One of the best things about living in Seattle is that Vancouver is only a short drive away! Just this past weekend, we headed up to the friendly north for a weekend-getaway and decided to finally give Sushi Hachi a try. Owned and operated by a Japanese couple, we were lucky to have made a reservation the night before, because when we arrived (shortly after the store opened) not a single table was available!
To start things off, we ordered the BBQ Sea Snails and the Chef’s Choice Sushi.
The BBQ Sea Snails weren’t too special. They were chewy but a little bland in taste.
The Chef’s Choice Sushi was a great bang for the buck. For $25 CAD, you get 10 pieces of nigiri (which included amaebi, scallop, aji/jack mackerel, madai/seabream, hamachi, kampachi/amber jack, yellowfin tuna, red tuna, saba/Japanese mackerel and chopped scallop)and a sushi roll! The fish was quite fresh but due to the relatively low price, I suspected that the size of the fish was also scaled back to compensate for the lowered price. I wouldn’t mind this at all if the rice was also scaled back, but that wasn’t the case and at times the taste of the rice overwhelmed that of the fish.
We confirmed our suspicion after adding individual orders of toro, hamachi and ikura nigiri, as they came out with much bigger pieces of fish. The toro was incredible that day! It was creamy, buttery and not stringy at all. It really reminded us of the toro we had in Hiroshima last year. Yum!
It was so good that we had to order 2 more toro, in addition to the spicy tuna roll we added. The spicy salmon roll was very spicy but it was certainly another one of those bang-for-the-buck choices at $3.50 CAD.
Last but not least was the Grilled Salmon Belly, an item on the special list. When the plate was placed in front of us it did not look too special at all, but all that changed after the very first bite. It was extremely tender and savory, we simply couldn’t stop until it was all finished.
Sushi Hachi 鮨八
8888 Odlin Cres
Richmond, BC V6X 3Z8
(604) 207-2882
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sushi is small and smelly. Try good real food
Chinese dry-cured hams have been recorded in texts since before the Song dynasty and used in myriad dishes. Several types exist in Qing dynasty cuisine and are used in dishes of stewing hams.