2024 VANCOUVER FOOD CRAWL - Day 4 Lunch - “ Itosugi Kappo Cuisine, Vancouver “ - Impressive and Delightful Japanese Sushi Omakase








For this review, if I wanted to, I could use only three words to describe the incredible value and delightful Omakase lunch we just had at this intimate mother & son, hole-in-the-wall sushi-ya…WOW! WOW! and WOW!

‘ One of the toughest seats to secure in town ’, this narrative was unanimously acknowledged by all of the patrons seated around the sushi counter this lunchtime. The exquisite Omakase offerings delivered by the young, talented, self-taught chef were indeed worthy of rave responses, praise and accolades by foodies!!

At ONLY $55, our offering consisted of three refined Otsumami; nine, quality, individually dressed and served Nigiri pieces; soup and home-made ice cream dessert.

The prelude began with the chef hand grinding fresh Wasabi roots on a shark skin template grader! An amazing treat for the price! In comparison to our Toronto’s own ‘ZEN‘, the latter charges an additional $15 just for this delicacy option! In short, in terms of price, quality and value, we have nothing close to this here in Toronto! Sigh!☹️

Our Otsumami starters featured:

  • BC spotted prawns sashimi, pickled cucumber and
    organic heirloom Cherry Tomatoes Sunomono ( perfect balance of
    ingredients and seasoning )

  • Chawanmushi with Fish Maw and BC Wild Salmon Ikura ( delicate,
    intriguing use of fish maw and egg custard perfection )

  • Aburi fried Squid rolls stuffed with fish paste ( Smokey, chewy &
    wonderfully, tasty bites )

Nigiri pieces used the following premium and fresh ingredients for the Neta:

West coast ocean caught Grouper, Shima-Aji, Wild Alaskan King Salmon, Blue Fin Akami and Chu-Toro, Horse Clam, Anago, Black Sea-bass, Uni.

The seasoning/sauce glaze used on the Neta was delicious and harmonious. The Shari was seasoned quite nicely with predominantly red vinegar though the texture could be a touch firmer.

A rare and interesting herbal medicinal ingredient ‘ Mugwort ‘ was used for one of the home-made ice creams, the other being ‘ Miso ‘!

The impeccable service was attentive, friendly, gracious and polite!

In conclusion, this neighborhood gem, IMHO, incorporated all the successful criteria needed for multiple return visits! That is, if one can get a reservation?!!🤣🤣🤣












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Quality aside … Interesting how this Japanese restaurant can be this affordable with hard to beat value pricing anywhere … whereas another Chinese dim sum place you recently went in Vancouver can be significantly more expensive than the GTA ones. Perhaps the suppliers, rents and other overhead costs are markedly different. Who knows. LOL.

I know I’m comparing apples and oranges … but still hard to believe … LOL

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I am at a total loss too!!
Maybe, as I alluded to before, Cantonese restaurants are taking advantage of the rich Hong Hong immigrants who are accustomed to seeing that type of pricing in Hong Kong…hence they are incorporating some stealthy price gouging?!