Tetsu Sushi Bar Vancouver - Buy Reservations

.. The experience was a big disappointment not coming close to living up to the price. All Omakase experiences are not equal and this was on the lower end of the spectrum. The sushi was poorly constructed falling apart on the plate and in my hand when trying to eat it. The rice seemed very undercooked as well. Fish slices were extremely small, the quality and selection of what was served was underwhelming, and their Otoro was a poor cut with stringy texture. They had to cook it in Aburi style probably because it was not good enough to eat raw. I paid an extra $30 for an upgraded special piece of uni that was garbage. It was served in a bowl wet, runny, and mushy falling apart on top of a small mound of poorly seasoned and improperly cooked rice. I knew I should have cancelled the dish based on earlier impressions. Other pieces were also cooked, over seasoned, or just off in taste. The meal looked big enough on paper. I was glad to just get it finished. The very young chefs engaged in a bare minimum manner and lacked skills and style, making it a blah experience.The three seat sushi bar is small and you do feel blocked from seeing the preparation in front of you. Yet you are still too close the chefs that hardly acknowledge you from entrance the finish. The best part and most entertaining part of the night was a small tank of live pet crabs next to the sushi bar. That was about all that really interested me.The servers were actually friendly and efficient so that was the only other highlight for me after the pet crabs. The other bonus was a larger table was behind the sushi bar and the guest spoke very loud and the noise behind you as you are was a bit annoying too. In the end it was about as expensive as the other top Omakase experiences in town or in the country, yet it was like being served in a restaurant of inexperienced high school and college kids.Don't plan to return.

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They have Jikon sake (one of my favourite) on the drink list. Omakase is great except for anago which is too soggy, but chef prefers it this way. I have nothing to say.

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Great service! Food is good but slightly overpriced for a lacarte.Omakase may be better option than a lacarte here.

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After hearing many good things about them and seeing them on so many foodie groups, we decided to give them a try. We made a reservation and originally we wanted to try out their Omakase experience, however, at the time of our booking, they did not offer Omakase, so we opted for à la cart.Unfortunately, overall, I feel that the Sushi here has missed the mark with us. From the quality to the value, we feel that the price they charge was not justified by what was served. Don't get me wrong, I'm more than willing to open up my wallet for a good quality sushi meal and have done so many times in the past.To begin, we had the eel tamago appetizer, and to our surprise, the egg had went off and had a rancid smell. We then ordered a series of sushi pieces, including scallop, salmon, Hamachi, mirugai, ikura, anago and the bluefin tuna trio (akami, chu-toro and ootoro). The sushi pieces were smaller than standard I would say and while the fish was fresh, there was nothing that made it standout. We finally concluded the meal with the foie gras and negitoro don, again, everything was on point but for $50+ it was merely 4-5 bites. Overall we weren't wowed by our experience. Perhaps we should waited until they offered omakase again.

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I made a reservation in advance to sit at the sushi bar for omakase - highly recommended, as this is a small sushi restaurant with 3 seats at the bar and a few tables. I felt right at home as soon as I entered the restaurant, as I was greeted in Japanese by the hostess/waitresses. The menu was described to me in Japanese, and I could hear the staff all speaking it too! Loved that.The omakase starts in order of seating - the reservation was at 8pm, but the other 2 guests showed up a little later, so their omakase was a few pieces behind me throughout our meal. I felt a little bad as this meant that the chef had to handle the timing between me and the other 2 guests, but he handled it very well!At the sushi bar, you get to see all the fish being cut and prepared into nigiri, which is always fun to watch. The view is a little impeded by dishes and equipment stacked in front, but you can still see most of the action. During my visit, there were 2 chefs at the bar, but one of them was making sushi for a la carte orders, while the other was focused on the omakase courses.For my omakase, I had the option of upgrading the final uni nigiri to a Female snow crab with bafun uni for $40, so I did just that. What a delight! If you have this option, definitely go for it. The crab is so soft, and it comes with a lot of ikura, too, which I love! And the uni is so creamyyy. Loved it.I think, if I were to compare with other omakase experiences I've had, I would have enjoyed a more interactive experience with the chef. I spoke with the chef a little bit, but he didn't seem to want to talk, so I felt like I was disturbing him. And it would have been okay with me to wait a few minutes for the other 2 guests to catch up so that we were on the same menu items.. I think it would have felt more cohesive of a dinner experience that way. But these are just nit-picky things that ultimately didn't affect my dinner experience.High quality sushi, paced in a relaxed way, with very reasonable prices. Would come back!

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A fabulous place for true sushi lovers. Excellent quality of raw fish. The service is very courteous. Go a la carte or try their omakase though more expensive is worth the price.

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