Getting fresh fish for Gachi is otherwise not a problem, said Suryakusuma, because the airport is only 10 minutes away from the Maryland Wholesale Seafood Market in Jessup. Keeping up with customer demand is his biggest challenge, he said. Suryakusuma employs 25 sushi chefs at Gachi, as many as eight per shift. Most of the production goes into preparing pre-packed, grab-and-go sushi that Gachi sells at its main BWI location as well as at a kiosk it operates across the terminal on Concourse B.