Omakase Experience by PrimeFish Reveals Renovation Plans 

Omakase Experience by PrimeFish, Charlotte’s Michelin Guide–recommended omakase destination from Chef/Owner Robin Anthony, is closed July 1–15 for a renovation led by Architect Bryan Southwick of Southwick Architecture + Interiors, with custom millwork by Tenon and Tailored. The project reflects Anthony’s commitment to an environment as intentional and refined as the omakase experience itself. Reservations can be made for service beginning July 16th.

“I’m constantly looking for ways to elevate every aspect of the guest experience, from the fish, sake and Kobe beef we source from Japan, to the look and feel of the room itself,” said Chef Robin Anthony. “Bringing in architects and designers of this caliber allows us to push our vision forward once again, creating a space that feels as refined as what’s happening at the counter.”

Anthony and Southwick collaborated on a vision merging traditional Japanese materials and textures with contemporary elements, echoing Anthony’s elevated Japanese cuisine. Features include a more polished and reimagined entrance and a sleek oak counter for Anthony’s artful dishes.

“This renovation demonstrates how thoughtful craftsmanship can elevate the entire guest experience,” said Southwick. “Every custom element was designed to support the restaurant’s vision while balancing beauty, durability, and functionality.”

The design features custom oak millwork, natural textures, shoji-inspired detailing, integrated lighting, fluted and slatted elements, and concealed storage — work executed with precision to preserve the clean, minimalist aesthetic central to the dining experience.

“Great millwork isn’t just about craftsmanship — it’s about creating spaces where people gather, celebrate, and create lasting memories,” said Matt Marino of Tenon and Tailored. “As a Charlotte-based company, it’s especially rewarding to help bring locally owned restaurants to life. Every successful project supports local entrepreneurs, creates jobs, and strengthens our community. We’re grateful to play a small part in that story.”

As millwork partner, Tenon and Tailored is working closely with Southwick Architecture + Interiors to execute every detail with precision while preserving the integrity of the original design.

About Omakase Experience by PrimeFish
Omakase Experience by PrimeFish is an intimate, six-seat counter offering 10- and 15-course tasting menus from Chef Robin Anthony, a 2026 James Beard Foundation Semifinalist for Best Chef Southeast. In 2025, it became one of only two sushi restaurants in the Carolinas — alongside sister restaurant PrimeFish in Ballantyne — recognized in the inaugural MICHELIN Guide for the American South. The restaurant sources seafood exclusively from Tokyo’s Toyosu Market and holds the only Kobe Beef certification in the Carolinas, alongside one of the region’s most extensive sake collections. Born in Indonesia and trained across North Carolina’s sushi kitchens, Anthony is a Certified Sake Adviser and Level 1 Certified by the Court of Master Sommeliers. Omakase Experience by PrimeFish is part of the PrimeFish restaurant group, which also includes PrimeFish (a 40-seat New York–style sushi restaurant) and PrimeFish Cellar (a 20-seat sushi and wine bar and bottle shop).

Omakase experience by PrimeFish is located at 2907 Providence Road; reservations are required for dinner Wednesday–Sunday and lunch on Saturday.