The relationship between chef Sean Ahn (left) and restaurateur Jason Ha has expanded to include four restaurants, including the newly opened East Third steakhouse.

As the main man in the kitchens of Zip Fusion and now East Third, Sean Ahn is not limited to a single style of cooking. He and Jason Ha shop the produce and seafood markets every morning, then experiment with recipes and ideas. The Seoul-born chef loves blending Korean, European and Latin ingredients in unusual combinations, and still can’t get over “the amazing fresh produce that is available here year-round.”

Ahn goes beyond his formal sushi training with innovations such as Zip Albacado (sliced avocado wrapped around albacore tuna) and Whisky & Soda Back Roll (a virtual stained-glass design of tuna, salmon, tamago and asparagus). He does a Zip Fusion roll, a Zip Fusion stone bowl of rice and vegetables with sizzling beef, seafood or tofu, and Zip signature ravioli. He stuffs shrimp dumplings with cream cheese and serves them with cabbage kimchi. This being California, salads are de rigeur, but Ahn gives them a Korean slant with bulgogi, spicy sashimi, seared albacore and such.

Standouts at the East Third steakhouse are Chef An’s Imperial Ribs, pear-marinated short ribs served “on the bone,” and an incredibly tender grilled Pork Lovers’ Steak with Asian pear and honey marinade.

For your kitchen, here’s a recipe for their “Zipped Up Beef Wrap” (Korean bulgogi and tofu), which is featured in the cookbook, New Asian Cuisine.