As a native of Hawaii, where resources are limited, Malia Foley learned the importance of buying local and supporting her community.

And although she is no longer living the island life, the Sammamish resident is bringing this concept to the Eastside’s restaurant scene with Issho Restaurant in downtown Redmond. The restaurant is located at 16505 Redmond Way, Suite A, which was formerly Watercress Asian Bistro and Wine Bar.

Foley and her partner Harry Amirullah are co-owners of the modern Japanese restaurant, which focuses on using sustainable and in-season ingredients.

Foley, who is a fifth-generation Japanese American on her mother’s side, said all of their ingredients are also sourced. This means they know where everything comes from and has been before it ends up on their plates. She said sourcing is important to them because they want to know what goes into their customers’ mouths.

In addition, Issho’s seafood is in the process of becoming certified by the Marine Stewardship Council (MSC), an international nonprofit organization that works to promote sustainable fishing practices. According to the organization’s website, MSC-certified seafood “comes from, and can be traced back to, a sustainable fishery.”

“It’s a huge undertaking for us,” Foley said about the restaurant becoming certified.

She added that Issho will be the first restaurant in Washington to receive the MSC certification.

Issho, which is a Japanese slang word for “together,” also emphasizes buying local in other aspects of its business. From lighting fixtures to signage, Foley said they work to buy their products from local businesses in Redmond or the surrounding area.

“Sustainability doesn’t just mean food,” she said. “Sustainability means everything.”

Issho features Japanese cuisine with influences from Hawaii and other parts of Asia. The restaurant also offers a full sushi bar with classic sushi, sashimi and fusion-style rolls.

“We just try to play with the flavor,” said Amirullah, who is also Issho’s head chef.

Some of that playing has come to include flavors from his home country of Indonesia, which Amirullah said typically involves a bit more spice than other Asian cuisines.

Foley said Japanese cuisine is their baseline but there are definite tropical influences. This is not surprising since both she and Amirullah grew up in tropical climates.

“We kind of just want to do what tastes good,” Foley said.

She added that they wanted to do a funky, young and playful take on sushi, which can be intimidating because of its raw fish component.

“I wanted to bring to the ‘burbs something that is approachable and fun,” Foley said.

The two owners, who had worked together for seven years in a restaurant in Seattle and one in Mill Creek before opening Issho, collaborated on the menu — Foley provided ideas and Amirullah worked to put those ideas on a plate.

“I am strictly front of the house,” Foley said with a laugh.

Although she loves food and has spent 17 years in the industry — including a few years with Roy Yamaguchi, Hawaii’s first-ever James Beard Award winner — Foley admits her kitchen skills aren’t quite up to par.

This may present a problem for some chefs, but Amirullah is fine with it.

“We trust her taste buds,” he said.

Issho opened in March and is the first restaurant Amirullah and Foley have owned.

Foley said they still occasionally get customers who think the restaurant is still Watercress, but once they realize the change the customers are welcoming and some have even become regulars.

“I’m glad they’ve been open to receive us,” she said.