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Why Flying Fish Grill Is on Our Top 50 Seafood Worldwide

Flying Fish Grill, under Tetsuya Tagasugi's direction, is ranked #37 on our Top 50 Seafood Restaurants Worldwide. The seafood style: Asian-California Pacific seafood.

The signature catch: Pepper-crusted ahi, sea bass with miso glaze. The sourcing: Monterey Bay Pacific sourcing; Day Boat fishermen.

The oyster program: Limited oyster program; Pacific catch focus. The raw bar / grill technique: Asian-California fusion preparation.

The award lineage: Carmel institution since 1995.

How to Order at Flying Fish Grill

The booking lead time: 2 to 4 weeks for prime time. Reserve through OpenTable, Resy, or the restaurant's own booking line where applicable; institutional walk-in oyster bars accept no reservations and run a queue from opening.

Order what came in that morning. The kitchen's strongest expression at Flying Fish Grill is the Pepper-crusted ahi tuna. The Asian-California Pacific seafood register is structural; the sourcing and the technique are what reward the booking effort.

The dress code: Smart casual; resort-village register. The dinner spend: 100 to 180 USD per person at dinner. The kitchen at Flying Fish Grill is rated 9/10 for food and 10/10 for ambience in our editorial scoring.

Why Flying Fish Grill Is Worth the Pilgrimage

"Tetsuya Tagasugi's Carmel institution since 1995. The most consistently photographed Asian-California fusion seafood restaurant on the Monterey Peninsula; the cypress-paneled dining room and the Pacific catch anchor the menu."

Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Asian-California Pacific seafood register is structural; the sourcing standard and the regional seafood tradition produce the meal that rewards the pilgrimage.

Address: Mission Street, Carmel-by-the-Sea
Founded: 1995
Chef: Tetsuya Tagasugi
Seafood style: Asian-California Pacific seafood
Signature catch: Pepper-crusted ahi, sea bass with miso glaze
Sourcing: Monterey Bay Pacific sourcing; Day Boat fishermen
Oyster program: Limited oyster program; Pacific catch focus
Best dish: Pepper-crusted ahi tuna
Booking lead: 2 to 4 weeks for prime time
Dinner price: 100 to 180 USD per person at dinner
Best for: Seafood Pilgrimage, Anniversary, Family Dinner, Coastal Travel, Oyster Bar Brunch

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