Saké is best know for its party-on-a-plate sashimi (the kingfish is legendary, FYI), but the Rockpool Dining Group-owned chain also knows the value in running a sustainability-focused operation. A haunt for pen-pushing city slickers, old friends, and suburban families with a penchant for ponzu, the Japanese-inspired venue is renowned for its use of fresh, seasonal produce, so it makes sense that doing so in an environmentally responsible way has always been of high importance.

According to Saké brand culinary chef Yosuke Hatanaka, basic measures like repurposing bone and vegetable off-cuts to make stock, placing smaller pieces of fish within sushi rolls, or utilising a range of beef trimmings in the tartare are all no-brainers when it comes to their food waste due diligence, but it’s the finer details within the supply chain that really speak volumes.

The aforementioned Saké hiramasa kingfish isn’t just a soy, lime, and jalapeno-flavoured feast for the senses. It’s a product they actually source from Clean Seas – a “commercially sustainable producer of premium yellowtail kingfish for world markets,” explains Hatanaka. Clean Seas meet all government regulations and the world’s best practice standards, meaning the produce is not only top quality, but matches the criteria of a highly sustainable supply chain.

Menu favourite glacier 51 toothfish is another prime example of good food with good values. Saké’s toothfish is “certified sustainable by the Marine Stewardship Council (MSC)”, explains Yosuke, before adding that it’s also “completely carbon neutral, with Austral Fisheries being certified under the Australian Government Carbon Neutral Program”. Essentially, it’s highly regulated and closely monitored so that it’s fished in a way that’s not only good for the environment, but the fish as well.

Rockpool Dining Group as a whole is a proponent of slow food values, reflected in every decision, from raw materials to takeaway packaging. Saké champions simple cuisine of the highest quality, so there’s not really any room for raw materials – fish especially – that don’t tick every box.

So whether you want to sip on saké, crunch into a spicy tuna roll, or stuff yourself with delights from the restaurant’s set menu (or D. All of the above), you can do so at Saké restaurant with piece of mind.

CHEF DINNERS

EAST JAPAN
The Rocks – Tuesday September 3, 6:30pm
Eagle Street Pier – Tuesday September 3, 6:30pm
Hamer Hall – Wednesday September 4, 6:30pm
Flinders Lane – Wednesday September 11, 6:30pm
Manly – Thursday September 12, 6:30pm

WEST JAPAN 
The Rocks – Tuesday September 10, 6:30pm
Eagle Street Pier – Tuesday September 17, 6:30pm
Hamer Hall – Wednesday September 18, 6:30pm
Double Bay – Thursday September 19, 6:30pm
Flinders Lane – Thursday September 26, 6:30pm
Manly – Thursday September 26, 6:30pm

JAPANESE PICNIC

The Rocks – Saturday September 14 & Sunday September 15, 12:30pm
Hamer Hall – Saturday September 21 & Sunday September 22, 12:30pm
Eagle Street Pier – Saturday September 28 & Sunday September 29, 12:30pm