I tried this place after hearing numerous recommendations, and always seeing line ups out the door when I drive by.

Not bad, but not great.

Not sure what the buzz is all about.

want the worse service in bc sushi history? hit up tentasu.. gurantee they will fuck up ur food, take forever to take ur order, or ask you to move tables mid way thru ur meal!

that place caters to alot of CBC dudes and gals before they go clubbing :heckno:

and don't forget its a favorite spot for asian gangbangers too

Ebisu is more fusion style not even authentic Japanese, I see these Caucasian dudes in the kitchen last time I went

place is packed cause of its spot in the downtown core and caters to the young clubbing/partying crowd

I encourage critism, but do you mind to elaborate? I've ate Dynamite rolls and although we are not the greatest, it's definitely better than a lot of places I've been to.

Seems to me you've only been here on the weekend? We are one of the largest Japanese restaurants in Vancouver with seating for roughly 250 patrons, so one of our perks is that you can host big 20+ parties here all the time. Hence the pre-clubbing crowd, we are in downtown afterall. On weekdays there are many various customers of all nature, ranging from foreign exchange students to businessmen to family get togethers.

That is true we do make more fusion food and we feature many other styles rather than focusing purely on sushi rolls. Our sister restaurant, Kamei Royale two blocks down on Burrard and W. Georgia does more of that, traditional authentic sushi and sashimi.
For the record we have never had any Caucasion chefs here, but we have had a few Caucasion bartenders though :)

The owner & All of our senior chefs are all from Japan. Personally invited and flown in from Tokyo. Our executive chef is Japanese, born in Vancouver, went to Japan to train under 3 master chefs (apparently 1 of them as on Iron Chef Japan) for 12 years before coming back. We currently employ 6 sushi chefs, 5 of them are Japanese, 1 is Chinese. 4 of them have over 10 years experience. Over 60% of our prep-chefs are Japanese with a mix of some Chinese and Korean staff.

Edit: yes I work here :p

never understood the importance on whether or not the sushi chef is japanese or not.

i mean, i get the whole idea of being trained by authentic japanese chefs, but do you really have to be japanese to master it?

can't these... skills be transferred to another chef regardless of race if the amount of time is sufficient?

Sushiyama....

Sushi King

Sushi California.

Just below average

now that you mention your sister restaurant..i JUST went there last night for a bday dinner. For the amount my bill came out to, 30$ after tip, i was EXTREMELY unpleased. Will never set foot in there again :heckno:

ebisu > kamei

Skills can be transferred regardless of race but from my personal experience/opinion (just what i've noticed) japanese chefs are more dedicated to the food. I assume they put more time and actually care about the quality more. Aren't sushi chefs from japan learning to cook rice for years before being able to do the actually sushi? Iuno but I dont think no chinese or korean guys gonna be willing to do that haha..


Off topic a bit
This place called "Yuji" (across from pho hoa on kingsway)
close to kingsway & nanimo

Is seriously legit, its a hole in the wall sushi place, no fancy decor but the seafood is amazingly fresh & price is not expensive.
I highly recommended it! (Best sushi in the neighbor hood hands down)

Sushi by Yuji - Kensington - Vancouver | Urbanspoon

You guys should try it out. I'm not sure if it will be there long.. its such a bad location.. Unless it starts picking up, I cant see them keeping the high quality or staying in business.

(gotta support them to keep'em in business!)

Shh... That's my secret spot.

Yuji is a one man show. He makes everything. Everything is super high quality. The price might be slightly above average for very excellent sushi. You would probably end up paying more for not as good or just as good sushi at "higher end" expensive places.

We shared the DX chirashi don. It was so good, even had sea urchin in the middle. Sure $19 for a chirashi don is a few dollars more than other places but very much worth it. We also ordered a couple of rolls and whatever was on special on the wall. Good, good, good. Kept ordering until we were satisfied. Good meal. I think it ended up being about $45 for my girlfriend and I. I am usually a big eater.

I had a total brain fart and wasn't thinking when I was tipping and ended up doing over 30% on the machine. But, I don't mind so much. I like supporting mom and pops type businesses.

Shitty experience at Fish on Rice as well. Half the items didn't show up. No pop refills, ignoring the table to avoid taking orders, and then the audacity to charge a 15% gratuity at the end of it when service was exceedingly low. I would never consider going there again.

If you want cheap and cheerful, check out Bone Sushi in Richmond...a name made funnier by the fact that it's beside a porn store.

$5.99 salmon and scallop don = :drool:

I just don't like how they make it, dynamite is my favorite roll. The last time I ordered it from there it was all that green shit wrapped in rice and nothing else I was very unhappy

Well, that was helpful. :lol

I'm curious as to what you were displeased with? And what you had? At a good sushi resto..$30 including tip doesn't seem unjustified so I'm curious.

I ask because if it is in regards to the food, I have never been disappointed as essentially...Kamei and Ebisu have almost identical menus. Granted there are items that are different and prices are priced accordingly.

Kamei Royale is more targetted (IMO) for the older crowd and for those who want sushi/sashimi VS the tapas style lounge feel that is Ebisu. Kamei is more of a quiet and enjoyable setting which appeals to parents (such as mine and their friends) whereas Ebisu is more for the downtown party crowd. Not that there is anything wrong with the seperation in how a resto runs or anything as I do appreciate the choice for both.

Went to Ebisu @ Robson last week, pretty disappointed. Waitress had a pissed off face the whole time, didn't greet us, didn't say thank you...just took our order and left. Even demanded 10% service charge in the end.

Service had a terrible start, but was hoping the food to be better; it was not.

Calamari batter was very doughy; tempura batter wasn't made properly. It was drenched in sauce and ended up really soggy and doughy; pretty disgusting to eat. There were some groups of 3-4 pieces stuck together in the doughy batter. This only happens when you don't even bother to separate the pieces when frying. Shows how inexperienced/lazy their crew is.

The Jalapeno shrimp was average. The fries that came with it weren't crispy.

For their rolls, I ordered Mango California and Volcano roll.
The rice of the Mango California was cold. The other ingredients were average. Overall below average and definitely not worth $8.
The Volcano roll's rice was fine, but the dish was too heavily drenched in sauce and tempura bits. This overpowered the flavor of the Salmon; I could barely taste it. This was not as bad as the Mango California, but not something I'd recommend.

Unsatisfied with what I had, I ordered 10 Salt and Pepper wings. They were crispy and seasoned well. This was the only dish that was good that night.

The results of the food and service suggests that the staff isn't properly managed. If it was, then the waitress would have greeted the customers, smiled, and at least say thank you instead of demanding more tip. The kitchen isn't properly managed either. Sushi shouldn't be served on cold hard rice, nor should it be drenched in sauce that overpowers the dish. Deep frying is elementary, and should not be disastrous on multiple levels.

One last note. During dinner service, I noticed that a waitress was torching Mackerel nigiri? at the table beside us. The torch was very low on fuel, yet she kept trying to torch it. So, she kept trying to cook the fish with a small flame for a very long time until the can was empty. Then, she ran to get a new one to torch it again. By that time, the fish was already fully and overcooked. The fish should be torched on a high heat to give it a sear, not slowly roasted until it's overcooked. She should have stopped once she found out the flame was too weak.

New West, shockingly, has some great sushi restaurants.....Paradise Sushi is NOT one of them.

Their spicy tuna roll is a canned tuna with sriracha. Was fucking nasty.

SUSHI PARADISE | One of the best sushi take-out place in New westminster!

^Really? A lot of people have said they liked it on here. And is it still run by a Japanese couple?

Being the sushi snob that I am, I'm still in love with Ki Sushi.

Spicy sauce is a curse.

Tomokazu and Ninkazu, seems like they are owned by the same people. Been to both places twice. Each time I went I've been cut off after 45 mins or less. They'll say the two hours have been up. I suspect it's cause I go HAM on their "AYCE oysters". I guess the good part is I'm full by then and I never tip them and they seem to expect that

nearly all the AYCE "japanese" restaurants are a joke. its like stepping inside the matrix

then when you come out and see the light, you realize youve been lied to all your life