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Six seats at the bar and two small tables make the math on reservations here pretty unforgiving. Sushi Jin is a quiet omakase counter that a lot of Vancouver hasn't found yet, which is either a shame or a favor depending on how you feel about crowds. The chef works in a traditional Japanese register with a personal edge, and the nigiri runs from delicate hirame to fatty otoro topped with Hokkaido uni. The Michelin Guide has it listed.
The awards strongest first
- Michelin Guide Selected Restaurant
- Vancouver Magazine 2024 · Honourable Mention · Restaurant Awards: Best Upscale Japanese
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Live lobster sashimi
“Begin with otsumami like live lobster sashimi topped with osetra caviar in an olive oil and thick, savory soy sauce finished with fresh satsuma rind.”
Michelin Guide -
Ankimo
“Ankimo in a ponzu bath is brilliantly simple yet luxurious, followed up by miso soup in lobster broth that is far from humdrum.”
Michelin Guide -
Otoro with Hokkaido uni
“Nigiri, from hirame to anago, balance sweet and salty, but the otoro with Hokkaido uni and white baby prawn is as pretty as it is pleasing.”
Michelin Guide -
Miso soup in lobster broth
“followed up by miso soup in lobster broth that is far from humdrum.”
Michelin Guide
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