Sushi Bar Maumi is located on Davie Street in Vancouver and specializes in nigiri sushi for his omakase menu. Reservations are required, so they will not take walk-ins. Omakase is $75 per person and if you want to order more, you can do so after the 10 pieces.
They try to give customers an authentic and memorable sushi bar experience. Since there are only 2 seatings per evening with 10 seats each. There are a few rules you need to follow in order to have a good time with other guests. Make sure you read their website in it’s entirety.
It’s definitely not cheap, but it’s an experience watching Chef Maumi Ozaki create each piece of nigiri and eating such delicious simple flavours. Just make sure you follow his rules.
As we sat down for our 6pm seating, we were given a pot of green tea to sip on through out our meal. Since I am a tea guzzler, they did refill everyone’s pots during the evening.
Suzuki – Japanese Sea Bass
The first piece was suzuki nigiri, which is a Japanese Sea Bass. It has a good mouthfeel and chef puts a brush of sauce on top for added flavour.
Surume Ika – Japanese Flying Squid
Ika is usually tough, but the chef cuts it slightly with a criss-cross to break apart the connective tissue. The sauce that is brushed on top collects in these slots and holds a good amount of flavour.
Aji – Japanese Horse Mackerel
The flesh is more pinkish compared to the others. It is topped with ginger and scallions. It has a delicate and sweet flavour.
Kuruma Ebi – Japanese Tiger Prawn
One of the more expensive nigiri at Maumi, if you want more, it will cost you $18 per piece. The head is removed to be used in the miso soup later in the evening. It is sweet and full of umami taste.
Shima Aji – Stripped Jack
The flesh is more white and milder in flavour. Still a good piece of nigiri.
Hokkaido Bafun Uni – Sea Urchin
The uni is harvested at peak season and it topped with a small bit of ginger. The uni is sweet, briny, and creamy.
Up next was miso soup made with the prawn heads. It came pipping hot, but very delicious soup which was so warming.
Nama Hotate – Fresh Scallop
The scallop was sliced thinly and draped on top of the sushi rice. Fresh, subtly sweet and has a soft texture.
Medium Fatty Bluefin Tuna marinated in special soy sauce
This was a joy to eat. So damn good!
Saba – Mackerel
One of my favourites as it has firm flesh and its rich and fatty with yummy flavours.
Anago – BBQ Sea Eel
This was the last item of our omakase was the anago. It was nice an hot covered in this delicious sauce.
Hon Maguro O-Toro – Fatty Bluefin Tuna
Almost everyone ordered this at the end. It will cost you $12 per piece but you have to try it once. It’s really good and it melts in your mouth.
Sanma – Pike Mackerel
We ordered this because everyone else did as well. They seem to know what they were ordering, so we followed along. It was fatty and rich similar to saba. This is served with ginger and scallions on top.
Ikura – Salmon Roe
This is like little dragon balls. The roe are salty and it’s fun to pop them in your mouth.
This is handmade egg omelette with fish, prawns, mountain potato and dashi. It had a sweet finish to the taste and served cold.
This was a fun experience to eat at a sushi bar served by Chef Maumi Ozaki. The food is great, but we did have to order a few more pieces after the omakase to get full. You have to be a fan of nigiri to fully enjoy the experience. One person dining just ate the fish on top and left all their rice. Our bill between us was over $200, so you need to be here for a special occasion.
We Rate Sushi Bar Maumi:
1226 Bute St, Vancouver