Fiish (CLOSED)

Sustainably sourced sushi is a rare breed in Los Angeles, a city where most top chefs pride themselves on near-exclusively serving fish flown in from Japan. The sole exception might be Fiish, the newest occupant of Culver City's Platform outdoor mall. Here, surfer head chef Colin Whitbread slices up locally sourced fish—just check the bottom of the menu—and dry ages them in-house to be made into maki, nigiri and sashimi. Topped with the likes of ponzu, dry miso and chili garlic crunch, the nontraditional results not only have a smaller carbon footprint, they're unequivocally delicious. Together with Fiish's breezy outdoor patio and solid sake, wine and cocktail program (non-alcoholics included), this is the casual yet stylish sushi spot the Westside has been waiting for.