Dear Suzuki, deer sushi?

It has finally come to pass.

Sushi chefs are considering using raw deer and even horse meat because of an international shortage of tuna.


Could a Bambi roll be in your future?

Spiralling demand for the fish coupled with shrinking supplies have prompted a culinary crisis in Japan, where tuna is regarded as the height of seafood perfection.

Sushi restaurateurs in Tokyo say they are now visiting restaurants in New York and Washington to hunt for solutions if and when Japan is no longer able to indulge its tuna craving.

Tadashi Yamagata, vice chairman of Japan’s national union of sushi chefs, told the New York Times: “It’s like America running out of steak.”

This was foretold. Here is rare footage of an early Japanese culinary experiment with raw deer.