I was fortunate to join my friend and fellow writer Lawrence Ferber and friends recently for another Omakase tasting multi-course dinner. Chef Takayuki Omi prepared a selection of dishes as well as his 100% Ocean Wise certified sushi, sashimi and nigiri.
Corpse Reviver Cocktail
Bombay Sapphire / Cointreau / Lillet / Lemon / Absinthe Rinse
Adapted from the 1930’s Savoy Cocktail book and arguably the most famous and delicious of the corpse reviver family; we charge this classic in our carbonated cocktail shaker allowing the bubbles to elevate the citrus and botanical notes.
A selection of appetizers including: Yuniku Oyster with Northern divine Caviar, Spot prawn with Vancouver island sea salt with lemon ., Dungeness crab with Karashi Miso and salmon roe and Tuna Kakuni.
Wagyu Beef Salad with Purple watercress and baby kale with Mizuna beets purée ,miso creme fraiche.
Sashimi plate with Ezo Abalone with Yuzu Vinaigrette, Aburi sockeye salmon, Local giant octopu, Bigeye tuna and Kona Kampachi kobujime with shiso pesto and ponzu .
Nimono dish with Kurobuta pork Kakuni and Ume Carrot, shimeji mushroom.
Hashiyasume a palate cleanser of Cucumber sunomon and Snow crab Ginger shiso with tosazu.
The Golden Gun
Macallan Gold / Bee Pollen / Fino Sherry / Angostura Bitters
The weapon belonging to assassin Francisco Scaramanga in Ian Flemming’s The Man with the Golden Gun; Macallan Gold makes the centre of this lethal libation with hints of honey and dry sherry.
Nigiri selection uncluding the Toro, Sockeye salmon toro, Pacific sardine, Snow crab and, Ni-ika. Served with local fresh wasabi & local soy
Makimono with the Wagyu beef teriyaki roll, Sable Motoyaki roll and Salmon Motoyaki roll
Peanut butter bar with an intense lemon Gelee cube, and a matcha filled truffle
As usual dining at the Raw Bar was exceptional, it’s always been a wonderful spot for sushi and cocktails and it’s always a learning experience in one way or another when Chef Takayuki Omi is running the kitchen/sushi bar.
1038 Canada Place, Vancouver
Advice: No reservations.
By: Richard Wolak