Every morning head Sushi chef Nishi-San wakes up at four in the morning to go fishing for the freshest fish he can possibly find. The freshness of the fish is what makes his restaurant stands apart from all other Sushi restaurants. He would hand pick all the fish he buys, it is his 35 years of experience that makes him choose the freshest fish possible. Nishi-San worked in Tokyo for more than five years as a head Sushi chef; this is how he is able to cultivate his skills to show his customers such wonderful foods. Nishi-San and Yoko-San have been two of the best people I know personally. This website was not their idea it was made by a loyal customer who fell in love with them and the restaurant. You could go to Beverly Hills for some really fresh Sushi; the price difference would be like day and night. Besides the price, when you come to Sushi Sorafune you will be loved by two of the kindest people you would ever meet. Sushi Sorafune is not just another Sushi restaurant; it is a painting filled with passion by the customer and the chef.