Before I even arrived in Vancouver, a friend of mine in Vancouver suggested that I try Taka’s Sushi in White Rock. She’s been there many times and swears it’s one of the best spots for aburi sushi in the area. When someone talks about a sushi place with that much enthusiasm, you listen.
For those unfamiliar, aburi sushi is a style where pressed sushi is topped with fish or other ingredients that are lightly flame-seared. The quick torching enhances both the flavour and texture, adding a subtle aroma while keeping the sushi delicate.
We walked in mid-afternoon on a Thursday, but if I were going there for dinner, I’d make a reservation.
Taka’s Sushi itself is quite small, but that’s part of its charm. The space feels cozy and welcoming rather than cramped. It’s the kind of neighbourhood sushi spot where regulars clearly feel at home.
The staff are friendly and relaxed, which makes the experience feel even more comfortable.
Since my friend was the experienced one here, I happily handed over the ordering duties.
We started with the Handsome Roll. It’s a combination of spicy prawn, cucumber, spicy scallop, barbecued eel, crunchy flakes, spicy sauce, unagi sauce, green onions, and sesame seeds. That might sound like a lot going on in one roll, but it works surprisingly well. The textures are great – soft seafood, a bit of crunch, and just enough sauce to tie everything together without overwhelming the flavours. Most importantly, everything tasted incredibly fresh.
Then came the highlight of the meal: the aburi sushi.
When the plate arrived, the staff advised us to eat the pieces in a specific order, starting with the lightest flavour and gradually moving toward the richest. It felt a bit like a tasting menu for sushi.
First up was the Hotate Aburi (sea scallop) at CA$4.50 per piece. This was delicate and sweet, with just a hint of smokiness from the torch. The texture was incredibly soft – almost buttery.
Next was the Hamachi Toro Aburi (yellowtail belly) at CA$6. The fattiness of the yellowtail belly added a richer flavour, but it still felt clean and balanced.
The Super White Aburi (butterfish), priced at CA$4, was silky and smooth. The light torching seemed to enhance the natural richness of the fish without making it heavy.
Fourth was the Engawa Aburi (flounder fringe) at CA$4.75. Engawa is prized for its slightly chewy texture and rich taste. A quick torch brings out its natural oils beautifully.
The Saba Aburi (mackerel), CA$4 per piece, brought a stronger, more pronounced flavour. If you enjoy mackerel, you’ll appreciate how the torching deepens its savory character.
Finally, the last piece: Foie Gras Aburi (Quebec goose liver), CA$8 per piece.
This one is definitely the most indulgent of the lineup. Rich, buttery, and almost melting the moment it hits your tongue. The warmth from the torch enhances the luxurious texture even more. If you’re a foie gras fan, this piece alone might justify the visit.
What I appreciated most about the aburi selection was how thoughtfully the sequence was arranged. Each piece built on the previous one, gradually increasing in richness and intensity. By the time you reach the foie gras, it feels like the grand finale.
Visually, the sushi is also beautifully presented. Each piece looks carefully prepared, and you can tell there’s attention to detail in both the torching and the plating.
Overall, Taka’s Sushi turned out to be well worth the recommendation. Between the cozy atmosphere, friendly service, and excellent aburi sushi, it’s an easy place to enjoy a relaxed and memorable meal.
White Rock might be known for its seaside views and long pier, but if you’re in the area and craving sushi, Taka’s Sushi is definitely a spot you shouldn’t miss.
📍15208 Pacific Ave, White Rock, BC
🌐 http://www.taka.ca/
🚗 Street parking
Here is a short video of our dining experience.
The Posh Foodie 