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Consistent freshness, high quality, and meticulous preparation are the hallmarks of this Yaletown institution. Like raw? The sushi is every bit as fresh and impressive as the bounteous array of oysters. In the kitchen, executive chef Frank Pabst has a wonderful touch with sablefish, lingcod, yellowfin tuna, and much more. Celebrating? Iced towers of gorgeously fresh, unadorned shellfish are the ticket. Entertaining out-of-towners? Here they’ll experience the embodiment of Vancouver’s culinary sensibility. For private bookings, the adjoining wine room (with access to the patio) seats up to 80. Video.Vanmag.com

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