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 golden sake chalice
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
the best murasaki uni produced in Japan — $42 per piece!
No comments:
Post a Comment