Super Hiro's

Went for the 4 course omakase for lunch and it was delightful and very filling. The chef and the server were both delightful and engaging. Chef Hiro did a very special favour and opened early just so that he could cook for people that love food. That is just incredible and so special. He also accommodated for a food allergy and prepared different food for some of the courses. All courses were beautifully plated and a joy to eat. I didn’t want any of the courses to end. Too bad I was full. The sake selection was also great. I will be back to try the dinner one day soon. Thank you again for a truly memorable experience. ���

What a lucky find! We were actually on our way to another restaurant, when we spotted this one. As it was closer to our later destination we decided to stop in. The food was delicious, and presented immaculately. Our sake even came in a nice decanter with equally nice glasses. The rolls we're unique and tasty, the duck udon was amazing, and the chicken even had a little mesh holder to rest on so it wasn't sitting in its own grease while we were eating. Can't wait to come back here with friends! Highly recommended!

Outstanding meal at the bar. Would be hard pressed to choose my favourite dish, or even top five. Exquisite service and lovely ambiance. Highly recommended.

Cooked food and Japanese confectioneries was very solid. Sushi as a whole was alright but they go ham on their neta (sushi topping) varieties as you don’t see these neta (nodoguro for example, even it’s 16 bucks for a piece of nigiri sushi, I’d say it is what it is, you can’t rlly complain the price when the fish itself is expensive) around Vancouver everyday for sure. Choices of plates are also very nice (after all, you’d expect you can admire some tablewares from a restaurant at this calibre, some kutani, Imari, mino-yaki in the back of the shelf was a very nice addition to the dining room’s atmosphere. Ordered a daily tsukemono (pickles), Nanohana/rapini ohitashi, Chiayu(Baby Sweetfish) tempura, Kakiage ten-don, A few pieces of seasonal nigiri (hirame/fluke, nodoguro/red throat sea perch, Anago/ Poached Sea Eel w/ nitsume sauce/ sweetened soy sauce, suzuki/ seabass cured in konbu kelp, saba, atsuyaki tamago, blah blah blah), Minatsuki(a type of red bean confectionery) w/ hojicha sorbet Appetizers: Tsukemono as a starter was nice. Featuring three kinds of Japanese housemate pickles, I didn’t catch what the server explained but I believe it is Kyuri no Shouyu Nitsuke (Cucumber Parcooked and pickled in soy sauce based vinegar), Boshi Daikon no Samu-tsuke (Dried Daikon Radish pickle), daikon no asa-tsuke (quick pickle daikon radish). The whole thing was quite refreshing. Rapini ohitashi is very nice, somehow they got rid of the bitterness you’d expect from a rapini, I was honestly very impressed and got me sat there and thought about it for a minute or two. It was served with a Dashi based sauce (it was an ohitashi after all) and some dried Sakura ebi (judging from the colour, it seems like it’s Japanese Sakura ebi, how do I tell you may ask, Taiwanese Sakura ebi are usually more pinkish in colour vs Japanese ones are more of an orange colour tone) Chiayu tempura might not suit everybody’s taste but I personally love the bitter sweet from the innards of the chiayu a lot, I mean a lot. It was so satisfying. A bit of sudachi citrus to cut down the heaviness of the tempura also gives you a glimpse of the other expression of the dish. Main Course: Can’t remember what the kakiage’s main ingredient is (scallop, squid, shrimp, either one of em) it was a bit on the oily side but again it’s satisfying when you get a bite of hot short grain Japanese rice and some agemono (deep fried food). Sushi: Sushi Rice: Shari/ vinegared sushi rice was on the mild side, personally I love me a shari that packs a savoury acidic punch, but hey some folks prefer milder shari. Topping aka neta: Atsuyaki tamago was on the airy side(again preference, I like a denser atsuyaki but you like what you like), and possibly the thiccest in Vancouver (its a atsuyaki/ thick grilled tamago afterall). Saba was pickled nicely, well done! Definitely tasted the savouriness and the umami from the kombu-Jime, texture ain’t too gummy too. Additional info: Noticed chef uses Tate kaeshi form/style to form his sushi and the sous chef uses ko-te gaeshi. It prolly don’t matter too much to most folks but interesting! Dessert: The hojicha sorbet is very light, reminds me of Japanese shaved ice. Again bitter sweet, hojicha/ roasted tea gives that deep caramelized richness and the kuromitsu (I might be tripping but I remember I tasted kuromitsu) sweetness compliments each other very well. Minatsuki is solid. Plating solid too!

Small authentic Japanese restaurant hidden in the west end of Vancouver. You definitely need to make a reservation if coming here as space is limited. Clear plastic barriers between tables and very covid safe. Only street parking available. The menu offers a selection of items which I believe change seasonally. My friend took me here for my birthday dinner and we shared the following items: Sashimi platter - A great way to sample different types of sashimi as you get two pieces of each. My favorite was surprisingly the scallops! All of the sashimi was so fresh and imported from Japan I believe. It comes with a twig of shiso flowers which you can garnish your sashimi with or place into your soy sauce. Very unique and tasty. Chawamushi with ikura - This was my favorite. So flavourful and the egg was perfectly steamed. It includes small hidden pieces of shrimp, chicken, and I think I had a small piece of potato! Japanese pickles - A great small starter and was perfectly sweet and crunchy. Sockeye salmon sanshozuke - A must try and another favorite of mine. It comes with thinly sliced crispy taro chips. The salmon itself has so many flavors. So delicious! Yurine tempura - A unique tempura that reminded us of small pieces of sweet potatoe. Rather than coming with a sweet soy dip, you get a salted matcha powder. The powder is quite potent so be mindful when dipping your tempura as a little goes a long way! We also appreciated that the tempura was fried but not oily at all! Black sesame ice cream - The ice cream is made in house and sooooooo creamy. We thoroughly enjoyed this. Fruit sake flight - A great way to taste different sake if you are indecisive about which bottle to older. You get three glasses of a plum sake, peach, and yuzu. They are a bit concentrated and sweet so they also come with a glass of ice so you can dilute the sake as you please. My favorites were the peach and yuzu flavor. Very refreshing to sip on. Japanese ceremony dessert - A traditional dessert that consists of a ball of mochi with red bean paste inside and a bowl of liquid matcha for you to dip it in. The mochi and red bean is very sweet while the matcha is bitter, so they create the perfect pairing together. Our server was the sweetest lady who was very attentive and constantly refilled our glasses of tea and sparkling water. I will definitely make an effort to come back again and try more of the menu!