I finally got a chance to check out Bistro Sakana, a little Japanese restaurant nozzled in with other restaurants and cafes on the Yaletown strip. I'm happy to be able to finally try this spot, especially their Omakase menu. I'm also very happy that I came hungry to this meal, because it was absolutely filling!
The Omakase meal has 13 items on the menu, including:
- Appetizer
- Dobin Mushi
- Omakase Sashimi
- Tsubugai Tsuboyaki
- Lobster Tempura
- Smoked Kurobuta
- Kegani Kanimiso
- Omakase Sushi
- Steam Fish
- Bafun Uni Cahwanmushi
- Wagyu Hobayaki
- Madai Gohan
- Dessert
I was almost full from just reading the itinerary for the evening to come.
We started off with the appetizer, which included 3 different little items on the plate: Tuna with Avocado, Uni & Caviar, Radish wrapped Smoked Salmon with Mango & Masago, Sea Cucumber in Vinagrette. As some of you may know, I LOVE Uni and Caviar, so when you combined the 2 ingredients along with tuna to make a tartare, it sent my taste buds straight to heaven. The Sea cucumber in vinagrette was so refreshing and unique, this might be one of the first times I've had this good of a sea cucumber. This is a good start!
Shortly after, our next course came, the Dobin Mushi. We loved the presentation, it came in a little clay tea pot with a lid that plays double duty as a bowl. I wasn't sure about the lime initially, but it really adds an extra complexity and flavour to the soup. The Sashimi platter came and my eyes could not believe its presentation! (Look below for photos) This platter came with such a wide variety of sashimi, including Geoduck, Miragui, Minadai, Blue Fin Tuna, Shimaaji, Akami, and of course, the main attraction - the Lobster Sashimi. All the sashimi were super fresh, and most melts in your mouth! The lobster also goes perfectly with the Ponzu Sauce that came with it. Did I mention the presentation of this platter?
Appetizer: Tuna with Avocado, Uni & Caviar, Radish wrapped Smoked Salmon with Mango & Masago, Sea Cucumber in Vinagrette
Dobin Mushi
Omakase Sashimi
I will just say now that all the courses came looking nothing short of perfect, and I was impressed with the presentation on most of the dishes, it made my job easy as a photographer! Every course was unique and had its own flavour profile and texture to it. The Welk and Clam in liver sauce is no exception, coming on a hot plate, sitting on a bed of sea salt and kelp.
Tsubugai Tsuboyaki
Lobster Tempura
Kegani Kanimiso
I feel like I'm repeating myself a lot here with the presentation, but look at this Smoked Kurobuta! Two smoked out domes arrived on our table and we were initially left with guessing what's inside. When the lids were lifted in a skillful manner, we were able to smell the smoke, which added a great smokey flavour to the fish.
The sushi was next, and we were instructed to eat them in this specific order: Ashiaka Ebi Sushi, Hairy Crab sushi, and then the Wagyu Beef Sushi. The Ashiaka Ebi is a very juicy and sweet shrimp, and the wagyu is so tender that it literally melts like butter in your mouth. The garlic chips on top gave it an additional flavourful crunch.
Smoked Kurobuta
Omakase Sushi: Hairy Crab Roll, Ebi Roll & Wagyu Beef Roll
These cute little packages came next, and as we undid the ribbon, we revealed a great rolled up Madai (Sea Bream) with enoki mushrooms rolled up inside in a natural dashi broth. This bite-size piece left me with a mouthful of flavour and wishing there was more of it!
Steamed Fish
Bafun Uni Chawamushi
By this course, we were both starting to get pretty full, but out comes the Wagyu Hobayaki. It was my first experience to have beef cooked tableside, on a little grill, on a Houba leaf. We were told that the leaf was so thin that the wagyu is able to cook overtop, as well as add flavours to the meat. The experience itself is a 10/10 for me. Again, their wagyu is like butter, super smooth, and absolutely delicious with the secret sauce that was cooked with it.
Wagyu Hobayaki
Madai Gohan
Do you recognize this lobster? Do you feel like you might have seen it before? Well, you are not wrong if you thought it looks familiar, it was the same lobster that we had back in course 3, the sashimi course. This, in my opinion, was a great way to end and round up the meal. The miso soup was so full of flavour, especially with the little bits of lobster meat that came off the shell!
Lobster Miso
Confession, I have never had a Panna Cotta before. Yes, I know, SHOCKING! I'm shocked myself, and I can't even think of a reason why this might be the case. So, thank you Bistro Sakana for giving my first ever Panna Cotta, and a matcha one at all! They know my heart! The panna cotta was silky smooth and creamy. I loved the bitter taste of the green tea, which matched well with the sweetness of the red bean. I'm not typically a dessert girl, but I ate this whole dessert up, and slurped up every last drop. Boy, am I full!!!
Green Tea Panna Cotta
Overall, everything was delicious and left me feeling very full and content. I felt like I needed to be rolled out. A complex menu, amazing selection, absolutely fresh ingredients - I will definitely recommend going in to try their Omakase Dinner!