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Address and Contact Information
Address: 795 Jervis St, Vancouver, BC V6E 2B1, Canada
Phone: +1 778-788-0795
Website: https://www.instagram.com/sushihyun_vancouver/?__d=1
Order and Reservations
Reservations: exploretock.com
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Sushi Hyun Omakase – Vancouver, BC – Tock
At Sushi Hyun, we strive to impart a bright and positive energy to our guests. Located in Vancouver, our high-end omakase restaurant is meticulously …
Sushi Hyun – Vancouver – a MICHELIN Guide Restaurant
Sushi Hyun. 795 Jervis St., Vancouver, V6E 2B1, Canada. $$$$ · Japanese, Sushi. Chef’s Table. Notes. Visited. Save. Favorite. Reserve a table. Book. Sushi Hyun.
Sushi Hyun – Vancouver – a MICHELIN Guide Restaurant
Restaurants. MICHELIN Guide Restaurants · Canada · British Columbia · Vancouver Restaurants; Sushi Hyun. 5 … Sushi Hyun. 795 Jervis St., Vancouver, V6E 2B1, …
Reviews
Lyon Hu
Update: I had to contact them for a deposit refund after a week, which was a rather unpleasant experience. Consequently, I’ve lowered my rating to 3 stars.
Their omakase experience is truly wonderful, with fresh ingredients and an amazing taste. I’ll definitely return to try their seasonal menu.
… moreTheir omakase experience is truly wonderful, with fresh ingredients and an amazing taste. I’ll definitely return to try their seasonal menu.
Taylor
Hands down the best meal I’ve had in Vancouver. The attention to detail was world class the servers were attentive friendly and fun. Every part of the Omakase was better the previous. I couldn’t even pick a favourite from the meal. I’d highly recommend the saki pairing.
Book yourself into this place now you won’t regret it
… moreBook yourself into this place now you won’t regret it
karanveer singh
My wife and I visited Sushi Hyun the evening of our wedding, and it was the perfect way to celebrate. From the moment we arrived, we were impressed by how immaculate the space is. Chef Hyun has thoughtfully curated every detail, including custom pieces from Japan and beautiful hinoki wood for the tables.
The omakase experience was truly exceptional. Chef Hyun and his wife run the restaurant together, and their hospitality made us feel incredibly welcomed. Over the course of 20 dishes, we were completely satisfied in a way I’ve never experienced before at a tasting menu. Every bite was perfectly portioned and timed.
What sets this experience apart is Chef Hyun’s passion and attention to detail. He took the time to explain each component of every dish, sharing the story behind the ingredients and their origin. The progression was flawless. Each course flowed seamlessly into the next.
One highlight that stands out: his egg dish was phenomenal. I’m not exaggerating when I say it was the best egg dish I’ve ever had in my life, and it reignited my appreciation for something I’d eaten countless times before.
The intimate setting, limited to just six guests per seating, allows Chef Hyun to truly connect with each diner. This thoughtful approach makes the experience feel personal and special rather than rushed.
At the end of our meal, Chef Hyun asked for our feedback to help improve for future visits. His menu changes seasonally, which gives us even more reason to return throughout the year to experience different ingredients at their peak. Chef Hyun and his wife were so thoughtful that they even took photos of us together to commemorate our special evening.
We’re already planning to return for our anniversary. Wishing Chef Hyun and his wife continued success and happiness. They’ve created something truly special.
Congrats on your Michelin Star, it is really well deserved!
… moreThe omakase experience was truly exceptional. Chef Hyun and his wife run the restaurant together, and their hospitality made us feel incredibly welcomed. Over the course of 20 dishes, we were completely satisfied in a way I’ve never experienced before at a tasting menu. Every bite was perfectly portioned and timed.
What sets this experience apart is Chef Hyun’s passion and attention to detail. He took the time to explain each component of every dish, sharing the story behind the ingredients and their origin. The progression was flawless. Each course flowed seamlessly into the next.
One highlight that stands out: his egg dish was phenomenal. I’m not exaggerating when I say it was the best egg dish I’ve ever had in my life, and it reignited my appreciation for something I’d eaten countless times before.
The intimate setting, limited to just six guests per seating, allows Chef Hyun to truly connect with each diner. This thoughtful approach makes the experience feel personal and special rather than rushed.
At the end of our meal, Chef Hyun asked for our feedback to help improve for future visits. His menu changes seasonally, which gives us even more reason to return throughout the year to experience different ingredients at their peak. Chef Hyun and his wife were so thoughtful that they even took photos of us together to commemorate our special evening.
We’re already planning to return for our anniversary. Wishing Chef Hyun and his wife continued success and happiness. They’ve created something truly special.
Congrats on your Michelin Star, it is really well deserved!
Borja Martínez Calvo
We had an unforgettable dinner at Sushi Hyun Omakase.
With friends visiting from abroad, we wanted to show them the best of Vancouver’s sushi scene. After much searching, we chose Sushi Hyun Omakase—not because it looked flashy, but because it seemed authentic, heartfelt, and true to its craft.
Our choice couldn’t have been better. Chef Hyun and his team exceeded every expectation.
The food is outstanding, with a menu shaped by seasonal ingredients and the finest seafood sourced from both Japan and BC. Every detail is cared for—the atmosphere, the furniture, the tableware, the service, the way each ingredient is handled, and of course, every dish that arrives at the counter.
What truly sets the experience apart, though, is the kindness and humility of Chef Hyun and his team. They made us feel at ease, sharing their knowledge and passion in a way that felt genuine and welcoming.
One of my favorite moments came at the very end, when Chef Hyun asked for our feedback and whether we had any suggestions for them. That openness and humility are what make Sushi Hyun truly special.
We look forward to returning soon, to discover new dishes and hear more stories from Chef Hyun and his team—including their upcoming annual trip to Japan.
Many thanks, Chef Hyun!
… moreWith friends visiting from abroad, we wanted to show them the best of Vancouver’s sushi scene. After much searching, we chose Sushi Hyun Omakase—not because it looked flashy, but because it seemed authentic, heartfelt, and true to its craft.
Our choice couldn’t have been better. Chef Hyun and his team exceeded every expectation.
The food is outstanding, with a menu shaped by seasonal ingredients and the finest seafood sourced from both Japan and BC. Every detail is cared for—the atmosphere, the furniture, the tableware, the service, the way each ingredient is handled, and of course, every dish that arrives at the counter.
What truly sets the experience apart, though, is the kindness and humility of Chef Hyun and his team. They made us feel at ease, sharing their knowledge and passion in a way that felt genuine and welcoming.
One of my favorite moments came at the very end, when Chef Hyun asked for our feedback and whether we had any suggestions for them. That openness and humility are what make Sushi Hyun truly special.
We look forward to returning soon, to discover new dishes and hear more stories from Chef Hyun and his team—including their upcoming annual trip to Japan.
Many thanks, Chef Hyun!
Kelvin Jiang
One of the best sushi experiences I’ve enjoyed and I felt it stands up to some of the top omakases in Japan that I’ve been to. The ingredients, preparations and flavors were all top notch and every course was consistently great! The space and service were equally top notch with chef Ju sharing with us his journey as a chef and telling us more about each dish.
Chef served:
– chawanmushi with bafun uni
– kue sashimi
– Aji mixed with ground sesame seeds + other ingredients
– Saba roll with chives and ginger
– Hokkaido scallop tempura
– kinmedai
– sanma (Pacific saury)
– akami
– otoro
– somen with amaebi
– kuruma ebi
– Miso soup
– aka uni handroll
– anago
– unagi and corn rice (by itself, then as a chazuke for seconds)
– tamagoyaki (very creamy and made with shrimp heads)
– Japanese musk melon
In total I had 18 courses, though this I felt was a bit on the low end and it probably depends on what the chef can get his hands on, I do hope he’s able to keep the menu at around 20 courses otherwise the value proposition is harder to justify even though this is by far the best sushi I’ve had in North America. (Fwiw everyone was full even before the end and chef did offer us more, to which we politely declined)
I’m excited to return and I want to see what chef Ju will do with ingredients from another season!
… moreChef served:
– chawanmushi with bafun uni
– kue sashimi
– Aji mixed with ground sesame seeds + other ingredients
– Saba roll with chives and ginger
– Hokkaido scallop tempura
– kinmedai
– sanma (Pacific saury)
– akami
– otoro
– somen with amaebi
– kuruma ebi
– Miso soup
– aka uni handroll
– anago
– unagi and corn rice (by itself, then as a chazuke for seconds)
– tamagoyaki (very creamy and made with shrimp heads)
– Japanese musk melon
In total I had 18 courses, though this I felt was a bit on the low end and it probably depends on what the chef can get his hands on, I do hope he’s able to keep the menu at around 20 courses otherwise the value proposition is harder to justify even though this is by far the best sushi I’ve had in North America. (Fwiw everyone was full even before the end and chef did offer us more, to which we politely declined)
I’m excited to return and I want to see what chef Ju will do with ingredients from another season!
Kyle Lo
Away in Robson Plaza, there lies an amazing Omakase place that places emphasis on bringing amazing quality, service and attention to detail; showcasing the amazing seafood from Japan.
Chef Hyun is a very kind and positive Chef, he currently only does two services a day and puts a lot of effort into sourcing his ingredients fresh. He supports a small staff team (they’re very nice) and a family and does this as his dream job and passion as you can tell.
The food is amazing and top notch, you can taste the different tastes and he explains the regions where the fish is sourced from giving you an amazing experience right at the heart of Vancouver.
My wife took me here for birthday today and I was blown away. Chef Hyun also was very gracious host and made my birthday special with a candle and stuffed my belly with some extra sushi (which he didn’t need to as it is a 20+ course menu which is plenty, but it was a very kind gesture which we appreciated).
I look forward to returning here in the winter to try the winter fish / seasonal menu. Definitely worth every penny. It is tough work for sure to produce this level of product in a competitive expensive space like Vancouver and it is truly a gem.
Thank you all to the team at Sushi Hyun Omakase.
I posted 9 photos of my experience but I took close to a hundred. They even change the decor every season, so save up a couple bucks and splurge here for a special occasion.
With love Kyle and Fantina
… moreChef Hyun is a very kind and positive Chef, he currently only does two services a day and puts a lot of effort into sourcing his ingredients fresh. He supports a small staff team (they’re very nice) and a family and does this as his dream job and passion as you can tell.
The food is amazing and top notch, you can taste the different tastes and he explains the regions where the fish is sourced from giving you an amazing experience right at the heart of Vancouver.
My wife took me here for birthday today and I was blown away. Chef Hyun also was very gracious host and made my birthday special with a candle and stuffed my belly with some extra sushi (which he didn’t need to as it is a 20+ course menu which is plenty, but it was a very kind gesture which we appreciated).
I look forward to returning here in the winter to try the winter fish / seasonal menu. Definitely worth every penny. It is tough work for sure to produce this level of product in a competitive expensive space like Vancouver and it is truly a gem.
Thank you all to the team at Sushi Hyun Omakase.
I posted 9 photos of my experience but I took close to a hundred. They even change the decor every season, so save up a couple bucks and splurge here for a special occasion.
With love Kyle and Fantina
Steven Xu
Must try, everything tasted great. Some dishes are really elevated the taste, texture and presentation.
The craftsmanship and passion is top tier.
Highly recommended.
… moreThe craftsmanship and passion is top tier.
Highly recommended.
Philip Co
My wife and I had omakase sushi for lunch with Chef Hyun at Sushi Hyun. As I had expected, Chef Hyun is Korean, not Japanese, but has immersed himself in Japanese sushi culture. Our meal was one of the best omakase sushi experiences that we have ever enjoyed.
We were met at the door by hostess Mika, who gave us the opportunity to peruse the drink menu before entering the restaurant. The restaurant is small and the space is dominated by a beautiful, simply crafted hinoki wood bar with space for nine customers. However, there were seats for only eight, as Chef Hyun explained that one of the seats is obscured by a column that would prevent him from seeing a customer seated behind it.
The selection of sakes was small, but chosen by Chef Hyun to complement his food. I’m glad that it included the familiar Dassai 23 junmai daiginjo, which is always excellent.
Our meal started with my favorite, madai (red sea bream), and continued through hirame (halibut), kenmadai (golden-eye snapper), hirame (flounder) with Korean salt, shima aji (striped jack or white trevally), kinpira renkon (fried lotus root) with ama ebi (sweet shrimp), sawara (Spanish mackerel) that was lightly salted, aged hon maguro (bluefin tuna), both akami (lean) and chutoro (medium fat), broiled amadai (tilefish) with oiji (fresh Korean cucumber pickles), miso soup, chirashi donburi (rice bowl) with akami, madai and ankimo (monkfish liver), hotate (sea scallop) with umeboshi (plum) that was marinated with honey, instead of salt, broiled anago (sea eel), inaniwa udon (wheat flour noodles) in dashi (dried kelp and bonito broth) with poached chicken egg, and kyoku (chicken egg) Korean-style, which is more of a custard than an omelette. At the end of the meal, we had small scoop of strawberry sorbet with a cup of roasted sencha (green tea).
During the meal, Chef Hyun quietly and enthusiastically described and explained each course, while welcoming any questions or comments that we had.
We will definitely return for another meal in the future with Chef Hyun, probably dinner, which he explained includes additional courses such as otsumami (snacks). I’m already looking forward to it.
… moreWe were met at the door by hostess Mika, who gave us the opportunity to peruse the drink menu before entering the restaurant. The restaurant is small and the space is dominated by a beautiful, simply crafted hinoki wood bar with space for nine customers. However, there were seats for only eight, as Chef Hyun explained that one of the seats is obscured by a column that would prevent him from seeing a customer seated behind it.
The selection of sakes was small, but chosen by Chef Hyun to complement his food. I’m glad that it included the familiar Dassai 23 junmai daiginjo, which is always excellent.
Our meal started with my favorite, madai (red sea bream), and continued through hirame (halibut), kenmadai (golden-eye snapper), hirame (flounder) with Korean salt, shima aji (striped jack or white trevally), kinpira renkon (fried lotus root) with ama ebi (sweet shrimp), sawara (Spanish mackerel) that was lightly salted, aged hon maguro (bluefin tuna), both akami (lean) and chutoro (medium fat), broiled amadai (tilefish) with oiji (fresh Korean cucumber pickles), miso soup, chirashi donburi (rice bowl) with akami, madai and ankimo (monkfish liver), hotate (sea scallop) with umeboshi (plum) that was marinated with honey, instead of salt, broiled anago (sea eel), inaniwa udon (wheat flour noodles) in dashi (dried kelp and bonito broth) with poached chicken egg, and kyoku (chicken egg) Korean-style, which is more of a custard than an omelette. At the end of the meal, we had small scoop of strawberry sorbet with a cup of roasted sencha (green tea).
During the meal, Chef Hyun quietly and enthusiastically described and explained each course, while welcoming any questions or comments that we had.
We will definitely return for another meal in the future with Chef Hyun, probably dinner, which he explained includes additional courses such as otsumami (snacks). I’m already looking forward to it.
V T
Amazing experience. 10/10 attention to detail. From the choice of cutlery, glassware to the service. There’s authentic passion of the ingredients and excitement of where chef hyun sources from. Highly recommend for a great omakase experience
… moreMartha Hayes
We had an amazing first Omakase at Sushi Hyun. The food was incredible and the chef was so warm and friendly which really made the experience amazing. We were able to bring our favourite bottle of white wine for a $50 corkage fee (which is pretty rare to find in Vancouver!) and we also did the 5 step sake pairing experience which was amazing and we were so glad that we did it. The chef has hand picked all of the sake cups and we were able to pick one for each pairing. Omakase is not a cheap experience but if you are going to try it, we would highly recommend Sushi Huyn!
… more