Blue Water Cafe + Raw Bar

1095 Hamilton St. | Vancouver, BC | V6B 5T4 | MAP
Voice: 604-688-8078
Web: bluewatercafe.net
Email: info@bluewatercafe.net

Gallery

Hours

Dinner served nightly from 5:00 – 11:00PM
Late menu available until midnight
Lunch available for private events

Our Team

Frank Pabst, Executive Chef
Yoshihiro Tabo, Raw Bar Chef
Jean-Pierre Sanchez, Pastry Chef
Stephan Cachard, Restaurant Director
Andrea Vescovi, Wine Director
Keith Trusler, Bar Manager
Danielle Abrams, Restaurant Manager

About Blue Water Cafe + Raw Bar

Celebrating Our Ocean’s Harvest

An anchor in Vancouver’s culinary landscape, Blue Water Cafe is recognized as the City’s definitive destination for seafood.

Executive Chef Frank Pabst crafts innovative and brilliantly executed West Coast plates using fresh seafood from wild and sustainable harvest. At the raw bar, cut master Yoshi Tabo has his own dedicated following for his expert sushi and sashimi.

Enhanced by intuitive service from Stephan Cachard’s all-star team, the dynamic dining room provides action views of the opposing ‘East meets West’ kitchen and raw bar. The sweeping main bar leads out to the heated patio and the private wine room holds the extensive award-winning wine and bubble selection.

Housed in a handsome brick and beam heritage warehouse conversion, Blue Water Cafe is in the heart of historic Yaletown, the city’s vibrant and hip neighborhood.

The Cookbook

Blue Water Cafe Seafood Cookbook

by Frank Pabst $45.00

One of Canada’s leading culinary talents, chef Frank Pabst has made enormous contributions to Vancouver’s culinary landscape. Tenures in Michelin-starred restaurants in Germany and the south of France led Pabst to Blue Water Cafe, Canada’s quintessential seafood restaurant. In Blue Water Cafe Seafood Cookbook, Frank’s signature brand of ‘Unsung Heroes’ sings of the sea, and formerly under-recognized coastal species. Recipes from sushi master Yoshi Tabo, as well as wine pairings from Andrea Vescovi and Chris van Nus, both Vancouver Playhouse International Wine Festival Sommeliers of the Year. Best Seafood and Fish Book in Canada, Gourmand World Cookbook Awards, 2009

Accolades

“Executive chef Frank Pabst dazzles, as he has for years, with his stellar menu highlighting locally sourced, sustainable seafood. Pabst’s oversight of the kitchen is complemented by Yoshi Tabo’s beautifully fastidious, expertly crafted sushi.”…”Add to the mix a burgeoning cocktail program and a knockout wine list, courtesy of award-winning wine director Andrea Vescovi. Marry all that with seamless front-of-house service and it adds up to a superlative dining experience.” – Vancouver magazine, 2010

“This high-concept seafood restaurant is Vancouver’s best posh oyster bar and the pinnacle of Yaletown fine dining.” – Lonely Planet Travel Guide, 2009

“At this chic spot in Yaletown, chef Yoshihiro Tabo prepares excellent sushi and raw-bar plates, while chef Frank Pabst adds a modern-Vancouver sensibility to his French-inspired seafood dishes.” – Food & Wine, 2008

Restaurant of the Year, Gold
Chef of the Year, Frank Pabst
Best Seafood, Gold (third consecutive)
Best Service, Bronze
Best Regional, Bronze
Best Formal Japanese, Honourable Mention
Vancouver Magazine Restaurant Awards, 2010

Wine List Award, Platinum (Best Overall)
Vancouver Playhouse International Wine Festival, 2010

Four Diamond Award
AAA, 2009

‘Best of’ Award of Excellence
Wine Spectator, 2009

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