You’re almost ready for amazing food. Your browser isn’t supported. To use DoorDash, update your browser or download a new one.Do you love sushi? It’s one of my favorite types of food. Vancouver is a great place to feast on sushi due to its coastal location and access to fresh fish. Besides the fresh fish, the prices can’t be beaten. I always find myself spending a pretty penny everywhere else but in Vancouver, I can feast and still spend under $40 on a great quality sushi meal. Below are some of my favorite Vancouver sushi restaurants! Sushi Itoga (previously called Sushi Mart) is located near the bottom of Robson Street, near Denman Street in downtown Vancouver. It is close to Stanley Park and English Bay in the West End. It’s a small cafe with one long table and stools. Get cozy with your neighbors! You go up to the counter, order your food, and wait or you grab a premade container with set meals. There is green tea in the thermoses on the tables which you can drink while you wait and during your meal.

The fish here is great quality and they are a partner of the Vancouver Aquarium’s Ocean Wise Program, which is a conservation program which educates consumers about local sustainable seafood. I always order the same thing, the chirashi rice bowl (seen below) which is an assortment of sashimi (raw fish) on sushi rice. cooking sushi rice ukFor my healthy friends, you can also special order brown rice. where to buy sushi ingredients ukYou can’t really beat the quality and the price. sushi making kit japan centreI can’t seem to have a sushi meal in California of this quality without spending, at least, triple the price.sushi nori online

My friends, Matt and Michelle, brought me to Hamaei, a small Japanese restaurant in a strip mall in North Vancouver. I don’t always eat on the North Shore of Vancouver but if you happen to be in the area and are hankering for some good Japanese food, Hamaei is a great option. chinese food delivery in london ontarioI loved that they had different items on the menu like tempura fiddleheads and maitake mushrooms as well as duck karaage (deep fried). where to buy sushi usb driveThe fish quality was awesome.where to buy salmon sashimi philippines I have written about Sushi Hachi before, which is located in Richmond. It’s a very tiny mom and pop owned place so getting a table can be tough.

Fish quality is great and the couple is sooooo cute. If you find yourself in Richmond and need a sushi fix, Sushi Hachi is highly recommended. To see more of this meal, click here.Ajisai is probably my favorite Vancouver sushi restaurant in the city. My late parents’ doctor is located next door and they told me about this place when it opened. Being the snob I am, I didn’t really take note till they brought me home some food one day. It’s located in the Kerrisdale neighborhood and I don’t always get out that way unless I have a car. Of course after some time, it became popular and lineups are the norm. My best advice is to go first thing when they open for dinner or late after the dinner rush. I recommend ordering from their specials menu and sitting at the bar.Photo credit: K. Goto Raw Bar at Fairmont Pacific Rim Raw Bar is a bit spendy but if you are staying at or near the Fairmont Pacific Rim and want some sushi, it’s quality. I stopped in for some sashimi one day and I have to say it was damn good.

Minami which is part of the Aburi Restaurant Group is located in the Yaletown neighborhood. It’s more of an upscale Vancouver sushi restaurant but definitely worth a visit when you want to have a fine Japanese dining experience. If you like drinking sake, they have an extensive list which is curated by a “sommelier” or sake expert. One of their specialties is aburi or flame seared sushi. It is soooo good. Watch the video below to see how their sushi chef prepares it. *If you are in Toronto, they recently opened a location on Bay Street near the waterfront.* Seafood pasta dish (was on seasonal menu) I know that some people will wonder why I have left Tojo’s off the list. I have eaten there a handful of times and spent a pretty penny on my meals but I am factoring quality, enjoyment, and price and I find that there are so many places in the city that are better. **Many thanks to Minami and Rawbar at Fairmont for their kind invitations. As always opinions stated are my own and I have since eaten and dined at these restaurants.**

ASPCA hyping ‘Kitten Buddies’ to new pet parents Never Miss a Story Get The Post delivered directly to your inbox By clicking above you agree to our Terms of Use and Privacy Policy.Maguro (mah-goo-roh) or hon-maguro, is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining. Used in many rolls, but often seen by itself, what is now the old stand-by was not always the most popular item on the menu. While currently suffering from incredible demand, tuna was, until the 1970’s, a sport fish commonly known as “horse mackerel” and sold to companies for cat food or thrown away. Now, its fatty belly meat, known as ‘toro’ is one of the more expensive items on the menu, prized for its taste, texture, and scarcity. The name “horse mackerel” is now used for the fish called “Aji” (or jack mackerel) as, for marketing purposes, seafood purveyors didn’t want the strong flavor of mackerel associated with the much less oily and fishy tasting bluefin tuna.

Tuna has come a long way from being a fish the samurai considered unclean and would not eat, to one of the most popular fish in Japan, and the world around. Tuna served in restaurants is generally one of two different species, the bluefin tuna (Thunnus thynnus), traditionally known as ‘maguro,’ which is usually fairly lean, and the yellowfin tuna (Thunnus albacares), known as ‘ahi’ (ah-hee), which is a fattier species. Yellowfin tuna may also be labeled ‘maguro‘ but more often than not, if you see maguro it will be bluefin tuna. Tuna sushi is further broken up into subtypes, based on the fat content. Akami (ah-kah-me) is the leaner meat from the sides of the fish. If you ask for ‘maguro’ at a restaurant, or order any kind of tuna roll or sushi without requesting ‘toro,’ you will get this cut. Toro (toh-roh) is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish.

The two types of toro are: Chutoro (choo-toh-roh), which is sometimes labeled chu-toro, is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro. Otoro (oh-toh-roh), which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth. Today, approximately 80% of the world’s bluefin tuna catch is used for sushi, and the species is actually close to being threatened, and due to this, they are becoming more expensive. Toro (and especially otoro) is generally the most expensive item in the menu by weight, and in fact the fish themselves can command record prices. On January 5th, 2001 in Tokyo, a sushi grade bluefin tuna was sold for an astounding $173,600 for a 444 pound fish (which equates to $391/lb). I have personally seen people waiting on the docks ready to buy the catch of those who have spent a day deep sea fishing for tuna.