1133 W Broadway
Vancouver, BC
Phone: (604) 872-8050
Menu: tojos.com
Tojo’s Restaurant is world renowned for a simple reason. This is the place where Hidekazu Tojo is the head chef (and owner) not only invented the California roll but also has a philosophy that anyone who sees the documentary, The Chef and the Daruma, might want to adapt. After seeing the 2024 film (movie review link), my appreciation has only grown and I believe he will never retire. To see him prepare meals for those dining at the sushi bar is zen-like.
And after Fan Expo Vancouver, I knew I had to visit this establishment otherwise I’ll regret not doing so for another year. And if I get lucky, maybe see a celebrity or two! When the film showed just how many big stars came here to dine, the chances will depend on if a major movie is filming or a fandom convention is taking place. Regarding the latter, I must caution that not everyone appreciates being disturbed while dining. A casual “hi” should be okay, and nothing more should be asked.
To be honest, Tojo-san is the star of the show. He’s like the Mr. Rogers of Vancouver! And I have to assume a long time ago, Tom Selleck visited this restaurant. When there’s a sushi roll named after his most well-known character from the 80s, I have to assume that visit made the news. Although the Magnum P.I. roll tasted like it was missing an ingredient, I later learned why. When I wanted a side plate of geoduck, I was told they didn’t have it available that night. After a quick google to learn it’s traditionally harvested in the Spring/Summer, I’ll just have to return or visit Finest at Sea, one of Victoria BC’s best place to get fresh seafood, come that season!
While that experience was for the dinner table, what some patrons are after is to dine at the sushi bar! That way, they can (and what I did during my second visit) meet Tojo-san! And unlike asking someone else if it’s okay for a photo, he’ll gladly pose with you (and me) for a snapshot!
And for those wanting to have their meal tailored to what they love, he’ll ask what flavours you like, favourite dishes and allergies. Based on my responses, the first plate was a beautiful thinly sliced rarely served white fish meat (name escapes me at this moment). Afterwards was a delightfully fruity Yuzuyu apéritif, and the third dish was a wagyu brisket! The smoky marbled flavour just bowled me over, and I’ve had this meat more than once, and I feel what I tasted here beats every other operation in town!
By the time the main course arrived, I could’ve asked if I could have more nigiri. One plate featuring six nigiri pieces was not enough for me, and I most likely could’ve asked for seconds. I prefer Ōtoro (fatty tuna) when possible, and the best I had was imported from Russian waters. Between that and what’s served here, known as the Ocean’s Gold Trio (featuring albacore tuna, wild salmon tosses in a sauce and crowned with fresh uni), they were the most succulent! The oceanic flavour from the echinoidea really enhanced all the meats placed within the sea urchin shell!
After this visit, I’ll have to make coming here every February an annual must-do. Although I managed two visits, that’s because Tojo-san’s reputation is world renowned and yes, I must have more of Ocean’s Gold! That dish wins out because of its presentation, and one is never enough.
5 Stars out of 5
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