Starting August 14, 2025, Wildtype’s cultivated salmon will be featured on the menu at Robin, a San Francisco restaurant led by acclaimed chef Adam Tortosa. Known for his unique omakase dining experience, Tortosa will incorporate Wildtype’s cultivated salmon into his creations, marking the product’s debut in California.
Success in high-end restaurants
Robin offers a high-end, personalized dining experience, with Chef Tortosa combining traditional Japanese culinary techniques with local California ingredients. Tortosa, a former protégé of Katsuya Uechi, will use the cultivated salmon to complement his innovative approach to sushi and seasonal dishes.
The partnership comes shortly after Wildtype’s cultivated salmon was introduced at other high-profile restaurants, including OTOKO in Austin, Texas, where Chef Yoshi Okai has been serving the product as part of his Tokyo-Kyoto fusion-style omakase.
Progress in the cultivated seafood sector
Wildtype recently received FDA approval for its cultivated salmon, the first seafood product in the U.S. to earn such recognition. The approval positions Wildtype at the forefront of the cellular agriculture industry, which aims to address the growing global demand for seafood while alleviating pressures on wild fish populations.
With concerns about overfishing and environmental sustainability continuing to rise, Wildtype’s cultivated salmon offers an alternative that does not rely on wild-caught or farmed fish. The product provides the taste and texture of traditional salmon while reducing exposure to contaminants often found in wild seafood.
Wildtype’s entry into the restaurant scene follows its earlier launch in Portland, Oregon, at Kann, a restaurant led by James Beard award-winning chef Gregory Gourdet. The cultivated salmon became a daily menu item starting in July.
