Oku Izakaya Bar — Restaurant in Vancouver

Oku is a tale of two extremes and highlights how the restaurant’s lack of attention in restaurant-basics can ruin an otherwise promising new addition to gastown.

We came here earlier in the month and made a reservation several weeks earlier. Upon being seated I was immediately drawn to a handwritten name card on our table - a very welcoming touch. However, from there, things immediately start to fall apart.

Izakayas are predominantly drinking focused and Oku tries to adhere to its authentic roots. But despite having what looks to be an army of servers on the floor, they all seemingly avoid our table to take an initial drink order. The other guests at are table were delayed in traffic, but it would’ve been nice to browse through the menu with a drink in hand while we waited.

When our friends finally arrived, we immediately placed our order to make up for lost time and adhere to the 2hr dining limit that our server informed us of. The food and drinks were impressive, but unfortunately, was overshadowed by the extremely poor service that I would rather spend the time reviewing.

At the 90min mark, the server came by to inform us of our last call. Last calls are pretty self explanatory in any culture — put in one final order, and then it’s time to settle up. Our table decided to order 2 more dishes and one final round of drinks. The server was shocked. Mind you, he was wearing a mask that covered half his face, but you could tell from his body language he was not impressed. Why? I have absolutely no idea. From that point on, he literally HOVERED over our table creating an absolutely uncomfortable experience. We adhered to the 2hr limit and our final bill more than justified our party size, but it was clear to me that the restaurant cared only about turning tables. If that were the case, then don’t tell the guests that the dining limit is 2hrs. The most shocking detail - no one was waiting by the time we left.

The challenge with Vancouver is the sheer abundance of izakayas. From long-standing success stories like Kingyo (or Guu just up the street) to impressive newcomers like New Fuji, Oku is just one of many. Where it could’ve stood out and won with its excellent location at the heart of Gastown, its staff ultimately ruin the restaurant’s potential.

Japanese restaurants typically adhere to the highest levels of service, so for the prices Oku is commanding, they fall short. It’s too bad - I wanted to share the goodness about the food, but ultimately, if you can’t get your front-of-house staff trained to offer even the most basic service levels required for a restaurant, nothing else matters.

There’s many izakayas around town — pass...

I am speechless after finding Oku by chance late on a Sunday night after a Canucks game. At midnight in Gastown, all of the usual places for a drink and a snack were dead, closed, or closing. Google maps lead us to Oku which we had never been to before. We were looking for a small hole in the wall but instead found it up above street level in a beautiful Gastown building with nice big windows overlooking a historic corner.

The atmosphere couldn’t have been better. Full of hipsters and tourists alike, and a fantastic jazz playlist in the background. Bustling enough to have a conversation, while at the same time calming and not overly loud.

The quality and originality of the food was over the top. It is nothing like anything I’ve eaten in a sushi restaurant before- and I eat sushi at least once a week. The amazing chicken tender balls served with a crisp Asahi was delicious. Beautiful sashimi “hand rolls” were more like little tacos- full of fresh flavours and toppings. The tofu in one of their soups was silky and amazingly flavoured. And the chef’s recommendation of tuna with chimichura sauce was so fresh and original. The “saketini “- a martini with saki- was ice cold and full of flavour and citrus. Our custom cocktail ( similar to a gin sour, Japanese style) was a real solid cocktail- and beautiful to boot.

And the showstopper was the staff - who were absolutely amazing. Welcoming, friendly, full of suggestions, and eager to please. We got a last minute addition despite last call for food. The head Chef came to our table to check in on how our experience was - gave a personal recommendation, and then prepared it for us fresh on the spot. The bartender was out of MaiTai so came to our table and discussed a custom drink that he would prepare for us. By the time we left, we felt like regulars and the chef ran outside to give us his card and say goodbye!

Absolutely amazing!! The best sushi in Vancouver in the best atmosphere! We will be back over and...

In Gastown, Vancouver, our pursuit of exceptional fusion dining led us to Okua Izakaya, a discreetly situated gem. Its understated entrance gives way to an interior that seamlessly integrates traditional Japanese Izakaya and contemporary design, yielding an intimate setting ideal for a captivating dining experience. The sophisticated ambiance, elevated by precise lighting, facilitates a holistic appreciation of culinary delights and visual appeal. The staff's exemplary courtesy and expertise guided our culinary journey with astute recommendations. Our choices included the Sake mayo hand roll and premium sashimi set, showcasing exceptional freshness, richness, and flavor profiles. Notably, Chef Takeshi Hasegawa's meticulous curation of ingredients ensured generous portions and outstanding quality, rivaling Japan's finest establishments. While we did not indulge in alcohol, the wine and sake selection was impressive. The staff's gracious hospitality, exemplified by Chef Hasegawa's warm demeanor, was particularly memorable. Okua Izakaya stands as a premier choice for discerning diners seeking an extraordinary culinary experience, marked by a sublime fusion of flavors and authentic Izakaya charm.

Okua Izakaya offers a unique and captivating culinary experience, seamlessly blending flavors and ambiance. Recommended for adventurous foodies seeking memorable Japanese dishes in Gastown, the restaurant delivers. The bar counter experience allowed us to witness Chef Takeshi Hasegawa's expertise and passion firsthand. His revelation about the wasabi's composition, combining fresh wasabi and ginger, elevated the sashimi. Chef Hasegawa's culinary artistry and warm hospitality are notable. The staff's traditional sendoff, ご来場ありがとうございました, mirrored Japanese hospitality. During our Vancouver trip, Okua Izakaya surpassed other dining experiences. Its exceptional Japanese Izakaya cuisine, reasonable pricing, and impeccable service earn it...