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1095 Hamilton St
Vancouver, BC
V6B 5T4
(604) 688-8078
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- 2608 Granville Street, Suite 560 Vancouver, BC V6H 3V3
- (604) 877-7732
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Information from the business
English
April 17, 2011
From OpenTable: Applauded for serving some of the city’s freshest and best seafood, Blue Water Cafe is housed in a stunning brick and beam heritage warehouse conversion in the heart of Yaletown. Executive Chef Frank Pabst is known for his innovative and brilliantly executed West Coast plates, insisting on using seafood from wild and sustainable harvest, while Raw Bar Chef Yoshiya Maruyama is... more
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Be the first Weblocal.ca user to review Blue Water Cafe and Raw BarEditorial Reviews from the web
English
Gayot
January 07, 2012Regional and sustainable seafood dominates the menu at this Vancouver restaurant.
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Zagat
January 01, 2011'In a city with a school of competition', fin fans hie to chef Frank... more
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Other Reviews from the web
English
May 22, 2012
Last night, with about 30 others, I attended a function in a private room next door to the restaurant. Restaurant hostess did not greet with a smile and simply redirected us to the room next door which was poorly marked and a nondescript entrance. The room was very cold, tables were set up in such a way that it was impossible for guests to mingle and staff to serve cocktails effectively. We... more
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May 22, 2012
Sushi is one of the best in town and service is always excellent, if the prices were a little more reasonable would eat there much more often
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Business Description from the Web
English
July 25, 2011
Blue Water Cafe is touted as city's haunt for seafood. While the chef cooks up a sumptuous west coast cuisine, the master at the raw bar, effortlessly caters to the needs of sushi lovers. Contained within a former warehouse, Blue Water Cafe is in the heart of historic and popular area of Yaletown. The bar is open till 1pm.
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January 15, 2010
The fish and seafood are wild here, not only referring to their origins in the rivers and seas of BC and beyond, but in the way they are presented. A full raw bar is the stage for master sushi chef Yoshi Tabo to work magic on nigiri, sushi rolls and sashimi as well as provide a foundation for the Blue Water Tower – a triple-tiered seafood dish topped with a whole Dungeness crab. Other menu... more
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