Ikigai

12/21/2016

All great journeys come to an end. As we say goodbye to The Naked Fish, we hope you will follow us down our new and exciting path. Like us at Ikigai Restaurant.

12/07/2016

Opening our doors again this Friday, December 9th!!!

12/04/2016

Getting a little nostalgic - excited for the changes, but sad to see the sledge hammer take out the sushi bar counter.

12/04/2016

Overwhelming amount of work to be done - but loving every minute of it!!!

11/13/2016

Last week of sushi - we'd love to see you!

11/04/2016

We appreciate the recognition from Utah Jazz's Boris Diaw and Rudy Gobert in the Salt Lake Tribune.

http://www.sltrib.com/sports/4516496-155/utah-jazz-nba-reinassance-man-boris

Where most people might have seen the inconvenience of moving and the uncertainty of a new job unnerving, Boris Diaw saw an opportunity for adventure. So instead of booking a one-way plane ticket to Salt ...

10/28/2016

Always grateful for Stuart's kind words!

Nearly ten years may have passed, but I still recall every vivid detail from one of the most enjoyable meals of my life. Operated under the watch of the now departed Charlie Trotter, our kaiseki experience unfurled course by course, crafted by our own private chef and poured and paired by our own pr...

10/27/2016

Our sushi bar will no longer be an option after November 20th. To preserve the moment we are serving sushi for both lunch and dinner until that date. Sad to say good bye to sushi, but incredibly excited for the next phase! Come by and enjoy the sushi while you can.

10/19/2016

The rumors are mostly true. The sushi bar is going away, but Naked Fish is not closing - just evolving.

It’s a salt water moment—a time for sushi-lovers to shed tears. Towards the end of this month, Naked Fish as we know it will close, to re-open in December as a whole new concept headed by Chef David Hopps, with Chef Akane Nakamura, when she returns from a Michelin-starred sabbatical in San Francisco...

08/19/2016

Cantaloupe sorbet, honey-lemon sponge cake, brown butter shortbread, sorrel.
Part of our dessert menu!
Dessert by chef Akané

08/17/2016

Well done Salt Lake magazine! Francis Fecteau deserves every bit of this recognition. Thank you Francis for raising the bar within Utah's restaurant industry!

07/25/2016

Hokkaido scallop tartare, Yuzu dashi, fennel gel and fronds
Dish for the by chef Fonzy