RAW BAR AT LOBBY LOUNGE

raw bar 1

Chef Takayuki Omi

1038 Canada Place, Vancouver

Tel: 604-695-5300

Web: http://www.fairmont.com/pacific-rim-vancouver/dining/the-raw-bar/

Twitter: @FairmontPacific

Advice: No reservations.

I joined my friend Cookbook Author/Food Writer Bonnie Stern for lunch while she was visiting recently and had the Omakase tasting menu (Chefs choice) with dessert and what a treat it was. First of all Chef Takayuki Omi guided us through this first 100% Ocean Wise certified sushi bar in Canada’s menu explaining each of the pieces were about to eat noting the origin of each.

Ginger Honey Mussels

Ginger Honey Mussels

Yellowfin Tuna

Yellowfin Tuna

Local Albacore Tuna

Local Albacore Tuna

Geoduck (Italian Clam) and Sockeye Salmon (Alaska); followed by the Selva Prawn (Vietnam) & local wild Sablefish.

Sockeye Salmon & Geoduck

Local Wild Sablefish and Selva Prawn

Local Wild Sablefish and Selva Prawn

We began our tasting adventure with the light and delicious Ginger Honey Mussels (Salt Spring) followed by the Yellowfin Tuna (Philippines), and a piece of the Local Albacore Tuna. Next was the Geoduck (Italian Clam) and Sockeye Salmon (Alaska); followed by the Selva Prawn (Vietnam) & local wild Sablefish.

Manila Clam and Humpback Shrimp

Manila Clam and Humpback Shrimp

Sablefish and Northern Divine Cavar

Sablefish and Northern Divine Cavar

Next the Humpback Shrimp (Queen Charlotte Islands) & Manila Clam (Denman Island) followed by the Qualifying Scallop (topped with sake leaf ) & Humbolt Squid (cooked in sweet soy glaze); and the Qualifying Scallop (topped with sake leaf ) & Humbolt Squid  (cooked in sweet soy glaze), the local Octopus with lemon & Halibut; lastly the Sablefish and  Northern Divine Caviar.

Lemon Tart with coconut sorbet

Lemon Tart with coconut sorbet

For dessert we had the outstanding and refreshing Lemon Tart with coconut sorbet all house-made by Sous Chef Will Lew.

Diners have the opportunity here to order the Omakase tasting menu which is an extraordinary experience or ala carte from the menu, you may want to indulge in one of their sushi platters or try some small plates with some Nigiri. This is by far one of  the best sushi restaurants in the city, truly a favourite of mine; as well Chef Takayuki Omi is leading the way in serving Oceanwise product and educating the people who enjoy his food as well as the notable culinary experience.

Review by: Richard Wolak