Sushi Taxi

Heartbreaking Decisions!

In the face of our ever-changing culinary world, we believe that it is better to drive—to be—the change rather than imitate the trend.

In order to stand out with our distinctive taste, our artists’ expertise and better products, we have had to sacrifice some recipes that may have been fan favourites.

Dear customer, know that we held training seminars with each of our artists, in order to do less but to do it much better.

We hope that instead of mourning the loss of a menu item, you will rather applaud the discovery of a new masterpiece, because happiness is—also—to be found in sushis, our sushis!

Christian Genest, Owner

No to red tuna

Since 1950, over 90% of large predators, such as tuna, have been overfished. Available stocks of bluefin tuna have declined by 80% since the 19th century. According to a WWF study, if nothing is done, bluefin tuna stocks could collapse in 2012. As of January 1, 2010, Sushi Taxi banned bluefin tuna from its restaurants. The chain wants to raise public awareness about overfishing, pirate fishing and the depletion of our oceans.

• Monterey Bay Aquarium Foundation
• Radio-Canada.ca : La fin du thon rouge?
• Thon rouge : Greenpeace agit pour libérer les thons en Méditerranée
• Cyberpresse.ca : La pêche au thon rouge en état d'alerte

Sushi Taxi goes green

Télé-Québec's television program "La vie en vert" will be featuring Sushi Taxi!  It will present an overview of our environmental initiatives aimed at leaving the smallest footprint possible, including our efforts with regards to recyclable bags, condiments, chopsticks, local purchases, recycled boxes, and processed oils. Plus, no more bluefin tuna!

Click here to view the video (in french only)

Eco Responsability

It's a way of life!

Notre objectif 

Our goal: To minimize the environmental impact of our operations

...according to our financial capabilities!

...by doing a little more every year!

...by acting with integrity and telling it like it is; it's very important for us to be up front about issues and stand tall!

• No plastic bags
  The alternative: Purchase one of our tote bags for only $2! Reuse it anywhere... Stylish too!
• No disposable chopsticks in the dining room
  If you want some at the take-out counter, just ask!
• Eco-certified salmon.
• Say no to bluefin tuna, but yes to flavour alternatives!
• No towels or disposable chopsticks at the take-out counter unless you ask for them!
• Green cleaning products meeting MAPAQ standards, to the extent possible.
• No bottled H2O in the dining room, let's use our resources properly!

Also:

• Use of water-efficient dishwashers.
• Take-out boxes made of 90% recycled materials.
• Menu printed on 90% recycled paper.
• Waste oils are recycled into biofuel.
• No wastage of condiments or huge portions: just the right size.
• Recycling of materials, at both sushi shops and head office.
• Internal communications and supplier relations using electronic means.
• Buying in bulk rather than in cello packaging.

You want to do even more each day...

• Say no to bluefin tuna! Elsewhere too!
• Use the Seafood Watch Program.
• Order your sushi online!

Coming soon: even better fish choices!

One action at the time will make us better corporate citizens.