08/25/2026
Eric Barton recently highlighted Red Cat Sushi in a feature for The Adventurist Magazine, and he absolutely nailed the concept behind our new fresh-to-table sushi concept.
Eric focused on the way chefs Louie & James are turning local catch into something entirely new: blue crab in the California roll, soft-shell spider rolls, tempura shrimp unagi piled with smoked eel. Itβs Shark Barβs classic coastal Carolina flavors & fresh seafood from purveyors like πππππ πππππππ ππππ
πππ, reimagined one roll at a time.
(And yes, Eric also got the full story on Chunks, the charismatic, occasionally misbehaved, red cat who gave Red Cat Sushi its name.)
Read the full feature: https://www.theadventuristmagazine.com/restaurant-news/north-carolina/red-cat-sushi-wrightsville-beach.