Vancouver , British Columbia
Canada V6B 5T4
Tel: 604 688 8078
Concierge.com's insider take:
Locals and tourists alike flock to this stylish converted Yaletown warehouse for locally sourced seafood imaginatively prepared by executive chef Frank Pabst. Sustainability is the restaurant's philosophy, whether it be one of its principal plates, such as sablefish (a.k.a. Alaska Black Cod), or the sushi selections. Chef Yoshiya Maruyama is at the helm of the 12-seat raw bar with its impressive roster of East and West Coast oysters and generous portions of sushi, sashimi, and nigiri. Chilled prawns, lobster, and briny bivalves are available à la carte or riding atop seafood tiers (from $28 to $128) with horseradish-spiked cocktail sauce and Japanese mayo. During Pabst's "Unsung Heroes Festival" in February, the menu focuses on underutilized delicacies from the Pacific such as periwinkles, jellyfish, sea cucumbers, and red sea urchin. Blue Water's wine list is extensive, with a good selection of British Columbia's best wines. You can also dine on the heated terrace outside.—Kasey Wilson
Open nightly 5 to 11 pm, bar nightly from 5 pm to 1 am.
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