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Chef Tim Tinnakorn Viboonchan, after eight years expierience in other restaurants, opened OH Fusion to showcase his repertoire of creative seafood dishes. To back up Tim's pledge to never use frozen ingredients, the kitchen has no microwave, and staff crafts every dish to order from fresh fish such as yellowtail, red snapper, and salmon. In the monochromatic dining room, sushi rolls share table space with steaming bowls of rice and noodles, and patrons practice slam-dunking scoops of wasabi through disk-shaped hanging lamps.