Itosugi offers a kind of a no\u002Dfrills omakase experience.
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Itosugi, which opened in late May, is a welcome newcomer to Vancouver’s West Side with its stagnant restaurant birthrate. For one thing, it offers an awfully good deal. Multi-course Kappo, which means to ‘cut and cook’ refers to a chef-driven meal with the chef cooking in front of guests. It’s less formal
Chan and Guan became friends in the way that 20-somethings do, via social media. Chan posted something about using the premium akasu, red vinegar, for his sushi rice. Guan responded with questions and soon they bonded over food. Next, suimono or a clear soup with Dungeness crab ball, a palate cleansing dish. The chef spritzed water on the lid of the lacquer soup bowl — a tradition preserved from a long-ago era meant to detect fingerprints, should someone attempt to poison an emperor.Article content
The dish that followed countered the oils in the kasayaki — oyster on a shell, poached lightly to “remove the slipperiness,” endowed with a vinegared gel, ikura and thinly sliced cucumber.
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