|The raw bar at Wildfish Seafood Grille|
Already a reliable spot for a good crabcake or a big platter of raw oysters to slurp, now Wildfish Seafood Grill
is bringing sushi and sashimi into the mix with the hiring of sushi chef Stephan Martin
It's a natural evolution for the Waterfront restaurant, where there's already a raw bar.
The menu of new Japanese-inspired creations includes tempura shrimp and spicy crab roll with red chile and Asian pesto; spicy tuna roll with avocado, Japanese cucumber and wasabi tobiko; seared
Georges Bank scallop roll with daikon, avocado and toasted Maui onion vinaigrette; and Hawaiian yellowtail sashimi with ponzu, cilantro and red chile.
Martin earned his stripes behind the sushi bar at some of this city's best-known spots, most recently Sushi Roku at the W Scottsdale. Prior to that, he was sushi chef for for RA in Tempe, and Masu in Portland, Oregon.