I’ve had sable fish in Whistler’s best fine dining establishments, but nothing compares to the flavourful, truly-one-of-a-kind preparations you’ll find at Kaze Sushi at the Westin Resort.
I never knew sable fish could taste so good. The secret? Kaze owner Tokyo Tom’s lips are sealed shut. Dare you to try to do the same with his barbecue-seasoned sable wonder that will leave you shaking your head at how this zealous fish could be prepared any other way.
Anything fish at Kaze is the equivalent of what Rolls Royces are to cars, what powder is to skiers and what nigiri is to sushi.
Although Kaze showcases one of Whistler’s most unique and innovative rolls, an evening out at this intimate locally-owned sushi place is all about the nigiri. For optimum ordering picks, there is no better positioning for a memorable evening than sitting at the sushi bar manned by Tom himself.
Walking into Kaze, there are a few tables to choose from, along with traditional-Japanese box seating for two separate large groups. Half a dozen seats line the sushi bar along with reserved signs posted on each mat.
These are the best seats in the house, where you can safely place your faith in a man who takes great pride in the authenticity of anything he plates from his traditional Japanese menu. For a man rarely without a smile, the way his nose wrinkles in distaste when uttering a truly dirty, dirty word — California roll — it signals what pains he has taken to ensure Kaze is more than just a sushi experience, but an authentic one.
For the westernized, Tom humours California roll evangelists with the item listed on the menu, although I noted Kaze uses fresh real crab instead of the fake kind.
Like the roll, everything on the Kaze menu is the real deal, from the nabe (hot pot soups) cooked right at the table to nigiri pieces that feature a special fish each month.
“So what’s good today?” asked a couple of Kaze seasoned veterans.
The Okanagan couple only comes to Kaze for a sushi fix on their vacations. Kaze is their first and last stop on their trip. On learning Kaze sushi is also served at the Roundhouse on Whistler Mountain, the wife (who doesn’t ski) shrilled to her husband, “You can’t have Kaze without me!” Just another reason to go up the mountain, and that’s where you will find Tom, who teaches skiing during the day.
But he doesn’t want to talk about himself. If you look at the ski photos placed inconspicuously around the restaurant they’ll do the talking. But one of the smiling powder hounds pictured ploughing through white is former freestyler Tokyo Tom.