Finding Japan In Vancouver @ The Fairmont Pacific Rim’s RawBar

Snow was falling in Vancouver—a rare sight that made our dinner plans feel even more special. We hadn’t planned on previewing our upcoming Japan trip at the Fairmont Pacific Rim’s RawBar, but sometimes the best experiences come unscripted. Fresh from earning a MICHELIN Guide recommendation, the restaurant has evolved beyond its hotel lounge beginnings into something more compelling. Under the guidance of Chef de Cuisine Youssef Jbari, formerly of Nobu Hotel Marrakech, the space has become a standout in Vancouver’s competitive dining scene.

That evening, Vancouver’s rare snowfall made stepping into the Fairmont’s warm lobby especially welcoming. Inside, Neil Campbell’s 180-foot light installation spans the high ceilings, casting patterns above the Fazioli piano, where live music sets the mood. The space strikes that distinctly Vancouver balance—business people and tourists, locals in casual wear, all mixing comfortably in the elegant setting.

Chef Jbari’s journey from Taroudant, Morocco, to Vancouver’s culinary scene is reflected in every dish that leaves his kitchen. Our evening began with miso-glazed shishito peppers and crispy rice – seemingly simple dishes that revealed complex layers of flavour. The sashimi course showcased the kitchen’s precision: pristine slices of Hamachi, a delicate Scallop Tradito that melted on the tongue, and a show-stopping Yellowtail tartare crowned with Northern Divine Caviar wasabi and crisp nori.

The Chicken Karaage proved so irresistible that our son Nayam insisted on a second order, the crispy coating giving way to perfectly tender meat. We moved on to rolls that demonstrated real finesse – the Sable Miso Roll and Salmon Miso Roll, each balanced, rich fish with subtle seasonings that enhanced rather than overwhelmed. The Wagyu Beef Tataki arrived with minimalist beauty: thin slices of marbled beef dressed with bright spring onion, aromatic shiso, and a perfectly balanced ponzu sauce. A selection of nigiri followed – King Salmon, Bene Sake, and Yellowtail Hamachi – each piece reflecting the kitchen’s commitment to quality.

Dessert, not usually a course we choose when eating Japanese, was another hit. The Praline Dark Chocolate Fondant paired with Oolong Tea Semifreddo offered sophisticated layers of flavour—bitter, sweet, and aromatic notes played off each other. A bright Passion Fruit Citrus Tart contrasted sharply, while a trio of house-baked cookies (oatmeal cranberry, chocolate chunk, and snickerdoodle) added familiar comfort to end the meal and met with Nayam’s enthusiastic approval.

The beverage selection was made with equal thought and care. My wife Anisha’s Pinot Grigio perfectly complemented the delicate fish, while my Saicho Sparkling Jasmine Tea proved that non-alcoholic pairings could be just as sophisticated. The drink menu spans an impressive range—from carefully selected sake to creative cocktails and thoughtful alcohol-free options—ensuring every guest finds their perfect match.

What sets The Lobby Lounge & RawBar apart isn’t just the quality of its food—though that alone would be enough. It’s how the space feels unique and welcoming, the seamless service that anticipates needs without hovering, and the careful balance between tradition and innovation in every dish. Chef Jbari’s kitchen creates plates honouring Japanese culinary heritage while finding new ways to surprise and savour.

In a city known for outstanding Asian cuisine, The Lobby Lounge & RawBar has carved out its distinct identity. It’s not trying to recreate Tokyo’s sushi bars or compete with Vancouver’s izakayas. Instead, it offers its interpretation of Japanese cuisine that respects traditions while confidently charting its own course. Under Chef Jbari’s guidance, each visit promises comfort and discovery, making it a standout in Vancouver’s rich culinary tapestry. —Mark Sissons