An intimate sushi bistro opened by Alexander Oganezov around Patriarshy Ponds. Ascetic interiors, minimalism, Japanese motifs found in food, but without rigorous abidance by tradition. The menu is divided into three parts: sushi and maki, dishes cooked in a Josper oven, and several simple salads. Cutfish effectively exists somewhere between restaurants and lunch counters, alongside the wonderful Japanese izakaya with sake and unhurried after-work conversations.

Chef's recommendations

  • Poke Crab, edamame
  • Caulifllower, ponzu sauce, truffle
  • Chicken teriyaki, rice, ginger
  • Calbi beef ribs, kimchi

Chef Bartender's recommendations

  • Antigeisha: Bombay Sapphire, vermouth, peach, coconut, lemongrass
  • Murasaki: Beluga Noble, Anchan blue tea, apple, jasmine, orange bitt