Drink and Dine
Laying the table.
Asian seafood, over the beach
Sea Fu
Restaurant · Closed for the summer
Sashimi, maki and nigiri all come 3 pieces to an order and hand rolls come one at a time, so a table builds its own tasting rather than committing to a set.
There are 2 platters for anyone who would rather not choose — one of 21 pieces, one of 26.
Past the sushi counter the kitchen widens out. There is a wok, a steamer working through dim sum in threes, and a catch listed daily, which comes grilled or steamed or baked in a salt crust, as you like it.
Caviar is a card of its own: 3 grades, 2 tin sizes, blinis and condiments alongside.
Kismet Recommends
- Otoro Usuzukuri
- Grilled Hokkaido Scallops
- Hokkaido King Crab Roll
- Sea Fu Black Cod
- Sea Fu Cloud
The kitchen
Marcel Finsterer
He grew up in a family of restaurateurs, cooked in 2 Michelin-starred kitchens, and came to Asian food after working his way around the rest of it.
Past the sushi counter the kitchen widens out.
