Tetsu Sushi Bar is a very small operation, with two sushi chefs behind the bar and a waitress. There are only 5 tables and a couple bar seats in the whole restaurant so reservations are an absolute must. Trudy and I went on a sunny weekend to try the Testsu Sushi Bar omakase at lunch.
Omakase is one of the best ways to experience Japanese cuisine. It means “to entrust” and it allows for the chef to choose the freshest and the best to serve you. Surprisingly, there is quite a number of high caliber omakase spots in Vancouver, and in terms of pricing, I would say this omakase is on the average side for pricing. There is of course, the inexpensive omakase at Matzusushi in Coquitlam and the eye watering $300 (to start!) omakase at Sushi Kiwami in Richmond.
$115 Omakase at Tetsu Sushi Bar
The Testsu Sushi Bar Omakase ($115 option) includes 12 piece nigiri sushi, 3 piece bluefin tuna torotaku maki and dessert. Because we sat at the bar the chef served each piece individually at the pass. On this day we had:
- Madai (Sea Bream)
- Kanpachi (Amberjack)
- Kasugodai (Young Sea Bream)
- Hotate (Japanese Scallop)
- Toro Sawara (Spanish Mackerel)
- Spot Prawn with Shaoxing wine
- Kawahagi (Filefish)
- King Salmon Otoro
- Bluefin Tuna Chutoro
- Bluefin Tuna Otoro
- Japanese Bafun Uni with Ikura
- Anago (Sea Eel)
- 3 pieces Bluefin Tuna Torotaku Maki
- Brown Sugar Warabimochi
Each nigiri comes with a unique seasoning/sauce to compliment the fish. Traditionally, you should eat the nigiri with your hands, but due to COVID we chose to eat with our chopsticks. The restaurant however does provide a small towel for you to clean your fingers with between nigiri if you choose to eat it this way.
Chef starts by preparing fresh wasabi. Fresh wasabi is completely different from the kind you get from most Japanese restaurants. It is milder and complements the fish very well.
Tetsu Sushi Bar Omakase Nigiri (Part 1):
- Madai (Sea Bream) – firm fish with a very netural flavour
- Kanpachi (Amberjack) – fatty fish with a very clean flavour. This fish was finished with an orange zest which was a unique combination I’ve never had with fish before!
- Kasugodai (Young Sea Bream) – very mild flavour, quite forgettable
- Hotate (Japanese Scallop) – lovely smooth texture, very sweet
- Toro Sawara (Spanish Mackerel) – Very buttery texture with a very mild taste. Surprising as I generally find mackerel to have a fishier taste.
- Spot Prawn with Shaoxing wine – The spot prawn is finished with Shaoxing wine which gave the prawn a very unctuous texture. The alcohol flavour was mild and didn’t overwhelm the delicate sweet taste of the spot prawn.
Tetsu Sushi Bar Omakase Nigiri (Part 2):
There was a brief interlude after the Kawahagi nigiri below as chef was preparing the King Salmon Otoro by smoking it briefly in the kitchen.
- Kawahagi (Filefish) – The fish itself is quite subtle and delicate but the addition of the fish liver sauce adds a decadently creamy element to the nigiri.
- King Salmon Otoro – The fish was torched and it was so unbelievably fatty and rich. One of my personal favourites.
- Bluefin Tuna Chutoro – The gorgeous of colour of the chutoro is so lovely. Tuna is one of my favourite fishes and this piece has a mixture of fatty and meaty texture.
- Bluefin Tuna Otoro – Otoro is from the belly and it is the fattiest part of the fish. This piece just melts in your mouth – look at that fat marble on the fish!
This small cup of Japanese Bafun Uni with Ikura deserves its own section because it was just that good. I am unabashedly a huge uni lover and Bafun uni is the pinnacle of the uni experience. Bafun uni is much smaller than the uni we get locally and it is so rich in umami flavour with a very clean ocean taste. The ikura has a lovely salty brininess that just complements the sweetness of the uni so well. It was the perfect bite.
- Anago (Sea Eel) – firm texture, with a lovely smokey taste. A light brushing of sauce complements the smokey flavours.
- 3 pieces Bluefin Tuna Torotaku Maki – the pickles give the roll a nice textural contrast with a slightly sour flavour and crunchy texture to the fattiness of the Bluefin tuna.
Dessert
To end the meal we have a simple offering of housemade brown sugar warabimochi. Warabimochi is made with braken startch so it’s softer and jigglier than your typical mochi. The brown sugar syrup wasn’t too sweet and the kinako (roasted soybean powder) gave the dessert a very nutty flavour.
Worth a Try?
Absolutely! The omakase experience is definitely worth a splurge for a special occasion. If you are someone with a big appetite, you may not be 100% full to the brim, but you will definitely be satisfied. The fish was as fresh as it gets, and portion of rice does not overwhelm. For this price point, it’s a good experience that I would recommend. However, if you’re looking for a less pricey omakase experience, you can never go wrong with The Lobby Lounge + RawBar at the Fairmont Pacific Rim. Another good alternative is Sushi Bar Maumi for a truly authentic sushi bar omakase experience.
