L.A. restaurateurs say diners have been asking about the safety of fish from Japan -- especially since officials this week detected increased levels of radioactive iodine in fish caught 50 miles south of the Fukushima Daiichi nuclear plant and Tokyo Electric Power Co. announced plans to dump low-level radioactive water into the ocean. (And now that chefs such as Eric Ripert at Le Bernardin in New York are wielding radiation detectors.) But local restaurateurs are reassuring customers that the fish they're serving is safe and a majority of it is coming from other parts of the world. Fishing has been banned near the nuclear plant, and, anyway, much of the fishing industry in the region has been decimated by the March 11 earthquake and tsunami. (Meanwhile, the Japanese government on Tuesday imposed a standard health limit of 2,000 becquerels of radioactive iodine per kilogram of fish.) Since late March, food imported from four prefectures in Japan -- Fukushima, Ibaraki, Tochigi and Gunma -- has had to be tested and cleared by the U.S. Food and Drug Administration.

Seafood from other areas of Japan also is being screened. "About 90% of the fish we're serving is from Europe or the East Coast," says Michael Cimarusti, chef-owner of seafood-focused Providence restaurant in Hollywood. suzumo sushi machine ukCimarusti, who serves Japanese kanpachi and scallops, says he isn't worried about radioactive iodine in Japanese fish because his seafood purveyor has conducted independent radiation tests.sushi cat 2 kizi online Los Angeles-based International Marine Products has been testing fish at Radiation Safety Engineering in Arizona. sushi online bestellen bielefeldIMP says tests have not shown any iodine-131 (or radioiodine) in fish.sushi grade tuna arizona

Lee Maen, a partner in Innovative Dining Group (which operates five Sushi Roku restaurants and is one of Southern California's largest buyers of sashimi-grade fish), also says more than 90% of their seafood comes from outside Japan: tuna from Spain, Croatia, India and the North Atlantic; king crab from Alaska; and sea urchin and sweet shrimp from Santa Barbara. Most of what does come from Japan comes from the southern island of Kyushu, he says. "We were just surprised that so many customers were asking about it," Maen says, "people who would know better that a restaurant isn't going to serve fish with radiation." Some seafood purveyors say demand has slowed in the past few weeks. "It's important for consumers to understand that a sense of panic is unwarranted," says a representative of New Jersey-based True World Foods. "There’s nothing coming from that area, boats have been destroyed, fishermen are missing, the infrastructure of docks and waterfronts is gone, processing plants have been ruined.

Nothing is coming from that area. And the FDA is testing every shipment we get from Japan. It has gone over and above what science would seem to indicate is warranted."Do you have any concerns about eating fish? Japan nuclear plant operator reports some success on leak Video: Japan: Too much greens, too little fish Fears of radiation-contaminated food rise in Japan Photo: Fish at the Tsukiji fish market in Tokyo. Given the frequency that I dine out and the ever present need to try new places, I rarely dine somewhere multiple times.  But, one place I have visited a dozen times and have recommended to countless friends is Hopdoddy Burger Bar.  I remember when they opened in Scottsdale on Halloween in 2013.  Their irreverent references to slapping their buns (made fresh in-house daily) caught my eye and their nod from Food & Wine Magazine as a “best burger” was intriguing.  But, it’s their Ahi Tuna Burger that keeps me coming back again, and again, and again…more on that further down the article.

I  had to visit the original location on my recent visit to Austin, TX.  Both as a devoted fan and curious entrepreneur, I wanted to see the scene of the crime and understand how their first spot has informed their locations across state lines.  Like visiting the original Starbucks in Seattle, there’s something about that first spot that’s unique and makes sense of how they stand out amid a sea of competition.  You know, ’cause there’s no one else doing burgers. I stepped off South Congress and into a vibrant dining room to find three things that unify all Hopdoddy locations: The Space:  The original location is a mix of hip, funky, and sleek.  It’s a modern building, but with a lived-in feel.  People line up, usually for a long wait, but the Hopdoddy team has made the wait a significant part of the experience. The experience is about the time in line.  It’s the selfie stick with other tourists, it’s being served a drink while you’re in line, watching people eating burgers, the anticipation of biting into those truffle fries.  

The line is an important part of the space and they translate that to all of their locations, approaching fast casual with an opportunity to engage while guests wait for their food. The Culture: Thinking about great restaurants, it’s more than just a business.  Sure, dollars are exchanged for a meal, but those who stand out have a higher calling and larger vision.  For Hopdoddy, their company culture is set on a foundation of Texas hospitality.  “Be who you are and be nice.”  Add in the Austin-factor that “being who you are” can be anything from a tatted up hipster to a cowboy businessman, but at the end of the day, it’s as simple as being nice. Food: As the undeniable third component of any restaurant, all of the aforementioned culture contributes to making some damn tasty burgers.  But, my favorite in their lineup is the Ahi Tuna Burger.  I have given up trying tuna burgers at other restaurants because they always come up short in comparison to this beauty.