Quality ingredients. A respect for simplicity. And everything made from scratch. At Meiji Japanese Cuisine, our passion for food is matched only by the care with which we select our ingredients and prepare our plates.

In our quest to bring you the highest quality seafood, Meiji purchases whole fish or primal cuts which we fillet in house. For example, we brine whole mackerel, smoke whole sides of salmon, and fillet whole red snapper. There is no question as to the species of the fish we are supplied. We will not substitute one fish for another on our menu without informing our guests.

We work closely with our seafood purveyors to source the freshest products. We constantly communicate throughout the week with our suppliers as to what is available and fresh. Our fish is flown in several times a week, and is sashimi-grade, the highest quality. Most of the fish we serve is delivered to us just a few days after it is caught.

You’ll be glad to know that our purveyors are certified by the Marine Stewardship Council, global organization that works with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood. Our suppliers work with fishermen who fish in Territorial Waters that are governed by Fishery Management Plans.

Locally grown bounty is part of the ambiance at Meiji. All the ornamental bamboo in the restaurant and on our patio was harvested at Riverbend Gardens, and we’re planning to offer special dishes featuring tender bamboo shoots next spring.