Vancouver Magazine

With hundreds of Japanese restaurants in Vancouver and the internationally celebrated Tojo’s just a few miles away, why the Garden? First, no dour cut-man is head chef Sada San; his humour lights up his bar in dishes entitled Yellow Submarine (a roll of mango, yellowtail, tobiko, and tempura—with telescope, $25) and Lobster on Vacation ($35), served both steamed and also encased in barely-there tempura. The omakase menu of kaiseki dishes, which changes daily, is masterfully delivered; more conventional tuna sashimi, sunomono salads, and nom uni sushi are also amongst the city’s freshest. Don’t miss the double hit of flavour in Spicy Garlic Mountain: stir-fried udon with garlic shoots and chilies, topped with deep-fried garlic cloves. The perfect antidote: the sterling selection of artisanal sakes.

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