City Guide

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Chef Takashi Ito’s menu reflects modern cuisine by way of classic Japanese techniques and ingredients. Starters include tuna and tomato poke with cucumber and shiitake sunomono, creamy avocado and tomato-gazpacho granite, and inventive mains like sake-kasu seafood bouillabaisse with B.C. salmon, mussels, daikon, Napa cabbage and shiitake mushrooms.


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