Had the pleasure of doing some chowing in Honolulu recently. The sushi chef at Sushi Sasabune, supposedly one of the top spots over there, was serving up omakase and, along with the Santa Barbara amaebi and "Spanish" bluefin toro, announced proudly that he had some "Boston scallops" and "Boston ankimo". Wow, didn't know that we were so famous for those...BTW the sushi there was, surprisingly, not particularly spectacular. I also talked to a line chef at Alan Wong's fusion restaurant there (former haunt of some of the chefs at Clio e.g. Nate and Nicholas, and by far the best place I had a chance to try, in fact I ended up eating there 5 times) who said that he came over to Boston to try a day or two working in the kitchen at Blue Ginger but said he couldn't deal with the "crazy" Boston drivers and the "angry" (in his words) Boston restaurant customers/locals (he said that Hawaiian and Californian customers were much more laid-back).