HONOLULU (KHON2) — Sushi is often described as art you can eat. The colors, textures and flavors turn a simple meal into a celebration.
Yet there is a darker side. Many popular fish species face sharp decline because of overfishing, and that reality inspired one itamae (sushi chef) from Honolulu who has embarked on rethinking sushi entirely.
Kin Lui, owner of Tane Vegan Izakaya, grew up in Honolulu and graduated from McKinley High School. He studied at Honolulu Community College and Kapiʻolani Community College before realizing his path was elsewhere…