Vancouvers Top Restaurants & Chefs

Vancouver's top Restaurants and Chefs

1. Lumiere- Rob Feenie
2. Blue water café- Frank Pabst
3. Tojo- Hidekazu Tojo
4. Gastropod-Angus An
5. Le Crocodile-Micheal Jacob
6. Hells kitchen
7. Vij's- Vikram
8. Moustache café - Geoff Lundholm
9. Cincin- Mark Perrier
10. Araxi- James Walt

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Lumière:

In 2000, the Lumiere restaurant in Vancouver received the Relaid Gourmand Designation, which is an award depicting those who excel in catering to the passions of life, quality, refinement and a sense of the exceptional. Considering that the restaurant only opened in 1995, we feel that this is an outstanding accomplishment in such a short period of time. The dishes are prepared with French and Asian influences in an elegant dining atmosphere. Along with an impressive wine list, the Lumiere has a menu that changes from season to season to ensure all produce being used is fresh and in season.

Rob Feenie: (Executive Chef)

Chef Feenie has had a love for cuisine since high school. After attending an outstanding culinary school in Vancouver, he became a Sous Chef for a variety of top restaurants in the area. Here he had the opportunity to work with some of the best Chefs in the area and kick start his career. Not only is Rob Feenie a chef, he is also a chef-consultant as well as an ambassador for Canadian food products worldwide. He has opened a couple restaurants with great success as well is working on his third cookbook.

Menu includes:

frisee and herb salad
with ficelle croutons, long beans and a lemon-herb mayonaise

beetroot velouté
with cauliflower foam and summer truffle

Beef Carpaccio
with oven-dried tomatoes, pickled shallots and shaved reggiano

Barbequed Peking Duck Broth
with pork & duck wontons, enoki mushrooms and Thai basil

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Blue Water Café + Raw Bar:

Known for its seafood, the Blue Water Café offers a breathtaking dinning room and raw bar. Along with a heated patio, there is also a private wine room which holds the entire award winning wine selection. The Raw Bar is home to some extremely skilled sushi chefs who prepare colourful and innovative Japanese dishes to their guests right in front of their eyes. Vancouver magazine also awarded the Blue Water Café the Gold Award for best new restaurant.

Frank Pabst: (Executive Chef)

Chef Pabst is renowned for his innovative creativity in regards to seafood preparation. He has received his skills from working in Germany and France with highly educated chefs. Once he arrived in Vancouver in 1993, he was hired on as the Chef de Cuisine, and then a few years later he opened his first restaurant. He has now been working with the Blue Water Café since 2003, preparing some of the most elegant fresh seafood that Vancouver has ever seen.

Menu includes:

Salmon Tartar

raw and cooked vegetables tossed in argan oil and honey vinegar

Trap Caught Wild Prawnssnap

peas, carrots and fresh herbs in ginger, chili and lemongrass

Kobe Style’ Beef Short Ribs

roasted root vegetables, sweet soy and sesame reduction

European Heritage Chicken

organic carrot and parmesan risotto with chanterelle mushroom, sage jus

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Tojo’s:

Tojo’s opened in 1988 and is known has the best Japanese restaurant in Vancouver, if not in all of Canada or North America. Tojo’s is located on the 2nd floor of an office building, providing guests with an expensive, but delicious, fresh and innovative meal. Tojo’s is unique in the sense that with the ever-changing menu, guests could eat there every week for years and never experience the same meal twice.

Hidekazu Tojo:

Working in Japan for 16 hour days, he developed his skills with fish. Tojo came to North American in search of an environment that was multi-cultural, and ended up in Vancouver. Tojo’s opened in 1999 and has been successful every since. Tojo’s restaurant is home to many celebrities who travel to experience his exceptional food as well as some of the most educated food experts in the world. Tojo is now giving young chefs the opportunity to learn alongside him as he educates to provide an outstanding future for Japanese Cuisine in Vancouver.

Menu includes:

Edamame
Boiled green soy beans

Ebi Shinjo
Prawn dumpling

Teriyaki
Broiled with teriyaki sauce

Beef
New York steak with vegetables

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Justification:

Our rating system was based upon three different categories based on the number of awards received through prestigious, credible, recognitions groups like “zagat” for example, the second along with regional groups and the third category which includes individual reviews and recommendations.