Sushi Jin

Chef Jin’s intimate Vancouver atelier is a temple to Edomae-style sushi, refined by a decade of French culinary training. The eighteen-course omakase journey is defined by the meticulous aging of fish to concentrate umami and achieve a buttery, melt-on-the-tongue texture. Rare cuts like Otoro Hagashi and the prized Kama Toro collar are sliced with surgical precision, served over shari seasoned with a proprietary vinegar blend. A standout technique is the laborious preparation of salmon roe; the membranes are hand-removed before the pearls are brined in a sake and mirin infusion, eliminating any fishy aroma. The specialty Gindara Saikyo Yaki features black cod marinated in sweet miso and grilled until the sugars caramelize into a deep, savory crust. Every piece of nigiri is a balanced architecture of temperature and flavor, from the creamy richness of Hokkaido uni to the clean, sweet snap of live lobster sashimi.