Yuwa Japanese Cuisine

"Yuwa's chic interior may lean European, but just one bite of Chef Masahiro Omori's creations and you'll be firmly planted in Japan. This is not fusion cuisine; instead, the chef adheres to the classics. External influences may not come into play, but freshness does—the menu shifts daily to take advantage of the best products available.His nigiri selection features a masterful presentation with a nest of radish threads, fragrant shiso leaf and crushed ice. Buttery chutoro melts in your mouth, and the other offerings might include  snappy, clean-tasting nodoguro, premium kinmedai, delicious sayori and local bluefin tuna, but it's the sockeye salmon that will be etched in your memory forever." - Michelin Inspector

How the Michelin Guide’s Stars Affect a City’s Dining Scene | Eater

"A popular regional Japanese neighborhood restaurant included on the recommended list that saw a sharp increase in bookings and last-minute cancellations, prompting a shift to a more formal reservation policy with a modest cancellation fee and guaranteed contact for regulars. Management is weighing modest dining-room updates to meet heightened expectations now that some diners treat a visit as a 'once in a lifetime' event, while staff morale and confidence have improved with the added recognition." - Nikki Bayley

Why Sake is the Perfect Partner for Any Meal

"Iori Kataoka, sake specialist/co-owner, Yuwa in Vancouver "We aim to provide our guests a tailored list of exceptional nihonshu (sake) from both traditional and innovative sake breweries that exude qualities that complement and enhance our menu. We approach our sake selection the same way that we do our wine: we take into consideration the aroma, taste, body, and regionality of each sake, but also look for unique selections to pique the curiosities of our guests." - Sophie Friedman