Brian the proprietor of Pacific Crab Co., a consumate nice guy helped me find the place which was a feat. So I walked into Pacific Crab Co. and Brian walked me over.
Black Tuna is located in the same complex as Pacific Crab Co. on the second floor as well. The entrance was on Denman, not Davie and it was above the Fedex retail outlet, not really Starbucks.
When it comes to the food and beverage industry, the name Jacob gives me the creeps. Primarily because the Jacob I had the displeasure of meeting from Jack’s is the cause of this sentiment – of course, water under the bridge and no bias here.
Chef Jacob is Chinese from what I can gather. He learned how to make sushi in Korea and took a few years reprieve from the restaurant business running from what I recall a distribution business of sort (not for food, though) in the food industry for a few years. His love of the customer and good food brought him back, so he says.
The ambience for Black Tuna is nice, it’s a pretty casual place and sadly too small for me to have an event at but certanly somewhere I’d go for some casual mid-range sushi with some of my friends.
The food was decent but not spectacular. There’s just something when it comes to great sushi that is inexplicable. It’s like the Fugu I had when I was living the high-life in Japan.
Their signature dish is the Dragon Roll – they use avocado as the top of the roll, some salmon roe as the eyes and a couple long, thin leaves of sort as the Dragon’s whiskers. The Dragon roll scores a 10 for presentation, very cute, for sure.
I also enjoyed some veggie tempura, some Salmon if I recall correctly and Tamago which is always a good guage of how good the sushi place is – too bad the images didn’t turn out so great.
