“Sea Monstr Sushi” To Unleash Tentacles Tonight In Gastown

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by Andrew Morrison | The much-anticipated Sea Monstr Sushi opens tonight at 6pm in Gastown (55 Powell). The 16 seater from Sharks + Hammers duo Alex Usow and Mark Brand (co-owner of Boneta, The Diamond, Save-On-Meats) will serve sushi by chef Keith Allison – formerly a fixture at Dan on West Broadway (interview). We poked our heads in for their friends and family dry run, and feasted big. The dynamite rolls were the best, made better with a lick of the house blend of hot sauce and a cold brace of Steam Whistle beers. A cool little space. Check it out the photos…

  • Sea Monstr Sushi | Interior Detail
  • Sea Monstr Sushi | The Bar
  • Sea Monstr Sushi | Hand-hammed metal sea monster scales running the length of the bar
  • Sea Monstr Sushi | The back area, as yet unfinished
  • Sea Monstr Sushi | Crab and prawn
  • Sea Monstr Sushi | The bar
  • Sea Monstr Sushi | Cucumber and sockeye rolls
  • Sea Monstr Sushi | Set up
  • Sea Monstr Sushi | Dynamite rolls
  • Sea Monstr Sushi | tuna on rice
  • Sea Monstr Sushi | Lovely miso
  • Sea Monstr Sushi | Prawn with spicy tuna roll
  • Sea Monstr Sushi | Double fisting
  • Sea Monstr Sushi | BBQ eel and egg roll
  • Sea Monstr Sushi | Eye candy at the bar
  • Sea Monstr Sushi | The bar
  • Sea Monstr Sushi | Squid and shiso roll
  • Sea Monstr Sushi | The end of the bar...
  • Sea Monstr Sushi | Octopus on rice
  • Sea Monstr Sushi | iPad point of sale system (servers to order using synched iPhones)
  • Sea Monstr Sushi | Co-owner Mark Brand with chef Keith Allison

Introducing Sea Monstr Sushi

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There are 4 comments

  1. Can’t wait. Just readjusted to fit Sea Monstr into tonights plans. Gastown has been dying for a sushi joint. Hooray!

  2. I am excited for this new place. However I think they opened prematurely. As advertised by Scout, there are no Dynamite Rolls or Sapporo Beer on the menu.

    They only take cash.

    The decor is non-existent. Maybe that’s what they are going for.

    I’ll go back in a month. Hopefully it’s ready.