PACIFIC BEACH – It’s evident when you walk into Cherryfish, a new upscale restaurant in Pacific Beach, that the establishment pays careful attention to both the dining and the experience.
The Japanese fusion eatery, located at 966 Felspar St., serves food that looks like it was designed by a sculptor or painter rather than a chef, plus has elaborate decor that looks like it would fit in alongside eateries in Tokyo or Yokohama.
The restaurant, which opened in November, took over the space of former burger joint Swagyu Pacific Beach, and Isabel’s Cantina before that. It boasts a 2,800-square-foot indoor dining room that’s not just airy, but has an artsy feel. In addition, there’s a 1,000-square-foot outdoor patio with a festive vibe, and a private dining area that can accommodate VIP gatherings.
The restaurant is the brainchild and passion project of Marcus Twilegar, a chef who has a long history of crafting seafood dishes for San Diego eateries.
“Being born and raised here in San Diego, I’ve always had connections with the fishermen, and with the ocean being right there, you have some of the best fish in the nation,” Twilegar said in a recent interview with the food show “Savoring SoCal.”
“I’m obsessed with food, I always have been,” he added.
He also said that once people eat his food, he wants them to leave the restaurant craving it again.
“That’s the goal. I think that’s the goal of all chefs, that people crave our food and it’s memorable to them, and they will always think when they eat it somewhere else that ours is better,” he said.
Among the offerings on the Cherryfish menu are seared tuna, swordfish, beef tenderloin, Australian Wagyu strip steak and six types of sushi rolls: kanpachi, butterfly, spicy tuna, akami, Wagyu and mushroom.
Starters include miso soup, edamame, sunomono (pickled cucumber) and tsukemono (pickled microfarmed vegetables). The most extravagant item is the charcoal-grilled 16-ounce Wagyu strip steak. The restaurant also serves wine, sake, and draft beer.
Cherryfish, 966 Felspar St., open from 5 to 9 p.m. Wednesday through Sunday, (858) 788-3000, reservations accepted through Open Table.
