Gastown’s well-loved seafood-focused restaurant, Cork & Fin, closed its doors for good on February 15, 2016 after a six-year run.
While patrons may still be mourning the loss of this Carrall Street fixture, the same team behind Cork & Fin will reveal a fresh concept, new menu, and a revamped interior, in the coming days.
Slated to open early March, ‘ONO Raw Bar, which takes its name from the Hawaiian word for white fish and/or delicious when accompanied by (‘), will focus heavily on its raw seafood selections.
Recently appointed, executive chef Takuya Motohashi (previously chef/managing partner of the now shuttered and neighbouring restaurant Shirakawa) will be manning the raw bar, where patrons will be able to watch him and his team slice up fresh fish to order.
Serving fresh, quality seafood is the major driving force at this soon-to-be open restaurant, and as such ‘ONO’s menu will feature a range of Japanese-inspired dishes, share plates, and hot food options. Patrons can expect to discover fresh sushi, nigiri, and carpaccio, in addition to other classic Japanese eats, which boast exciting modern twists, hints Gordon Fai, Operations and General Manager.
Eliminating cocktails from the menu, ‘ONO Raw Bar will feature a variety of sake, Japanese whiskey and other single malt liquors, wine, and craft beer, to pair with the dishes on offer.
Undergoing a full interior makeover, ‘ONO Raw Bar will house 35 to 45 seats in the main dining area, as well as a cluster of leather-backed lounges on the upper mezzanine level, which was previously only accessed on the weekend.
‘ONO Raw Bar will begin operations with a dinner service, available from Monday through to Sunday, and intends to introduce lunch at a later date.
Address: 221 Carrall Street