Ever since I came back from my trip to Japan and New York, I missed some good, properly done sushi so I’m always on the look out for an authentic, edomae sushi counter in Vancouver. Hoshi Sushi is exactly what I’m looking for .
We’re all taught by our parents since we’re like 3 years old to only go to a Japanese owned restaurant for sushi. Here at FinestDish.com, we went an extra step further: we only go to sushi shop recommended by a Japanese chef. In an article where BCLiving was asking chefs around Lower Mainland where they would go for sushi, Hoshi was recommended by Shin Suzuki, the new chef from one of my favorite restaurants in Vancouver, Pidgin.
Edomae sushi is all about the quality of the fish and the balance of the rice. It’s not about how big it is (ahem, Samurai). It’s not about California/BC/Mutant (“creative”, as some of you lesser mortals call it) rolls. It’s not about how good the sauce is for masking ingredients, in my opinion, a lazy alternative for chefs to source quality fish (note that sauced-up Miku/Minami was not even mentioned on the above article, nor is it in the list of best restaurants picked by industry insiders compiled by the Georgia Straight.)
Hoshi Sushi is curiously part of the SandBar Restaurant in Granville Island. It doesn’t even have its own Urbanspoon/Zomato or Yelp rating. It got its own little section just by the entrance. Hole in the wall, limited seating, Japanese regulars, ingredients imported from Japan: so far, all signs of a good sushi counter. The man behind the counter? Hoshi Tsutomu, with 30 years of experience. You’re in good company.
Except it does have California/BC/Mutant Roll. But given that it is in a touristy area, I’ll let that slide.
The sushi themselves were unsurprisingly very fresh – not exactly Tsukiji good but head and shoulders above most counters in Vancouver. Rice was served at the correct room temperature – something most “sushi chefs” in Vancouver often overlooked. The uni was probably one of the freshest I’ve tasted in Vancouver, it was just a burst of sweetness. Akami was a rare cut in Norther America – my new favorite over O-Toro since my Japan trip and I was glad to see it on my platter once again.
This was undoubtedly one of the best sushi counter you can have in Vancouver. It is not for the average masses, mind you.
Note: This post is not to be confused with Hoshi Sushi on West Broadway in the Kitsilano area, which is completely unrelated.