Sept. 10th PiDGiN Pop-Up Lunch To Feature Sushi Art By Chef Takuya Motohashi

The GOODS from Pidgin

Vancouver, BC | Join us for a special, one-time omakase lunch pop-up on Saturday, September 10th at 1pm with sushi chef extraordinaire, Takuya Motohashi. For $80 you will be inundated with sushi art served by Taku at the 10 seat bar of PiDGiN. There will also be sake and Japanese whisky pairings available. Born and raised in a restaurant family, Takuya Motohashi trained in Japan and has been the executive chef / partner in a number of Vancouver restaurants (eg. Shirakawa, Ono). Now running Shonen, his focus is providing ultimate sushi experiences at home or any other private location. Call 604.620.9400 to book.

DETAILS

GALLERY

The Team

Brandon Grossutti – Owner/Operator
Alain Canuel – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Executive Chef

About PiDGiN

Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of PiDGiN’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.

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