The departure of sushi chef B.K. Park from Arami left media like… er, us talking about whether Arami was over. But as much as Park was the face of Arami at his spot at the sushi bar, there was always more to this Japanese restaurant than raw fish alone, and owner Ty Fujimura responded to the change with some new equipment, some new direction— and new prominence for the restaurant’s other chefs, Ervin Guinto and Scott Malloy. In this 5-minute video we take a look at what our friend Josh Steinfeld dubbed “Arami 2.0” (you can get his take in this LTHForum post), hanging out with Fujimura, Guinto and Malloy as they prep for dinner and talk about the new robata grill which occupies center stage at the sushi bar, their commitment to fresh ingredients (both raw and cooked), and the importance of well-chosen soy sauces and housemade tsukemono (pickles) to the overall effect of their grilled foods. You’ll want to give Arami 2.0 a fresh look after this; watch it below.