Before their restaurants open, Sakana Sushi & Grill's chefs can often be found at the airport, eagerly awaiting their next shipment of seafood. Huge cuts of tuna and even whole fish, shipped fresh from such locales as South Asia, Fiji, Spain, Ecuador, and New Zealand, are hauled to Sakana's kitchens and prepared in house by its sushi aficionados. At each location, guests will notice a board displaying the night's dinner specials—white tuna tora, red snapper, salmon bomber—that are based on whatever fresh fish the kitchen happens to have. The chefs then transform entire fish into elegant maki, sashimi, or house specials, such as grilled tuna cheek or calamari ceviche.
For diners who are less interested in seafood or overly fond of their childhood goldfish, all four Sakana locations offer entrees such as grilled chicken teriyaki, dumplings, and fried chicken or pork cutlet. At the Ahwatukee eatery, guests in need of some thrilling culinary theatrics to complement their meal have the option of teppanyaki dinners. A mash-up of the Japanese words for griddle (teppan) and grilled (yaki), the stateside version of this cooking style gathers hungry customers around a flattop grill, mere feet from the flames, as a chef sears fresh lobster, scallops, steak, and chicken right in front of them.