Yuji Nagaya spent many years as an itamae at Shiro, refining his craft under one of Vancouver’s finest sushi chefs. His own venture is an unassuming little spot the nondescript location belies his precise, traditional approach to Japanese cuisine. Both the chef’s choice sashimi and the omakase are a delicious adventureÑNagaya certainly doesn’t disappoint with salmon toro nigiri, negitoro gunkan topped with a quail egg, and expertly trimmed hamachi toro sashimi. Kitsune udon hits the spot on a cold evening, and keep an eye on the specials board for kanpachi, tobiuo (flying fish), and shimaaji (striped jack fish).