Go Fish restaurant opens new Stonington location
with the original, which featured fresh seafood and sushi.
“We wanted to keep it distinct from any other restaurant,” Kodama said.
In fact, Kodama said the only things that are still the same are the high-quality sushi his brother, 50-year sushi chef Jerry Kodama, makes, and the majority of the staff, with only seven new hires among the restaurant’s 37 employees.
“We’ve been doing a lot of the same things for years, and years, and years, and this is a great opportunity — the new location — to really refine a higher quality menu more along the lines of Jon and Jerry’s heritage. Hawaiian, Japanese, Pacific Rim — these are all the things we’re trying to touch upon here in the new Go Fish,” said Head Chef Pete Daversa.
Daversa, a Niantic native who comes to Go Fish after two years at the Mohegan Sun’s Tao restaurant and extensive international experience from Hong Kong to London, said the restaurant features “experience dining,” and “kitchen theater,” where guests can watch their food being prepared in plain view of their table or their seats at the sushi bar.
“I call it kitchen theater because in most restaurants you don’t get to see what happens in the kitchen; it’s a mystery — where did it come from; how does it happen. We can’t hide,” Daversa said of the kitchen.
A half wall, which displays shellfish and raw bar items, divides the kitchen and dining space allowing guests to see all the effort and skill that goes into preparing their meals.
“It does take a different level of professionalism,” said Barnes, adding that there are quieter areas of the restaurant for guests who may want a more intimate experience.
Right now, coming off a successful opening week, the restaurant is focusing on fine tuning the menu.
“It’s going to evolve almost continually until we’re satisfied,” said Kodama. “When we’re done evolving, it will be like nothing else.”
Currently, the restaurant is open for dinner from 4 to 9 p.m., Wednesday through Sunday, but Kodama said that beginning in January, the restaurant would be open for dinner Tuesday through Sunday and may eventually begin opening for lunch and hosting wine events like tastings and pairings.
Additionally, Barnes said the restaurant will soon introduce a happy hour, as well as a private event menu for two areas of the restaurant that can do double duty as dining rooms or event spaces with capacity for up to 70 guests.
“Come with an open mind and an empty stomach, and let us do the rest,” Daversa said.