A LA DECOUVERTE DES SPECIALITES DU MONDE 

 

Blue Water Cafe 1095 Hamilton St              604-688-8078

 

 

Chef Frank Pabst was an early adherent of sustainable seafood. His Unsung Heroes Menu in February tempts diners to try abundant, under-appreciated fish, like jellyfish, geoduck, periwinkles, sea cucumber and sea urchin. The restaurant sushi bar is been a go-to spot for good sushi and sashimi (although sushi chef Yoshi Tabo left to work for Ki last January) . Diner demand has made Pabst’s sablefish with miso sake glaze, quinoa and shiitake mushrooms, bonita dashi with soy and yuzu a Blue Water signature.