You’ll find Syu Kitsilano in a space that has been serving sushi for forty years. When founder Xiubo Sun and Chef Kouichi Fujioka took over the historic 1508 Yew Street restaurant, they felt the weight of responsibility. They knew they wanted to honour to legacy of Julie-san and Endo-san, the beloved couple behind Kibune Sushi, while also refining the space and elevating the offerings.
Cultivate, Elevate, Refine
Syu Kitsilano does have a sister restaurant. There is a Syu in Richmond, which describes itself as a “ refined destination where authentic Japanese flavours meet modern elegance.”
The name “Syu” (修) means to refine, cultivate, or elevate, so it suits the new direction of their Kitsilano outpost. The interior has been thoughtfully refined, although the marble floors and furnishings of Kibune still remain.
Running front of the house is General Manager Ryoko Sayama. She most recently shared her deft, quiet, and warmly welcoming hospitality at Sushi Mahana in North Vancouver. If you have any questions about Syu’s food or cocktails, or if you want her expert guidance on what to order, just ask.
At the open sushi bar, Chef Fujioka brings three decades of culinary expertise honed at establishments like Hapa Izakaya and his own Squamish restaurant, Oryzae.
Decadent Dinner at Syu
It was a dark and foggy January night when I visited, and I was grateful to put myself in the capable hands of Sayama and Fujioka. They took me on a culinary journey that began with the deliciously simple Organic Kale Goma-ae with pickled beets.
Next came the refreshing and punchy deep fried mackerel in a sweet vinaigrette. The acidity made my mouth water, and the crisp mackerel had satisfying texture.
The elevated ingredients chosen by Fujioka were highlighted with the next dish. Sushi in a glass may seem a little bit gimmicky but the rich Hokkaido uni and shining salmon roe that top this dish make the elegant presentation feel warranted.
Overall, Fujioka takes sourcing seriously. Syu’s menu offers an array of fresh fish available as sashimi or in the form of sushi, be it oshi, hand, or conventional roll.
Award Winning Sushi
If you visit Syu Kitsilano, you may notice a surfboard leaning up against the wall behind the host stand. In 2025, Fujioka won the Sushi California Roll Clash Championship in Boston, and his championship red and green rolls (there are two versions) are on the menu.
Both the red and green versions of the Snow Crab California Roll are made with Hokkaido Snow Crab. I tried the red roll, which sits on a sauce made with red Thai chilis. Don’t worry, though, the sauce has a subtle warm hum but hardly any real heat. The roll itself is literally red because it is topped with thinly sliced beets.
If you’re extremely heat averse, the green version of the roll comes with a mild sauce made of spinach and sesame.
As already noted, Fujioka enjoys elevating his dishes with decadent ingredients. The Temaki (hand rolls) are no exception. The most luxurious is the Godzilla that comes with Wagyu, ebi tempura, uni, and caviar. I sampled the Unagi with Foie Gras hand roll. It’s a beautiful item with the glistening glazed eel topped with unctuous, gently torched foie. I also got to try Chutoro and Caviar roll. The indulgent dollop of caviar on this one looks like tiny edible black pearls. And they pack a nice briny, salty punch that complements the Chutoro.
My dinner also included the perfectly cooked Onsen Salmon. Sockeye Salmon is cooked gently sous-vide style so that it stays juicy and moist. It comes in a beautiful green creamy garlic stem sauce and finished with salmon roe. It seems with almost every dish, Fuijioka looks for ways to add a final premium flourish.
Newly Launched Lunch
I visited Syu Kitsilano for lunch, but they are also as of recently open for lunch too. They have a few lunch bento sets to choose from. And, rest assured, you can still opt for decadence if you desire.
There is a miso grilled black cod set as well as an unary and foie gras one. If you’re lunch-cravings are a little less lux, you can opt for Chicken Kagraage or Chicken Katsu, or try the Tempura or Onigiri Sets. All of these are $25 or under. There are also two different Sashimi sets featuring a selection of fresh assorted sashimi. All of the bento sets come with sushi rice, green salad, and udon soup, as well as dessert.
Syu’s sense of continuity and legacy is reassuring and laudable. I’m glad that those visiting 1508 Yew will still get to enjoy high quality, thoughtful Japanese food.
