BC’s wide array of fresh seafood makes sushi a culinary mainstay, and this hugely popular restaurant is the longtime go-to choice in Whistler. It was founded in 1984 when three Vancouver restaurant workers got the skiing bug. Preparations are expert and largely uncompromising—wasabi is a key ingredient in many of the nigiri items (haoles can plead that it be left out); wild sockeye is used for salmon rolls; and ikura (delicious raw salmon roe) is on the menu. And, to prove just how multicultural BC’s culinary scene really is, the restaurant is also famous for sake margaritas. See if you can find that in Tokyo or Acapulco.
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