Loews Hotels’ Master Sushi Chef's Replacements for Bluefin

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. October 14, 2008

FEBRUARY 5, 2008. In response to recent revelations about bluefin tuna's alleged high mercury levels, Master Sushi Chef Osama "Fuji" Fujita of Loews Hotels, the only sushi chef in the US to earn the Japanese Chefs Association's recognition of achievement in 2006-2007, has rolled out a handful of safe seafood suggestions for tuna lovers.

"This is a great opportunity for bluefin believers to broaden their culinary horizons," said Chef Fuji. "There are dozens of alternatives to bluefin, including yellowfin and albacore, so consumers and home-cooks can continue to enjoy tuna and reap its considerable health benefits."

Chef Fuji's tips for tuna lovers include:

o Specify yellowfin or albacore when ordering tunao Consider other lower-mercury choices such as shrimp, salmon, sea-eel,sea urchin, squid, scallops and octopus; Opt for vegetarian selections such cucumber rolls and chickpeas:Check local advisories about the safety of fish caught by in local lakes, rivers and coastal areas;

o Avoid shark, swordfish, king mackerel and tilefish, which have the highest mercury levels.

"I am Japanese and have been eating fish all my life, as have my ancestors," said Fuji, who keeps close tabs on the subject to ensure he's eating - and serving - tuna that is the least likely to register high mercury levels. "We don't serve bluefin tuna in Marssa, the Pacific Rim style restaurant at the Loews Lake Las Vegas Resort. We use bigeye tuna out of Hawaii, which is a small fish with naturally lower mercury levels and toro that is farm raised in Italy."

Chef Fuji is currently working with seafood suppliers to have the mercury levels in any fish purchased clearly labeled on the boxes. A third generation sushi chef whose father was the personal chef for the Emperor of Japan, Chef Fuji began his career as an apprentice to one of only three master chefs in Tokyo. Chef Fuji is the Corporate Sushi Chef for Loews Hotels and he can be found behind the sushi bar at Marssa at the Loews Lake Las Vegas Resort serving innovative dishes such as Omaka Se, Tamari Scallop, or Cajun Albacore Tataki that delight the senses and satisfy every guests taste. Marssa signature dishes include Opakapaka Lau Lau, Maui Onion, Big Eye Tuna Cocktail, Miso Braised Kobe Beef Short Ribs and the tempting Asian Pear Tart.

Marssa features a fresh mix of Osaka style cuisine and western flavors in the Loews Lake Las Vegas Resort. Executive Master Sushi Chef Fuji has created a unique menu that offers guests the opportunity to sample his unique approach to Pacific Rim cuisine while relaxing in the warm and inviting dining room or at the sushi bar. The restaurant also offers an extensive wine and sake list to match the flavors of Chef Fuji's innovative cuisine. For reservations and information, please visit www.loewshotels.com or call 702-567-6000.