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Three seats. Two chefs. That's the whole room at this omakase sushi bar on Denman, and the math is deliberate. No gold leaf, no theatrical dry-ice fog, just precise nigiri and a quiet confidence that comes from cooking for fewer people than most restaurants seat at the bar. The Michelin Guide has it listed, and the intimacy earns every bit of the attention that comes with that. Show up ready to eat slowly and say very little.
The awards strongest first
- Michelin Guide Selected Restaurant
- Vancouver Magazine 2026 · Honourable Mention · Restaurant Awards: Best Omakase
- Vancouver Magazine 2025 · Silver Medal · Restaurant Awards: Best Japanese
- Vancouver Magazine 2024 · Bronze Medal · Restaurant Awards: Best Upscale Japanese
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Poached spanish mackerel
“The meal begins with a quartet of cool openers including poached Spanish mackerel with mountain potato and seawood sauce”
Michelin Guide -
Aged-smoked goldeneye snapper
“Nigiri is crafted with care, with standouts including aged-smoked goldeneye snapper, bigfin reef squid with yuzu, and creamy cutlass fish.”
Michelin Guide -
Bigfin reef squid with yuzu
“Nigiri is crafted with care, with standouts including aged-smoked goldeneye snapper, bigfin reef squid with yuzu, and creamy cutlass fish.”
Michelin Guide -
Creamy cutlass fish
“Nigiri is crafted with care, with standouts including aged-smoked goldeneye snapper, bigfin reef squid with yuzu, and creamy cutlass fish.”
Michelin Guide
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