Beauty and balance are the ancient resting at the heart of Japanese culture and its cuisine.

Geisha’s goal is to help return the art of sushi to a state of balance with nature by maintaining a daily commitment to making sustainable menu choices. We expect this to be an ongoing learning experience, and thank the community for supporting our vision.

“Sustainability is the capacity to endure. In ecology, the word describes how biological systems remain diverse and productive over time… for humans, sustainability is the potential for long - term maintenance of well being, which has environment, economic, and social dimensions.”

Sustainability is in the long run about the many small choices we make in our day to day live. It is a process, not an end that is ever fully realized, and in the face of ever - increasing pressure on the earth's natural system the pursuit of sustainability can be simplified to a series of decisions made with the aim of preserving these systems for future generations. Simply put, it is striving to do the next right thing every day.

Geisha purchases products that come from sources, whether fished or farmed, that can maintain or increase their long - term production without jeopardizing the structure or function of the ecosystems supporting the production.

To translate this principle into sustainable offerings for our guests, we follow the criteria developed by the Monterey Bay Aquarium’s Seafood Watch program and utilized by FishEise, a Santa Cruz based nonprofit that advises seafood businesses.

Geisha uses the following guidelines when making sustainable seafood choices:

• We utilize the best available science to buy wild species that are naturally resilient to fishing pressure, come from healthy populations, have minimal levels of bycatch (non-target species caught unintentionally during fishing), have minimal impacts on habitats and ecosystems, and that have strong management in place.
• We utilize the best available science to buy farmed species that have minimal use of marine resources in feed, that minimize the risk of escapes, disease and parasite transfer, and pollution and habitat effects,and that have effective management.
• In order to fully understand our seafood sources, we develop relationships with a growing number of companies that are transparent in their documentation as to where and how their fish are caught and farmed.

We wish to thank Casson Trenor, sustainable sushi champion, our friends at FishWise, and the growing number of conservation experts helping the Geisha to get her feet in the water