Feng Sushi fully believes in sourcing and we often visit our suppliers to ensure that the high quality and standards we uphold are kept. Also, in a bid to keep ourselves up to date with product development and to find more environmentally sustainable ingredients, we will occasionally choose new suppliers with the same high standards as us.

We use more fresh vegetables on our menu than a traditional Japanese menu as we believe that a vegetable fibre rich balance is more suitable for the European diet. All of our fish is carefully sourced through European suppliers or imported by our selected Japanese suppliers

To ensure consistency and product safety, all fish cutting occurs in a specially designed and built kitchen for Feng Sushi. All of our fish is delivered at 6am daily, then filleted, vac-packed, packed in ice and shipped to our restaurants by 11am every day (except 25th and 26th of Dec and 1st of Jan when we are closed).

We have a very strong relationship with our tuna supplier as he has supplied Feng Sushi for over ten years. All of our tuna is line caught and we make sure to only use yellow fin tuna. Most of it originates from either the East African coast or the Mediterranean Sea. We choose not to use blue fin tuna as it is an endangered fish. The yellow fin is not endangered and its more lean loin yields better meat for both sashimi and nigiri.

Our salmon is from a Scottish farm on Loch Duart. The salmon stocks are sustainable because of Loch Duart's commitment to the environment and the salmon species:

1. The salmon have considerable more space in their pens than other farmed salmon
2. The salmon move from one pen to a fresh empty pen every 6 weeks so the dirty nets can be pulled out of the water and algae and seaweed can dry naturally. Therefore, no chemicals are used on the nets.
3. Because the salmon has more water, the nets are treated with no chemicals and there is natural filtration in the pens they are living in, the salmon do not need to be vaccinated like other farmed salmons.
4. One of the three farms is fallow every 3 years to give the environment in the Loch time to recover.
5. Finally, the salmon is fed with a fish meal found on the waters around the Faroe Islands which, with no background pollution, means our salmon contains none of the dioxins which has been mentioned in the press recently.

We only use line caught mackerel from the Cornish Coast and, it must be noted that, on occasion we can sometimes experience supply difficulties when the fishermen cannot get to sea.

We are in the process of changing to Kikkoman soy as it is the only traditional Japanese soy currently being produced in Europe. Kikkoman soy is lighter and fresher than soy from Japan as it has not suffered from long transportation.