Bluefin Sushi of Parkland — Restaurant in Parkland

We visited Bluefin a number of times in the past and food/service was always good. HOWEVER, this time........ we arrived for a dinner to celebrate our wedding anniversary and arrived at 9:20 PM, knowing they close at 10:00. We asked if we had enough time to eat and were assured by the sushi chef and server that it was no problem, but the staff started breaking everything down anyway, including the sushi bar. We received our first appetizer, Tuna Tataki, but had to send it back as it was tough and had a cartilage like bottom to it, which seemed to have been strategically placed on the bottom so it couldn't be seen when served, but one bite proved it to be tough and nobody would have accepted this dish the way it came out. The chef who served it to us from the sushi bar, knew it, because he said "What's wrong? too tough?" Well, that tells me he knew he served us garbage tuna because tuna is supposed to be as tender as butter so he remade it immediately, but that he tried to pass this off on us says a lot about this place and it's ownership. The replacement was fine. By now it was around 9:30 and the sushi display case we were sitting directly in front of was now being scrubbed down with soap and a hose. We were a bit miffed but there was no "cleaning smell" so we took it in stride. The rest of our dishes came and though the atmosphere was not conducive to a nice evening out we were still ok, but then the #@*& hit the proverbial fan because some genius thought it was perfectly okay to pour bleach on the floor of the sushi station while customers were still having dinner. ARE YOU KIDDING ME?????? If you are going to close at 10:00 and have guests in your restaurant before that time then don't start tearing everything down and especially don't clean with bleach as people are eating. This is utterly unacceptable and unfathomable. I recognize people want to go home but if you have guests in your restaurant you don't scrub the sushi bar within inches of their faces and scrub the floors with bleach. Then, when I blew my top, the guy scrubbing the floor found my reaction to the smell of bleach during dinner to be amusing, further adding fuel to my now roaring fire. The owner said he was sorry but the fact that he was there and found the practice of tearing down stations and cleaning in front of the guests OK during business hours is beyond me. Especially at the prices this place charges. I have spent in excess of $180 for dinner for two so not like we are eating at fast food joints, where one might not be surprised at business practices such as this. So if you ever decided to pop in late at Bluefin within 45 minutes of closing time, then either know what's to come or go elsewhere, I will never return here. I hope the owner reads this review and contacts me with a plan on how to earn my...

I really hate to do this but I feel I have to. We just visited again on a Tuesday evening. We have been coming here for close to 2 years. In the beginning we were very impressed. The fish was so fresh, the fried rice had a special delicious taste never experienced anywhere else. We did notice as time went by that the quality of the food seemed to change. The fried rice never tasted the same. I don't know what they changed, but it wasn't so great anymore, just pretty good. Last night was a game changer. My husband ordered the chicken Pad Thai, It was barely edible so he left most of it over, and when they asked him if he wanted to take it with him, we said no thank you. I had a simple Tuna/avocado roll which was just OK considering I was starving....... Tuesday is sushi bomb night. The restaurant is usually mobbed for the deal on the sushi bomb roll, but it wasn't crowded at all. I thought maybe because it was right after the holiday weekend. Now I'm not so sure. In the past this role has been magnificent, not this time. I really should have looked it over carefully before I took a bite. It was truly gross. I should have spit it out, but didn't, my mistake. I told my husband something didn't taste right so we both looked it over. It was falling apart and looked ratty. I just can't believe how gross it looked. When the waitress came over and asked if I wanted to wrap it up, I said, look at it. She answered, oh I'm sorry, would you like me to have them make you a fresh new one. I said no, I was not interested. Something tells me she was not surprised and had seen this before. Could this be why it was not so crowded? My husband thinks that it was frozen and thawed out. I don't know what it was. I should have taken a picture to share which certainly would have scared anyone away from going there. I am so sad to say that we will not be back any time soon. I feel really bad because it was literally our favorite place. So disappointed. The rest of the night I was sick to my stomach. I don't know if it's from ingesting that 1 piece of sushi bomb, or just the association of seeing how disgusting it looked. Time to try somewhere...

After years of quiet consistency, Bluefin Parkland has officially entered a bold new phase under the ownership of Tim Sathonpanich. A familiar face to loyal diners, Tim spent 15 years orchestrating the front of house — and now he’s brought that same care and commitment to the entire operation. With a refreshed team that includes three full-time sushi chefs led by the exceptionally talented Chef Tony, Bluefin is evolving with purpose.

Chef Tony, who previously sharpened his skills at Tee Jay Thai Sushi in Fort Lauderdale, brings a modern, art-forward approach to the sushi counter. His sashimi creations are a visual and textural delight — one standout featured ruby slices of tuna and salmon wrapped around jicama, topped with avocado, black tobiko, and a delicate creamy drizzle over a chili-spiked ponzu. Another dish layered salmon sashimi with crispy shallots, roe, and scallion over a citrusy ponzu, while a third boldly mixed hamachi and conch, with bamboo shoots and jalapeño that delivered serious heat and brightness. Tony’s plating is precise but never pretentious — this is art you want to devour.

Not to be outshined, the hot kitchen came through with two showstoppers. The shrimp in red curry was rich and aromatic, the sauce complex and balanced with just the right touch of sweetness and spice. And then there was the whole fried snapper — golden, crisp, and majestically plated with sautéed vegetables and a chili dipping sauce on the side. It’s one of those dishes that makes a statement before the first bite, and it absolutely delivers.

Big changes are still to come: a new, streamlined menu is in the works to make the experience more approachable, along with a rotating specials board to highlight seasonal creativity. And while nothing is official yet, let’s just say a Happy Hour is being strongly encouraged — so keep your eyes peeled.

Bluefin has always had a loyal following in Parkland, and under Tim’s stewardship, it’s poised to win over an entirely new generation of diners. If you haven’t been in a while,...