City Guide

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Photo: John Cullen

The most prominent of the disparate cuisines that converge in this Gastown kitchen are Japanese, Korean and French, but chef Makoto Ono’s cooking is truly its own thing. In a spare white and black dining room that still manages to feel cozy, sharp servers in barman vests and crisply pressed shirts carry a fleet of small plates – dishes like a rice bowl with seared foie gras, soy-poached daikon and a sweet unagi glaze hit an impressive range of textures and flavours. The drinks list is notable for featuring artisanal soju and sake on tap.


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