Diners at Sumiya Charcoal Grill Izakaya can find some comfort when ordering bluefin tuna off its new seafood menu. The 130-seater establishment brings in fresh whole tuna two to three times a week from farmed Japanese sources and uses every part of the endangered fish for its dishes. Besides premium sashimi cuts like fatty-belly parts otoro and chutoro, dig in to rarer options like kabuto yaki, a massive oven-grilled half head of tuna eaten simply with a squeeze of fresh lemon. Only two servings are available per fish and it takes up to two hours to cook, so order in advance before visiting. #12-02 Orchard Central.