Former Blue Water Cafe and Raw Bar chef Yoshiya Maruyama has opened his own restaurant where the former Kimura Restaurant was located in East Vancouver. Maruyama serves traditional sushi made from both fresh local fish and fish that is flown in daily from the fish markets of Japan.
I was here with a few other bloggers to experience a grand omakase (dishes selected by the chef) dinner prepared by Chef Maruyama.
Hamno (Eel) served with tamago and ume sauce (a tart Japanese plum sauce). Lightly cooked, Hamno was such a delicate dish to eat.
Assorted Nigiri; Madai (Red Seabream), Engawa (Flounder), Alaska sockeye and Hamachi. The sushi rice was nicely cooked and seasoned with a touch of wasabi hiding under the fish to enhance the natural fish flavour.
Salmon Toro (Norwegian Steelhead) and Bluefin Tuna Otoro (farmed). The tuna was melt-in-your-mouth delicious!
Tako (Octopus), Red tuna (Bigeye), Renkodai (Yellow Seabream) and Aji (Horse Mackerel)
Ankimo (Monkfish Liver) and Hotate (Japanese Scallop).
Ikura (Salmon Roe) and Takowasa (Raw Octopus with wasabi)
Homemade House Special Cold Udon is served with a plate of assorted toppings and cold soup base on the side. The soup base was rich, flavourful and not overly thick. It was just enough to lightly coat the udon with its flavour without being overpowering.
One of the biggest and meatiest soft shell crabs I’ve ever had. Nicely cooked, but the batter was a touch too thick for my liking.
I had such a wonderful dining experience at Maruyama. I would highly recommend trying the omakase dinner to fully experience the freshest seafood available. Reservations are highly recommended as there are only a few seats by the sushi bar for the omakase dinner.
*All food and beverages were complimentary and opinions are completely my own.