Great seafood is defined by one thing above all else: time. The shorter the distance between the ocean and the plate, the better the result. At Chandlers, our seafood program is built on that single principle, and we have spent decades building the direct relationships that make it possible every single day.
What Jet-Fresh Actually Means
At Chandlers, it means exactly what it says. Our seafood is sourced through direct relationships with fishermen and fish brokers in Hawaii, Alaska, and the Pacific Northwest, and it is flown to our kitchen within 24 hours of being caught. No warehouses. No distributors. No unnecessary stops along the way. The fish on your plate tonight was in the water yesterday.
That is not a marketing claim. It is a sourcing commitment that has defined our kitchen since the beginning, and one that shapes every decision we make about what goes on the menu.
Hawaii: Sashimi-Grade from the Pacific
Our Hawaiian program begins with relationships, not catalogs. Through long-standing partnerships with fishermen and brokers on the islands, we source Ahi Big Eye Tuna, Swordfish, Ono, Mahi Mahi, and Opakapaka directly from Hawaiian waters. Our Hawaiian Sashimi-Grade Ahi arrives at the level of quality that most restaurants reserve for sashimi and serve it as a centerpiece, pan-seared rare with wasabi mashed potatoes and a ginger soy sauce that lets the fish speak for itself.
Alaska: The Cold Water Standard
Alaskan waters produce some of the most prized seafood in the world, and our relationships there reflect that. King Crab, Black Cod, Halibut, and King Salmon make the journey to our kitchen with the same urgency as everything else we source. Our Alaskan Halibut is pan-seared over potato purée with sautéed spinach, asparagus, and a dill beurre blanc, a preparation designed to honor the clean, delicate flavor of a fish that earns nothing from being masked.
Pacific Northwest: Shellfish at Its Finest
Our shellfish program is anchored by Taylor Shellfish Farms in Samish Bay, Washington, one of the most respected shellfish producers in the country with over a century of history and a deep commitment to sustainable aquaculture. Our Pacific Oysters, Penn Cove Clams, and Dungeness Crab travel overnight from the Pacific Northwest directly to our kitchen, arriving at peak freshness with no intermediary stops. A single Taylor oyster was in Samish Bay the day before it reaches your table.
Beyond the Pacific: Abalone, Lobster, and More
Our commitment to exceptional seafood extends beyond the Pacific. Our Wild Mexican Abalone comes from Turtle Bay on the west coast of Baja California, one of the most prized and difficult-to-source shellfish in the world, prepared simply with butter, preserved lemon, and maitake mushrooms to let its extraordinary flavor lead. Maine Lobster, Day Boat Scallops hand-harvested from cold waters, and Mexican Brown Shrimp round out a program that spans both coasts and beyond.
Why It Matters
Freshness is not a detail. It is the difference between a good piece of fish and a transcendent one. The window between the ocean and the plate is where flavor lives, and every hour that passes is flavor lost. Our jet-fresh program exists because we refuse to accept anything less than the best for our guests, and the best seafood in the world demands the shortest possible journey to your table.
The ocean is at its finest the moment it leaves the water. We make sure you taste it that way.