Masayoshi is a japanese sushi restaurant in Punjabi Market, Vancouver.
Masayoshi on Fraser Street is chef Masayoshi Baba's small edomae sushi counter since 2014, Michelin one-star from the inaugural 2022 BC guide.
Signature dishes: Edomae omakase, Akami nigiri, Steamed egg custard
Must order: The omakase counter set, the only menu format; chef Masayoshi Baba sets the pace.
Tip: Reservations open 30 days out on Tock and book within minutes; counter only.
Address: 4376 Fraser Street, Vancouver, BC V5V 4G3
Savio Volpe on Kingsway from chefs Mark Perrier and Paul Grunberg since 2016 is a Roman trattoria with a wood-fired grill, Michelin recommended 2022.
Signature: Wood-grilled meats, Hand-cut tonnarelli, Whole grilled trout
Order: Hand-cut tonnarelli cacio e pepe with the wood-grilled lamb chops.
Tip: Reservations on OpenTable open 30 days out; the bar walks in for grilled antipasti.
Vij's on Cambie Street has been Vancouver's reference modern Indian kitchen since 1994 under Vikram Vij and Meeru Dhalwala, walk-in only and full-flavour.
Signature: Lamb popsicles in fenugreek cream curry, Marinated lamb popsicles, Jackfruit and bottle gourd curry
Order: Marinated lamb popsicles in fenugreek cream curry, the dish that built Vij's reputation since 1994.
Tip: Walk-in only, no reservations. Show up before 17:30 or after 21:00 to avoid the queue, or sit at the bar in My Shanti.
AnnaLena in Kitsilano runs chef Michael Robbins's tasting menu on West 1st Avenue, named Canada's Best Restaurant in 2020 and Michelin recommended.
Signature: Tasting menu, BC seafood plates, Seasonal Pacific Northwest
Order: The full chef's tasting menu; chef Mike Robbins drives the night.
Tip: Reservations open 60 days out on Tock; Friday and Saturday seats clear within hours. The bar walks in earlier in the evening.
Botanist at the Fairmont Pacific Rim runs chef Hector Laguna's contemporary kitchen, Michelin recommended and World's 50 Best Discovery 2024.
Signature: Tasting menu, Pacific Northwest plates, Sustainable seafood
Order: The seasonal tasting menu with the wine pairing at the Botanist Bar before dinner.
Tip: Book through OpenTable 30 days out. The Botanist Bar takes walk-ins for cocktails and a tighter snack menu.
Hawksworth at the Rosewood Hotel Georgia under chef David Hawksworth has run as Vancouver's high-cover contemporary kitchen since 2011, Michelin recommended.
Signature: Hawksworth burger, Tasting menu, BC sablefish
Order: The Hawksworth burger at lunch with house-aged Beemster cheddar.
Tip: Open at 06:30 for breakfast and breakfast-meeting bookings; the bar runs through to 23:00 with cocktails and the burger.
Boulevard Kitchen & Oyster Bar at the Sutton Place Hotel under executive chef Roger Ma runs Vancouver's reference oyster bar plus a wood-fired Pacific menu.
Signature: Seafood tower, Pacific oysters, Wood-fired plates
Order: The seafood tower for two with a flight of BC oysters from Read Island and Fanny Bay.
Tip: The oyster bar walks in nightly; the dining room books two weeks out through OpenTable.
