Vancouver Magazine

A much-needed renovation—including a harbourside patio— has brought sparkle and shine to this modern Arthur Erickson–designed property. A chic room with water views is the backdrop for new chef on the block Brad Horen’s—ex-Calgary’s Catch—innovative menu featuring local provisions with Japanese nuances. Don’t miss the wonton prawns with togarashi dipping sauce. Saké-marinated sablefish at dinner sees spot prawns and braised daikon while the sukiyaki-braised short ribs with tea-smoked scallops and a tempura maki roll will have your mouth saying arigato. Creative desserts, too. Service uneven but enthusiastic. Wine and brew list are locally focused, and talented barkeeps behind the onyx bar know both old- and new-school libations.