A sushi chef can have his fish sent from Seattle or Sydney or wherever. He can have it overnighted to his doorstep. But that’s not good enough for Charlie Yamamoto. To make sure he’s offering the freshest fish, he drives to Seattle every week to personally examine every fish he buys. So you know the sushi is fabulously fresh, and the bulgoki, yakisoba, udon, bibimbop and donburi are good, too.