Shares This fall, a first-of-its-kind sushi bar is slated to open in San Francisco, CA where all the fish on the menu has never been pulled from the ocean, or been alive, for that matter. That’s because the sushi bar is operated by Wildtype, an aquaculture startup that grows sushi-grade salmon from a small amount of fish cells in a lab-setting. Adjacent to its pilot production facility, the sushi bar will be part of a complex operated by Wildtype and designed by acclaimed architect Shuo Zhai which features an education center with bleacher seating and a glass door separating the tasting room from the production floor—elements that promote transparency in the novel cultivated meat industry, and a stark contrast to the opacity of the global industrial fishing industry.