Vancouver Magazine

Dan means “warmth” in Japanese, an apt name for this Kits restaurant noted for its easy charm and friendly, welcoming service. Chef-owner Ken Oda and his wife, Tomoko, present a menu that focuses on simplicity and creativity. Kanipon contrasts delicately sweet Dungeness crab with spicy radish sprouts and tangy ponzu sauce. Crunch into the Dan spring roll to discover the surprising flavour combination of tuna with shiso (Japanese basil) and melted Brie. Oda’s sushi and sashimi list is succinct; his squid tempura roll is accented by the salty sourness of umeboshi (Japanese pickled plum). A delicately flavoured bowl of almond tofu pleases at meal’s end.

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