Jeffrey Kim’s sashimi bowls are perhaps the least flashy in town—but for good reason. The lunchtime bowls at his Aji Fish Butchery are composed of sliced, dry-aged sashimi topped with only maldon ...

The sushi handroll, the Japanese equivalent of the hot dog, is made, in numerous restaurants, right in front of diners. You can watch as a sheet of dried seaweed is laid flat, then vinegared sushi ...

A fresh seafood restaurant in the middle of the Rocky Mountains might seem like a fish out of water, but at Hooked in Beaver Creek, they skip the middle man and get their fish fresh from their ...

Seafood Manager Jan “Yasko” Markot spends his time at Hooked in Beaver Creek meticulously perfecting a craft only a handful of restaurants in the state are offering — dry-aged fish. We all know fish ...

This Los Angeles fishmonger says "fresh is boring" and others are taking note. Ever wanted coffee with your fish? Then The Joint in Sherman Oaks might be the place to be. Owner Liwei Liao discovered ...