We came for dinner, my guest chose our destination having been impressed by the reviews she has read and the photos she has seen. They are located on Main Street, but the decor with its wood meet brick facade feels a lot more like a small bistro in Gastown. A very modern feel to parallel the sophisticated plates to come.
On this Wednesday night the restaurant was full and without reservations we ended up perching up at the sushi bar. Which turned out to be the best spot in the house. I always enjoy being able to see my food as it is being prepared, before I consume it. And at the bar I got to drool over my own serving, and at the same time side eye everyone else’s.
We ordered a handful of small plates to share, started with the “Uni from Peru”. $13 for 3 pieces. Us being at the bar, and the sushi chef being able to see us, he generously gifted us 4 pieces of uni so that we could easily split the serving between 2, with no argument on who would get the odd piece out. And I am so thankful because these were delicious, one was not enough. Creamy, like custard with the crisp cucumber for freshness and texture. Then there was the display component of the dish. Set on an acrylic platform with a light up bulb that you turned on and off or strobed with a remote.
Being bar side also gave us the opportunity to try a sampling of their house made truffled peach. Once again a perk bestowed upon us by the chef himself. It was pickled tangy and you get the truffle flavour immediately. It made for a great palette freshener.
The “Cherry wood smoked gravlax salmon Oshi sushi” comes cloched with smoke. With some theatrics it is removed and what you get is a smokey, torched square of fresh salmon over rice. It really takes the dish to the next level. But this time we had to share the third pieces between us.
The “Beef carpaccio” was thin slices of beef seasoned with chilli oil and tonkatsu sauce. Topped with anori, cured egg yolks, and greens. It was spicy with the peppery greens for freshness.
The “Hamachi aburi Oshi” was another lightly torched fish over rice pressed sushi box. It was spicy and refreshing with the jalapeño, the fried taro topping gave it some crispness, and the miso mayo some tang along with moisture.
The “Scallop risotto” helped to fill us with its heartiness. Hokkaido scallop, black truffle, mushrooms, ikura, honey ricotta, and bonito flakes. It was so thick and creamy that it reminded us of a savoury porridge, comforting with a good mix of salt and textures. So rich that I found myself at a two small bowl maximum. That and there wasn’t enough textures to keep eating it interesting, and this is with me rationing bites of scallop to enjoy with the moisten rice. We had plenty to take home as left overs.
Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
I liked everything we had and wanted more, I just wish I could afford more in one sitting. You definitely get what you pay for here. Quality ingredients and professional techniques that have you tasting the difference. Don’t deny your cravings.