Banzai Sushi House on Westminster Highway, Richmond

We raved about our find at Jumbo Sushi just a couple of weeks ago. It was not because Jumbo Sushi is good or anything like that. It was because they serve HUGE JUMBO sized sushi for cheap. It was just perfect for my boys who can devour sushis like there is no tomorrow.

It WAS.

Jumbo Sushi WAS the boys favourite for just two weeks. The family favourite is now the Banzai Sushi House (thanks to the recommendation of Vanessa, again).

Banzai Sushi is located on Westminster Highway in the strip mall across from the Richmond Public Market. It is actually just next door to Tsim Chai Noodles. For some reason, I had never taken notice of Banzai Sushi before … strange.

The picture above is somewhat misleading. We were the first customer as soon as they open at 11AM. Shortly after, it was all packed — certainly a very popular place and to think that I thought there were no sushi places of note in Richmond.

Nanzaro ordered the Tuna and Salmon Sashimi. This is just over $9.25.

But they are HUGE … everyone of them. It was mind boggling seeing sashimi pieces these big. Nanzaro was absolutely delighted with his bowl and tried his best not to smirk at his older brother’s selection. It was not often that Nanzaro beats Arkensen in anything.

Just look at the size of it one more time. It is just this thing alone that I am sure we will be making repeat trips to Banzai Sushi. Size DOES matter.

Arkensen selected from the Maki Combo B. This is $9 and consists of five types of half rolls.

Daimasu Japanese Restaurant in Richmond

Updated: 18th Dec 2014; This restaurant is closed.

Nanzaro was away at a camp. He was none too happy when he found out that we went to a “gourmet” Japanese place for lunch on the weekend while he was away. For us, gourmet Japanese is anything that is not a AYCE.

So we went Daimasu that one weekend. Daimasu has been at this spot for as long as I remembered. What prevented us from coming to this place previously and what brought us here lately is their tagline — “A Fine Japanese Restaurant”.

Daimasu is located on Granville between No 3 and Garden City. You won’t miss it because of the imposing red sign that have up front.

In our mind this is very much a Chinese owned Japanese restaurant. We don’t know that for a fact but the workers there looked very Chinese and speaks Chinese too. So, we were surprised to see how authentic looking the decor is. We like the place as they do have a very good selection of bright and dim spots.

Apparently Daimasu has another outlet on the Burnaby portion of Kingsway. I work just a block away and I did not even realize it. I will want to check it out one day for sure.

I eyed a poster on the wall showing a new menu item which they call Sashimi Adventure. The poster said:

Dare to try our freshly imported selection of Yellow Tail (Hamachi), Wild Sockeye Salmon, Seared Mackeral (Saba), Garlic Pepper Tuna and Beef Sashimi.

Without hesitation, I ordered that … I like the “Adventure” part.

Fish Sashimi, that I can readily relate but beef sashimi? Actually this is the first time I had beef sashimi … and I must say it is very good. Normally you would get blood red meat when it is rare but not this one. It seems like they had lightly cooked the sides before it’s served.

I must give credit to the Japanese. I mean … how on earth did they managed to convince the world to call uncooked food cuisine. LOL! Suanne swears off sashimi but I love it.

The dip above is meant to go with the beef. Not exactly sure what it was though.

Between Mackeral, Hamachi and Tuna, I can hardly tell the difference between them … but am going to hazard a guess nevertheless. Let me know if I got this wrong.

The above looks like Mackeral. Although the menu said it is Seared Mackeral, it does not seem seared to me. There are quite a number of little garnishing all over the plate — all very nicely arranged. I figured that the chef would have placed the garnishings next to the sashimi pieces that they are meant to go along.

Seeing that the Mackeral is split in the middle, I took some of the greenish and orangey stuff (help me describe the orangey stuff here!) and sandwich it between the fish. Mmm … mmm … fresh.