Satoshi is my go to chef in Vancouver. From rare ingredients to sake he’s yet to let down…
Matthew Scuby
One of the best dining experiences of my life. Thank you to the amazing staff!
Nicole Tsui
One of my favourites in Vancouver
Frankie K
Haven't eaten yet, but am awaiting the delicious savoury meats. Very good atmosphere and service. Shall eat in a few seconds.
ratu neilla
Very good omakashe, but unfortunantely the restaurant is very small and the interior feels a little underwhelming
Chris Fung
Best omakase in vancouver
Samuel Cho
Always a pleasure
Lily Tan
Food was great and fresh, staff were polite and attentive. Atmosphere was a 3 because the resto is too small and can only accommodate 5 couples. Also when it's winter you tend to wear layers or have umbrella it was awkward when we were leaving when everyone was just watching you get your coats, shopping bags, and umbrella. Weird people nowadays.
Amanda Raitz-Hebert
Excellent experience ⭐️⭐️⭐️⭐️⭐️ Omakase was delicious, and tasting menu was well thought and paced perfectly. Excellent sake list too. Service was fantastic and staff was really nice and attentive.
Michelle Lin
A hidden gem in Vancouver for sure. I enjoyed the fish very much as they were all very fresh. I liked the toro dishes especially because the fattiness was perfect— they just melted in my mouth. The starter was a bit on the saltier side but the nigiris were a bit flavourless… I liked the aged eel as well; it is pretty unique for omakase. The white coffee cake was light and not too sweet. The service was amazing (server refilled ginger and pickled apple).
Fantastic experience at Tetsu Sushi Bar. Very unique and family-like atmosphere. We didn't have time for an omakase menu so we opt in for the ala carte menu. Chief Satoshi Makise made each piece an unforgettable experience! I believe he will get his Michelin star soon!
You have to eat here. Authentic sushi experience. The chef is an artist. Simplistic, elegant and completely satisfying. Came for a quick few pieces and doubled my order because it was impeccable! Can’t recommend this place enough.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Nigiri, Tuna
alex nam
Went for the lunch omakase for a birthday celebration. The upgraded interior is much nicer than when they first opened. Excellent sake and Japanese beer selections. Felt like the food was a bit weak in the beginning of the omakase menu, but the quality picked up mid way and had an amazing experience over all. Service was excellent and attentive as well :)
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Nigiri
Erbo Shan
As an omakase lover (I have eaten gold, silver, and bronze tabelog in Tokyo, as well as famous restaurants in Shanghai), this store started to feel unauthentic from the moment I entered the door. The following is an incomplete statistics of bad reviews
When the chef pinched the nigiri, he didn't wash his hands with vinegar. He directly turned on the faucet and washed his hands with tap water. The knife is not right at all, not even a decent lancet. It’s not the pickled ginger slices made by the chef/cook in the store, but the pre-made ginger slices bought in the supermarket. The ingredients are not fresh, and they even try to cover up the smell with all kinds of messy techniques. The abalone liver pate was unpalatable and had oxidized and turned black. The relic (vinegar rice) has no vinegar smell and no graininess. The technique is very unfamiliar, it should be for beginners. The ingredients are very small. Compared to Japan, the size is only half. Fish products have fish bones/tendons. Nigiri actually uses salmon. Brother, is this omakade? Is it really okay for you to use cheap stuff like salmon? The wasabi is not freshly ground, it is toothpaste horseradish bought in the supermarket. The niguri is not held in the hand to apply the sauce, but placed on the table to apply the sauce. The fish skin/food ingredients are not handled cleanly. Ebi has no tendons and is not fresh. Foil grilled salmon ?. The direction of the knife change in the middle/large abdomen is wrong. The quality of tuna's ingredients is so unacceptable, it's really hard to eat Uni Caviar Warship 2-in-1, you can see that we really want to save costs. The vinegar rice makes people feel like this restaurant doesn't know how to cook rice at all. It's really outrageous. Can't comment on tamago.
Atmosphere: 1
Food: 1
Service: 2
AZ
Had the Tuna set. Good quality fish, but way overpriced and not worth a visit if you are a tourist.
Satoshi is my go to chef in Vancouver. From rare ingredients to sake he’s yet to let down…
One of the best dining experiences of my life. Thank you to the amazing staff!
One of my favourites in Vancouver
Haven't eaten yet, but am awaiting the delicious savoury meats. Very good atmosphere and service. Shall eat in a few seconds.
Very good omakashe, but unfortunantely the restaurant is very small and the interior feels a little underwhelming
Best omakase in vancouver
Always a pleasure
Food was great and fresh, staff were polite and attentive. Atmosphere was a 3 because the resto is too small and can only accommodate 5 couples. Also when it's winter you tend to wear layers or have umbrella it was awkward when we were leaving when everyone was just watching you get your coats, shopping bags, and umbrella. Weird people nowadays.
Excellent experience ⭐️⭐️⭐️⭐️⭐️ Omakase was delicious, and tasting menu was well thought and paced perfectly. Excellent sake list too. Service was fantastic and staff was really nice and attentive.
A hidden gem in Vancouver for sure. I enjoyed the fish very much as they were all very fresh. I liked the toro dishes especially because the fattiness was perfect— they just melted in my mouth. The starter was a bit on the saltier side but the nigiris were a bit flavourless… I liked the aged eel as well; it is pretty unique for omakase. The white coffee cake was light and not too sweet. The service was amazing (server refilled ginger and pickled apple).
Restaurantji Recommends
Fantastic experience at Tetsu Sushi Bar. Very unique and family-like atmosphere. We didn't have time for an omakase menu so we opt in for the ala carte menu. Chief Satoshi Makise made each piece an unforgettable experience! I believe he will get his Michelin star soon!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Foie Gras &Bluefin Tuna Negitoro
You have to eat here. Authentic sushi experience. The chef is an artist. Simplistic, elegant and completely satisfying. Came for a quick few pieces and doubled my order because it was impeccable! Can’t recommend this place enough.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Nigiri, Tuna
Went for the lunch omakase for a birthday celebration. The upgraded interior is much nicer than when they first opened. Excellent sake and Japanese beer selections. Felt like the food was a bit weak in the beginning of the omakase menu, but the quality picked up mid way and had an amazing experience over all. Service was excellent and attentive as well :)
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Nigiri
As an omakase lover (I have eaten gold, silver, and bronze tabelog in Tokyo, as well as famous restaurants in Shanghai), this store started to feel unauthentic from the moment I entered the door. The following is an incomplete statistics of bad reviews
When the chef pinched the nigiri, he didn't wash his hands with vinegar. He directly turned on the faucet and washed his hands with tap water.
The knife is not right at all, not even a decent lancet.
It’s not the pickled ginger slices made by the chef/cook in the store, but the pre-made ginger slices bought in the supermarket.
The ingredients are not fresh, and they even try to cover up the smell with all kinds of messy techniques.
The abalone liver pate was unpalatable and had oxidized and turned black.
The relic (vinegar rice) has no vinegar smell and no graininess.
The technique is very unfamiliar, it should be for beginners.
The ingredients are very small. Compared to Japan, the size is only half.
Fish products have fish bones/tendons.
Nigiri actually uses salmon. Brother, is this omakade? Is it really okay for you to use cheap stuff like salmon?
The wasabi is not freshly ground, it is toothpaste horseradish bought in the supermarket.
The niguri is not held in the hand to apply the sauce, but placed on the table to apply the sauce.
The fish skin/food ingredients are not handled cleanly.
Ebi has no tendons and is not fresh.
Foil grilled salmon ?.
The direction of the knife change in the middle/large abdomen is wrong.
The quality of tuna's ingredients is so unacceptable, it's really hard to eat
Uni Caviar Warship 2-in-1, you can see that we really want to save costs.
The vinegar rice makes people feel like this restaurant doesn't know how to cook rice at all. It's really outrageous.
Can't comment on tamago.
Atmosphere: 1
Food: 1
Service: 2
Had the Tuna set. Good quality fish, but way overpriced and not worth a visit if you are a tourist.
Atmosphere: 3
Food: 2
Service: 5
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