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.
1st course:
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 with Purple watercress and baby kale with Mizuna beets purée ,miso creme fraiche.
3rd course:
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 dish with Kurobuta pork Kakuni and Ume Carrot, shimeji mushroom.
5th course:
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.
6th course:
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 with the Wagyu beef teriyaki roll, Sable Motoyaki roll and Salmon Motoyaki roll
8th course:
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