"Everybody uses the same soy sauce and the same wasabi. The only way to differentiate yourself is the fish," according to Sai Cafe's owner Jim Bee, who was trained as a sushi chef in Japan. To ensure freshness on a menu that includes a 30-piece a la carte sushi list and about as many maki rolls, supplies are replenished every day. Five sushi chefs (six on weekends) service a multi-tiered dining room from behind a ten-seat sushi bar (plus a few more in the rear kitchen). That's a lot of chefs, considering that the restaurant seats only 110 people--but it speeds things up when the restaurant is busy, as it always is at prime times. In addition to the raw menu, there's tempura, teriyaki and Japanese noodles.