I don’t usually do restaurant revisits: every revisit is a missed opportunity to try something new. But every time I fly to or from Seatac, I try to come here: because it’s that good. My favorite sushi restaurant in Vancouver (except that it’s in Seattle), still going strong after Shiro-san’s departure.
You can read about my previous visit for all the details, but I summarized it all here for you:
- Master Chef Shiro Kashiba, the original owner, was trained by Jiro Ono. However, he has since left and his apprentices took over.
- Fishes are flown in directly from Japan, ensuring seasonal freshness and varieties not available in other sushi restaurants.
- Always sit at the bar and do the full omakase. You don’t eat what you like here, you eat what’s fresh. The men behind the counter are the only ones that knows what’s fresh that day.
- If you’re not going to get the omakase and you’re just going to get the typical tuna/salmon or California rolls, don’t bother to come. Free up the space for real connoisseurs!
- In my humble opinion, the quality is as close as what you can get in Japan…and pretty much blows 99% of the sushi joints in Vancouver out of the water.
This visit wasn’t even planned. I made it 15 minutes before it closes to try my luck to see if they have a seating at the bar, and luckily for us, they did. I’m not going to say much in this revisit, just going to let the pictures speak for themselves:
Have I said enough? I maintain my “Strong Buy” rating.