There's no question that there was a need for this kind of seafood on the west coast . It's not just about New England seafood , but we're addressing the fish that people do eat in Los Angeles . So we have every iteration of seafood and fish .
And it's like some of the greatest sushis that there is from f fish to Caviar clams and crustaceans today . We are luring you in with so how sensational seafood spots next up being in the know on where to go crazy for cru crudo was something that I was already known for working with local fish and working with these sort of Italian flavors , but with an L A palate . So doing something that was really seafood forward , that was choosing things the right way was super important to me and you get the halibut today just scaled right now .
It's basically as simple as that . The restaurant itself is really an homage to east coast seafood restaurants , oyster bars , clam shacks like that with an emphasis on sustainably caught seafood . We have not today , not in season but generally an oyster called Little Nam Sake It , which is from my parents' Oyster Farm where I grew up on Cape Cod in Massachusetts .
That is insane . I think when a lot of people think of seafood restaurants , they think of fresh seafood . You don't really think of tinned seafood .
So Koido is a small shop . Uh We're a fish market and raw bar in Santa Monica . So we sell low intervention wine fish by the pound .
