Recent social media posts
05/29/2026
In case you missed us on . A special thanks to the whole KTLA team having us on to share the vision behind our new DTLA flagship dry aged fish hub.
We loved chatting about the harmony of craft and science that goes into our dry-aging process, and how we’re working to unlock the full potential of fish for both LA’s top chefs and our local community.
05/23/2026
What we’re hooked on this week:
DRY AGED KINMEDAI - Mild, sweet, buttery, and rich with a smooth texture; popular as sashimi, sushi, or simmered on a soy based sauce/broth
HAND ROLL BENTO FOR ✌️- perfect for date night or Hollywood Bowl picnicking (pre-order only)
SMOKED BLACK COD - ready to eat and seriously addictive
DRY AGED - mild, sweet & buttery; slightly firmer than cod, yet more buttery and flakier than salmon
- luxuriously rich, buttery flavor with a delicate sweetness and a subtle, clean umami finish
05/19/2026
Who needs the gym when you work with bluefin tuna?
🔪
🐟 bluefin tuna
05/16/2026
What we’re loving this week:
JAPANESE TURBOT / did you know we can procure special orders? This was a request from one of our private chef clients
SAWARA aka SPANISH MACKEREL (wild; JP) / a fish all our butchers are always raving about; mild, sweet flavor and a soft, succulent texture, unlike other mackerel
MISO MARINATED DRY AGED SCORPION FISH / ready to cook! Pop in the oven and dinner is ready in no time
DRY AGED KUROSOI / sweet, mild flavor and firm, flaky texture; slightly fatty
DRY AGED SALMON BURGER PATTIES / cook them on the grill or in a skillet, they’re ready quickly and they’re easy to throw together!
05/13/2026
Fresh HALIBUT just in! Cheeks available while you can get them / a delicacy cut known for their sweet flavor and tender, scallop-like texture
05/09/2026
MOTHER’S DAY CHIRASHI by 🍱💐
DTLA only📍600 E 1st Street
Sunday, May 10 from 12pm-3pm
Only 40 available, first come first serve
$100
05/03/2026
SCORPION FISH (wild, NZ) / a delicate and sweet tasting white fish with firm and flaky texture; sometimes referred to as the “poor man’s lobster”
Excellent for bouillabaisse, stews, grilling, and deep-frying
04/29/2026
Name that fish ⬇️
Level👌
04/22/2026
What we’re loving this week…
DRY AGED aka the Wagyu of the sea
DRY AGED SAWARA / SPANISH MACKEREL - mild, oily, rich umami flavor; try it as sashimi, grilled with miso, or shime saba (vinegar-marinated)
DRY AGED - sushi-grade; rich and buttery flavor with a velvety texture
DRY AGED BLUEFIN TUNA - mild, sweet, umami taste; melt in your mouth!
SMOKEY FISH - dry-brined then delicately hot smoked with a blend of cherry wood and hickory (also available to ship nationwide)
04/16/2026
DTLA OPENING PROMO / this Friday - Sunday (April 17 - 19)
🐟 Joint Seafood buy one mori mori box get one Ōra King Salmon mori mori free!
🍣 Uoichiba | Dry Aged Fish Temaki Bar customers receive a complimentary cup of fish bone stock or fish bone miso soup 🥣
☕ BOGO on all cafe drinks
📍 600 E 1st Street
*valid only at DTLA location, while supplies last
04/15/2026
Burning questions with Liwei Liao 🔥🔥🔥
Got a question? Drop a comment below👇
📹 Leo Budirahardjo 🇮🇩
04/04/2026
What we’re loving this week…
DRY AGED MADAI - firm, mild, slightly sweet, and umami-rich flesh, commonly served as sashimi, sushi, or grilled
FIREFLY SQUID 🦑 - rich, buttery, and umami flavor, often compared to fatty shrimp. Try it boiled with miso vinaigrette (sumiso-ae), as sashimi, or grilled
DRY AGED BRANZINO - a super versatile fish that’s mild-flavored with a delicate, flaky texture / skin crisps easily, making it perfect for quick, high-heat cooking
JOINT EBISU T-SHIRT designed in collaboration with our neighbors
HOUSE FURIKAKE - a condiment that goes with everything!
03/25/2026
What a night! Yesterday was about more than just a preview; it was a celebration of everyone who got us here.
Thank you to partners for supporting our vision - .app
And hats off to our incredible team who helped us put our best foot forward as we kick off opening our doors in DTLA.
We are so excited to welcome our Little Tokyo/Arts District neighbors soon. We’ll officially open in early April, stay tuned!
📷 .robinson
03/20/2026
What we’re loving this week:
HAMACHI’S CHOICE - housemade dog food made with fish & veggies. Omega-3s for healthy skin and a shiny coat!
DRY-AGED KANPACHI - popular in sushi, sashimi and crudo / buttery texture with subtly sweet flavor and nutty notes
DRY-AGED RIBEYE - well marbled / rich and buttery with caramelized flavor
DRY-AGED - sashimi-grade black cod / high fat content makes it nearly impossible to overcook, resulting in a melt-in-your-mouth experience
DRY-AGED OLIVE FLOUNDER - mild, slightly sweet flavor with a hint of brine / commonly eaten raw as sashimi or nigiri, but can also be grilled, steamed, or stewed
NOT CANNED TUNA SALAD - try it atop salad, in a sandwich, or with crackers
03/14/2026
KINMEDAI / a prized fish with sweet ocean flavour and rich umami / best enjoyed simmered (nitsuke), seared (aburi) or steamed
03/08/2026
Don’t forget Sundays are for binchotan grilling ♨️
Our complimentary service is available every Sunday from 12-5pm for purchases from our market
03/04/2026
Name that fish! ⤵️
Level 🚼
02/26/2026
What we’re loving this week
IWASHI / SARDINE - mild, briny and rich; perfect for a quick meal; grill, roast or pan fry
STEELHEAD - delicate and slightly sweet; try it in a hand roll .la
BLUEFIN TUNA - buttery, tender and umami in flavor; melt in your mouth texture
Dry Aged Miso Beer Black Cod Kit - pop in the oven and have dinner ready in 15 min!
SHIMA AJI / STRIPED JACK - light and clean with buttery and sweet notes; slight crisp in texture; a favorite in sushi
02/10/2026
After a 5 year hiatus, we’re excited to bring back our premium DAFG chirashi set for Valentine’s Day 💕
Options
- DAFG VDay Chirashi for 2 (only 16 available)
- DAFG VDay Chiriashi for 2 (Baller Edition) (only 9 available)
- Sashimi Bento
Pick up on Feb 14. We politely declined all substitutions and modifications. Pre-order on 🔗 in bio
02/09/2026
What we’re loving this week…
DRY AGED BARRAMUNDI - mild, slightly sweet, and buttery; its moderate fat content makes it hard to overcook and keeps it moist
DRY AGED KINMEDAI - packed with umami, with a succulent and fatty texture
SMOKED SALMON FILLET & BELLY - ready to eat and makes for a easy meal or snack
DRY AGED SWORDFISH - serve up as a steak substitute; unctuous and savory
DELI DIPS & SPREADS - perfect for snacking or a simple lunch
02/04/2026
Game day snack goals right here! Score a DIY Hand Roll kit for Super Bowl Sunday 🏈
🔗 in bio to pre-order
02/01/2026
BINCHO SUNDAYS / let us do the cooking! Complimentary grilling for any items purchased from our market. Every Sunday from 12-5p
01/21/2026
What we’re loving this week…
1. SKILFISH / ABURABOUZU - melt in your mouth texture with a rich & buttery taste (dry aged)
2. SPANISH MACKEREL / SAWARA - mild natural sweetness; not overly “fishy” with a clean oceany taste (dry aged)
3. - velvety and silky texture with rich buttery flavor (dry aged)
4. SWORDFISH - steak-like texture that melts in your mouth; mild and sweet in flavor with slight nuttiness (dry aged)
5. OLIVE FLOUNDER / HIRAME - lean and tender texture; clean finish with a hint of brine (dry aged)
6. Mori Mori box - rich umami flavor; perfect for a sashimi snack or sushi night in (dry aged)
01/17/2026
Fresh Saba / Pacific Mackerel ~ rich, bold flavor with balanced sweet and salty notes with a firm and flaky texture.
Come by Sunday from 12-5pm and we’ll grill it on the binchotan for free!
01/14/2026
Scottish Salmon / mild & buttery / high fat content which contributes to its rich texture
Excellent for grilling, baking, pan searing or raw preparations
How do you like your Scottish Salmon?
04/03/2019
We're hiring! Come by and say hi or visit or job posting to learn more:
Find your next great career opportunity at Joint Coffee and Seafood
Address
13718 Ventura Boulevard
Sherman Oaks, CA
91423
**Travel Directions to Ventura Boulevard, Los Angeles**
**By Public Transport:**
1. **Metro Rail:** Take the Metro Red Line to the North Hollywood Station.
2. From North Hollywood Station, transfer to the Metro Bus Line 224 or 156 heading towards Ventura Boulevard.
3. Get off at the nearest stop on Ventura Boulevard and walk a short distance to your destination.
**By Car:**
1. If you're coming from downtown Los Angeles, take the US-101 N freeway.
2. Merge onto CA-170 N toward Burbank.
3. Take exit 6B for Ventura Blvd and merge onto Ventura Blvd.
4. Follow Ventura Blvd until you reach your destination.
**Parking:**
- Look for street parking along Ventura Boulevard or nearby side streets.
- There are also several parking lots in the vicinity that offer paid parking options.
Safe travels!
Opening Hours
| Monday |
7am - 9pm |
| Tuesday |
7am - 9pm |
| Wednesday |
7am - 9pm |
| Thursday |
7am - 9pm |
| Friday |
7am - 10pm |
| Saturday |
7am - 10pm |
| Sunday |
7am - 9pm |
Alerts
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What people say
Seafood restaurants are a culinary delight, offering a diverse array of flavors and textures that celebrate the ocean's bounty. At The Joint on Ventura Boulevard, this celebration is taken to new heights with expertly prepared dishes that highlight the natural qualities of each fish.
One standout feature of The Joint is their innovative dry-aging process for fish. This technique removes moisture and impurities, resulting in a cleaner taste and an exquisite melt-in-your-mouth texture that truly showcases the fish’s natural umami and fattiness. Diners can expect a refined experience that elevates traditional seafood dining.
The menu boasts an impressive selection of fish, including the highly sought-after Black Cod, known for its rich, buttery flavor and delicate, flaky meat. Its high omega-3 content makes it not only delicious but also a healthy choice. Another gem is the Scorpion Fish, which offers a tender, silky mouthfeel with beautiful pink flesh and red skin. Its unique taste has been likened to lobster, making it versatile for various preparations—raw, in soups or stews, steamed or pan-fried.
For those who appreciate salmon, The Joint features TYEE salmon—the king among kings. With its longer life cycle contributing to a more developed flavor profile, particularly in the belly, this salmon delivers delicate yet robust flavors that are sure to impress any seafood lover.
Additionally, diners can indulge in Bluefin Tuna at The Joint; its smooth and buttery texture melts in your mouth while providing a rich and full-bodied flavor experience. Each dish is thoughtfully crafted to ensure that every bite resonates with freshness and quality.
Overall, The Joint stands out as a premier destination for seafood enthusiasts looking to enjoy expertly prepared dishes that highlight the best of what the ocean has to offer.
