"I wanted to bring a good quality Chinese or Japanese restaurant to the valley," says Jina, who literally grew up in her parents Japanese restaurant in Korea, and wanted to recreate something similar here.

The key to a good sushi restaurant is fresh fish, and Jina makes regular runs to the Los Angeles fish market to bring back the freshest catch she can find. In most Japanese restaurants, Tako (otherwise known as octopus is tough and spongy, because it's been frozen. At A-RU, it's fresh.

Sushi Chef Gene Hsieh, who was recruited from Little Tokyo, observes that while some valley diners are already sophisticated sushi eaters, others are just beginning to explore the idea of raw fish. "First timers take it slowly," he notes. He guides sushi-initiates by starting them of with shrimp, then moving on to a California Roll (snow crab, avocado, cucumber), then to a Crunch Shrimp Roll (tempura shrimp with vegetable and eel sauce). Then, "the brave ones might try a Rainbow Roll, which actually has some raw fish in it. If they like it, they'll try a Spider Roll, with soft-shell crab."

Sushi sophisticates can appreciate some of the high end seafood that A-RU keeps on hand, including live soft shell crab, sweet shrimp, large scallops, sea urchin, fatty tuna, and monkfish liver.

"Most valley residents have a more meat-and-potato palate, and they tend to order beef or chicken teriyaki" says Gene, "but we're always happy to help educate them if they have questions or want to try something new."

If chopsticks are a little difficult to master, Gene will offer "trainers," two sticks bound with a rubber band. But you don't need chopsticks for sushi. "Not everyone realizes it," says Gene, "but the correct way to eat sushi is with your fingers."

A-RU's headwaiter David Herning comes from Bedstemore's, a high-end Solvang wine shop, and he's a good source for wine pairings. Currently, the wine list includes local vineyards, including Di Bruno's Pinot Grigio, Sanford's Pinot Noir and Chardonnay, Fess Parker's White Riesling, and Consilience's Pinot Noir.

There are also a range of sake's, from a $20 bottle of Taru to a $200 bottle of Otokoyama. Beer drinkers can try Sapporo and Asahi, as well as Hitachino Red Rice Ale and Morimoto Soba Ale.

For Jina, A-RU is a dream come true. "I love to cook, and I loved spending time in my parents' Japanese restaurant. That's why I started this business. It's hard work but I'm lucky to have a great crew and so many loyal patrons and friends.

The people in this valley are really wonderful. I want to stay here, because this is such an ideal place to raise my son, Brian. There's just no place like it."

Aru is open for lunch Tuesday through Saturday, from 11:30 a.m. to 2 p.m. and for dinner Tuesday through Sunday, from 5:00 p.m. to 9:00 p.m. Take out is available (no delivery).