A “fisherman to table” philosophy inspires everything we do. With an uncompromising focus on excellence — sourced from the very best purveyors that the Pacific Northwest has to offer and it is this spirit that infuses every aspect of the restaurant, from its design and ambience to service and of course, its cuisine.
For example, our sashimi grade Wild King Salmon are harvested using hooks and line in the cold clear waters of the North Pacific. We carefully hand-pick from a selection of wild and sustainable fish, oysters and pristine shellfish to bring you today’s menu.
Executive chef, Irvin Diaz, has created menus designed to excite the senses — a delicious modern twist to a bounty that is combined with a respect for tradition. This harvest is complemented by carefully-sourced produce from local and specialist suppliers.
We encourage you to enjoy your “fisherman to table” experience and imbibe in friendly conversation, great food and good cheer!
“Next to excellence comes the appreciation of it.”
William Makepeace Thackeray