Skool on K, the Sacramento outpost for a San Francisco-based seafood restaurant, is scheduled to open on Friday, Feb. 12, it announced on Facebook.

Here's how Skool describes themselves:

Skool Restaurant - a new Californian fish-focused restaurant that consists of two husband and wife pairs, Toshihiro and Hiroko Nagano and Andy Mirabell and Olia Kedik.

Skools cuisine is fish focused and embodies a variety of unique clean flavored dishes cooked with Japanese ingredients. Skool also offers a variety of meat, gluten free and vegetarian dishes.

We aim to create a bountiful, ever-changing community of great food and company.

The restaurant has yet to post a menu on its Web site, but assuming its menu is similar to its San Francisco sister restaurant, appetizers will start at $8, and entrees will cost between $20 and $30. I wouldn't be surprised if real estate costs allowed the Sacramento restaurant to be a little more affordable. Time will tell.

When it opens, Skool on K will be located at 2319 K Street and can be found online at http://skoolonkstreet.com/.

Previously: San Francisco Seafood Restaurant Opening in Midtown

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Skool, a San Francisco-based seafood restaurant, will replace Anatolian TAble Turkish Bistro at 2319 K Street, reports Sonya Sorich in Sac Biz Journal.

The names on the application match the names of restaurant operators listed on Skool's website. The restaurant didn't immediately respond to an email request for comment, but its website refers to a "sister location in Sacramento." It's expected to open in early 2016, according to information on the website.

A current dinner menu posted online lists entrees such as black cod, spiced honey roasted duck and squid ink spaghettina at Skool. The business describes its food as "fish-focused and mindful of sourcing sustainable and local ingredients."

Read the entire story in the Sacramento Business Journal.

Here's more info about the restaurant, from Skool's Web site:

The word ‘school‘ defines a social group of fish that swim in a coordinated manner to increase their families’ overall defense, efficiency and success. We too thrive on the same principles and built our Skool in the same fashion.

Skool consists of two husband and wife pairs, Toshihoro and Hiroko Nagano and Andy and Olia Mirabell.

Skool’s cuisine is fish focused and mindful of sourcing sustainable and local ingredients. The playful style of food and service is our ‘school of thought’! Chef Toshihiro Nagano’s seasonal menus utilize international accents and are always cooked from the heart.

Skool’s use of local designers who utilize recycled and refurbished materials helped us create an enticing and comfortable atmosphere. The sun soaked patios are the perfect place to enjoy our seasonal artisan cocktails and inventive dishes.

Come swim with our Skool.

The restaurant has received recognition by the local San Francisco media. 7x7 recognized Skool as a place to get your dungeness crab.

Skool

At this Potrero Hill seafood-centric spot, there's a brandade made in an iron skillet with Dungeness crab, mozzarella, Parmesan, creamy potato puree, and purple cauliflower. The whole deal is baked to bubbly in the oven, and served with crispy baguettes, so you've got something to dip into the creamy, crabby goodness. Be on the lookout for a crab salad to pop onto the menu soon too.

Skool can be found online at http://www.skoolsf.com/.

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