Across the Valley, these restaurants are slinging the freshest fish pulled from shores just off San Diego, serving shrimp straight out of Baja California and cracking crabs and lobsters flown in fresh daily.
The Phoenix seafood scene also offers a globe-trotting experience through food, providing diners with options from classic French-style fish in butter-rich sauces to cold, refreshing sushi and marvelous mariscos.
Here are the top 10 best restaurants in metro Phoenix for seafood.
Buck & Rider
4225 E. Camelback Road 7015 E. Mayo Blvd., Scottsdale
When you roll up to the original Buck and Rider on Camelback Road, you have to hand your keys over to the valet. This is not the sort of place where you can park your own car. And inside the upscale restaurant, you'll find local celebrities, sports players and an assortment of extravagantly dressed patrons.
But don’t let the opulence of this spot dissuade you from dining here. Some of the best options on the menu are the cocktails, appetizers and desserts — meaning a date night with excellent people watching and a manageable bill is in the cards. Can you go all out and splurge on a $245 tower of seafood? Absolutely. But you don’t have to.
We prefer the crab roll made with Maryland blue crabs. Each salty bite is brightened with a touch of Sriracha and a thin slice of Serrano chile. The mains are fully customizable, allowing customers to pick what fish they like, how they want it cooked, which sauce is drizzled on top and which side they’d prefer. The dishes are always solid, and the fish is always fresh. Don’t forget to leave room for dessert. The mile-high lemon meringue pies and a devilishly good banana cream pie with salted caramel sauce are excellent additions to any meal.
Chula Seafood
Multiple Locations Chula Seafood is a jewel in the crown of Valley venues that offer underwater eats. Visit the large uptown Phoenix seafood counter and restaurant, the south Scottsdale spot or the newest iteration in north Scottsdale's Grayhawk neighborhood. The menu varies daily based on what Chula’s own fishing boat has recently pulled from the ocean beyond San Diego’s shores, but standouts include refreshing poke bowls, fresh fish tacos and a tuna melt that blows the classic sandwich out of the water. The grilled sandwich starts with crusty, toasted Noble bread packed with confit albacore tuna, Hatch green chiles and spiced Oaxaca cheese. A side of bright, herbal chimichurri cuts through the cheesy richness with an acidic kick that elevates this sandwich into Best Bites territory. After grabbing lunch, make sure to scan the case for fresh fish you can take home to cook in your own kitchen.
The shrimp tempura roll at Hana Japanese Restaurant showcases the signature crunch of the tempura batter used throughout the menu.
Tirion Boan
Hana Japanese Eatery
5524 N. Seventh Ave. At Hana Japanese Eatery, customers are greeted by name. “Oh, you brought the whole family tonight?” one server remarked to a larger-than-usual group on a recent visit. On the way out, “See you next week!” rings out over the sushi bar. The crowd of regulars who patronize this small uptown spot is the stuff restaurant owners dream about. And at Hana, this loyal support is thanks to exceptional food, reasonable prices and service that makes you feel like family. The menu here is packed with options ranging from a classic California roll to regional Japanese dishes rarely found in the desert. Start with the Hana Mint, a unique blend of minced and seasoned tuna wrapped in shiso leaves and deep fried in tempura batter. The gentle crackle of the light batter is a feature of many dishes here, from shrimp to tempura-fried mochi ice cream.
When it comes to entrees, your main decision is hot or cold. For cooked seafood, try the yellowtail collar or the sea bass steamed in sake. On the cold side, opt for the spider roll made with soft shell crabs or the shrimp tempura roll to get another bite of that excellent batter. For a crossover of flavor and texture, try the volcano roll, a sushi roll that is enveloped in tin foil and cooked until it's steaming hot, falling apart and delicious. There’s a reason that owner and chef Lori Hashimoto has been nominated for a James Beard Award, that her restaurant has been around for more than 10 years and that her customers just can’t help coming back.
Mariscos Ensenada #3
3242 W. Van Buren St. Once upon a time, there were four locations of Mariscos Ensenada across the Valley. But a pandemic later, and we’re thankful that one is still kicking out exceptional and unusual dishes. Head west of downtown Phoenix along Van Buren Street, and you’ll find a stretch of tire shops and taco spots with a small, blue-painted building on the corner of 33rd Avenue. Inside, Mariscos Ensenada sports a modern remodel with a slick bar top and updated TV and sound system that blasts Spanish music videos. This mariscos spot has all the classics, including colorful plates of fresh aguachile and goblets of shrimp swimming in a spicy tomato broth. The chimichanga here is the size of a football and packed with fish, shrimp and rice. And there's a section of the menu dedicated to pasta dishes. Not a common find on a mariscos restaurant’s menu, these items are a sneaky hit. Try the Spaghetti con Camarones a la Azteca, a warm, comforting blend of chiles and cream that leaves you wanting more.
If you're not sure what to order off the massive menu at Mariscos Playa Hermosa, try the Plato del Capitan sampler.
Tirion Boan
Mariscos Playa Hermosa
1605 E. Garfield St. Walk into Mariscos Playa Hermosa, and the first things that hit you are the color and the sound. Every wall at this rainbow-hued restaurant is painted a different color, and large groups can be found gathered around equally colorful tables catching up and filling up on fresh seafood. The high-energy vibe is reflected in the cocktail menu, which is packed with massive margaritas, cocktails with a beer tipped right in and a long list of tequilas and mezcals.The food options are equally as abundant. Whether you’re in the mood for fresh, cold ceviches and aguachiles or a boiling hot molcajete bubbling with molten sauce, there's something for everyone and every season.
If you’re not sure what to order, we suggest the Plato del Capitan, a sampler platter that offers a little taste of multiple entrees, including fried shrimp, bacon-wrapped peppers, and shrimp in a creamy tomatillo-based sauce that perfectly soaks into bites of soft rice and veggies. Celebrate birthdays and other special occasions with a whole fried fish, or just stop in for a quick lunch burrito.
A sandwich filled with cool, creamy shrimp salad is the perfect summer bite at Nelson's Meat + Fish.
Tirion Boan
Nelson’s Meat + Fish
2415 East Indian School Road Nelson’s Meat + Fish takes the concept of a traditional fish market to entirely new levels. Sure, there’s a refrigerated glass case filled with fresh seafood to take home and a few shelves stocked with excellent accompaniments, but the ready-to-eat food menu here makes this spot stand apart. Specials rotate throughout the week, and regulars know when to line up for a tuna tostada (Tuesdays) a lobster roll (Wednesdays) or a Bagelfeld’s sandwich (Saturdays). But also keep an eye out for one-off specials inspired by the freshest catch owner Christopher Nelson can find. His passion for fresh seafood shines through in his food and in the shop’s always friendly and educational customer service. Find Nelson’s on Indian School Road, where you can grab a bite to eat and enjoy it with a beer next door at The Wandering Tortoise. Another location of the sought-after fishmonger is coming soon to Scottsdale.
Oscar’s Pier 83
18589 N. 59th Ave., #111, Glendale Stop into Oscar’s Pier 83 on a Friday at 5 p.m. and it will be packed. Walk in on a weekday at lunchtime, and there’ll be a line around the counter. These crowds know what’s up. The Glendale restaurant, tucked into a strip mall on 59th Avenue, has been serving delicious fried fish since 2004. The menu focuses on anything from the sea that you can deep fry and serve with french fries. Heck, there are 11 types of fish ‘n’ chips on the menu. And that’s not counting the combo plates that allow you to pair fried cod and chips with shrimp, calamari strips, fried clams or oysters. Fish ‘n’ chips not your thing? Try a po'boy piled high with crispy golden brown shrimp or the broiled Mahi Mahi. Fish tacos, fresh salads and the occasional burger also make the menu at this casual and well-loved neighborhood hangout.
Salt Cellar
550 N. Hayden Road, Scottsdale
When driving to Salt Cellar, slow down a little. The tiny blue-and-white building is so small it’s easy to miss, but that's because this culinary adventure takes place below ground. Upon entering, customers are met not with a restaurant dining room but instead with a stairway that descends through a wood-paneled tunnel. At a landing about halfway down, the outdoor heat disappears, and your eyes begin to adjust to the dark, moody surroundings.
Reservation-based fine dining complete with white tablecloths and whole lobster is available, but the best seats — and the best deals — are found under the twinkle lights that surround a historic wooden bar. The bar is separated from the dining room by large glass panels etched with sailboat designs. The back bar’s stock reflects on large mirrors and well drinks are less than $5 during happy hour, which runs from 4-7 p.m. and again from 10 p.m.-midnight every day.
Place your order for a martini or old fashioned, and then dig into the happy hour appetizer menu. The shrimp cocktail comes old-school style, as do most dishes at the Salt Cellar. Five enormous chilled shrimp are draped over a glass goblet, just waiting to be dunked in a horseradish-heavy cocktail sauce. The escargot en caps, i.e. snails in mushrooms, is a garlic butter bomb, and the lump crab cake, while more pricey than many of the happy hour options, is pure meat, no filler. The Salt Cellar’s menu won’t win any awards for innovation, but the chefs here do the classics and they do them well.
The Baby Langustine roll at Sandfish Sushi is topped with crispy nuggets of sweet seafood goodness.
Tirion Boan
Sandfish Sushi & Whiskey
4232 N. Seventh Ave. Situated along Seventh Avenue in the Melrose District, next to a pet shop and a coffee drive-thru is a sleek, modern restaurant. Sandfish Sushi & Whiskey, a concept launched in Palm Springs by chef and owner Engin Onural, opened its Phoenix outpost in late 2022. The stylish aesthetic continues inside, with Japan and Scandinavian-influenced decor that combines wallpaper with a repeating pattern of “The Great Wave off Kanagawa,” rich wood accents, warm leather booths and fish scale-shaped tiles along the back bar. The menu includes a selection of sushi rolls, nigiri, sashimi, carpaccio, and hot and cold mains. From the sushi menu, don’t miss the Baby Langustine, a simple roll stuffed with crab and avocado and topped with a mountain of crisp, golden-fried bites of langoustine. A spicy aioli and teriyaki sauce drizzle enhance the sweetness of the little shellfish nuggets, which could be served in a bowl on their own. When choosing from the signature dishes, be sure to ask if the Hamachi Kama is available. The two crispy boomerang-shaped yellowtail collars burst with flavor, and the fish rests on a savory ponzu sauce spiked with scallions. For special occasions, a chef’s tasting menu also is available.
Shimogamo
2051 W. Warner Road, Chandler One of the best Japanese restaurants in the Valley is tucked into an East Valley strip mall. And if you arrive at opening time — 5 p.m. sharp — you'll find customers milling around the parking lot and waiting in their parked cars for the doors to be unlocked. It's an indication of what’s to come.While there are tables available at Shimogamo, the best seats in the house are undoubtedly at the sushi bar. Pull up a low stool and watch the masterful sushi makers wrap and slice rolls, plate sashimi and filet whole fish. To order, just pass your paper menu with penciled-in selections back and forth to the sushi chefs for round after round of fresh fish. For those who prefer their dishes fully cooked, a variety of hot proteins are available and ordered from the kitchen.
