Behind the sleek wooden countertop at JoA Sushi, specially trained chefs slice white fish, tuna, crab, and eel before tightly winding the colorful doses of seafood into wheels of seaweed and rice. Along with their vibrant maki rolls, they also fry vegetables and shrimp to place on top of steaming hot bowls of udon noodles, and even sizzle a spicy concoction of rice, eggs, and beef in a Korean stone bowl for bibimbap.