Sushi Hachi

Hi Friends! I finally did it! Did what you ask? I finally had my first full-on Japanese sushi experience in Vancouver at Sushi Hachi. I had this a lot when I was in Japan but I have never been able to spoil myself with such luxury in Vancouver.

We got to Sushi Hachi at 6:30pm in time for our reservation. I’m so glad that he made a reservation because it’s so hard to get a spot at Sushi Hachi and on our way in we saw a sign at the door that said that they were all booked up! I’ve been to Japanese owned sushi spots before like Kazu and Seto but this experience felt completely different.

The restaurant was small and gave off a homey feeling. Everyone there was quietly enjoying and tasting their food. The chef at the bar was meticulously slicing each slice of fish and shaping each piece of rice. On the side, the lady was grilling the fish so it was quite the smell and experience to watch everything happening.

10 piece chef’s choice nigiri

★★★★★

We both got the 10 piece chef’s choice nigiri + 1 roll. It took a while to come to the table but it was worth the wait because everything looked so beautiful! Almost too beautiful to eat! It felt like we had a plate of treasures from the sea in front of us. While we do eat our fair share of sushi, we weren’t too sure what each piece of fish was but they were all very fresh and delicious.

We weren’t sure which piece to start with so we asked our server. She said that we can eat it however order we like and usually people save their favourites for last. Grayson decided to go from the lightest to darkest fish because that is representative of how oily the fish are. He says that this helps you really taste the fish because you leave the stronger flavored ones for last. I went with the “save the best for last” method and left the cuttle fish and scallop ones for last. I always find cuttlefish to be strangely creamy and scallop to be lightly sweet.

We both agreed that the piece with the red tuna with the ginger on top was the most interesting because not only was there seaweed on the underside of the fish but there was also sweet soysauce mixed in with the pressed rice. It was definitely an interesting experience.

Quick bites:

1. Make a reservation
2. Come with friends so you can try a larger variety of things
3. The Chef’s choice is a good opportunity to try the best that they have to offer all on one plate