Tetsu Omakase in Vancouver with Chef Satoshi Makise

 

One of the best restaurants in Canada, chef and owner Satoshi Makise opened Tetsu in 2017, offering one of the finest Omakase experiences in Vancouver, showcasing the best of the season and the finest Japanese ingredients from Toyosu Market in Tokyo. Once here, that Japanese fish gets aged, cured and dried just as edomae custom demands. And the results, draped over Makise’s expertly seasoned sushi rice are nothing short of exquisite. Warm and welcoming, this intimate 12-seat sushi bar is tiny, but what it lacks in size, it more than makes up with heart, talent and attentive service, in addition to an enviable list of premium sake from which to choose. 

Chef and owner Satoshi Makise of Tetsu in Vancouver

Beautiful selection of sake cups from which to choose

A very refined Junmai Daijingo, my absolute favourite sake

A golden sake chalice

A selection of appetizers, including seared Spanish mackerel, 

Blue Fin tuna and Okinawa seaweed, fresh Octopus carpaccio, and premium swordtip squid

Local spot prawn with sea urchin and salmon roe on udon

Sakura Prawn Chawanmushi

White galangal ginger and sliced apple

Ishidei: Striped Beakfish sushi

Hirame: Flounder Sushi

Hotate: Hokkaido Scallop Sushi with Yuzu Citus Pepper Paste

Donchicchi Ahi: Horse Mackerel Sushi

Shiro Ika: Swordtip Squid 

Isaki: Gruntfish Sushi

Local Boton Ebi: Spot Prawn marinated with Shaoxing wine

Ji Kinmedai: Golden Eye Snapper Sushi

Toki-shirazu: Smoked Chum Salmon from Hokkaido

Shimaaji: Stripedjack, aged one week

Aged Honmaguro: Bluefin Tuna, aged 10 days

Honmaguro Otoro: Aburi Bluefin Tuna (fattiest part)

Bafun Uni: Hokkaido Sea Urchin

Murasaki Uni from Shiro Rishiri: a very special white uni and one of the best if not, 

the best murasaki uni produced in Japan — $42 per piece!

Tamago Egg Brulée

www.tetsusushibar.com