Omakase Experience by PrimeFish

The story

Omakase Experience by PrimeFish – Charlotte’s Michelin-Recognized Sushi Counter

Six Seats, One Chef, a Season Served Course by Course

Tucked quietly off Providence Road in Charlotte, Omakase Experience by PrimeFish is an intimate Edomae sushi counter helmed by Chef Robin Anthony. With just six seats, the focus is singular: a seasonal tasting menu built around fish flown directly from Tokyo’s Toyosu Fish Market. The experience is reservation-only, with dinner service featuring 15 courses of small plates and seasonal nigiri, and a 10-course lunch offered on Saturdays.

The name says it all: omakase means “leave it up to the chef,” and Chef Robin exercises that trust with precision. His dishes are prepared entirely in front of guests, who watch the knife work and plating of each course. The menu changes with the seasons, sourcing the highest quality seafood from Japan, Spain, and Denmark. Chef Robin is also known for his deep knowledge of sake, curating pairings that match each course—his restaurant group carries 116 sakes, selected by a team of sommeliers.

Chef Robin Anthony’s Quiet Rise

A 2026 James Beard semifinalist for Best Chef: Southeast, Robin Anthony built his Prime Fish empire from the ground up. Born near Bali, he immigrated to the U.S. in 2013 and settled in Charlotte after working behind sushi counters in Raleigh. Self-taught, he honed his Edomae technique through disciplined practice and by dining at more than 50 Michelin-starred restaurants across the country. When the Michelin Guide published its first South edition in 2025, Prime Fish and Omakase Experience by Prime Fish were the only sushi restaurants in the Carolinas to receive recognition—a reflection of what Anthony built and what he long believed Charlotte deserved.

The Experience

The counter is the stage. Guests are guided through a symphony of delicate seafood dishes, from light rock fish in Ariake seaweed broth to sticky-sweet botan ebi with caviar sandwiched between crispy-fried shiso leaves. The sake pairings show equal obsession: a rose-hued rice wine made with black rice and strawberry yeast, or a Hiroshima sake filtered through oyster beds. As The New York Times noted, the restaurant is “tucked away in a nondescript strip mall,” but the food and technique are anything but ordinary. This is contemporary Japanese cuisine at its most focused, served by a chef who trusts his ingredients and his guests.