Tojo's Restaurant

05/14/2026

Every spring, there’s one ingredient Chef Hidekazu Tojo looks forward to more than almost anything else — beautiful BC spot prawns.

The season officially begins today, and at Tojo’s, it marks the return of a West Coast tradition that Chef Tojo embraces year after year with deep appreciation for the ocean, the fishermen, and the fleeting nature of the season itself.

For many years, Chef Tojo has worked closely with fisherman Stuart, whose dedication and care help ensure each delivery arrives with the exceptional size, freshness, and quality Tojo’s guests have come to know and love.

Simple, pristine, and only here for a short time — this is one of those ingredients that reminds us how lucky we are to call the West Coast home.

BC spot prawn season has arrived. 🦐

05/07/2026

We are honoured to be inducted into the Vancouver Restaurant Awards Hall of Fame this year.

For over three decades, our team has had the privilege of welcoming guests from near and far into our restaurant, sharing our passion for Japanese cuisine, hospitality, and community.

Thank you to every guest who has dined with us over the years, to our incredible team past and present, to our peers in the industry, and to everyone who has supported our journey. Your trust and support have allowed us to continue doing what we love every single day.

Chef Tojo has always believed food is about bringing people together, and this recognition belongs to everyone who has been part of the Tojo’s story.

From the bottom of our hearts, thank you, Vancouver. ❤️

— The team at Tojo’s Restaurant

04/24/2026

We are honoured to be inducted into the Vancouver Magazine Restaurant Awards Hall of Fame.

When I first came to Vancouver, my hope was simply to share Japanese cuisine in a way that felt true, respecting tradition while allowing it to grow. Over the years, this city has given me so much in return: trust, support, and a community that continues to inspire us every day.

This recognition belongs to my team, past and present, and to every guest who has walked through our doors and allowed us to be part of their lives.

Thank you for this incredible honour. We’re looking forward to celebrating together at the awards ceremony.

05/16/2025

Spot Prawns Have Arrived—Tojo-Style.

The most anticipated season in Vancouver’s culinary calendar is back—and at Tojo’s, we welcome it with open arms (and razor-sharp knives).

BC spot prawns—delicate, sweet, and ocean-kissed—make their return, celebrated the only way Chef Tojo knows how: with precision, restraint, and reverence for the ingredient.

For decades, Chef Tojo has worked closely with his trusted fisherman, Stewart—building a relationship rooted in respect, consistency, and shared dedication to quality. Thanks to this bond, Tojo’s receives only the freshest, live spot prawns—often within hours of being caught.

Amaebi Nigiri
Five glistening pieces of BC spot prawn, paired with Tojo’s signature sushi rice—each one a study in balance and purity. $45

Boiled Spot Prawns
Chef Tojo’s personal favourite—gently cooked, then dressed with a house vinaigrette of cilantro and finely minced jalapeño. A subtle heat that lingers. $45

For a limited time, they’re back on our à la carte menu—and featured throughout our seasonal omakase.

Available now.
This is Vancouver’s it ingredient of the moment—don’t miss your chance.

03/10/2025

https://m.youtube.com/watch?v=dTXT7qORWJo&pp=ygUQYnVzaW5lc3MgaW5zaWRlcg%3D%3D

Known for their briny flavor and ph***ic shape, geoduck clams can cost up to $30 a pound. The geoduck industry is worth $55 million in British Columbia, with...

02/25/2025

The Force was strong this weekend.

We were thrilled to have Hayden Christensen drop by our restaurant during Fan Expo Vancouver this past weekend! It was such a treat to host and share a memorable moment with him.

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02/14/2025

Happy Valentine’s Day! ♥️
We look forward to welcoming you all tonight and be part of your love story.