Vancouver Magazine

Lime handily fills the long-standing void of top-notch Japanese fare on The Drive. Former Blue Water Raw Bar chef Masaki Kudo is at the helm, his expertise unmistakable in selections such as the lobster roll and the toro stack, the latter a mouth-watering tower of tuna belly chunks, green onion, and nori topped with a quail egg. Hot dishes such as the crispy avocado are playful and inventive—a crunchy rice exterior offers a textural counterpoint to the creamy avocado and mozzarella inside. Hand-pulled buckwheat soba noodles are a wonder, and the stuffed crab leg with enoki mushrooms and edamame is topped with a luxuriant uni sauce. Live entertainment (a hangover from the restaurant’s previous incarnation) is an incongruous yet successful pairing.

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