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With hundreds of Japanese restaurants in Vancouver and the internationally celebrated Tojo’s just a few miles away, why the Garden? First, no dour cut-man is head chef Sada San his humour lights up his bar in dishes entitled Yellow Submarine (a roll of mango, yellowtail, tobiko, and tempura with an edamame ÒtelescopeÓ) and the Sushi Pocket (a choice of fillings enveloped in rice and a colourful soy sheet). The omakase menu of kaiseki dishes, which changes frequently, is masterfully delivered more conventional tuna sashimi, sunomono salads, and nom uni sushi are also amongst the city’s freshest.

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