5 Seafood Restaurants in Vancouver to Try Right Now

We’ve got it good here.

Boulevard Kitchen and Oyster Bar

Boulevard Kitchen and Oyster Bar’s chef Alex Chen, in addition to claiming the national title at last year’s Gold Medal Plates competition, serves up a mean linguine alle vongole and is a dab hand with ling cod. His treatment of impeccably fresh seafood more than justifies a splurge here in the Sutton Place Hotel’s anchor restaurant—try ahi tuna tartare prepared tableside, rich uni and lardo crostini, or a plate of shucked-to-order oysters. 845 Burrard St., boulevardvancouver.ca

Blue Water Cafe

Frank Pabst’s consistently beautiful seafood has put Blue Water Cafe at the top of our Restaurant Awards list for a decade-plus. The Yaletown spot is the go-to for special occasions, and no wonder: the robust caviar menu is second-to-none and the seafood tower is designed to wow. Looking to keep things more casual? Snag some world-class nigiri at the Raw Bar. 1095 Hamilton St., bluewatercafe.net

Ancora

The Peruvian-influenced shellfish platters at Ancora no doubt help maintain its podium standing, but the waterfront views from this white-tablecloth room certainly don’t hurt. Executive chef Ricardo Valverde turns Ocean Wise ingredients into works of art in this upscale setting, serving up beautiful plates of Haida Gwaii halibut, grilled octopus anticucho and sablefish with smoked potato purée. 1600 Howe St., ancoradining.com

Landmark Hot Pot

Dungeness crab, Atlantic lobster and Alaskan king crab are selected with equal care at Landmark Hot Pot, and the accompanying sticky fried rice is the best you’ll ever eat: raw rice is soaked and wok-fried painstakingly slowly, water added little by little until the grains are perfectly toothsome. Overlook the faded ’80s decor: an excellent late-night menu draws visiting Hong Kong celebrities and music stars. 4023 Cambie St., landmarkhotpot.com

Oddfish

With Oddfish, the team behind Nook and Tavola pushed for a more casual take on the city’s seafood scene by working with local producers, lowering prices and throwing in a solid drinks menu to boot. The menu changes with the tide, but keep an eye out for the hamachi with lime and jalapeño, and the coho salmon with a cherry tomato confit. 1889 W 1st Ave., oddfishrestaurant.com