SANTA MONICA—On Monday, May 4, chef Susumu Ueda of The Hump was fined $5,000 and sentenced to two years probation for serving endangered Sei whale meat to customers.
Ueda’s sentencing marks the final chapter in this case, which dates back to 2009, when Charles Hambelton, associate producer and “director of clandestine operations” for the Academy Award winning documentary “The Cove,” heard rumors that the Santa Monica restaurant The Hump was serving whale meat under the guise of “fatty tuna.”
Working in conjunction with law enforcement officials, charges were filed in 2010 and later dropped. Thom Mrozek, spokesperson for the United States Attorney for the Central District of California, at the time declined to comment on why the initial charges were dropped, but indicated that the investigation was still open.
In 2012, Ueda and fellow chef Kiyoshiro Yamamoto, and The Hump were indicted on charges that included conspiracy, obstructing official proceedings, false statements, smuggling and violations of the Marine Mammal Protection Act, according to assistant U.S. Attorney Dennis Mitchell.
In April 2015, after admitting that he was aware that whale was being served by Ueda and Yamamoto, Brian Vidor, owner of parent company Typhoon Restaurant Inc. and The Hump, was sentenced to fines and probation. Yamamoto’s sentencing is scheduled for May 18.
Ginichi Ohira, Ueda and Yamamoto’s whale supplier, pled guilty to charges and will face sentencing on June 23. Ohira, a Gardena-based Japanese seafood distributor, plead guilty to a misdemeanor charge of illegally selling marine mammal products in 2011.
