Big Eye Sushi Bar, Scottsdale

Born in Seoul, South Korea, chef Yohan Yun first began working in sushi restaurants when he was 16. However, he credits his father with teaching him many of the skills that he still uses at Big Eye Sushi Bar to craft miso, soy sauce, and nato, a type of fermented soybean. The menu spotlights never-frozen fish; even the maki use rice sparingly. The rolls instead accessorize the tightly bundled fish and vegetables with such adventurous ingredients as chipotle cream sauce and thin slices of lemon. Orders of sashimi arrive with fragrant ginger sauce or jalapeños, keeping diners from tossing chopsticks to rakish musketeers having sword duels.