What to KnowJoint Seafood600 E. 1st StreetLittle Tokyo/Arts District in Downtown Los AngelesOpens April 10Tuesdays through Sundays, 10 a.m. to 5 p.m.
Finding new ways to “unlock the full potential of fish,” including how it is “processed, stored, and preserved,” has been at the forefront of Joint Seafood’s mission for several flavorful years, making the sizable fish facility a gourmand go-to for restaurateurs and fans of dry-aged fish.
Now owner Liwei Liao — you might recognize the lauded chef and fishmonger as the “Dry-Aged Fish Guy” — is starting a new path, one that will introduce the concept “Fresh Is Boring” to diners, shoppers, and visitors to the Little Tokyo/Arts District Nexus.
Joint Seafood’s new flagship location, which will feature both a seafood market and a place to enjoy hand rolls, opens April 10 at 600 E. 1st Street.
Evan Robinson/Joint SeafoodEvan Robinson/Joint Seafood
“Fresh Is Boring” is Joint Seafood’s catchy motto: The company’s new seafood market, cafe, and temaki bar debut April 10.
You may have tried the company’s dry-aged fish before, if you’ve had a meal at Damian, Restaurant Ki, or the dozens of eateries that partner with Joint Seafood on bringing the delicacies to their tables.
If you’re not shopping for dry-aged fish you can savor at home, consider a pastry and tea at the cafe or a hand roll featuring dry-aged fish at Uoichiba, the 4,000-square-foot location’s 34-seat temaki bar.
To check out the variety of hand rolls, the pastries available for purchase at the cafe, including cookies, boules, and croissants, as well as what’s available at the market, visit Joint Seafood’s site now.