Global Cuisine: Sushi Oyama

Sushi Oyama

It was a nice, chilly night for our first event of the year. We started with a cuisine we were familiar with: sushi. Our destination of choice was Sushi Oyama in Burnaby. Situated inside an old Victorian house, the restaurant is said to be haunted by the dead. At one point, the place was a funeral home before being transitioned into a steak house, then a Korean karaoke place, and finally the Sushi Oyama we know now.

Sashimi Boat Platter
Sashimi Boat Platter

When we entered the restaurant, the place was packed and it made it difficult to get and out at the door since there were so many people waiting to be seated. Due to the fact it was a renovated Victorian home, the seating was very awkward at times.

Fortunately we got one of their private rooms. In total they have four private rooms, three upstairs and one downstairs, which was where were seated. Luckily we had less people this year so we had more room to eat and move! The service was slow, which was somewhat expected since it was packed, but on the bright side it allowed us more time to talk and introduce ourselves.

Sushi Oyama is not your typical sushi place and may offend sushi snobs with the way they construct their specialty rolls. Some of their specialty rolls are drizzled with sauce and are constructed to be visually impressive. Each specialty roll ranges from $ 5 – $ 12.

Black, Green, Red Dragons (left to right)
Black, Green, Red Dragons (left to right)

Between two days with two different groups, we probably tried their entire specialty menu and some sashimi. Overall Sushi Oyama had great value; despite not being “authentic” , the food was tasty and visually appealing.

Out of all the things we tried, I personally liked the Black Dragon and Las Vegas rolls the best. The Black Dragon roll contained eel, giving it a distinct flavor relative to the other rolls, and there was just enough sauce to enhance the flavor. The Las Vegas rolls were deep-fried and also drizzled with plenty of sauce – maybe a tad too much sauce. One downside to making the rolls look fantastic was the fact that it was a little messy to eat it. On various occasion, the bonito or tobiko would fall off and make a mess on the plate.

The Las Vegas Roll, deep-fried to perfection.
The Las Vegas Roll, deep-fried to perfection.

Our event didn’t stop at Sushi Oyama. We went to Estea afterwards to socialize, get some bubble tea, and enjoy some light snack. It was refreshing to meet new people with different backgrounds, and hopefully the bonding between members continues! The event overall was a really pleasant break from the daily grind of school and work.

Photo Credits to Melissa Lachica, more photos can be found on our UBC Food Society Webpage!
Sushi Oyama on Urbanspoon
Estea Beverage Club 生活小品 on Urbanspoon

About Anson Wong

Three years running as a miniclub leader, and former Event Coordinator. UBC alumni with a BSc in Chemistry

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