The net of Geisha Sushi's culinary concerns stretches far beyond the fish on its plates. Its first priority is sustainable seafood—fish caught or farm raised with systems that don't harm the surrounding ecology. The kitchen partners with the nonprofit FishWise to help find environmentally conscious examples of oceanic fare, many of which hail from local waters, such as Monterey Bay. The sushi menu thus contains alternatives to diminished sushi sources. For example, the o-nagi nigiri replaces unagi (eel) with seared namazu, a farm-raised catfish. The selections listed on the specials board change seasonally, weekly, and daily as natural conditions shift, but their origins, catch methods, and high-school GPAs are always displayed for guests' perusal.
The staffers’ conscientious culinary commitments extend to their catalog of organic, fair-trade teas, which arrive at tables by the pot in the hands of kimono-wearing servers. In addition to marine morsels, vegan and vegetarian rolls wrap up ingredients such as crushed pineapple, coconut, and baked tofu. Spherical lanterns illuminate the entrees on each table as well as the decorative, blossoming tree that draws eyes toward a backdrop of arched windows.