Otay Sushi & Crab on Chula Vista's Eastlake Parkway combines a full sushi bar with a Cajun-style seafood boil program inside the Village Walk at Eastlake shopping center. The sushi counter slices nigiri and rolls to order while the hot side runs shellfish boils in seasoned butter-garlic sauce, a dual-format kitchen that shares the Eastlake beverage corridor with the boba and fruit-tea lineup at Happy Lemon Eastlake. Signature creations include the Otay-style poke bowl layered with five fish varieties, avocado, mango, seaweed salad, cucumber, and masago under a house poke sauce. A 96-out-of-100 county health inspection score reflects the kitchen's raw-fish handling protocols, maintained at a standard comparable to the craft-beer sanitation benchmarks at Novo Brazil Brewing in the Otay Ranch district. The grilled salmon collar is roasted for 15 to 20 minutes and served with ponzu dipping sauce, producing a bone-in cut that yields both belly-grade fat and collar meat from a single plate.