A sushi lover’s dream, Su offers its patrons sushi-grade, ethically sourced fish flown in directly from Hawaii and the Toyosu Wholesale Fish Market in Tokyo, one of the largest fish markets in the world known for its high-quality fish from commercial fishing ports across Japan. Twice weekly, Chef Alex personally hand-selects each piece of fish ensuring ultimate freshness, texture, and flavor. Boasting a menu of sushi specials including Yellowfin and Bluefin Tuna, Hamachi (also known as Yellowtail), and Salmon, locals have the advantage of first dibs on freshly cut toro — the belly and the fattiest part of the fish — on days when it’s been brought in fresh to the restaurant. This is a delicacy in great demand and limited in supply as the entire fish must be purchased for the belly. The higher the fat content, the higher the value. Whether or not you are a sushi connoisseur, you’ll savor the opportunity to indulge in fish of such extraordinary quality and freshness. But you’d better reserve a seat before Su’s regulars hit the door; they know what days the fish comes in and they aren’t letting anyone in on the secret because once the belly’s gone, it’s gone.

Chef Alex’s career began at the early age of 17 under the guidance of master sushi Chefs Shoko Fuki, Kuni San, and Masa Hattori respectfully. Enamored by Japanese cuisine, Chef Alex has spent the last three decades perfecting his craft making delicious sushi, tempura, and teriyaki dishes. He gained local acclaim working at Shohko Café, a popular establishment in Santa Fe and one of the first sushi bars to offer authentic Japanese cuisine to the community. Adding his two-year tenure at Su, Chef Alex has solidified his reputation as an ‘Itamae’ or masterful sushi chef. As frequent Su patron and Santa Fe resident Cathy O’Keefe described it, ‘Alex’s sushi is a work of art.’