Howard Arita was more than just a Sushi chef, he was a long term relationship that fed me with some of the best Japanese food on this side of the Pacific. Howard-san sadly decided to retire to Hawaii after 14 years of being the owner-chef at Kitsho in Cupertino.

During my last Omakase meal with him, one of the courses was a study of salmon that comprised of farmed Atlantic, Wild White Ivory (King), and Wild California King salmon pieces:

Aloha Howard-san, you will be missed.