Sushi aficionados, get pumped. In time for the weekend, sustainable blue fin tuna has arrived at Zentan, the Asian restaurant within Donovan House. It's the first blue fin tuna, or kindai, of the season. The D.C. restaurant's new chef Jennifer Nguyen will incorporate the rare tuna into sashimi, nigiri and tuna tartare beginning tonight.
Kindai is considered to be highly prized since only a few of these tuna are flown into the country each week. Zentan sources its kindai from CleanFish, a company that ensures sustainable best practices are used.
— Dena Levitz