CAPITOLA — When the Japanese created sushi thousands of years ago, ingredients were chosen based on what was available in the near-shore waters. Though the concept of seasonal, locally sourced sushi may be unfamiliar to modern sushi lovers, it’s an idea that one small restaurant in Capitola is working to bring back into style.
“The set menu that sushi has become — hamachi, unagi, maguro, tobiko — that’s not the true spirit of sushi,” said Geisha sushi chef David Graham. “The true spirit arose on the seashores of Japan, moving with the seasons.”
Geisha may be a little fish, but the eatery is making big ripples: Geisha is the first sustainable sushi restaurant in the county, and only the eighth in the nation. Some local environmental groups and sustainability advocates gathered there last week, sharing soy sauce, sushi and sake with sustainably minded local business owners such as Nell Newman of Newman’s Own Organics and Scott Roseman, owner of New Leaf Community Markets. Read full article
Gretchen Wegrich 