Tetsu Sushi Bar

Tetsu Sushi Bar Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Tetsu Sushi Bar, Sushi Restaurant, 775 Denman Street, Vancouver, BC.
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06/12/2026

Long before service begins, the search is already underway.

From remote fishing ports to the bustling floors of Toyosu Market in Tokyo, every fish is selected through relationships built on trust, expertise, and an uncompromising pursuit of quality.

Toyosu moves with incredible energy, yet beneath the spectacle is something deeper: a profound respect for the ocean and the ingredients it provides.

By sourcing both directly from fishermen and through elite market channels, we are able to present a wider range of seasonal fish rarely seen at any one time.

An ever-changing collection.

A fleeting experience.

Available only for those seated at the counter

05/30/2026

May the Spot Prawn Season begin, a celebration of one of the West Coast’s most anticipated harvests.

Our seasonal UNI BOTAN EBI INANIWA UDON returns with chilled Inaniwa udon, BC spot prawn sashimi, Japanese uni, ikura, and a finishing touch of warm spot prawn oil.

Alongside it, our Spot Prawn Nigiri showcases the prawn’s natural sweetness, lightly brushed with a fragrant Shaoxing wine reduction that adds depth while allowing the pristine flavour of the spot prawn to shine.

Available for a limited time while spot prawn season lasts.

Reserve your table through .

The return of our lunch omakase. Reservations open today at 12 PM.Beginning the first weekend of June, weekend afternoon...
05/18/2026

The return of our lunch omakase. Reservations open today at 12 PM.

Beginning the first weekend of June, weekend afternoons at Tetsu take on a different rhythm. A slower light across the counter. A softer pace in the room. The same exacting attention to detail, now unfolding at midday.

Lunch omakase will be offered Saturdays and Sundays from the first weekend of June through the end of September at $110 per person.

The experience begins with umaki, gindara saikyo miso, and asari with nanohana chawan mushi, before moving into hiyashi chuka and nine pieces of nigiri — hirame through to honmaguro otoro. Houjicha ice cream to finish.

Two table seatings at 12:00 PM and 1:30 PM. Bar seating at 12:30 PM.

Reservations release today at 12 PM via Tock through the link in bio.

05/14/2026

Arrivals from Japan shape the rhythm of the week.

Bluefin broken down with measured precision. Delicate silver skin lifted cleanly from the flesh. Each movement deliberate long before the counter welcomes its first guests.

An omakase built through restraint, detail, and time.

Nikiri is the brush stroke.A reduction of soy, sake, mirin, and dashi, cooked down until it carries weight without heavi...
05/07/2026

Nikiri is the brush stroke.

A reduction of soy, sake, mirin, and dashi, cooked down until it carries weight without heaviness. At Tetsu it is made in-house, in small batches, and adjusted across the seasons.

The brush is drawn across the fish. The purpose is to
season, to glaze, and to seal in the moisture the knife has just exposed.

Nothing more.

A piece of nigiri brushed with nikiri arrives at the counter already seasoned. There is no soy sauce on the table. There is no need.

Find us on and make a reservation today .

04/27/2026

Sayori (針魚)

A spring fish. One of the slimmest bodies at the counter - long, narrow, built for a light hand.

Sayori belongs to the hikarimono - the silver-skinned fish of Edomae tradition. Each fish in this group is handled on its own terms. The skin is delicate. The flesh beneath it more so.

What looks effortless at the counter begins long before service, in the careful work of breaking the fish down without compromising what makes it worth serving.
Each hikarimono asks something different of the knife. Sayori asks for patience.

The season is short. The prep is not.

04/24/2026

The counter comes first.

Wiped clean before service. Before the fish is broken down, before the shari is mixed, before the first guest takes their seat.

Twelve seats. Two seatings. The same preparation, every time.

04/19/2026

Hotaru-ika (蛍烏賊)

Spring, and only spring.

Firefly squid arrive for a few weeks each year. Small, vivid, gone before the season settles.

The cleaning is deliberate - beak, eyes, ink sac, each removed by hand. The body is left whole. Translucent. Almost weightless.

The care is the same regardless of the size of what’s on the board.

04/15/2026

Mehikari 目光

The name means green eyes. Look at the fish and the reason is immediate — two bright, luminous eyes set in a small silver body. A deep-water fish, caught at depth, brought up into entirely different light.

Mehikari is not a fish most counters feature. The flesh is soft, almost delicate in a way that makes preparation less forgiving — it does not hold up to mishandling. At Tetsu, it arrives as ichiyaboshi (一夜干し) — lightly brined, then left to dry overnight. A traditional method, unhurried. The moisture that leaves the fish takes nothing essential with it. What remains is concentrated — the sweetness deeper, the umami settled into every part of the flesh.

A small piece with more to say than its appearance suggests.

Reservations open. Link in profile.

We had the opportunity to cater a Sakura-themed evening at the , hosted by .mckinley × .experience. It was one of those ...
04/12/2026

We had the opportunity to cater a Sakura-themed evening at the , hosted by .mckinley × .experience.

It was one of those nights where everything came together so naturally, art, music, fashion, and a room full of great energy, all set in such a beautiful space.

We’re really grateful to have been part of it, sharing our sushi inspired by the sakura season with everyone there.

Thank you for trusting us to be part of your evening.

📷
.mckinley 🙏🏼

Address

775 Denman Street
Vancouver, BC
V6G2L6

Opening Hours

Tuesday 5pm - 9:30pm
Wednesday 5pm - 9:30pm
Thursday 5pm - 9:30pm
Friday 12pm - 2:15pm
5pm - 9:15pm
Saturday 12pm - 2:15pm
5pm - 9:30pm
Sunday 12pm - 2:15pm
5pm - 9:15pm

Telephone

+16044285775

Website

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