Flyfish Club (FFC) is the world's first member's only private dining club where membership is purchased on the blockchain as a Non-Fungible-Token (NFT) and owned by the token-holder to gain access to our restaurant and various culinary, cultural and social experiences.
FFC members will have unlimited access to a private dining room that will span across 11,000+ square feet in an iconic lower east side neighborhood of Manhattan. The space will consist of a bustling cocktail lounge, upscale restaurant, intimate omakase room, and an outdoor space.
Membership Allocation
Presale: 350 Tokens
252 FLYFISH & 98 FLYFISH OMAKASE
Private sale on Dec. 15, 2021 - for investors, partners and contributors that have helped us along the way
Public Launch: 1,151 Tokens
948 FLYFISH & 203 FLYFISH OMAKASE
Initial public launch on Jan. 7, 2022
Reserves: 1,534 Tokens
1450 FLYFISH & 84 FLYFISH OMAKASE
Held back to VCR ownership to further build the brand, engage the NFT community, create partnerships and collaborations, or sell/gift to ensure the project is sustainable and scalable
Flyfish Omakase
Original mint price
Mint price
Original mint amount
Mint amount
Total tokens
Total tokens
Artwork
ACCESS
Events & Pop-ups
Events
(physical & virtual)
Outdoor Lounge
Cocktail Lounge
Main Dining Room
Main Dining
Omakase Room
Omakase
Our team is perfectly crafted
Founder & Chairman
Gary Vaynerchuk is the chairman of VaynerX, a modern-day media and communications holding company and the active CEO of VaynerMedia, a full-service advertising agency servicing Fortune 100 clients...
Founder & Chief Executive Officer
David has been in the New York City hospitality industry for 20+ years and has owned and operated various food & beverage establishments, from James Beard nominated restaurants...
Co-founder & Chef
After a couple of years at the University of Maryland, Chef Capon went on to graduate from Johnson & Wales University where his culinary journey started when he was discovered by the legendary...
Co-founder & Chief Culinary Officer
After graduating from college, Conor decided to follow his passion in the hospitality industry and after three years of working in some of the best restaurants in the country, he found himself working...
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