Best sushi in Vancouver

Masayoshi Baba turns B.C. seafood into edomae nigiri at his counter.

• MICHELIN 1 MICHELIN StarSource ↗

  Chef Masayoshi Baba recreates a Japanese jewel-box sushi counter in Vancouver, and the counter seats give the closest view of his craft. The omakase puts British Columbia seafood into Edomae-style nigiri.

  Standout dishes: chilled uni with junsai and tomato dashi gel, sea bass folded over wakame, steamed monkfish, abalone

• Canada's 100 Best #59Source ↗

  A 24-seat omakase counter led by Masayoshi Baba, with Japan-sourced fish, careful local sourcing and praised knifework.

Plain outside, refined within: Juhyun Lee's omakase.

• MICHELIN 1 MICHELIN StarSource ↗

  An unassuming exterior hides a lavish omakase with Japanese seafood, handmade ceramics and a hinoki counter. The cooking is restrained and lets ingredient quality lead, with low-key service and a chef-chosen wine and sake list.

  Standout dishes: Edomae-style nigiri, fried karei flounder rice dish

• enRoute Best New #4Source ↗

  The reviewer found omakase here both exacting and joyful, with chef Ju Hyun Lee's pride in his craft and Japanese suppliers coming through in a relaxed, warm room.

  Standout dishes: chawanmushi, red sea bream sashimi, kinmedai, uni

Candlelit omakase: seasonal fish and bamboo-leaf carving.

• MICHELIN 1 MICHELIN StarSource ↗

  A theatrical omakase with costumed hosts, candlelight and a curtain raised on the seating time. Seasonal premium fish and a bamboo-leaf carving demonstration make the meal feel like a performance.

  Standout dishes: crab chawanmushi, lobster tempura, pressed mackerel nigiri, grilled unagi skewer

Yoji Masuda's six seats in a print shop's entry. Nigiri, small dishes.

• MICHELIN 1 MICHELIN StarSource ↗

  An unassuming six-seat counter where Chef Yoji Masuda cooks with a precise, minimalist style shaped by time at a Tokyo counter, with warm service from his wife Akari. The meal progresses gracefully and ends in nigiri.

  Standout dishes: monkfish liver pudding, beltfish with sake and kombu, nigiri

Satoshi Makise's aged edomae sushi; dry-cured bluefin.

• Canada's 100 Best #78Source ↗

  A small, intimate omakase bar where Osaka-trained chef Satoshi Makise cooks modern edomae-style sushi with fish from Tokyo, prized for its texture and savoury depth.

  Standout dishes: dry-cured bluefin