Boy, I hadn't made a trip up to Whistler in quite some time. In fact, it was before this blog existed! That last visit was with Chill and Bubbly. We remember it vividly because we had invested in some stock during the trip which required us to fax important documentation. Huh? Why am I mentioning this? Well, we eventually lost over $10,000 each on it. Yes, we will probably remember it for as long as we live. Or until the next time we lose even more money... So as we arrived in Whistler Village, we met up with Bubbly and Chill for eats at the highly-rated Sushi Village. Similarly to most of the other restaurants in the village, the prices are pretty high.
We actually started with the Edamame which we didn't order, rather were "offered". Hence, we had a surprise on the bill at the end. Whatever, it didn't make or break the meal since we were a group of 16 and half were kids. The edamame kept them busy... Viv and I ended up ordering a bunch of things to share amongst ourselves because it was just impractical to share with 16 people. We started with the Mixed Poke consisting of red tuna, albacore tuna, toro and salmon. This was a delicately constructed dish where the fish was fresh (as much as frozen fish can be fresh) while the sesame ponzu sauce was impactful, in particular, the sesame oil. As always, we went for the Assorted Tempura, which was neatly plated. The batter was relatively thin which meant it was light and crispy. It was served hot from the fryer which was nice. The oil must've been the right temperature as the tempura was not greasy, as you cannot see much oil on the bottom of the plate. The enoki mushroom was a welcomed addition to the plate, but was pretty hard to eat though.
We also go an order of the Pork Gyoza which were fluffy with a crispy bottom. The pork filling was moist and flavourful while the dipping sauce had a good balance between tartness and spiciness. Even though we weren't sharing dishes at the table, we did still trade some items. Chill's cousin had ordered the Hot Volcano Roll. It consisted of seared Hawaiian tuna, mango, jalapeños and topped with tobiko. This was quite expensive at $14.95. Price withstanding, the roll itself was quite good. From the nicely seared fish to the spicy kick, the mayo-ladened roll was a pleasure to eat. The roll that we traded was the Double Hawaiian which consisted of Hawaiian tuna, crunchy tempura bits, cucumber and spicy-mayo wrapped with thinly sliced Hawaiian tuna. We found this roll kinda plain, yet there was plenty of fish and the sushi rice was pretty good leaning towards the dry side (flavours were good though). The roll on the left was the SASSs which stood for shrimp tempura, avocado, scallop and salmon rolled with a soya bean sheet. Again, not the most exciting of rolls, yet again, there were some good components at play.
Our last dish was the Chicken Teriyaki which featured 2 whole chicken breasts lightly dressed in sauce. The chicken was not as dry as we feared but the lack of sauce made it rather bland. However, Japanese cuisine is based on balance and nothing should really be too extreme. One thing we do know is that the food at Village Sushi is solid. Naturally, one would be paying village prices (and more so). So it would really depend on the an individual's cost threshold.
- Quality eats
- Careful preparation
- Good service