6902 Phillips Place Court

Charlotte, NC 28210


The day’s freshest catch is turned into innovative, spectacular cuisine each night at Upstream. Executive Chef Sam Diminich and Proprietor Tripp Cagle feature only the freshest dayboat seafood and the best sushi. The restaurant’s award-winning Pacific Rim cuisine is matched only by its innovative wine list and cool, soothing ambiance. Esquire Magazine’s John Mariani named Upstream one of the best new restaurants in the U.S. and Zagat subsequently named Upstream “Charlotte’s most popular restaurant.” With a Dirona designation and a Wine Spectator "Best Wine List" award, Upstream offers a unique dining experience that is unparalleled in SouthPark.

Named one of the 2019 "50 Best Restaurants" and a 2017 BOB Awards winner: Voters' Choice, "Best Seafood" by

$35 per person (does not include tax or gratuity)

First course (choice of one)

Raw Bar

East Coast Oysters - On the Half Shell

Yellowtail - Persimmon, Thai Chili, Barrel Aged Shoyu

Ahi Tuna - Avocado, Ponzu, Pickled Onion, Wasabi


Upstream Roll - Soy Marinated Salmon, Crispy Shrimp Cucumber, Wasabi Mayo

California Roll - Crab, Avocado, Cucumber, Masago

Tuna Tataki Roll - Crispy Shrimp, Mango, Asparagus Avocado, Masago

Mango-Vegetable Roll - Mango, Cucumber, Red Pepper

Salad / Soup

Bibb Salad - Watermelon Radish, Pea Shoots, Croutons Sherry Vinaigrette

Kale Salad - Duck Confit , Asian Pear, Candied Ginger Camembert, Cider Sesame Vinaigrette

Simple Salad - Local Lettuces, Shaved Vegetables, Sichuan Almonds, Meyer Lemon Vinaigrette

Tomato and Lobster Bisque – Oven-Dried Tomatoes, Poached Lobster Basil Oil

Upstream Miso Soup - Organic Tofu, Edamame, Beech Mushrooms Black Radish


Edamame - Sea Salt

Kimchi Cucumber - Salt-Chili Cured Cucumber, Crispy Shallots

Pan Roasted Mussels - Smoked Tomatoes, Sake, Roasted Garlic Thai Basil, Lemon

Shishito Peppers - Blistered Shishito Peppers, Sea Salt and Bonito Mayo

Oven Roasted Oysters - Country Ham, Leeks, Aioli Scallion Bread Crumb

Korean Fried Chicken Lettuce Wrap - Springer Mountain Chicken, Korean BBQ Bibb Lettuce, Herbs, Cucumber Kimchi

Sweet and Sour Calamari - Asian Slaw, Vietnamese Vinaigrette

Crab Cakes ($7 supplement) - Local Mizuna, Fennel, Lemon, Chile Aioli

Second course (choice of one)


Grilled Ahi Tuna “Misoyaki” - Parsnip Puree, Sweet & Sour Vegetables, Yuzu Kosho Aioli

Scottish Salmon - Steamed Rice, Grilled Corn, Sunchokes, Japanese Eggplant Edamame, Ramen-Yuzu Broth

Pecan-Crusted NC Trout - Preserved Peach Relish, Leek and Potato Puree Wilted Kale, Lemongrass Butter

Crispy Catfish - Shaved Bok Choy-Green Papaya Salad, Steamed Rice

Whole Lobster ($5 supplement)- Crispy Rice Cake, Bok Choy, Yuzu Kosho

Black Grouper ($10 supplement) - Anson Mills Brown Rice, Wilted Choy, Shiso Chimichurri Meyer Lemon-White Shoyu Vinaigrette

Sake Marinated Seabass ($10 supplement) - Lobster Dumplings, Bok Choy, Shiitake, Shiso Mirin Broth


Wagyu Flank Steak - Parmesan Potatoes, Sweet and Sour Onions, Kale, XO Demi

Filet - Smoked Vidalia, Leek Potato Puree, Choi, Aged Soy Jus

Third course (choice of one)

Warm Sweet Potato Donut Holes - Crispy Maple Flakes, Bourbon-Ginger Caramel

Meyer Lemon-Yuzu Tart - Sweet Cream, Candied Yuzu Marmalade

Warm Granny Smith Apple Crustade - Honey Ginger Gelato, Brown Butter Toffee Sauce

Flourless Chocolate Cake - White Chocolate Gelato, Sea Salt, Caramel

Ginger- Cardamom Creme Brulee - Nilla Wafers, Sweet Cream

Gelato of the Day

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