卑詩體育館
stadium at Vancouver, British Columbia, Canada
到達與交通
Ⓜ️ 溫哥華國際機場站🚆 濱海站🚆 太平洋中央車站Ⓜ️ 海島中心站Ⓜ️ 列治文－布里格豪斯站Ⓜ️ 蘭斯登站Ⓜ️ 時代坊站Ⓜ️ 橋港站
附近景點與去處
史丹利公園
加拿大最大的市立公园
列治文奧林匹克橢圓速滑館
sports arena in British Columbia, Canada
UBC人類學博物館
museum of Anthropology in Vancouver, British Columbia, Canada
溫哥華美術館
art museum in Vancouver, British Columbia, Canada
獅門橋
suspension bridge in Vancouver, Canada
渡戶紀念花園
traditional Japanese garden located at the University of British Columbia
卡皮拉諾吊橋公園
suspension bridge in North Vancouver, British Columbia, Canada
伊利沙伯王后公園
city park in Vancouver, British Columbia, Canada
Vancouver Maritime Museum
maritime museum
聖母玫瑰主教座堂 (溫哥華)
Catholic cathedral in Vancouver, British Columbia, Canada
傑里科海灘
beach in British Columbia, Canada
餐飲
AnnaLena
You won't find white tablecloths or a formal atmosphere, but you will find one of Vancouver's most polished—and delicious—dining experiences. Effortless service, expertly prepared cocktails and unusually astute wine pairings are all part of the magic, but of course it's the seasonally inspired tasting menu that really steals the show. This globally accented cuisine consistently impresses, marrying precise technique and top-flight ingredients together in refined, focused dishes of exceptional clarity and depth of flavor. House-made torn bread, wagyu tartare, caramelized onions and red storm vel
🕐 Mo-Su: 17:00-12:00; Kitchen: 17:00-21:45
官網Sushi Hyun
An unremarkable exterior belies the lavish omakase that awaits diners once they step inside Chef Juhyun Lee’s sophisticated oasis. Japanese luxury pervades every element of the meal, from exquisite seafood and hand-made ceramics to the silken, subtly fragrant hinoki counter (crafted from a tree more than two centuries old). Subtlety goes hand in hand with indulgence in Chef Lee’s meticulous preparations, with spectacular ingredient quality allowed to take the spotlight, from perfectly tempered Edomae-style nigiri to a comforting rice dish of fried karei flounder, a nod to his Korean background
官網Okeya Kyujiro
Hosts dressed in stunning traditional clothing guide you to a dark room, lit only by the faintest glow from votive candles. A black curtain is raised ceremoniously only when the clock strikes the precise minute of your seating. These are the first clues that this is far from your typical omakase. From the premium, hyper-seasonal fish to the demonstration of sasagiri (traditional Japanese bamboo leaf carving), it is a memorable show from start to finish. Highlights include chawanmushi with crab, shatteringly crispy tempura sandbar fish, spicy firefly squid on a bamboo skewer, and a presentation
官網iDen & QuanJuDe Beijing Duck House
It has a pedigree that traces back to an original location in Beijing from 1864, but the latest outpost in Vancouver proves that this legacy hasn't lost any of its luster. Indeed, the gold-accented dining room is a feast for the eyes, blending classic opulence with strikingly modern design.They are best known for their superlatively crispy and juicy duck. Delicious as the signature fowl may be, there is plenty more: a bevy of other delicacies are on offer, including bird's nest, sea cucumber and even a whole king crab if you're up for a splurge. It's not all razzle-dazzle, though. The cooking
🕐 Mo-Su 11:00-22:30
官網Sushi Masuda
Entering this humble six-seat counter that is tucked in the corner of an unrelated restaurant and through the glass doors of a print shop serves as a pointed reminder not to judge a book by its cover. The plain, spare room is brought to life by the artfully simple, meticulous preparations of Chef Yoji Masuda, whose time spent in a top counter in Tokyo is amply apparent, though his own personality comes through. With the assistance of his wife Akari, who provides a warm, attentive hospitality, the meal proceeds gracefully, from an indulgent savory "pudding" of sweet, pure-tasting monkfish liver
官網Published on Main
Timing is everything, but Chef Gus Stieffenhofer-Brandson and his team have a preternatural ability for sensing when produce is at its peak. Whether showcasing it on the plate or pickling and preserving it (those jars even double as decor), they're sourcing and foraging from local farms and forests.The contemporary fare bears the chef's distinct imprimatur. This is food that is at once familiar and surprising. A small dish of asparagus with brown butter crouton and a sauce gribiche is the very essence of spring, while an artful bowl with a pinwheel of side-striped prawns, refreshing apple and
🕐 Mo-Su 17:00-23:00
官網Burdock & Co
This Mount Pleasant charmer straddles a corner of Main Street in an area rich with top spots, but Burdock & Co stands out with its rustic appeal and Chef Andrea Carlson's farm-to-table cooking. The concise menu highlights the best of the season. First, grilled sourdough, herb-flavored gougère and nori cornbread with aged sake kasu butter prove that this is not your average bread basket. Then, miniature Hazelmere radishes roasted with house-made shio koji deliver unexpected glee. Morels stuffed with halibut mousse resting beside delicate gnocchi in a green garlic sauce embody the fleeting beaut
🕐 Th-Mo 17:00-22:00; Tu,We off
官網Sumibiyaki Arashi
With this understated 14-seat Mount Pleasant counter, Chef Pete Ho has ushered in a new gold standard of yakitori to Vancouver. The multicourse omakase spans dishes like red crab chawanmushi with yuzu, or crispy, delicately fried tofu accented with sweet soy, but the centerpiece of the menu is meticulously prepared skewers of chicken grilled over binchotan coals. Combining specially sourced heritage breed birds, skillful butchery, masterful seasoning (including with a special tare maintained over decades) and brilliant use of the grill, the results are uncomplicated yet profound. From impeccab
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