![]() The rice was missing the vinegar that would have given it more character, but the single nigiri toppings were among the biggest slabs of fish I've seen anywhere, and all of them good. #BLUEFISH RESTAURANT FULL#The sushi menu reads like most others, with seafood toppings priced mostly from $1.75 for a single piece of nigiri sushi with surf clam to $11 for a full order of the house roll with crab meat, tuna, salmon, tobiko and avocado. There is another bar with seats, for drinks and, presumably, food as well, but it would be far more relaxing to sit at one of the solid black tables in a high-backed and supremely comfortable dark blue-upholstered chair. The usual sushi bar is tucked away at the far end of the room, but, in this case, without the usual seats where one can watch the sushi chef at work. And so, it turns out, is the food served here. But a little research taught me something I hadn't known, i.e., that the umlaut is also Japanese. Moreover, with that umlaut - those two little dots over the u in Bl�fish - it wouldn't be illogical to expect a German restaurant. ![]() THIS spiffy little place is a charmer, with lovely coloured glass sconces illuminating, very softly, the terra cotta walls of an intimate and inviting interior - an attractive decor that doesn't suggest any particular kind of cuisine. Scallop, steamed shrimp, red cabbage, carrot, daikon, and kanpyo wrapped in cucumber drizzled with Yuzu dressing and spicy Japanese mayo 13 Shrimp tempura, kanpyo, avocado, cucumber, tamago, Large scallops and tobiko torched for a smokey essence, doll it up with our tasty prosciutto and real crab, nori and mayo on top for decoration 14.5 Real crab with wasabi tobiko and cucumber inside, wrapped in a soy crepeĪnd topped with fire torched toro and salmon drizzled with white truffle oil and chives 13.5 Lobster tail, jumbo shrimp and avacado inside, tapped with smoked salmon andĭrizzeled with warm hachimitsu sauce 14.5 Shrimp tempura inside, topped with steamed shrimp and drizzled Swap the cucumber for avacado in the Ben roll and enhance with a second sauce thatĮntwines with the first for a fiery experience 14Īvocado and yam tempura inside, topped with salmon and drizzled with unagi sauce 11 Salmon and cucumber inside, topped with smoked salmon and chopped scallop in Japanese mayo and fire torched 13 If you have the time, though, there's no better Victoria dining experience than locally sourced seafood amid a magnificent Inner Harbour setting.*Ask your server about our monthly feature roll ![]() So what would be the ideal setting for a night at Red Fish Blue Fish?ĭon't come here if you're in a rush. Happy and helpful, despite the hordes of hungry customers. And the chowder, chock full of Pacific white fish, comes with a chipotle-coconut kick. The wild salmon tacone, stuffed inside a flour tortilla with coleslaw, pea shoots, and lemon-pickled onions, is also fabulous. Though there are three kinds of fish and chips (plus tempura-battered oysters and chips), go for the classic halibut-you won’t regret it. We're really here for the seafood-specifically, the fish and chips. ![]() There’s no alcohol, but the local ginger beer is a knockout. You’ll see some locals, too, but usually at off-hours so they can avoid the constant queues. It’s always busy, always noisy, and always worth the (always lengthy) wait.Įvery tourist in Victoria makes a beeline here-or so it seems. Red Fish Blue Fish, a casual harborside institution built out of shipping containers, serves up superlative fish and chips, chowder, and fish tacos using only sustainable seafood. ![]() So, what can you tell us about this place? ![]()
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