Sushi Hachi — Restaurant in Richmond

Sushi Hachi strikes us as a shop that sells good-enough food, but not a good-enough restaurant to veteran diners looking for a joyful experience beyond just gluttonistic pleasure. A sushi bar denotes more than just sushi. It’s as much the restaurant’s invitation to customers, to interact with its “itajou” (master of the bench), by exchanging on-the-spot compliments and mutual respect and appreciation between chef and patrons, in which this shop fails altogether. Still, we give it 2 stars out of 5 for reasons as follows. It’s a bit long-winded so read on if you have the patience.

Nestled between Chinese-oriented small shops and businesses in a pretty much run-down mall and somewhat hidden behind trees and plants on the South side of Cambie, Sushi Hachi sits low-keyed and humble as can be. Inside, the chef/owner Kojima San, mans the sushi bar solo, while a mature lady (who some say is his spouse but we did not pry to verify) waits the few small tables. It's cozy, with basic utilitarian decor but comfortable enough. You are not greeted warmly nor thanked profusely on your way out as you’d be in Japan but that's alright, we're in Richmond afterall. Menu is very limited, yet the food is good. We sampled the listed sashimi cuts, nigiri sushi, followed by hot servings of miso soup, shioyaki fish-head and oden soup stew to finish, wines and beer and drinks we also had throughout. Hachi serves more like a mini izakaya (beer tavern) than a true sushi bar, but the basic staples we had were executed fine and past the mark. We would have rated it 4 stars out of 5 for the food quality at this price-level, the only disappointment being the aji topping which had lost its appeal when arrived. Overall, we were quite satisfied, food-wise that is. The lack of choices aside, we think service, courtesy and etiquette could all be improved a lot though. 1. While customers understand the difficulties a two-person team must face as it strives to manage even such a small operation, let basic manners and courtesy not go astray, like serving dishes and platters properly onto the centre of the table, instead of hurriedly dumping them anywhere but directly in front of the patrons (No, that just can’t have anything to do with the COVID-19 social distancing). 2. Provision of "shibori" (sanitized wet towels or cheaper versions of packeted tissue wipes will do) for cleansing customers' fingers with, is not only a courtesy but absolutely essential for any sushi joint anywhere in the world, for sushi is finger-food by default, and if one cares about “authenticity” at all. Putting a communal bottle of Lysol outside the washroom for everyone to get up and share it with as Hachi does, is a disgrace, something we’ve never seen on earth before. 3. Last but not least, a little bit more warmth (Smiles too, if we’re not asking too much?) towards the customers won’t hurt, would indeed be an added touch/value that costs nothing, like stopping to ask how things are, how's the meal, anything else I can bring you with, etc., would have been nice, as an industry-standard anyway, and earning a lost star from us. The chef hardly ever looked up as we left, was indifferent and at best lukewarm when I thanked him and complimented his skills twice. Same with the waiting lady. I signalled her to say “Onegaishimas (Thank you for your help).....”, she heard me but did not look me in the eye, nor stop for a second, just went straight past me to grab the check in a snap, before I could even finish my sentence with “.....okanjou o kudasai (the bill please)”. Way it goes, as a customer you don’t feel welcome there, nor your patronage appreciated, just kind of odd and very much not Japanese, nor Canadian either, and nothing is worse than that. On our next visit if there is one, we’ll bring our own Lysol wipes, hoping never having to use them, but we can never help with the manners/attitude issue. We tipped them nonetheless and as usual here on this side of the Pacific, but couldn’t help wondering if we really shouldn’t have, just to send a message through and for...

Chef’s Choice Sashimi The Chef’s Choice Sashimi offers a masterful selection of some of the freshest cuts available. Presented beautifully, the plate featured Katsuo (bonito), Hirame (flounder), Hamachi (yellowtail), Kanpachi (greater amberjack), and Sockeye Salmon. Each slice showcased an impeccable sheen, signifying peak freshness, and was expertly sliced to highlight its natural flavors and textures. The fish was tender, with a clean, delicate taste that paired perfectly with a hint of soy sauce. This dish exemplified the quality and precision Sushi Hachi is known for.

Rating: 9 out of 10

Beef Sashimi

Sushi Hachi’s beef sashimi is a standout, even when compared to other top-tier Japanese restaurants. The thin slices of beef were rich in flavor and boasted a perfect marbling that melted effortlessly on the palate. Each bite was an umami-rich experience, enhanced by a subtle hint of seasoning. This dish truly demonstrated the chef’s ability to deliver flavors that are both nuanced and satisfying.

Rating: 9 out of 10

Ikura Don

The Ikura Don features a bed of sushi rice topped with glistening, orange salmon roe. The pearls of ikura were fresh, bursting with a salty, briny flavor that complemented the mildly seasoned rice. While simple in concept, the quality of the ingredients made this dish a delightful and comforting option.

Rating: 8 out of 10

Sushi Hachi Chirashi Each bite was a harmonious blend of flavors and textures, and the freshness of the fish was undeniable. This dish truly represents the essence of Japanese cuisine.

Rating: 9 out of 10

Bluefin Tuna Belly (Chu Toro)

The Bluefin Tuna Belly, or Chu Toro, is a highlight that shouldn’t be missed. Its intense marbling and melt-in-your-mouth texture make every bite a luxurious experience. The rich, buttery flavor lingers on the palate, and the freshness of the tuna shines through. This dish is a testament to the high standards maintained by Sushi Hachi in sourcing top-quality ingredients.

Rating: 9 out of 10

Chopped Scallop

While the chopped scallop was fresh and enjoyable, it didn’t quite stand out among the other offerings. The flavor was pleasant but lacked the complexity that distinguished the other dishes. Nevertheless, it was a solid, if not exceptional, addition to the meal.

Rating: 7 out of 10

Unagi Battera

The Unagi Battera was undoubtedly one of the highlights of the meal. The unagi, perfectly torched, offered a rich, caramelized flavor that paired beautifully with the slightly vinegared rice. This dish struck an ideal balance between flavor and texture, showcasing the chef’s craftsmanship.

Rating: 9 out of 10

Ambiance

Sushi Hachi offers an authentic Japanese dining experience, with an ambiance that feels both cozy and intimate. The decor is reminiscent of small sushi establishments in Japan, and the vibe is relaxed yet refined, making it an ideal setting for a leisurely meal.

Service

The service, however, left much to be desired. Despite the restaurant being relatively quiet, it felt like the staff wasn’t attentive. This detracted from what could have been a seamless dining experience, and it’s an area that needs improvement to match the high quality of the food.

Rating: 5 out of 10

Price

Given the quality and freshness of the ingredients, the prices at Sushi Hachi are quite reasonable. The generous portions and expertly prepared dishes provide excellent value for those who appreciate authentic Japanese cuisine.

Verdict Sushi Hachi stands out as a destination for anyone seeking an authentic Japanese dining experience. The quality of the fish is exceptional, and the dishes are prepared with a level of care and expertise that is truly commendable. Despite the service being a weak point, the ambiance and food more than make up for it. For those who value quality and freshness, Sushi Hachi is definitely worth a visit.

Advice: Make a reservation in advance to avoid disappointment, especially if you want to secure a seat at this...

How can I write a review on something I didn't try? Well, here it is..I have heard fabulous word of mouth reviews on the freshness of the sushi and quality of fish at this restaurant for many years and finally decided to try it. I wasn't aware we had to make reservations on a Friday and just decided to pop by. We were told that the restaurant was fully booked and they general "close" the restaurant once that's the case. No problem, I will know to make resos for next time. One week goes by and my GF and I decided to make a date for Friday, Feb 17th. Being a planner that I am and only having Friday night's off, I like to book my agenda and hence proactively called in for a reservation. A gentleman picked up the phone call and once I advised of the date, he replied with "That's so far away". (???) He then told me people generally book 3-4 days in advance. He then went to ask me how I heard about the restaurant in which I replied that it was through referral. He then went to interrupt me that most people find them on Internet. Me, being a bit confused now, politely asked how I knew about the restaurant had any bearing on making a reservation?!!! The gentleman said , "well, we don't serve hot food here, like Chicken Teriyaki, and many people get disappointed when they find out after that we don't serve hot food." In which I replied, "well, that's the entire reason we are choosing to eat here as we heard of the freshness of the sashimi and good quality of fish used" OK...now I am getting a bit annoyed because WHY IN THE WORLD AM I EXPLAINING MYSELF TO YOU AND TRYING TO JUSTIFY MY REASON TO EAT HERE!! I JUST WANT A *#$^ RESERVATION!! I proceed to explain that my schedule is busy and I like to book things in advance... Needless to say, this gentleman was obviously the chef and he rudely stated that he is EXTREMELY busy preparing the sushi for the day and it is VERY IMPORTANT and to call back in a couple hours.......so....regardless of your reputation Sushi Hachi, this was one great way of creating a bad reputation for yourself. Don't forget, the lower mainland is bombarded with many restaurants and choices. Guess I will spend my money and time elsewhere where they at least value my phone call and interest in...