The Basics
- Neighborhood: Myers Park
- Cuisine: Asian
- Price range: $$$
- Good for: Easy parking | Sake lovers | Wine lovers
- Beverage focus: Sake, Wine
- People to know: Owner Robin Anthony, beverage director Derek Leclair
- Superlatives: Unpretentious Picks: Neighborhood Spots | Unpretentious Picks: Restaurants for Wine Lovers
- Phone: (980) 353-0652
- Website: https://primefishcellar.com
Last updated: July 30, 2026
In the Weeds
by Kristen Wile
Prime Fish Cellar opened primarily as a bottle shop and high-end Japanese grocery in January of 2024, just a few doors down from sister concept, the now Michelin-recommended Omakase by Prime Fish.
In its initial incarnation, Prime Fish Cellar sold a carefully curated selection of wines and sakes, as well as a selection of freezer items, including dumplings, that guests could grab and reheat at home. It also sold luxury Japanese ingredients, such as A5 wagyu beef, caviar, and the rare Japanese Ikka Souden King Musk Melon at $250 each. The offerings expanded not long after to include a limited sushi menu at the bar.
Today, the restaurant operates equally as a wine and sake shop and full service sushi restaurant, similar to the original Prime Fish location in Ballantyne.
Charlotte’s sushi restaurants range wildly in the quality of fish on offer. When Prime Fish debuted in South Charlotte, the combination of careful sourcing and reasonable pricing quickly made it a popular destination for rolls, nigiri, and sashimi. Now, Prime Fish Cellar is providing the same consistency and pricing a bit closer to Charlotte, offering a more affordable alternative to the high-dollar tasting menu nearby.
The sushi menu includes several dishes from the Ballantyne location. Guests can enjoy an education in sushi by sampling flights of tuna or salmon sashimi or nigiri, allowing the patron to compare how varying fat levels affect each fish’s flavor and texture.
The restaurant offers a menu that’s appealing to all sushi fans, from those who prefer rolls and edamame to those who will order the restaurant’s caviar service and chef’s selection of sashimi. While you can taste the quality of rice and seafood in the rolls, the restaurant’s nigiri and sashimi are where the chefs’ work stands out. A personal favorite is the black truffle salmon, one of the most indulgent bites in Charlotte. Salmon is torched just enough to warm the fat to a butter-like texture, and black truffle shavings, truffle ponzu, and flake salt create a dish that will stand out in your memory. The jewel box, available with premium and reserve options, provides a taste of the kitchen staff’s skills. Each piece of fish is served at the right temperature and expertly cut by the sushi chefs at the four-seat sushi counter.
The sushi counter provides the best seats in the restaurant. Its design is the restaurant’s biggest flaw, with the repurposed wine shop making for a small, tight dining room. Seating at a wine case provides a little more privacy but less comfort (can be a bit hard on the knees), as there’s no bar top. Wine shelves along one wall add to the aesthetic, but the cellar’s coolers of frozen food flank the dining room with little division between the tables and the concept’s market aspect. Still, chef/owner Robin Anthony’s dedication to the craft of sushi and the price at which he offers such quality means Prime Fish Cellar should be a regular stop for sushi lovers.
Caviar service combines luxury and casual whimsy. It is served bento box style with your choice of caviar (Kaluga Hybrid or Royal Ossetra) accompanied with crème fraiche, chives, diced shallots, and potato chips. The chips provide a crisp counterpoint to caviar’s delicate pop and buttery brininess. They also create a playful high-low pairing that makes caviar feel less formal and more approachable. You can make a traditional pairing with any of the shops sparkling wines, but I recommend asking for a sake pairing to give your caviar experience an added dimension.
The shift to prioritize sushi hasn’t lessened the careful curation of the wine and sake selections, however. With retail and restaurant lists overseen by Derek Leclair, Prime Fish Cellar sells both unique finds that pair well with a seafood-focused menu as well as staple higher-end brands from California and France. The waitstaff is well educated in their offerings, and able to guide you into either a wine or sake selection to fit your taste and budget as well as the menu offerings.
Sister concept Omakase by Prime Fish may set Charlotte’s standard for sushi, but Prime Fish Cellar offers an affordable alternative without sacrificing thoughtful sourcing, meticulous preparation, or the knowledgeable service usually associated with a much higher price point.
