Sushi Hil

Sushi Hil sits in a blonde-wood room on Main Street that used to be a dentist’s waiting area, with a short counter and a handful of tables. Chef-owner Hilary Nguy (Chef Hil) opened it in 2022 after starting sushi work in 2003 at Kitsilano’s Temaki Sushi. Michelin gives the restaurant a Bib Gourmand and steers guests to those counter seats, where Nguy works seasonal fish with light vinegar and herb lifts. Vancouver Magazine named it Best Japanese gold and Best Sushi in 2026, and one judge called it the room they would send an out-of-towner to. Canada’s 100 Best ranked it No. 90 in 2024; the magazine’s 2023 Best New list gave bronze for the Chirashi Royale.

Lunch and dinner run à la carte: daily lunch and nigiri sets, sashimi moriawase, Nagasaki bluefin flights, hotate butteryaki, oyster motoyaki, and a limited Chirashi Royale stacked with bluefin, A5 wagyu, and foie gras. Book ahead; peak dinner can sit weeks out. Closed Sundays. Masayoshi and Okeya still hold the starred prix-fixe nights; Motonobu covers handmade udon a short drive north.

Diners keep returning for tuna, especially the bluefin flights, and for the Chirashi Royale when it is available. Counter seats get the strongest praise because you can watch the board. Service is attentive and the room turns quickly once it fills, so the pace can feel brisk. The footprint is tiny and walk-ins often leave empty-handed at dinner. Masayoshi and Okeya still fit the full theatrical omakase booking.