Cutfish
An eclectic sushi-bistro in the Patriarch’s Ponds neighborhood
An eclectic sushi-bistro Cutfish by restaurateur Alexander Oganezov and chef Glen Ballis opened its doors in 2017 near famous Patriarch’s Ponds area. The interior has a straightforward design with a slight Japanese influence. The restaurant’s menu follows the same pattern: it's interesting and simple at the same time.
The chef claims that the result is something akin to Japanese gastropubs called izakaya. You can sit at one of the tables or around the bar, which is smack in the middle of the space and watch your meals being cooked. Cutfish turned out very different from other places in the Patriarch’s Ponds neighborhood, with its own distinct character and eclectic approach to everything: the choice of products, sauces and even the way the dishes are served.
Here you can try fresh sushi or rolls (fresh fish is flown in every day) as well as dishes grilled in Josper oven and salads. Original sauces and spices give the dishes a Japanese flavor. This new, quality place on the block arrived just on time as it’s still one of the trendiest neighborhoods in town.
We recommend: tender tuna steak in miso oil with spinach; salmon carpaccio with grilled pineapple and ponzu sauce; spinach, maitake mushrooms baked on coals, sesame seed dressing; salmon, mashed avocado with wasabi; lamb ribs with spices; cotton cheesecake; green tea tiramisu, baked white peach with pickled cherries and Greek yogurt.
Cuisine: Japanese/Asian/original.
Atmosphere: lively/trendy.
Crowd: fashion-photographers, it-girls, creative minds, expats, white collar workers.
Key info: apart from the wine list the menu includes Japanese beer and sake.
