Sushi Okeya Kyujiro
Japanese restaurant · Downtown ·
Theatrical omakase with hyper-seasonal fish & bamboo carving
Theatrical omakase with hyper-seasonal fish & bamboo carving
"I experienced a complete Japanese immersion here, from hosts in traditional clothing to elaborate ceremonial presentations that capture the essence of Japan; the restaurant emphasizes seasonality and local ingredients (for example, British Columbia matsutake in autumn) while honoring traditional Japanese techniques. What stood out was the focus on more than just sushi: carefully curated, diverse courses meant to engage all five senses, with performance-like touches inspired by Cirque du Soleil such as tea ceremonies and sasagiri (the sound of cutting bamboo). The dish that best reflects the restaurant’s character for me is freshly cooked white rice made in a traditional donabe clay pot — a humble bowl that represents respect for nature, harmony and quiet beauty." - Sophie Mendel
"Hosts in traditional attire lead you into a dark, candlelit room where a black curtain rises at the precise minute of seating, signaling an omakase that is anything but typical; from premium, hyper-seasonal fish to a demonstration of sasagiri (bamboo leaf carving), it is a memorable show from start to finish, with highlights like chawanmushi with crab, shatteringly crispy tempura sandbar fish, spicy firefly squid on a bamboo skewer, and two uni petals from different Japanese waters served with seaweed jam." - Kevin Chau
"Hosts dressed in stunning traditional clothing guide you to a dark room, lit only by the faintest glow from votive candles. A black curtain is raised ceremoniously only when the clock strikes the precise minute of your seating. These are the first clues that this is far from your typical omakase. From the premium, hyper-seasonal fish to the demonstration of sasagiri (traditional Japanese bamboo leaf carving), it is a memorable show from start to finish. Highlights include chawanmushi with crab, shatteringly crispy tempura sandbar fish, spicy firefly squid on a bamboo skewer, and a presentation of two uni petals from different Japanese waters served with seaweed jam. Sweet courses garner attention, especially wagashi, fashioned into a flower here." - Michelin Inspector
"This unique omakase course blends sushi and tempura. A dedicated cook is in charge of the tempura, and he works in a sectioned-off corner of the open kitchen. The tempura features white fish dressed with a dab of plum paste. The neatly prepared press mackerel sushi was very flavorful, then followed by Japanese pike tempura, served in a small cup, dressed with citrus and vinegar." - The MICHELIN Guide
"Congratulations to the team at One Star Okeya Kyujiro, the 2023 MICHELIN Guide Vancouver Service Award Winner! Through an ultra-special approach to attention and following the Japanese philosophy of hospitality, this One Star team is able to create a memorable experience." - MICHELIN Guide
