A growing number of Americans are now getting a taste of the future of seafood, as lab-grown, cell-cultivated salmon begins appearing on menus in select restaurants across the United States. This innovative product comes from San Francisco-based food tech company Wildtype, which secured FDA approval for its cultivated coho salmon in May 2025.
Here’s a look at the restaurants currently serving this new kind of salmon — a move that’s raising both excitement and debate.
Embed from Getty ImagesKann – Portland, Oregon
Kann, led by Chef Gregory Gourdet, was the first to offer Wildtype’s lab-grown salmon. Known for its Haitian-inspired dishes, Kann pairs the cultivated salmon with fresh, seasonal ingredients like pickled strawberries and spiced tomato. Chef Gourdet praised the product for aligning with the restaurant’s values on sustainability and quality.
Otoko – Austin, Texas
Otoko is an omakase-style sushi restaurant offering multi-course tasting menus priced between $150 and $250. Chef Yoshi Okai highlighted the sustainability benefits of Wildtype’s salmon, emphasizing that it tastes like traditional salmon but without the environmental impact of conventional farming. Due to Texas’ upcoming ban on cultivated meats, the lab-grown salmon will be available here for a limited time.
Robin – San Francisco, California
Robin, a San Francisco sushi restaurant, added Wildtype’s salmon to its menu in mid-August 2025. Chef Adam Tortosa described the salmon’s taste and texture as indistinguishable from wild-caught fish, and expressed excitement for its potential to ease pressure on ocean ecosystems.
The Walrus and the Carpenter – Seattle, Washington
Seattle’s seafood hotspot The Walrus and the Carpenter features Wildtype salmon in a creative tostada dish. Chef Renee Erickson praised the cultivated salmon’s “pure salmon flavor,” dense texture, and fattiness, calling it “mind-blowing” how close it is to traditional wild salmon.
Embed from Getty ImagesWhat to Know Before You Order
While these restaurants are pioneers in serving lab-grown seafood, availability may vary and dishes may change or be discontinued. Consumers interested in avoiding lab-grown products should check directly with restaurants for the latest menu updates.
Disclaimer
DOJO News Network strives to provide accurate and timely information based on the best available sources at the time of publication. Menu offerings and product availability are subject to change by restaurants without notice. DOJO disclaims liability for any damages resulting from reliance on this information.
