BC first
Most of what we serve comes from BC boats: albacore from off Vancouver Island, wild sockeye in summer, spot prawns in May and June, sablefish all year, and red sea urchin from Haida Gwaii. We buy from a handful of fishers and two wholesalers we trust, and we skip anything that’s overfished.
What we fly in
Some things BC doesn’t do. Hamachi, the tuna for our negi toro and a few seasonal fish come from Toyosu market in Tokyo, twice a week. If a BC fish can do the job, it gets the job.
The last fifteen metres
The trip from the counter to your table is the shortest part, and we still treat it like it matters. Nigiri gets made when you’re ready for it and goes straight out. If it sits under the lights for a minute, we make it again.
Eat it right away
That’s the one rule. The rice is warm and the fish is cool for about a minute. After that it’s still good. Right away, it’s great.
