Sushi MAHANA

First off, a thumbs up to the team for their hard work improving the food quality and menu since the relaunch of new sushi Mahana. Thus, five star for the effort. This was my second visit since the relaunch. I was curious how much has changed since the soft launch. I was quite excited reading the description on the menu as it looked interesting on paper. Sake wise, the menu is much smaller than what it was in the past but they are still good sake choices. I think all the cooked dishes tasted great. It was huge improvement and the chef done a good job of infusing japanese and western ingredients while keeping the dish Japanese. It was good fusion in my opinion. It looked like the chef also had kaiseki experience based on the plating style and balancing of flavour. As for the nigiri, it was also an improvement though there is still a gap. Hopefully with time, it will match closer to what it was before. The dessert was well received. We all enjoyed it . For my wish list, I still hope for something filling towards the end of meal. Can be something basic like udon in dashi broth for example. I look forward to seeing what other surprises it brings next.

We came to Sushi Mahana to celebrate a graduation and birthdays within the family, and it could not have been more perfect. The omakase dinner was an incredible experience—every dish was beautifully prepared, full of flavor, and thoughtfully presented. The chef surprised us with delicately made cakes at the end, which made the evening even more special and unforgettable. The entire meal was a celebration in itself, and the warm hospitality made us feel truly cared for. A memorable night we will always treasure—highly recommend for any special occasion!

Sushi Mahana reimagined under chef Yuki’s leadership is a welcomed beacon for Japanese cuisine in the North Shore. What a triumph of a soft opening we have attended. The new approachable omakase menu speaks to what the clientele in the shore needs: local produce, integrity of cookery, inventiveness, interactive dining, challenging palates, and flawless service. Everything is seasonal, so expect the best of the unexpected. For our experience in June 2025, height of spot prawn season, the ling cod with spot prawn sauce stole the show. And let’s not forget the Chef Bourdain inspired Beef Bourguignon with a Japanese touch. I think what makes Sushi Mahana 2.0 special, is Chef Yuki herself. Her passion, knowledge, and integrity shine through all her creations and percolate through her staff and the every inch of the establishment. We can’t wait to go back.

Re-writing review after a recent visit. This place used to be on top of my recommendation list whenever the conversation about sushi omakase comes up, but sadly a recent visit in July confirmed that it was just not the same as before. I've been curious about their new model and re-opening scheduled for June 2025 since learning about it online after a visit in the end of April. However since their re-opening, I've been getting a sense that this once a hidden gem sushi restaurant turned mediocore after the departure of their previous sushi chef, Chef Hiroshi, based on the menu and dishes from their Instagram page. Nevertheless, I knew that I had to go again to experience their new model even if it was just for closure purposes, and sadly I suspicions were proven correct. Overall the dishes served simply lacked depth. The sushi rice was nearly unseasoned, and the tamagoyaki at the end wasn't the fluffy sushi type, but the rolled breakfast type and it kinda tasted store bought... Chutoro tasted kinda tough, perhaps it could've been cut better. Roast salmon skin on top of the salmon sashimi was very tough to chew and stuck to my teeth. Wagyu shabu-shabu (meat from Miyazaki) was topped with a very strong ponzu and served with ground radish to "balance". Personally my preference is that a nice wagyu shabu-shabu shouldn't need anything other than some nicely flavoured dashi which on its own, should be a wonderful topping served on top of the beef, no need for the extra overkill stuff. Now I understand that ponzu is more or less a staple condiment in the Kansai region and they are now going after a Kyoto obanzai style course, but perhaps given the strength of their ponzu it could be better served on the side? The best dishes were probably the roast black cod and miso soup to end the meal, but honestly how can you mess up black cod... I try to appreciate the fact that they are now serving Kyoto style obanzai which should be locally sourced ingredients, in season, and prepared in a simple fashion but there is a certain noticeable gap between them and obanzai dishes I've had in Kyoto. Perhaps local Vancouver ingredients are just not as good and don't pair that well with sushi omakase and fish shipped from Japan? Wishing them all the best under their new model, but I personally won't be returning anytime soon... While they have cut the cost down to $130/pp from the previous $250/pp, given the quality change though the previous one was way better bang for your buck.

Exceptional service and omakase culinary journey every time at Sushi Mahana. Thank you for thoughtful attention to detail in every well-curated bite.

A great omakase experience. Delicious food and top notch service. The service reminded me of a Michelin star omakase in kyoto. Food was delicious with some being a little underwhelming and lacks uniqueness. But overall a delightful meal.

Sushi MAHANA used to be one of my go-to omakase spots, and I was excited to check it out again after the recent chef change. While I truly appreciate the effort and love seeing more women stepping into roles in this traditionally male-dominated space (so inspiring!), I have to admit the experience didn’t quite hit the mark for me this time. That said, I wish them all the best and hope the new direction continues to grow and evolve. I’m just super picky when it comes to omakase 🤣💛 My honest opinion: there's no depth, the lingcod was over cooked and tough to eat, the beef was mediocre at best and I like more traditional style omakase. The sushi rice was mushy. When they torched the sushi it wasn't hot enough it just made the sushi warm which isn't pleasant there's no smokiness to the fish when torched. Everything was just okay. Nothing outstanding for us at all. The miso soup was prob the best thing I had at dinner. But like I said, the service atmosphere and pricing cannot be beaten. $130 for dinner omakase menu is still a steal.

Omakase in north Van. A gem to try Using local products as much as possible Atmosphere is unique and very japanese Plates nicely presented and freshness of the sushi was amazing Warm welcoming A must try

We love a good omakase and Sushi Mahana, newly opened at the beginning of this year (2023), definitely delivered. The entrance was like stepping into a separate environment - from street, to tranquility. If you arrive early, there is a lounging area where you can enjoy some pre-meal cocktails or drinks and settle down from the hustle and bustle of the day. The omakase is separated into five segments consisting of nigiris and seafood and vegetable dishes. We loved how each segment was accentuated with a hot dish to bring some variety. The chefs did an amazing job and we were very happy with our meal. Throughout the meal, we kept fumbling with our utensils and dropping them (maybe too many of those yummy cocktails) but everyone was super kind and we felt so at ease. I won't spoil it further! You have to try this for yourself.

One of my personal favorite omakase experiences of recent! Staff were warm, welcoming, and attentive. Restaurant was cozy, very clean and well thought out! Although the chair was annoying to move closer to the counter it's probably just a me thing. On to the meal itself, they had a lot of different items that I'd have never tried before from the paradise prawn, sable fish (absolute favorite!), and giant fish each excellent in its own right. Then we come to the stable dishes such as tuna which has been one of the best quality tuna I've had ever had to be honest. Their akami or lean blue fin tuna was on par with or exceeded the following chutoro and ohtoro which were both amazing themselves. The chef did mentioned that they aged their tuna! Other than that there were many different preparations on favorites such as the wagyu and the tamago. Definitely a recommend to try at least once!

Multiple visits have revealed inconsistency in the quality and taste of what is served. The Kyushu-style sushi is interesting, but it was evident to me on the last visit that some of the underlying fish were rather basic and, in some cases, not fresh tasting. This is rather inexcusable to me at that price point. While their unique approach is interesting, sometimes the ingredients themselves seem to be a menu designed at lower cost. For example, there was no sign of crab across my visits, and the uni served was rationed so small as a garnish, yet I never experienced any dish with a typical portion size of uni where you can taste the uni itself and appreciate the flavor. Dessert somehow wasn't a highlight and came across rather lackluster. It seems like they are about 25% overpriced considering what they serve on their "premium" omakase. On the other hand, the space is beautiful, and the service is warm and usually excellent, creating a feeling of good hospitality. Occasionally, I had to ask for drink refills that did not get noticed, but even in that case, the response was prompt. They have excellent tea available that pairs nicely with the cuisine. The performance aspect of the presentation by the three chefs is also commendable and enjoyable. Sake is marked up and priced highly, making the overall meal seem more expensive than the value delivered on the last visit. Just didn't enjoy that meal, and at that level of investment, such disappointment and variation from meal to meal left a bad taste in my mouth both figuratively and literally. Not sure if or when I would return here, as there are luckily other options to choose from for this kind of cuisine.

I have been to many Japanese restaurants and am somewhat jaded. However Sushi Mahana was a wonderful surprise. It was one of the best restaurants that I have ever been to. To begin with, the decor was very simple yet elegant . The staff were both friendly and professional at all times. The plating was always beautiful, often using Amari. The food , of course, was the main event. They serve both local and japanese seafood. And elevated the sushi with interesting touches( black garlic, sea beans, etc). He whole service was " orchestrated " , that is to say a lot of thought was put into the sequence of dishes. The place is rather small; serving 8 customers with a staff of 5. At all times you can observe the preparation of each of the dishes. I know that the price may seem high, however I f see it was well worth it. The quality of the food was outstanding. So maybe not a place you go to every week, but one you should try to see how good a dining experience can be.