Omakase Tasting at Raw Bar

Sushi Chef Dan Kim

Sushi Chef Dan Kim

My friend Chef Takayuki Omi joined me for an Omakase tasting menu (Chefs choice) on his night off. He guided me through this 100% Ocean Wise certified sushi bar explaining each of the pieces and noting the origin of each. Sushi Chef Dan Kim grated local Wasabi on a special sharkskin grater he just bought in Japan; he then prepared and served us each piece course by course.

Yellowfin tuna with Gomaae

Yellowfin tuna with Gomaae

White Shiro Miso with local Manila clams

White Shiro Miso with local Manila clams

Yellowfin Tuna

Yellowfin Tuna

Albacore Tuna Belly

Albacore Tuna Belly

Canadian Mackerel with grated ginger on top.

Canadian Mackerel with grated ginger on top.

Pacific Giant Octopus

Pacific Giant Octopus

We began our tasting adventure with the delicious Yellowfin tuna with Gomaae (Philippines). Next was the White Shiro Miso with local Manila clams with house-made bacon in a sablefish broth. Followed by the Yellowfin Tuna (from Phllipines) Kihada Maguro, Albacore Tuna Belly (Queen Charlottes); the Canadian Mackerel with grated ginger on top and the Pacific Giant Octopus.

Steelhead Salmon

Steelhead Salmon

Steelhead Salmon Tataki

Steelhead Salmon Tataki

 Pressed Sushi Sun Shrimp

Pressed Sushi Sun Shrimp

Yellowfin Tuna Belly

Yellowfin Tuna Belly

Humbolt Squid

Humbolt Squid

Next was the Steelhead Salmon (Lois lake) cured with kombu (kelp) and sake; then the Steelhead Salmon Tataki; followed by the Pressed Sushi Sun Shrimp (from Florida); then the Yellowfin Tuna Belly with tamari soy (on black slate) and the Humbolt Squid.

Geoduck

Geoduck

 Qualicum Scallop

Qualicum Scallop (left) and Qualicup Scallop with liver (right)

Humpback Shrimp  (on left and Sun Shrimp on right)

Humpback Shrimp (on left and Sun Shrimp on right)

Dungeness Crab (on left) and Atlantic lobster (on the right)

Dungeness Crab (on left) and Atlantic lobster (on the right)

 Cooked Uni

Cooked Uni

Next was the Geoduck; followed by the Qualicum Scallop (left is raw and right is cooked with liver); and the Humpback Shrimp (on left and Sun Shrimp on right); next was the Dungeness Crab (on left) and Atlantic lobster (on the right) and the Cooked Uni.

Negitoro Nigiri (on left) albacore tuna nigiri (on the right)

Negitoro Nigiri (on left) albacore tuna nigiri (on the right)

Adams River Sockeye Salmon (on left) and Smoked Sable Kabayaki (on right)

Adams River Sockeye Salmon (on left) and Smoked Sable Kabayaki (on right)

Big Island Abalone

Big Island Abalone

Umecu Handroll

Umecu Handroll

Next was the Negitoro Nigiri (on left) albacore tuna nigiri (on the right); followed by the Adams River Sockeye Salmon (on left) and Smoked Sable Kabayaki (on right); then the Big Island Abalone (Hawaii) with Northern Divine caviar with organic gluten free soy and sake, finishing off with the Umecu Handroll.

Raspberry Mille Feuille

Raspberry Mille Feuille

For dessert we had the outstanding and stunning Raspberry Mille Feuille with puff pastry, chantilly creme, macerated raspberries and lychee sorbet.

At any given time the Raw Bar features 25 different kinds of fish and clams, 5 kinds of oysters and 3 kinds of shrimp. Diners have the opportunity here to order the Omakase tasting menu which is an extraordinary experience or ala carte from the menu, It was a pleasure to have Chef Takayuki Omi guide me through this culinary experience.

Raw Bar

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.

 

By: Richard Wolak

  • ichigo

    how much was it?