Born in Seoul, South Korea, chef Yohan Yun first began working sushi restaurants when we was 16 years old.  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 spolights  never frozen fish, only fresh caught. Even the maki us 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 jalapenos.