Sushi MAHANA — Restaurant Review | Condé Nast Traveler
"What were your first impressions when you arrived? Just 10 seats await at the sushi bar, where Chef Hiroshi and Sous Chefs Rika Ginnaga and Bryce Morris greet guests with notable features throughout the space—a sprawling cypress wall, large, ikebana-style floral arrangements, porcelain antiques, and locally made custom art. What’s the crowd like? Spot couples celebrating special occasions here, alongside sushi fanatics seeking an elevated dining experience. What should we be drinking? The team’s resident Sake Samurai Patrick Ellis (one of only a few globally to receive the prestigious title from the Seinen Sake Council of Japan) curates a selection of premium sake to pair with Chef’s omakase. In addition to sake pairings (which start at $80), diners can order from a list of Japanese-inspired cocktails ($16). Main event: the food. Give us the lowdown—especially what not to miss. Chef Hiroshi Hoshiko was trained in Japan before working at some of Vancouver ’s top sushi spots and going on to open this one in North Vancouver (a location he selected, in part, for the water quality and its effect on the sushi rice). Such is the care that goes into Hoshiko’s pristine, multi-course nigiri tasting, featuring some of the most in-demand ingredients—many of which he selects locally and by hand to reflect the region’s seasonality. And how did the front-of-house folks treat you? The team here helps diners to feel instantly at home with warm, on-point service. What’s the real-real on why we’re coming here? Watching the chef team at work is its own show—come for a celebratory night with your plus one, or solo for one of the best sushi experiences in town."
