The Market basket is proud to offer a wide variety of sushi and sashimi. In keeping with our commitment to quality, our sushi is made with only the freshest and most flavorful ingredients available. Our experienced sushi chefs can create basic rolls as well as incorporate exotic ingredients to make mouthwatering dishes.AfghanAmericanBakery/DessertBBQChineseCubanEuropeanFilipinoFrenchGreekIce Cream & Frozen YogurtIndianIrishItalianJapaneseMexicanPortugueseSeafoodSpanishSteakThaiVegetarianWorld Basking RidgeBedminsterBernardsvilleBound BrookBranchburgBridgewaterFar HillsGilletteGreen BrookHillsboroughKingstonLiberty CornerManvilleMartinsvilleNorth BranchPeapack & GladstonePluckeminRaritanRocky HillSkillmanSomersetSomervilleSouth Bound BrookWarrenWatchung 18 East Main Street Somerville, NJ 08876 Visit Website Download PDF Situated in the heart of downtown somerville, NJ, Verve is known for the quality of our butcher aged steaks and sushi grade fish. Our creative menu offers a variety of bistro dishes prepared with the finest and freshest seasonal ingredients.

Our provencial country style is grounded with slow cooked flavors, presenting a creatively prepared dish for every palette. To enhance your experience we offer carefully selected bistro wines from our cellar, European and domestic beers and fashionable martinis and cocktails. On Thursday, Friday and Saturday nights, visit our Soho inspired upstairs lounge for cocktails, parties and special events or enjoy eclectic music in our historic landmark bar, the very spot where the first drink was served in Somerville NJ after Prohibition. 119 West Main Street Somerville, NJ 08876 Whether it’s the smell of the locale’s marinated and sizzling Porterhouse, the intimate ambience of its Brazilian cherry wood floors and alabaster chandeliers, or the welcoming demeanor of the General Manager, those who dine at Wolfgang’s Steakhouse know it will be an unforgettable experience from the very beginning. The brainchild of Wolfgang Zweiner, once head waiter at the nationally-acclaimed Peter Luger’s Steakhouse, the original Wolfgang’s Steakhouse was opened in 2004 on NYC’s Park Avenue.

Now boasting eight locations worldwide – including other parts of Manhattan, Hawaii, Beverly Hills, Tokyo and of course, Miami – this leading steakhouse has become a global sensation, recognized for its perfectly prepared 28-day, dry-aged steak. 777 Route 202 North Raritan, NJ 08869 Char Steakhouse offers a New York style dining experience at an affordable, Central Jersey price. Enjoy the finest cuts of dry aged and prime beef, including porterhouse, filet, NY strip and cowboy ribeye. Not in the mood for steak? Oysters, lobster, cedar wrapped Atlantic salmon, and colossal blue crab are just a few of the daily fresh offerings from the sea. 98 Route 22 West Green Brook, NJ 08812 Outback Steakhouse in Green Brook starts fresh every day to create the flavors that our mates crave. Best known for grilled steaks, chicken and seafood, Outback also offers a wide variety of crisp salads and freshly made soups and sides. New creations and grilled classics are made from scratch daily using only the highest quality ingredients.

In 2013, Kiyoshi Kimura, the owner of a Japanese sushi restaurant chain, paid $1.76 million for the first bluefin at Tsukiji, which weighed 489 pounds. Kimura had paid $736,000—a world-record price at the time—for the first tuna of 2012. That fish weighed 593 pounds. It's no surprise, then, that journalists were steeling themselves for what was sure to come on January 4, 2014: If the past decade's trend in pricing continued, this year's first tuna would surely fetch more than a million dollars. sushi grade fish singaporeBut the Tsukiji fish market bucked tradition this weekend and sold its first tuna to Kimura, yet again, for a mere $70,000. yo sushi takeaway windsorThat's still way more money than most bluefin go for in Japan. sushi las condes ofertas

But compared to what everyone was expecting—an extravagant sum to start off the new year and remind us that these are the most prized fish in the sea—that's one crazy cheap tuna. Although the significance of the almost-$2 million tuna in 2013 was recognized worldwide, not everyone agreed on what that said about the actual value of global tuna stocks. sushi grade fish baltimoreIt was tempting to see the price surge as a function of the fish's rarity, but then why weren't restaurants raising the prices of the bluefin dishes on their menus?sushi bar online hra zadarmoAndrew David Thaler, who writes about the ocean on his blog Southern Fried Science, had this to say about the many factors at play in the Tsukiji auction last January:order sushi platter sydney

I’m certain that we’ll see this number presented as an argument against bluefin tuna fishing, as an example of an industry out-of-control, and as a symbol of how ruthlessly we'll hunt the last few members of a species to put on our dinner plates. These issues are reflected in the tuna market, but I want to urge caution in drawing too many conclusions from this record breaking number.delivery sushi tei kelapa gading There are several issues in play at the first tuna auction of the year, and only some of them relate to the tuna fishery. Among the patrons of the Tsukiji fish auction, it is considered an honor to buy the first bluefin of the new years, and bidding wars reflect this fight for status. The massive international headlines that follow the purchase of such a fish is free advertising for the winner. As many auction-goers know, landing a high, early win is a way of marking your territory and letting your competitors know that you have the bankroll to push them out of a bidding war.

If $1.8 million is actually what this fish is worth to the consumer, it would sell for a hefty $345 at the dinner table, minimum. The owner, Kiyoshi Kimura, reports that the tuna will be sold at a huge loss–about $4.60 per serving. All three species of bluefin tuna are currently overfished, and over the last few years attempts to protect bluefin tuna have been thwarted by fishing interests in Japan, New Zealand, the United States, and Mediterranean countries, among others. While this record breaking sale should serve a clarion call for increased scrutiny of the global tuna trade, it does not accurately reflect the market value of the fish. What should we make of the dramatic nosedive in bluefin bidding at this year's auction? To answer that, we need to understand how this species rose to such prestige in the first place.  In the 1960s, no one wanted bluefin. In the United States, the fish sold for pennies per pound, and it was usually ground up for cat food. Japan fished for it, but few people there liked the bluefin's bloody, fatty meat.

Then sushi bars started cropping up in America, and Americans developed a taste for toro—the prime meat of the bluefin's belly. By the 1970s, the Japanese had also developed a taste for bluefin. All of a sudden, bluefin was one of the most sought-after fish not only by Japanese fishermen but also by American and Canadian ones. According to the International Union for Conservation of Nature, between 1970 and 1990 fishing for bluefin in the Western Atlantic increased by more than 2,000 percent. The average price paid to Atlantic fishermen for bluefin exported to Japan rose by 10,000 percent. And it was mostly all being exported to Japan. Even today, a bluefin caught off the coast of New Hampshire will be shipped off to Tokyo before ending up on sushi plates somewhere else.  The graph above was published in a 2013 stock assessment by the International Scientific Committee for Tuna and Tuna-like Species in the North Pacific Ocean. It was this stock assessment that prompted The Pew Charitable Trusts to announce, just days after Kimura bought his tuna for $1.76 million, that global bluefin tuna stock has declined by 96.4 percent from pre-1950 levels.