Wesley Chiu has a passion for preserving history. It's evident in the design of his restaurant, where the walls are covered in vintage photographs of his parents and family. He'll even share the stories behind them if you ask nicely, and if he isn't too busy slicing fish behind the counter as sushi chef.

Wesley's interest in preservation also comes through in his food. The menu features fish that have all been responsibly harvested, often from local waters. A commitment to sustainability also unites the restaurant's signature rolls, which range from the Red Forest—a vegetarian wrap of roasted red peppers, kimchi, and spinach—to the Salt Cove, a mix of spicy tuna, smoked salmon, avocado, cream cheese, and jalapeno.

The rolls are named after natural wonders that their appearance and taste evoke. Mango salsa and Thai chili sauce lend color to the Gold Leaf, for example, while red onion and crispy tempura chicken join salmon and spicy mayo inside the Purple Cloud.