The Inaugural Plate & Page Dinner – Benefitting TEC Library & Archives
Omakase, sake, and a maritime presentation at our historic headquarters
Join us for the inaugural Plate & Page Dinner, featuring a spectacular (sustainably farmed) Bluefin tuna carving and omakase sushi experience provided by Yama Seafood, paired with delectable offerings courtesy of Paramount Caviar as well as fine sake and specially crafted cocktails created by Sake Ono, and a talk by distinguished marine archaeologist and Explorers Club Fellow Dr. James Delgado FN’97.
The night begins with a full 120–150 lb. Bluefin tuna breakdown accompanied by running commentary from master chef Nobu Yamanashi. His performance will be followed by a fascinating illustrated presentation from the renowned Dr. Delgado, sharing insights from his newly published memoir, The Great Museum of the Sea (which all attendees will receive signed).
Afterwards, guests will enjoy a multi-course omakase (“Chef’s choice”) menu expertly curated by Nobu Yamanashi himself, accompanied by a live duet of koto and shamisen (
This elevated evening of fine dining and deep discussion will raise critically needed funds for the EC Library and Archives, helping to preserve and promote the Club’s unique collection of writings and artifacts related to the history of exploration.
An extraordinary convergence of cuisine, culture, and exploration—this is an event not to be missed.
Event Details
Date: Thursday, Jan 29, 2026
Time: 6-9PM
Member Price: $475
Nonmember Price: $500
