This sleek restaurant celebrates fish and vegetables in ways that showcase Darren MacLean’s twin passions for Canadian ingredients and Japanese techniques. Dinner at the intimate six-seat omakase bar brings 17 to 20 courses of sustainably sourced fish, usually domestic in origin. The main restaurant offers similarly sourced sashimi plus vegetarian dishes, including sweet potato gyoza and daikon “steak” (braised, then seared), highlighting produce grown on MacLean’s farm. A high-end sake list is rounded out by cocktails that often include tea and other herbals.