Seafood Restaurants in Campbell

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Brothers Steven and Matthew Hardin opened the first Hawgs Seafood Bar in Campbell on December 13, 1996, dishing out fresh oysters on the half shell, steamed clams and mussels, and plates of lobster, paella, and grilled salmon. The restaurant takes its name from the brothers' childhood in Los Gatos, when Matt earned the nickname "Hogs Jaws" thanks to his speedy work at the dinner table and word-for-word quotations of speeches from Animal Farm. Today, the family celebrates the proud tradition of sharing special moments with loved ones while devouring everything in sight through a spread of ocean-fresh meals such as garlic-roasted shrimp and pan-seared scallops, all accented by frosty beers and an ample selection of wines.

1700 W Campbell Ave.
Campbell,
CA
US

Michelin may have stamped its Best Value and Charming Restaurant distinctions on Hachi Ju Hachi, but all the acclaim should be directed toward the restaurant's chef and owner, Jin Suzuki. His innovative vision for traditional Japanese cuisine and open kitchen have yielded dishes such as steamed-seafood egg custard, pork-belly stew, and seasonal mushrooms with grated mountain yam. The mackerel, which is seasoned and dried in-house, is a popular entree, especially when it's prepared on the grill or in a stew of red miso broth. Best of all, Hachi Ju Hachi's unassuming vibe makes it a great place to chow down and drink sake with friends?or people who will pass as friends until your real friends arrive.

14480 Big Basin Way
Saratoga,
CA
US

Refined dishes inspired by culinary classics from New England to Louisiana fill the menu at Scott's Seafood. Sustainably fished salmon, raw oysters, and hearty chowder are prominent. However, this selection of upscale American cuisine also manages to incorporate entrees from the land, such as roasted chicken and Prime, dry-aged new york steaks. Servers confidently recommend pairings from the restaurant's international wine list, which highlights diverse California wines.

Choose Your View

From it's sixth-floor perch, Scott's Seafood overlooks the heart of San Jose and the nearby hills of Silicon Valley. These views are most impressive when viewed from the restaurant's patio, which is filled with stout wooden tables atop earthen tiles. During the colder months, outdoor heaters help keep the space comfortable, as do the flickering flamers of the massive stone fireplace.

The indoor dining area features a more contained ambiance, but still embraces the same elegant, modern aesthetic as the patio. Aqua-blue paintings and verdant potted plants lend a vibrant splash of color amid the space's sleek use of neutral-toned walls, stark white tablecloths, and brushed metal railings.

185 Park Ave
San Jose,
CA
US

Owner Craig Guynes spoke with us about his passion for bringing East Coast-style seafood to the West Coast, as well as the best way to react to an animatronic shark.

East Meets West

Craig learned to love seafood while growing up in Maryland. So when he and his wife, Irene, decided to open a restaurant in San Jose, Craig was keen on injecting a bit of East-Coast flair into everything from the menu to the decor. The restaurant's nautically themed dining room?complete with strung fishing nets, weathered lengths of rope, and wood-slat booths?mimics the look of a Maryland crab shack. Craig says that it's the small details which truly capture that spirit. To wit, the chefs use Icelandic cod instead of Pacific cod when making fish and chips, and seasonal shipments of Maryland blue crab are the key ingredient in the crab cakes.

A Tale of Two Crabs

Crab cakes are easily one of Craig's favorite items on the menu?"it's what I grew up on," he says?but what kind of crab makes the best cake? The sheer size of Dungeness crabs caused Craig's jaw to drop the first time he saw one, but he says they will never replace blue crabs in his heart. Every season, he drives to the airport so that he can personally retrieve shipments of blue crab directly from Maryland. Craig chuckles when he mentions that Blue Water Seafood & Crab has amassed a rather loyal following of blue-crab lovers in the area. They also keep tabs on these shipments, and usually arrive at the restaurant not long after the crustaceans do.

Surf, Turf, and More

Seven different kinds of oysters sourced from Washington State to Maryland. A tank full of live lobsters and crabs awaiting customers' selection. Add to that all manner of grilled, blackened, and steamed seafood, and the ocean's bounty is quite well-represented at Blue Water Seafood & Crab. Craig and Irene saw no reason to limit the menu, so they diversified with Angus beef burgers, pasta bowls, and other landlocked meals. Craig is especially proud of the full bar, which tempts diners with a range of draft beers, specialty cocktails, and Japanese sakes.

A Welcome to Remember

At Blue Water Seafood & Crab, every visitor gets greeted the same way: by a life-sized animatronic shark hanging from the ceiling. The motion-sensitive predator springs to life whenever the door opens, gnashing its teeth, wiggling its fins, and moving its tail?all with perfect anatomical accuracy, according to Craig. "It does all the stuff that a moving shark does," he says proudly. His favorite reactions usually come from the children, who sit at their tables with eyes wide and mouths agape, unable to look away from the shark until they finally exclaim, "I can't believe that's there!"

860 Willow St.
San Jose,
CA
US

At Crabaholic, the fanciest article of clothing you're likely to see is a plastic lobster bib. Don't be fooled by this, or the paper-topped tables; lurking beneath Crabaholic's down-home atmosphere is a host of intricately flavored sealife.

Whether the chefs are filling their boiling pots with lobster, crawfish, oysters, escargot, or any of four breeds of crab, they lock in the flavors of the bayou with liberal doses of cajun spice tailored to each diner's preferred heat level and seasoning. Crabaholic does not limit itself to cajun flavors, either. The dungeness crab might just as easily surprise the palate with a glaze of tamarind or Singapore sauce. Likewise, the restaurant stocks wines, sakes, and Korean soju along with a full complement of domestic and international beers. Adding to the experience of piling up empty half-shells and hollow claws are the undersea murals along the walls and ceiling, complete with surf paraphernalia and life preservers for diners who are a little too hands-on about selecting their lobster.

1011 E Capitol Expy.
San Jose,
CA
US