A sushi counter and a Japanese pantry on Regent Road. Fish off the Hout Bay boats, rice, nori, and the blades to work them with.
See what is on ice
Kenji Sonoda has stood at this counter since 2015, and Lerato Sithole has cut beside him since the second winter. Between them they take about forty kilos a week off whole fish, most of it landed at Hout Bay and driven up the coast the same morning. Yellowfin off the Elsa J when the boats get out, yellowtail up from Struisbaai when they do not, trout from Dullstroom on the Thursday truck. Nothing is cut before it is ordered, and nothing is frozen except the tuna the regulations say has to be. The counter opens at ten and the blades go down at four, because a fish that has been sitting under a light since lunchtime is a fish we would rather not sell you. Come and look at what is on ice before you decide. That is what a counter is for.
"I came in for rice and Kenji spent ten minutes talking me out of the tuna, because the boats had not gone out that week. I have bought fish here every Friday since. Nobody else in Sea Point will argue you down to a cheaper fish." — Devan Naidoo, Three Anchor Bay
Order by ten and it is cut for two. The counter closes at four and the pantry at six. We do not deliver — everything is collected from 214 Regent Road, Sea Point.
