Chef Colin Whitbread and hospitality & nightlife veteran Jamo Willis opened Fiish – a sustainable sushi restaurant – at Platform LA in Culver City. (The opening comes after a weeklong soft opening, as well as a three-month run of Little Fish – a takeout & delivery-only offshoot of the concept – which operated in a separate pop-up space, also at Platform, from April to June.) With nearly two decades of experience cultivating relationships with local seafood purveyors and farmers, Whitbread’s seasonal menu will focus only on premium line-caught, ethically-sourced fish from local docks and sustainable aquaculture farms that he treats and dry ages in-house.
Prior to co-founding Fiish, Whitbread operated an independent sushi catering business specializing in private events in LA and San Diego for over 15 years, during which he developed a commitment to sustainable, ethically-sourced seafood. A former professional surfer turned chef, he originally trained in Oceanside, CA (where he harnessed his skills at popular eateries such as the Fish Joint and Harney Sushi) and has counted the Jonas Brothers, Jason Derulo, Nas, and Dr. Phil among his clients; over the years, he has also participated as a speaker in numerous sustainable fish lectures throughout Southern California.
Whitbread and Executive Chef Cody Requejo source the majority of their fish directly from local docks and sustainable aquaculture farms whenever possible. (They also work exclusively with farms that have Aquaculture Stewardship Council (ASC) certifications and have earned a Best Aquaculture Practices (BAP) rating, which measure traceability, environmental impact, and pen densities, among other variables.) Once received, the team processes the fish and hangs them in their on-site dry aging refrigeration system, where they age the fish for 5-12 days, depending on the species. (This short dry-aging process not only allows Fiish to serve premium, never-frozen seafood, but also allows the chefs elasticity in the supply chain, resulting in reliable stock and minimal loss.) In an effort to provide customers with the utmost transparency, the menu will also list an updated list of fish species and their corresponding sources; highlights on the opening menu include kanpachi from Omega Azul and striped bass from Pacifico Aquaculture, for example.
To start, diners can choose from appetizers ranging from staples like miso soup and tuna tataki to small bites like Salmon Chicharron with kani kama, bonito, and smoked trout roe. The bulk of the menu features maki, nigiri, and sashimi made with the restaurant’s seasonal selection of dry aged fish, as well as a variety of vegan options, such as the Rainbow maki (with sweet potato, red bell pepper, and avocado) and miso eggplant nigiri. As is customary, there is also an omakase option (which can also be done vegan), as well as prix-fixe “Little Fiish” and “Big Fiish” assortments; larger format entrees include heartier specialities like Miso Salmon and Coconut Curry Kanpachi. For customers interested in takeout and delivery, the restaurant will also continue to offer options from its pop-up run, which include the Lunch Box (16 pieces), Dinner Box (22 pieces), Vegan Box (16 piece), and Roll Box (16 pieces).
Complementing the menu are sake, shochu, and wine-based cocktails and spritzes like the Sheeba Sheeba (Agave wine, blanc vermouth, ponzu, lime, and prickly pear) and Bingo Bango (Nigori sake, butterfly pea, yuzu, lemon, and jasmine water). Imbibers can also choose from an ample selection of premium sake and shochu, California wines (including biodynamic options), and non-alcoholic cocktails like the Dark Cane & Stormy (Lyres dark cane spirit, ginger beer, lime). The restaurant even has its own signature Fiish-branded beer – a crisp and effervescent lager – brewed in the Central Coast.
“Fiish is our love letter to the coast and spirit of Southern California,” said Willis in a statement, who, along with Whitbread and Requejo, spends almost every day in the ocean – whether surfing, diving, or fishing. “We didn’t just want to create a restaurant, we wanted to create a vibe: delicious food in a sexy, fun, and approachable environment that our fellow Angelenos would want to make a regular hangout.”
Designed by Willis, Fiish’s dining room, bar, and wraparound patio provide a laid-back, quintessentially LA atmosphere that easily pair with the menu’s bright and fresh flavors. The 2,200 square foot space boasts a 100 seat capacity.
Fiish is located at Platform LA (8820 Washington Blvd.) in Culver City and will welcome diners Wednesday through Sunday for lunch (12PM-3PM) and dinner (5:30PM to 10/11PM), and also be available for takeout, delivery, and catering.
