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In many ways, this is the quintessential Vancouver restaurant, with some of the city’s greatest talents behind the bar, in the kitchen, and manning the sushi counter. Bar manager Evelyn Chick mixes up masterfully crafted cocktails behind the long bar with its excellent whiskey selection. Surrounded by ice at the end of the bar, Raw Bar chef Yoshiya Maruyama carefully crafts exquisite nigiri and maki—the Dungeness crab and avocado roll in an egg wrapper is pure heaven. And in the open kitchen way across the elegant dining room with its relaxed West Coast vibe, gleaming wood, and gorgeous, deep blue pottery plates, executive chef Frank Pabst takes a delectably creative approach to all the creatures from the sea. Try the miso-glazed sablefish, the white sturgeon in a pumpernickel crust, or, when they’re in season, sweet, buttery spot prawns. One of the best times to visit is in February when Pabst serves up his “unsung heroes” menu of less popular seafood, like sardines, sea urchin, whelks, and the like. All this comes with an exceptional wine list, winner of the platinum award in 2013 and 2014 at the Vancouver International Wine Festival.