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10 expert recommendations
With 17 varieties of oysters, a raw bar whose sushi prep is captured on CCTV and service that's a cut well above, it's no wonder NHLers and visiting megastars keep heads turning here.
Locals and tourists alike flock to this stylish converted Yaletown warehouse for locally sourced seafood imaginatively prepared by executive chef Frank Pabst.
Executive chef Frank Pabst focuses his menu on both popular and lesser-known local seafood. Full review →
Blue Water won the top prize for "Best Seafood" and "Best Formal Restaurant" in the 2011 Vancouver magazine restaurant awards. Full review →
Executive chef Frank Pabst is a leader in regard to responsible seafood practices. He created the annual Unsung Heroes dining festival to spotlight often under-appreciated yet bountiful... Full review →Don't miss the miso sakÃ©-glazed sablefish with baby bok choy, edamame, quinoa, shiitake mushrooms and yuzu dashi.
Under celebrated executive chef Frank Pabst, this is one of Vancouver's best high-concept seafood restaurants. Full review →
One of Yaletown’s most popular fixtures, thanks to the sushi, fish and seafood, and to the attractive terrace and interior.
Freshly shucked oysters, delicately flavoured sushi and simply prepared seafood in a swanky room. Full review →
Located in a former warehouse, Blue Water Café serves fresh regional seafood in an industrial-chic dining room designed with exposed ceiling ducts. Full review →
“Exquisite seafood, beautifully plated” draws fans to this still “busy” Yaletown “scene” set in an “elegant and spacious” converted warehouse and offering “the finest and freshest from the sea”. Full review →