Sushi MAHANA — Restaurant in North Vancouver

My Fiancé and I saw an article about a new Omakase sushi restaurant opening up and we were very interested in trying. We had to book about a month ahead of time to find a time slot that worked best for our schedules, and pay $100 deposit online.

A day before the reservation, we recieved a phone call from the restaurant confirming all of the details with a notice that they do not have their liquor license (yet), but we are free to bring our own drinks if we feel like it. They also asked us to be on time, as lateness will delay the other customers' experiences too.

The most difficult part of the night was finding parking (much to our own fault for leaving too late), we had to park a few blocks away and walk, which usually isn't an issue, but with the snow made it a bit more difficult. The restaurant had a subtle entrance that hid the treasure within very well. There is a small entrance area in the restaurant where there was someone to greet you and take your coats. The whole motif of the restaurant was burnt cedar paneling and light wooden counters, with bright red placemats that pop out at you. The place setting was elegantly designed with the night's menu and an introductory card to Sushi Mahana tied with gold string. There were 10 seats in the restaurant, all facing the food preparation area.

All the staff warmly greeted you and immediately served you a Yuzu welcome drink and a warm towel for your hands. They also asked if you wanted tea or water to drink. We opted for the tea, which was a genmaicha curated specifically for Sushi Mahana and it was so refreshing with a savoury kick to it from the roasted rice.

Their dishware was curated from many sources, some from Meiji-Era Japan, some from local artisans. It would have been really interesting to have had their origins introduced as part of the experience.

Chefs Hiro and Yuki did an absolutely FANTASTIC job of the meal, making a show of skill and focus, setting up each dish as it was served to each customer live, while making the best dish(es). They were so in sync that they barely had to speak to each other to help out or start on the next dish.

The servers were also attentive, as when we finished our tea or dropped our napkin (oops), they were there to put replace it; however, they bao made themselves barely noticeable so they wouldn't distract us from the experience. Another notable mention is that the servers noticed one customer was left handed and served everything opposite to everyone else, that was amazing.

The food was delicious, every single bite. Even the ginger served as a palate cleanser was somehow addictive. We loved how the menu of the day was so simplistic to indicate what to expect without ruining the surprise, as each fish always had modifications to enhance or change the experience. Everything was so delicious and truly flowed into the next one. We later learned that Chef Hiro specialized in the sushi (nigiri style) and Chef Yuki specialized in the vegetable dishes served between each round of sushi, and the dessert.

At the end of the experience, we had a chance to chat with the Chefs, the servers, and the owner to get to know everyone a little bit better, and they are excited about improving the experience even further.

We agreed that they are definitely WELL on the way to becoming a Michelin Star(s) restaurant, as the experience there brought us back to our experience in Japan at a 3 Michelin Star Restaurant, Seasonal Cuisine Nakashima. They are so close to providing that same experience and as they grow further, they will definitely hit those milestones. Everyone was so professional, and the Chefs had an incredible sense of humour and would joke around when the timing was appropriate, which we found refreshing.

We look forward to revisiting soon and wished we could afford to visit every day to experience their ever-changing menu and watch as this restaurant and team grows. It was an Honour to visit, and we will see you again!...

Re-writing review after a recent visit. This place used to be on top of my recommendation list whenever the conversation about sushi omakase comes up, but sadly a recent visit in July confirmed that it was just not the same as before.

I've been curious about their new model and re-opening scheduled for June 2025 since learning about it online after a visit in the end of April. However since their re-opening, I've been getting a sense that this once a hidden gem sushi restaurant turned mediocore after the departure of their previous sushi chef, Chef Hiroshi, based on the menu and dishes from their Instagram page. Nevertheless, I knew that I had to go again to experience their new model even if it was just for closure purposes, and sadly I suspicions were proven correct.

Overall the dishes served simply lacked depth. The sushi rice was nearly unseasoned, and the tamagoyaki at the end wasn't the fluffy sushi type, but the rolled breakfast type and it kinda tasted store bought... Chutoro tasted kinda tough, perhaps it could've been cut better. Roast salmon skin on top of the salmon sashimi was very tough to chew and stuck to my teeth. Wagyu shabu-shabu (meat from Miyazaki) was topped with a very strong ponzu and served with ground radish to "balance". Personally my preference is that a nice wagyu shabu-shabu shouldn't need anything other than some nicely flavoured dashi which on its own, should be a wonderful topping served on top of the beef, no need for the extra overkill stuff. Now I understand that ponzu is more or less a staple condiment in the Kansai region and they are now going after a Kyoto obanzai style course, but perhaps given the strength of their ponzu it could be better served on the side?

The best dishes were probably the roast black cod and miso soup to end the meal, but honestly how can you mess up black cod...

I try to appreciate the fact that they are now serving Kyoto style obanzai which should be locally sourced ingredients, in season, and prepared in a simple fashion but there is a certain noticeable gap between them and obanzai dishes I've had in Kyoto. Perhaps local Vancouver ingredients are just not as good and don't pair that well with sushi omakase and fish shipped from Japan?

Wishing them all the best under their new model, but I personally won't be returning anytime soon... While they have cut the cost down to $130/pp from the previous $250/pp, given the quality change though the previous one was way better bang...

I booked this restaurant for my birthday as everything is really unexpected.

First of all, my wife and I are the only customers for the whole dining, the atmosphere is quiet with the traditional Japanese music which is also their New Year. Second, I don’t expect I will receive a birthday gift from the team of Sushi Mahana.

This restaurant is a omakase styled restaurant, only serve customers from reservation, no walk in.

The hostess which is a pretty & polite traditional Japanese lady dressing in Nihon wafuku, the service of her is way above the average.

Chef Hiroshi Hoshiko & Chef Ghinn are two experienced chefs which served us all night long with explaining everything from their menu, I feel grateful as they respect their customers very much.

Their size of each nigiri is perfect for one bite which is very good for tasting every flavor from it, no wasabi and no soy sauce provide, therefore it will not ruin the taste of their creation. Each nigiri is being served just the perfect timing and you can experience by using chopsticks or fingers to taste, therefore they provide the cleaning material after using your fingers every time.

The time went fast because we enjoyed this so much, they also surprise me by singing a birthday song and giving me a gift and also a birthday card, I love their caring for their customers.

Overall, everything is above average as it’s hard to express, just feel their passion and love for what they have done, highly recommend this...