Fans still have a few chances to experience The Fish Pit’s acclaimed omakase dinners before the closure. Stofferahn will host two final events during a secret pop-up in San Diego's North Park area (not at The Fish Pit location). There will be a chef's choice plated omakase dinner on May 3 starting at 6:30pm and an all-you-can-eat sushi, surf and turf buffet with a BBQ twist on May 4 starting 6:30pm. Each omakase dinner is priced at $70 per person ($50 if you mention SanDiegoVille) and features up to seven courses. Reservations are strongly encouraged and can be made by calling 619-549-1690 and/or messaging The Fish Pit on Instagram.
Since opening in 2016, The Fish Pit has carved out a loyal following for its high-quality sushi, poke bowls, burritos, and fan-favorite Pit Nachos - a vibrant dish of fresh sliced tuna over tortilla chips, topped with salsas, avocado creams, and house-made spicy sauces. Tucked away in a small storefront on College Avenue, the "small shack" quickly became a hidden gem for casual, affordable seafood, thanks to Stofferahn’s passion for fresh fish and laid-back service. Longtime customers praised not only the menu but also the welcoming environment and BYOB policy, making it a favorite neighborhood hangout.
While the hiatus is expected to be temporary, there is no return date for The Fish Pit. Stofferahn will be traveling the country, cooking pop-up dinners alongside top chefs he's met during his 15 years in the restaurant industry. For now, seafood fans are encouraged to seize the opportunity to enjoy one last meal before the departure. The Fish Pit’s spirit - fresh, unpretentious, and community-driven - will no doubt continue wherever Stofferahn's culinary journey leads him next.
For more information, follow @fishpitsushi on Instagram.
Originally published on April 29, 2025.