Custo

A modern seafood restaurant featuring the chef's innovative creations using wild fish from the Far East, a dynamic wine list, and the motto "sea and wine."

Maxim Mirtsiyanov's restaurant, named after the renowned ocean explorer Jacques-Yves Cousteau, is a true seafood haven. Life here revolves around the motto "sea and wine." The aesthetically pleasing interior is meticulously designed, featuring a spacious open kitchen, bas-reliefs depicting trilobites and coral, an aquarium with marine life, fishing nets hanging from the ceiling, tableware with nautical motifs, and a captivating projection of jellyfish. Chef Dmitry Danilov experiments with seafood and wild fish from the Far East and the northern seas. The menu includes fresh seafood, Japanese cuisine, and the chef's own signature creations. Sommelier Vyacheslav Uvarov has curated an extensive wine list with a focus on light white wines. The wine racks also feature a selection of wines from Negroni Bar & Enoteca.