At 1508 Yew Street in Kitsilano, a quiet yet meaningful transition has taken place—one that speaks to legacy, cultural preservation, and the natural evolution of Vancouver’s Japanese dining scene.
Syu Kitsilano has recently opened its doors in the space that housed Kibune Sushi for more than 40 years. For generations of diners, Kibune was a neighbourhood institution, lovingly run by Julie-san and Endo-san and celebrated for its unwavering commitment to authentic Japanese hospitality. Rather than erasing that history, Syu embraces it, carrying the spirit of the past forward while refining it for a new era.
Honouring the Past While Embracing the Future
The name Syu (修) reflects the restaurant’s guiding philosophy: to refine, to cultivate, to elevate. When founder Xiubo Sun and Chef Kouichi Fujioka took over the historic Kitsilano address, they inherited far more than a physical space. Julie-san and Endo-san passed down four decades of blessings, wisdom, and dedication—an intangible legacy that now forms the foundation of Syu.
In honour of Kibune’s history, Syu has preserved much of the original restaurant’s soul, including its cherished marble floors and furnishings. These familiar elements are complemented by thoughtful refinements that create a warm, intimate, 32-seat dining room where tradition and innovation coexist in quiet harmony.
Chef Kouichi Fujioka’s Culinary Journey
At the heart of Syu is Chef Kouichi Fujioka, whose three decades of culinary experience shape the restaurant’s seasonal menu. His background spans classic Japanese cuisine as well as French, Italian, and Korean influences, honed through years at establishments such as Hapa Izakaya and his own Squamish-based restaurant, Oryzae.
Chef Fujioka’s talent earned international recognition in 2025 when he won the Sushi California Roll Clash Championship in Boston. His award-winning red and green rolls have since become signature offerings at Syu, reflecting his ability to balance technique, creativity, and respect for tradition.
A Menu Rooted in Craft and Seasonality
During our visit, we experienced a selection of Syu’s new signature dishes, each thoughtfully composed and elegantly executed:
- Wagyu Kabocha Salad, balancing richness with subtle sweetness
- Hamachi Carpaccio with a roasted beet sauce, offering depth and brightness
- Sous Vide New Zealand Lamb Rack finished with a soy ginger sauce
- Snow Crab California Roll with spinach and sesame sauce
- A refined sushi selection featuring unagi, skipjack (both sourced from Japan), and tuna torotoro
- Lobster Roll accented with a spicy mango sauce
To conclude, dessert carried its own sense of heritage: Okinawa donuts served with ice cream, based on a cherished recipe from the chef’s wife’s grandmother—a fitting final note that tied family, memory, and flavour together.
A Philosophy of Continuous Refinement
Every detail at Syu—from seasonal ingredients to tableware and lighting—reflects the philosophy of 修. It is a commitment to continuous improvement, genuine craftsmanship, and deep respect for the cultural foundations on which the restaurant stands.
Syu Kitsilano is not simply a new opening; it is a thoughtful continuation of a story that began decades ago. By honouring Kibune’s legacy while embracing evolution, Syu offers diners a rare experience: one where history is not left behind, but carefully refined and carried forward.
Syu Kitsilano is open Monday through Sunday from 5:30 PM.
By: Richard Wolak