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Blue Water Cafe + Raw Bar (Gold) continues to dominate, thanks to buzzy, urbane ambiance, a stellar raw bar, and chef Frank Pabst’s exemplary preparations. Judges loved the fine (and retro) prawn cocktails for starters. And the mains include the definitive Vancouver version of miso sablefish. The raw bar, overseen by Yoshiya Maruyama, features a small iceberg to chill sashimi plates, of which judges went for silky-thin halibut tataki sprinkled with yuzu, pepper, and a dash of tonburi (tiny pops of crunch). Silver to Yew Seafood & Bar, for its elaborate seafood towers and classic European preparations. Lobster bucatini and West Coast paella impressed the judges. Yew also gets points for being an upscale restaurant that still caters to locals with buck-a-shuck specials. Tojo’s (Bronze) remains a favourite for sitting at the bar and letting Chef decide. Tojo has recruited Yami-san (from sorely missed En) to help with cooked dishes.