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
White Shiro Miso with local Manila clams
Yellowfin Tuna
Albacore Tuna Belly
Canadian Mackerel with grated ginger on top.
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 Tataki
Pressed Sushi Sun Shrimp
Yellowfin Tuna Belly
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
Qualicum Scallop (left) and Qualicup Scallop with liver (right)
Humpback Shrimp (on left and Sun Shrimp on right)
Dungeness Crab (on left) and Atlantic lobster (on the right)
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)
Adams River Sockeye Salmon (on left) and Smoked Sable Kabayaki (on right)
Big Island Abalone
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
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
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