Omakase Dinner at the Raw Bar

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

Corpse Reviver Cocktail

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.

1st course:

Yuniku Oyster with Northern divine Caviar

Yuniku Oyster with Northern divine Caviar

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.

2nd course:

Wagyu Beef Salad

Wagyu Beef Salad

Wagyu Beef Salad with Purple watercress and baby kale with Mizuna beets purée ,miso creme fraiche.

3rd course:

Sashimi plate

Sashimi plate

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 .

4th course:

Nimono

Nimono

Nimono dish with Kurobuta pork Kakuni and Ume Carrot, shimeji mushroom.

5th course:

Hashiyasume

Hashiyasume

Hashiyasume a palate cleanser of Cucumber sunomon and Snow crab Ginger shiso with tosazu.

The Golden Gun

The Golden Gun

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.

6th course:

Nigiri

Nigiri

Nigiri selection uncluding the Toro, Sockeye salmon toro, Pacific sardine, Snow crab and, Ni-ika. Served with local fresh wasabi & local soy

7th course:

Makimono

Makimono

Makimono with the Wagyu beef teriyaki roll, Sable Motoyaki roll and Salmon Motoyaki roll

8th course:

Peanut butter bar

Peanut butter bar

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.

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