Opinion: Best Sushi In Vancouver List..
Not Izakaya or Robata Japanese restaurant. Rate perhaps your top 3 in the last 12 months.
I'll list some of the contenders:
Tojo's, on Broadway
Octopus Garden, Kits
Dan's, on Broadway
Bistro Sakana, Yaletown
Blue Water Cafe Raw Bar, Yaletown
Juno Sushi Bistro, Davie St
Miku, West Hastings
Ajisai Sushi Bar, Kerisdale
Lime, Commercial Drive, (fmed how was your recent meal here? is it sushi orientated?)
Takumi Sushi, West Vancouver
Sushi Hachi, Richmond
Maruwa Sushi, Steveston
Seto Sushi, Richmond
What did i leave out or what should i remove from the list?
Love to hear your opinions and feelings regarding sushi in the city and beyond.
Been to Tojo's 4 times in the last 2 months. I wouldn't recommend it for the $$$. It is a culinary tourist destination. The service is very good, the room is nice and the food is good. Depending on your budget, Tojo's isn't great value for money. But it is the most notable Japanese restaurant in the city. I have never left Tojo's full after a meal that cost over $100p/p each minus drinks. I remember the first time I tried Tojo's in the old location. It was sublime. It doesn't have the same effect anymore. Perhaps I have been de-sensitized after more knowledge and experience with Japanese food over the years.
I have had good experiences also at Ajisai(good) and Sushi Hachi(better) for straight sushi sashimi. They dont have much in the way of hot cooked items. Also Kimura is on my list of places i want to return, albeit it is too far for me.
Miku is more like a Glowbal group restaurant serving japanese food, The food is inconsistent but the menu is large enough that groups of poeple will find something they will enjoy. The service, room and decor is professionally done which may be important to some.
I'd vote for SushiYama on Broadway. Probably not the best quality in the city for sashimi/nigiri but the fish is usually pretty fresh due to high customer volume. Some of their non-traditional stuff is quite good as well. Would recommend the sushi pizza and calamari roll. It's my favourite non-Japanese run sushi joint in the city and is quite affordable.
Toshi-Sushi on 16th at Main is also pretty good for the price. Their battera is killer and his gindara is quite good as well. Anyone know if he does omakase there? That place is always too damn busy though.
I am so glad to see Octopus Garden on the list - but I do realize this thread is nearly a year old - I had the best Omakase experience a few years back at the OG and I was wondering if it was still just as good. I will be visiting Vancouver again in late August and I definitely want to do a sushi ... should I go back to OG or try a new place?
I was so impressed with the omakase at Kimura that I ended up going twice in less than a week and got *no* repeats. Try to reserve a couple days ahead so he can do some cold dishes for you, and be sure to ask for the chawan mushi if you like that dish. The value is so excellent too that I'm hard pressed to see how other omakase could compete :-).
I tried Bistro Sakana over the weekend and wasn't very enthused about my food. I found the portion sizes tiny and the items to be quite expensive. The service however was outstanding. I ordered a dynamite roll, lobster roll, green beans gomae, agedashi tofu, and yam fries. The tofu was good but not particularly better than other places. Yam fries were good because of the crispy tempura coating and I was glad the portion was small as they were highly addictive. Green beans-not enough of them. As for the rolls, I always have mine with brown rice, in my quest to be healthy (yes, I ordered the yam fries:), and I am pretty used to eating rolls this way so normally I can't even notice that's brown not white but in this instance the rice was mushy so I didn't really enjoy them at all. Maybe it was an off night and the rice is usually better?
Also, off topic sort of...any sushi restaurants that are acceptable in the Denman area? I am often in that neighbourhood now but don't know what's good and what isn't.
Yes, Toratatsu on Denman, between Robson and Alberni. Small, but clean place. Very good sashimi.
Hey you know what, this is perhaps an often-overlooked izakaya/sushi joint, never mentioned alongside the big guns (Hapa, Guus, Kingyo, etc) but very credible. I never remember to mention them.
Just tried Kimura. Probably the food quality was exceptional. I say probably, because, since we had a time constraint (don't go there if you're in a hurry), we actually had to take the last few courses of the Omakase as take out, which ruined it for us.
Service was painstakingly slow, all around. When at around an hour, we asked how much longer for the Omakase, the server said that Omakase takes around an hour. We said it's been an hour. At about an hour and a half, we had to leave, unfortunately.
Food was, whatever we ate there, was fresh, exceptional, and great value. What we took out, of course, was later soggy, etc., not palatable, since there was some deep fried brown rice and egg plant going on there with spicy tuna.
Fresh sea urchin was fresh - we saw the chef crack open the sea urchin! None of that preservative marinated sea urchin.
Sashimi was fresh, but three pieces of everything and then one piece of salmon?!?
Chawan Mushi was one of the best, piping hot and full of flavour.
We'd go back there, but probably would sit at the sushi bar.
We haven't been out in a while, but for the food quality, would rate Kimura top three or five in Vancouver.
Service really sinks Kimura.
I went to Sushi Kimura for lunch and didn't get a chance to try the sushi (I had grilled saba and my husband had curry) but I agree, things are very slow there. I think it's a combination of too few waitstaff and the fact that the food itself takes awhile to make. However the waitress we had seemed to really care about the food and the place itself, which was nice to see.
I'd like to go back and try the sushi - and adjust my expectations about the speed!
Sushi Kimura, Renfrew
Kibune Sushi, Yew(Kits)
to the list based on the responses
based on Fmeds report, I am interested in trying Sushi Kimura.
I will add Lime and Dan on my list as well. Thanks Grayelf!
My one experience at Kibune and several at Honjin didnt 'wow' me enough for more visits. Seeing there are other options and choices. Though both were solid experience in the food department.
Thanks LotusRapper for suggesting Kura. I think I've been to Sushi Garden enough times when I am in the metrotown area.
Just curious, when they say they import the fish themselves, how does that work? Do they order from a supplier from (i.e.Japan) and that particular cut gets flown in directly to the store?
I've enjoyed Kibune, but actually disliked Honjin.
To your original list, Blue Water (my favourite), Tojo's and Octopus Garden have all treated me well. Miku I really want to like, and have had some good sushi there, but have also had some lackluster sushi. Lime I enjoyed, but I had more kitchen items there.
Not in the same league, but I like Temaki on Broadway as a reasonably priced neighbourhood joint. Sitting at the bar and either just ordering piece by piece or having the chef/owner do an omakase-like experience has usually left me pretty satisfied. I just find that the quality of the fish is better than most neighbourhood joints (ie, much nicer than what I've had at Honjin).
1055 West Hastings, Vancouver, BC V6E 2E9, CA
>> "Just curious, when they say they import the fish themselves, how does that work? Do they order from a supplier from (i.e.Japan) and that particular cut gets flown in directly to the store?"
Sushi restaurants would go through a broker/wholesaler who would handle all the paperwork and shipping and even purchasing at Tsukiji. Some fish come to Vancouver fresh (eg Yellowfin, Bigeye, etc.) regularly. Most sashimi fish is flash frozen - "local" Albacore, etc....but it is possible to get it fresh too.
Higher-end sushi restaurants often get the fish fresh...then they actually age it for a while...then sometimes it is brined or salted depending on the fish.
90% of the sushi in Vancouver is flash-frozen however. This type fish is readily available at places like Angel Seafoods where many if not most of the middle-grade sushi bars get their frozen fish. Angel does source good fresh stuff like uni, etc. (You have to ask at the front counter for the fresh list.)
Agree with fmed that it's very easy to get mediocre sushi around here, which is why I don't go for sushi very often (probably once in 3 months, maybe more during the summer or when it's warm). We usually go to Ajisai in Kerrisdale because it's in the neighbourhood. Seto in Richmond once in a while.
For me it's Lime (though I haven't been recently enough to note the changes), Kibune and now Dan. I'm kinda backlogged on posts but had a recent meal there that was pretty outstanding, for sushi, sashimi and kitchen stuff. Also loved Sushi Hachi when we went in the fall but haven't made it back. Intrigued by Juno which I've been eyeing as I walk to and from screenings.
I believe you missed out on Samurai Sushi House or Sushi King House on your list up there as the best sushi in Vancouver. Year after year, they serve delicate yet large portions of sushi........
OKAY, jokes aside,
It's hard to list a top 3, but my top choice would be Sushi Hachi. Not only is their fish fresh and unique (madai, shimajji etc, from Japan), but also I find their rice to always be consistently good. Very flavorful and not mushy. Oh my, the rice is heavenly. I could eat a bowl of just the rice any day :P
hehe... yes can also add Sushi Garden to your list. yes these places serve really good sushi. also like that you can soak up the soya sauce(with wasabi of course) on your rice before consuming it. :-D
seriously though, sushi chef should prepare the rice and season each individual sushi based on the item appropriately.
seems like in richmond sushi hachi is the fav for many here.
I had the Omakase at Lime, so it was a mix of sushi and kitchen items. The sushi was great, the kitchen items were mixed - some items were great, but some others fell a little flat. I think that kitchen chef Kayo Uki (formerly of Yoshi) is no longer with Lime. (I could be wrong, I should ask...I don't see her signature hand-made soba noodles on the menu).
I do like the raw stuff at Lime - very good sushi here. Is it the best? It's the best in my neighbourhood for sure and literally around the corner from where I live. I think it has some of the best sashimi in town.
Vancouver has many many mediocre sushi places. I'm also a bit off sushi these days - only eating it once every couple of months (instead of my former 3 times a week).
My "favourites" (rather than "best") are:
Lime (mostly modern - Atsu Inomata was known for his traditional sushi when he was the itamae at Sushi Sakae, and Masa Kudo was at Tojo's and Blue Water)
Sushi Hachi (Haruo Kojima - mostly traditional - lots of unusual fish and grilled/fried items)
Blue Water's raw bar (Yoshi Tabo who used to own Yoshi - mostly traditional)
Octopus' Garden (Sada Hoshika - more modern)
I need to try Maruwa (Steveston) and Kimura (Renfrew). Seto is good, but it's been a while.
Quick report on Sushi Kimura (Itsoroku Kimura - itamae). (Thanks for the lead Kentan):
The shari (rice) is well prepared - not too loose - not too compressed...and well balanced (subtle vinegar). He uses Yamagata Haenuki rice. I don't know if I can detect the nuances in flavour between that and regular sushi rice (eg Calrose). I think it is longer, less glutinous, less sweet, less glossy and has a resilient "tooth".
I sat at the bar and had a near-omakase experience. He served me the nigiri one or two pieces at a time.
The Neta (toppings) are outstanding. The only fish that he uses that has been previously flash-frozen is the salmon (for hygenic reasons) - everything else is flown in fresh - including the tunas. He preps the fish himself (eg salting, marinating, brining for some types) and has his own blast freezer.
I sampled the Horse Mackarel, Spanish Mackarel, the Uni, Amberjack (listed by its latin name Seriola Dumerili), Squid, Striped Bass, Yellowtail, Amaebi, and a few others. He offered me small tastes of various fish that he had as proof of their quality.
All very traditional Nigiri (he does do the more familiar rolls if asked). I do note that he brushes his own soy-based sauce on nearly every piece - no need to dip. The gari (ginger) is also excellent.
Kimura-san tells me that this is his "retirement" from the business. He doesn't want to run a large sushi restaurant like he had in Santa Monica, CA, and he isn't interested in playing golf everyday...so he makes sushi.
I also noted the the yoshoku menu with some of the usual items and two types of ramen (miso and shoyu - $7.25?). I may partake in the ramen one day.