again unless it was just an off night. If you like traditional sushi rolls, this is not the place to go. They use lots of mayo and the ingrediants were not fresh and had very little taste. We had california, sweet potato, catepillar. Maybe, we ordered the wrong thing, but I feel as if I just wasted 60.00 for subpar sushi.

However, the ebi was good, but that was it. Maybe, stick with the fish, but stay away from the rolls.