How will the release of waste water from Fukushima affect Japanese restaurants in Malaysia?

Representatives from Sushi Taka, Sushi Kazu, and Okaju address the controversial topic

On August 24, 2023, Japan began discharging treated wastewater from the Fukushima nuclear plant into the Pacific Ocean. Since the 2011 earthquake and tsunami disaster, Tepco, the power plant company managing the nuclear reactor, has been pumping water into the reactor to cool the fuel rods. This water, which now amounts to more than a million tonnes, is currently stored in water tanks and will be discharged into the surrounding ocean over the next 30 years.

“The decision to release the treated water, which contains approximately 190 becquerels of tritium (a type of radiation) per litre, is supported by the fact that this concentration is below the World Health Organization’s drinking water limit of 10,000 becquerels per litre,” says Professor Dr Chai Lay Ching, pro-vice chancellor of education at Sunway University.

While other scientific bodies, such as the International Atomic Energy Agency (IAEA), have also confirmed this level should have negligible impact on consumers and the environment, the controversial decision has still sparked great anger from local communities and those abroad.

Tens of thousands of participants shout slogans at a demonstration calling for an end to the marine discharge of nuclear-contaminated water from Fukushima, Japan on August 26, 2023 in Seoul, South Korea. (Photo by Chris Jung/NurPhoto)

Above Consumers, both in Japan and abroad, express anger and anxiety regarding the waste water release (Photo: Getty Images / @NurPhoto)

Japanese restaurant owners and sushi chefs in Malaysia are feeling the heat as customers express concerns: “It is only natural to question what impact consuming Japanese ingredients will have. However, the wastewater has been treated, so I believe the impact will be negligible,” explains Datuk Sai Men Chua, executive director of One IFC Hotel Sdn Bhd, the company that operates Sushi Taka, Ushi, and Tenshin.

Currently, all ingredients served at the three restaurants are imported from Japan. However, as a precaution, Sushi Taka, Ushi, and Tenshin plan to avoid sourcing ingredients from affected prefectures. “We will ensure all ingredients are safe to consume, and continue to prioritise quality control measures, monitoring the situation closely with guidance from the Malaysian government,” Chua continues. “We have received a few customer enquiries about ingredients, but there are still few concerns—I believe the impact will only be short term and people will regain confidence, similar to how it was after the leak in 2011.”

Above Japanese restaurants in Malaysia anticipate customer concerns (Photo: Getty Images / @Sellwell)

Likewise, Eddie Ng, executive chef and co-owner of Edju Omakase and founder of Okaju Japanese Grill, acknowledges that the situation poses a challenge to restaurant owners. “Though I feel there is no reason to fear due to the scientific proof regarding the release, this will affect business regardless—we have had a couple of customers who have called and cancelled their reservations, which is understandable,” Ng says.

Currently, Edju Omakase imports all its seafood from Japan, while Okaju Japanese Grill imports about 15 per cent of seafood and other ingredients such as soy sauce, oils, fruits, and vegetables. “I believe that this water release will hugely affect Japanese restaurants, as consumers will cut down consumption, resulting in a drop in revenue,” he sighs. “It is a tough situation for sure, especially right after the pandemic, as a lot of us are still recovering.”

However, Ng remains positive, expressing confidence that restaurant owners and chefs will try their best to come up with new, creative ideas. “We are looking to import seafood from Europe and Australia instead, as I’ve experienced using such ingredients back in London—who knows, perhaps we can discover something new,” he enthuses.

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Above Repercussions of the 2011 earthquake and tsunami disaster are still felt 12 years later (Photo: Getty Images / @Taro Hama)

To Sushi Kazu's executive chef, Norikazu Shibata, customer safety and satisfaction is paramount. "We are following global news closely and tracking the authorities' actions to ensure our diners have piece of mind," he says. "Most importantly, the restaurant is actively managing its supply chain and is in constant communication with suppliers to ensure that all Japanese raw materials are safe."

For many consumers out there, their concerns revolve around tritium in the wastewater and the long-term effects it may have on marine life. “Tritium can enter the body through three primary pathways: inhalation, ingestion, and absorption through the skin,” explains Dr Chai. “When released into the ocean, it is ingested by marine organisms, which incorporate it into its muscle. Tritium that is ingested in the form of food does pose a slightly greater risk as the body retains it for a longer duration, allowing for potential cumulative effects over time.”

Dr Chai believes that given the scientific evidence available, there is no substantial reason for heightened fear, especially regarding immediate food safety risks. However, she advises the public to remain vigilant, as the long-term impact on the ecosystem may still need to be fully understood. “In the face of uncertainty, it is crucial that we continue to monitor and gather data meticulously, prioritise international collaboration, and commit to science-based diplomacy to ensure we remain proactive and address any adverse consequences that may arise in the future.”

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How will the Fukushima wastewater release affect Japanese restaurants in Malaysia?