Reader Susie let me know that Sun Sushi has opened at 3631 State Street, in the former home of Ahi Sushi that closed late last year because the owner moved to Colorado. When I interviewed Sun Sushi co-owner Max Kuo, who used to work at Ichiban on the Mesa, I got the impression that his new restaurant offers serious quality and is run by management and chefs who know what they are doing. I would recommend sushi lovers to give them a try. Sun Sushi has been remodeled and updated since the Ahi Sushi days. They use only fresh fish that is never frozen. On Tuesdays and Thursdays they serve fresh fish that is flown in from Japan as a special item on the menu on those days. Kuo suggest you try their Sushi-6-Steps offerings which is a served on a six wooden steps that form a staircase that emerges from your table, and includes soup and salad. The Salmon 6-Steps ($18.96) include 6 styles of sushi made from 3 types of salmon (Scotty, Atlantic, and Ocean-Trout). The Blue Fin Tuna-6-Steps ($37.95) again offers 6 styles of sushi using exclusively Blue Fin tuna. Call 845-7720.

Diners enjoy the Sushi-6-Steps at the new Sun Sushi.

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  1. peter says:

    I believe that “Atlantic” salmon that is found on a typical menu is in fact always farmed salmon. So too, I believe is Ocean Trout. I am not sure that these are the best indicators of quality for a sushi restaurant.

  2. VT says:

    Horrible, run down location w zero parking.

  3. David says:

    If anyone’s tried this place, can you post your thoughts on how it performs in relation to Ahi? My friends and I loved Ahi because of it’s unique position as a great sushi place at cheaper-than-Arigato prices. I prefer Ahi over any other sushi place in town and while it wasn’t Sushi Teri cheap, it wasn’t wallet-busting like Sakana or Arigato either. I think the freshness level of Ahi was on par with the higher end places too. I also loved their huge selection of savory dishes, not just chicken teriyaki like every other Japanese restuarant.

  4. MK says:

    Wow…those prices seem a little high for that location. Granted I don’t go out for sushi as often as I use to but still are those typical prices now? They may use fresh fish that is never frozen but that is not technically legal or safe.

  5. TS says:

    I’m no expert, but I thought that tuna was immediately flash frozen after it is bled and gutted. Then aged. The buyer has it up to a week and then depending on the chef, it is aged longer. This whole process, including freezing it, maximizes the flavor. If this place is serving tuna that was never frozen, then are they not serving it at it’s best? Plus, as MK said, in the US it is technically not legal. The FDA requires fish to be frozen at one point or another to be served raw in the US. Whether this is enforced or not, I do not know. And I am not sure if it applies to all seafood. Things like urchin and shrimp I’ve had right after it was was still alive.

  6. . says:

    sushi….great source for hives

  7. Gerald Bostock says:

    From a 2011 discussion on Chow Hound: “There certainly are (or in recent years have been) some restaurants that openly advertise that they use fish that was never frozen in their sushi.

    Trevor Corson, in “The Story of Sushi: An Unlikely Saga of Raw Fish and Rice,” has written that “the FDA recommends that distributors or restaurants freeze *all* fish that will be served raw… The FDA simply issues recommendations. Individual states must implement their own regulations, and many have. As of summer of 2006, California still had no statewide codes to enforce fish freezing.”

    Freeze mine, please. An increase in a parasitical infection (Anisakiasis) is news today.
    Found out today that “Sushi-grade fish” has been frozen. I always thought it was a non-quantifiable quality label.
    I willingly and knowingly take my chances with sushi & raw oysters, never had a problem with sushi, oysters once in a period spanning over 25 years. But I would chose frozen fish.
    P.S. Corson’s book on sushi & sushi school is a good read, on the light side.

  8. Gerald Bostock says:

    New York mandated freezing of fish beginning August 2015. Found an article in “Food Safety News.” No immediate info comes up when searching if CA does or intends to do same, so I guess not.

  9. MK says:

    Thanks for the clarification, I stand corrected.

    • Gerald Bostock says:

      It wasn’t very clarifying, but thank you.
      I agree with TS that most fish is flash frozen on the fishing boat. Would be nice to know that.

      I live in the neighborhood — parking is a HUGE issue there. Not sure what it’s like at night, if it’s “only” Rudy’s, Baskin Robbins, Tee Off and them — Oh, now Miso Hungry also … It’s a big problem. At least neighborhood people can walk.

  10. Han says:

    This is one of my new favorite sushi restaurants in Santa Barbara. The quality is phenomenal and the service is excellent. I’m a big foodie and know good sushi and this is definitely some amazing stuff. Highly recommend Sun sushi!!

  11. Gerald Bostock says:

    About farmed salmon? Just look at the color. There is fresh wild salmon in the markets right now. It is RED. Farmed is Orange. Easy to tell the difference.

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