Ask Takuya: A Weekly Seafood Learning Series - Sea Urchin: A Delicacy with a Complicated Side
Sun, Feb 08
|TSUKIJI KITCHEN
Special seafood bowl is included! At TSUKIJI KITCHEN, we’re hosting an ongoing series where we make seafood easier — and more enjoyable — to understand. We all love uni — but did you know it can also cause serious problems in the ocean? Learn the hidden side of sea urchins and how Japan and Canada
Time & Location
Feb 08, 2026, 12:30 p.m. – 2:30 p.m.
TSUKIJI KITCHEN, 228 Lonsdale Ave, North Vancouver, BC V7M 2G1, Canada
About the event
Special seafood bowl is included!
Sea urchin is one of the most beloved seafood delicacies, known for its rich flavor and creamy texture.
But in some coastal areas, sea urchins have also become a serious environmental challenge.
In this session of Ask Takuya, we explore the issue of urchin overpopulation and kelp forest loss (barren grounds), often referred to as isoyake in Japan.
Takuya will compare how this problem appears in Japan and Canada, and how different regions manage, harvest, and utilize sea urchins in very different ways. This session connects food, ocean ecology, and sustainability — offering a deeper look at uni beyond the plate.
