After a rigorous blind tasting of 12 different salmon and trout varieties from across the globe, the Japanese restaurant group Wakachiku has centered its newest concept entirely on a single brand: Aomori Salmon. The company’s 22-person tasting panel unanimously chose the domestic brand for its superior texture, fat content, and sweetness.
The resulting specialist izakaya, Suisan Sakaba Salmon-bu, opened this September near the high-traffic Shin-Yokohama Station. The restaurant now processes roughly 500kg of Aomori Salmon monthly, offering everything from traditional sashimi to specialized snacks like salmon skin crackers. Following the initial success, the group is already planning a second location in Tokyo…