Willoughby & Co is a Japanese seafood restaurant on the ground floor of Cape Town's V&A Waterfront, where you watch chefs work in the open kitchen. The menu leans on fresh local catches — hake, kingklip, yellowtail — prepared as sushi, tempura, or grilled. They change the line fish daily; you can call ahead to ask what came in that morning.

The kitchen makes its own fusion dishes: oyster shooters, salmon saikyo miso yaki, seared beef tataki. Sushi ranges from California rolls to dragon rolls, with platters for sharing. The seafood comes from both coasts — West Coast crayfish, Mozambican langoustines — and the kitchen will not modify dishes, considering each one finished as designed.

Since opening in 1996, the restaurant has catered to waterfront shoppers and diners who want the fish counter and the table in one place. They also prepare platters for takeaway, packing sushi or whole baked fish for events. The wine shop next door handles pairings.

The Waterfront location means you arrive past fishing boats and dockside cranes, with the kitchen drawing on the same harbor.