By: Haley Bosselman By: Haley Bosselman | August 17, 2022 | Food & Drink
For over 15 years, chef Colin Whitbread has helmed an independent sushi catering business specializing in private events in Los Angeles and San Diego. It garnered him A-list clients like the Jonas Brothers, Jason Derulo, Dr. Phil and Nas, among a host of others.
Now, Whitbread has expanded access to his culinary finesse with the recent opening of Fiish, a sustainable sushi restaurant in Culver City’s Platform LA.
Co-founded with hospitality and nightlife vet Jamo Willis, Fiish offers lunch, dinner, takeout, delivery and catering. It is open Wednesday through Sunday from noon to 3 p.m. for lunch and 5:30 to 11 p.m. for dinner.
What’s more, Fiish will offer both happy hour and reverse happy hour Thursday through Sunday from 5 to 6 p.m. and Thursday through Saturday 9 to 10 p.m., respectively.
Platform LA’s newest eatery is quintessentially L.A. Not only does Whitbread prioritize ethically and locally sourced fish, but the space imbues SoCal’s infamous laidback energy.
Designed by Willis, the dining room, intimate bar and wraparound patio spread across 2,200 square feet for a 100-seat capacity. It comes to life by way of abundant greenery, sweeping windows, light wood furniture and tropical flourishes, resulting in a restaurant equal parts stylish and welcoming.
“Fiish is our love letter to the coast and spirit of Southern California,” says Willis. “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.”
Fiish will likely cement itself as a must-try spot for sushi lovers who shouldn’t miss out on the chance to experience the results of Whitbread dry aging fish in-house. He’s one of the rare chefs in the city who implements the practice, which heightens the flavor and texture of the fish, in addition to allowing him to serve never-frozen seafood (and therefore greatly reduce food waste).
Menu highlights include classic appetizers like miso soup and small bites, such as smoked trout roe and salmon chicharron. Much of the menu is devoted to maki, nigiri, and sashimi made with the restaurant’s seasonal selection of dry aged fish, though there are a number of vegan options and larger entrees, including the miso salmon and coconut curry kanpachi.
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Just as vibrant is the beverage program, anchored by a selection of sake, sochu and wine-based cocktails and spritzes. A signature Fiish-branded beer and non-alcoholic cocktails are also available.
Fiish is located at 8820 Washington Blvd 90232. You can call at 323.272.2262 or make reservations on Resy.
Photography by: Courtesy Fiish