Octopus's Garden, Vancouver

5 out of 5 stars 2 Reviews

1995 Cornwall Avenue, Vancouver (604) 734-8971

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  • klj&a's Profile Photo

    Octopus's Garden: Sushi

    by klj&a Updated Apr 4, 2011

    Although you have to drive out of the downtown area, the drive is worth it. The sushi is fresh and there are many unique sushi rolls. They also offer a chef's choice 4 course and six course dinner. They have everything from sushi, fish and chips, udon to chicken. Try the Risky Business sushi roll- smoked wild sockeye, avocado, asparagus & bbq’d wild sockeye

    Favorite Dish: Kumamoto oysters, miso crab soup, dragon roll.

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  • Carmanah's Profile Photo

    Octopus's Garden: Trendy and authentic modern Japanese

    by Carmanah Updated Apr 4, 2011

    4.5 out of 5 starsHelpfulness

    One of the cutest, chic-est and authentically Japanese bistros in Vancouver, where the food you get on your plate is likely the same style of food you'd find in the trendy restaurants of modern-day Japan.

    Located in Vancouver's hip beach community of Kitsilano, Octopus's Garden offers an excellent selection of modern variations on traditional Japanese food. The restaurant is small, with a gated outdoor patio at the front and a cozy interior, yet the sushi bar is bustling. The menu is ever-changing, with a good selection of temporary specials. The plates and bowls that you eat out of are all hand-crafted pottery. The food arrives aesthetically-pleasing on beautiful ceramics. Japanese food has always been, to me, an art, but at Octopus's Garden, they go even further!

    Favorite Dish:
    Dragon roll - Unagi (BBQ eel) roll with avocado and roast red pepper. The biggest grin appeared on my face when they brought this sushi roll in an elongated S-shaped dish, with each individual role placed upright (similar to a wheel), side by side. They shaved the avocado thinly and placed it on the exterior of the roll, giving off the appearance of green skin. They placed a square of roast red pepper on top, which gave the dragon flair. The end of the dragon had a tail made of raddish sprouts and green onion. The head of the dragon was made of sculped avocado and eyes made of 2 soy beans and 2 black sesame seeds. Out of the dragon's open mouth was shredded red pickle, for fire. This was the most artistically creative piece of food I had seen in a long time!

    Goya chample with kimchi - They claim this is an Okinawan dish with a Korean touch. It's like a stir-fry of thinly-sliced bitter melon, tofu cubes, fried pork and kimchi. A unique combination, and very delicious! This was on their temporary special menu.

    Yam tempurra - 6 pieces of round orange yam with crispy batter and tempura dipping sauce. Traditional, but oh-so-good!

    Halibut cheeks - with mango sauce on a bed of watercress. The halibut pieces were tiny, but each was breaded and cooked to perfection. It reminded me of how much I love halibut!

    Related to:
    • Luxury Travel

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