The Fish Japanese Restaurant is a sushi restaurant and fish market serving sashimi and daily fresh catch.
It’s the newest addition to the town square already filled with Japanese, Korean and Persian restaurants, dessert shops and bubble tea shops. The two-story restaurant sporting a pair of fish along the stairway provides another reason to spend a day in this row of restaurants.
Whether you’re here for a dinner of sushi, sashimi and donburi or looking to cross a few items off the grocery list at the fish market where sashimi drops to half the price after 8 p.m. every day, all your dreams come true craziest seafood will be encountered at The Fish.
Sashimi like salmon, scallops and amaebi (sweet shrimp) are shipped three times a week. They also come in a variety of different sizes, so if you only want three pieces of salmon for the cheap price of $3.50, this is an option.
Three different parts of bluefin tuna are also available, otoro, chutoro and akami (cost ranging from $10 to $30).
Otoro comes from the fattest part of the fish, its belly, and therefore the richest and most decadent. Akami is meaty and the most commonly used part of the fish while chutoro is a balance of the two.
Green and black tobiko (flying fish roe), ikura (salmon roe), and wasabi tako made from boiled octopus and wasabi are also part of the market’s inventory. When it comes to sea urchins, take your pick from Japanese or South American, sourced from Peru. Kinmedai, madai (red sea bream), shimaaji and kintokidai or Japanese bigeye red snapper are behind the counter during our visit, along with the Hawaiian-bred yellowtail, kampachi. But the selection tends to change often with each weekly delivery.
One, in particular, which is rather expensive due to its rarity is the hobo or houbou from Kanagawa Prefecture in Japan. The white-fleshed fish, which is usually only in season during the winter months, has a firm texture and mild flavor.
The sashimi and donburi on the menu are cut fresh per order with the fish don ($28) offering only the most premium parts of the fish, which changes seasonally.
Bara don ($18) offers an ever-full and colorful bowl of seafood and sashimi, cucumber and tamago over rice for $10 less.
Botan-ebi, a richly sweet shrimp found in waters across Japan that is similar in flavor to amaebi, along with scallops from the famed culinary region of Hokkaido, make up Tokaido. donation ($28).
The Abalone Don ($28) is prepared by carefully removing the abalone from its shell and tenderizing the meat before cooking it for a short time. The delicacy of the shellfish is both buttery and salty.
The selection of classic and specialty sushi rolls give some competition to other big names in the area like Sushi Bong and VIPS Sushi, prepared at the open sushi bar just behind the fish-filled counter.
The lobster roll ($17.99 for 8 pieces) comes with fried lobster, cucumber, avocado, and mayonnaise inside, topped with black tobiko.
Chutoro rolls ($24.99 for 8 pieces) are covered in flambé medium-fat tuna, accompanied by tempura shrimp, avocado, cucumber and red tobiko.
The drink menu is made up of premium sake options straight from Japan.