Thursday, November 17
6:30 – 8:30 p.m.
North American Post Nagomi Tea House

Spend an evening eating the finest sustainable sushi obento available while listening to Chef Hajime Sato speak about his experiences of opening Mashiko, the first Sushi Bar and Japanese Restaurant in Seattle to serve only sustainable seafood.

How do we define what is sustainable when it comes to seafood? Some key factors to consider are traceability, fish populations, fishing methods and farming practices. The most sustainable fishing methods do not cause damage to the oceans or allow for much bycatch (unintended creatures caught during fishing). How often do you think about this while you are eating sushi? Join us for this fun and informative evening and learn!