|Cuisine Type |||Seafood|
|Ambiance |||Good For Groups, In Places, Patio Dining, Terrace Dining, Trendy, Dining At Bar, Fine Dining|
|Meals Served |||Dinner|
|Amenities |||Full Bar, Great Wine List, Notable Chef, Party Space, Tasting Menus, Valet Parking, Wheelchair Accessible|
|Payment |||MasterCard, American Express, Visa, Cash|
|Cross Street |||Helmcken|
|Bar: 4PM-1AM, Dinner: 5PM-12AM|
Profile Last Updated: May 19, 2009
Located in the heart of hip Yaletown, Blue Water makes its home in one of the historic brick buildings the neighbourhood is famous for. The dining room has a rustic, country feel with exposed brick, wood pillars and charming lamps. The room is made more formal with white linens and exquisitely set tables featuring signature blue wine glasses. The heated patio provides a perfect vantage point for watching the attractive Yaletown crowd. There's also a private wine room holding the extensive and award-winning wine and bubble selection.
It’s all about fresh seafood at Blue Water. The raw bar features innovative and artistic Japanese appetizers. Sushi and sashimi are based on local catches like wild sockeye salmon and Dungeness crab. In the dining room, you’ll see stunning dishes of nearly every fish imaginable being served to approving diners. Blue Water also boasts one of the best selections of oysters in the city. There are more than a dozen varieties of the delicacy available with catches from B.C., Washington State and Canada’s East Coast. The most creative and visually impressive dishes are on the seafood-on-ice menu — the signature Blue Water Tower is especially stunning. If you manage to save some room for dessert, there are a number of palate-pleasing options that come with suggestions for optimum wine and port pairings.
The chefs are like celebrities at Blue Water complete with their own followings of dedicated diners. In the kitchen, you'll find Stephan Cachard’s team creating imaginative dishes with seafood from wild and sustainable harvest. At the raw bar, which features mainly sushi, Yoshi Tabo cuts sashimi with precision. Pick a seat with a view of the open bar or kitchen and watch the masters at work.
Since opening in 2000, Blue Water has been a media darling, winning award after award. Vancouver Magazine gave it the silver award for best seafood and the bronze for restaurant of the year in 2007. Word has spread and international critics including magazines in the U.K. and Australia have praised Blue Water. The wine list is also a big winner. By showcasing the best bottles that B.C. has to offer, while remembering old world roots, Blue Water’s selection consistently impresses critics. For five consecutive years, from 2000 to 2006, Blue Water was bestowed the honour of Wine Spectator’s Best of Award of Excellence.