3. They fly their fish in directly from Tsukiji Market in Japan twice a week
It arrives at the airport around 1am, when anyone from Chef Sun, to manager Kevin Stout, to one of the servers might make a run to pick it up. Dedication! Besides their tai (snapper), hamachi (yellowtail), tako (octupus), live surf clams, and scallops from Japan (and flounder from Korea), they also fly in Alaskan King salmon and Hawaiian Bigeye ahi tuna, though selections always vary.