Tojo's Restaurant

Every spring, there’s one ingredient Chef Hidekazu Tojo looks forward to more than almost anything else — beautiful BC spot prawns.

The season officially begins today, and at Tojo’s, it marks the return of a West Coast tradition that Chef Tojo embraces year after year with deep appreciation for the ocean, the fishermen, and the fleeting nature of the season itself.

For many years, Chef Tojo has worked closely with fisherman Stuart, whose dedication and care help ensure each delivery arrives with the exceptional size, freshness, and quality Tojo’s guests have come to know and love.

Simple, pristine, and only here for a short time — this is one of those ingredients that reminds us how lucky we are to call the West Coast home.

BC spot prawn season has arrived. 🦐

We are honoured to be inducted into the Vancouver Restaurant Awards Hall of Fame this year.

For over three decades, our team has had the privilege of welcoming guests from near and far into our restaurant, sharing our passion for Japanese cuisine, hospitality, and community.

Thank you to every guest who has dined with us over the years, to our incredible team past and present, to our peers in the industry, and to everyone who has supported our journey. Your trust and support have allowed us to continue doing what we love every single day.

Chef Tojo has always believed food is about bringing people together, and this recognition belongs to everyone who has been part of the Tojo’s story.

From the bottom of our hearts, thank you, Vancouver. ❤️

— The team at Tojo’s Restaurant