We tried Victoria's new omakase bar, here's how it went

Chobap Sushi Bar is a newly opened omakase restaurant on Courtney Street in Victoria offering a one-of-a-kind dinner experience. Here diners entrust the chef to select and prepare a multi-course meal. The word omakase means “I’ll leave it up to you” in Japanese, and it reflects a dining style where the chef curates each course to showcase their creativity.

Operated and run by chef Clark Park, a highly-esteemed chef with previous experience working at reputable places like Miku, Yua Bistro and Marilena Cafe, the menu is defined by his mastered blend of traditional Japanese flavours with modern cooking techniques that use fresh, seasonal ingredients to take guests on a rich culinary journey. 

Chef Park is from Korea, and Chobap in Korean means nigiri, hence the name of the restaurant. Chobap Sushi Bar blends the fresh flavours of Victoria’s coastline with select ingredients flown in from Japan. With years of experience in Osaka, Japan, chef Park brings a unique, artistic approach to each dish with the goal of celebrating Victoria’s bounty while blending in Japanese tradition. Through each course, chef Park hopes to bring a taste of both Japan and Victoria.

The heart of Chobap is its intimate eight-seat counter, where guests are treated to a front-row view of chef Park's meticulous preparation. The restaurant offers three distinct omakase journeys:

• Edition Omakase ($75) - An eight-course exploration

• Harmony Omakase ($85) - Eight courses with curated sake pairings

• Elegant Chef's Collection ($120) - A grand 10-12 course adventure

We chose the “Edition Omasake” on our first visit to Chobap.

The dining experience

The evening begins precisely on time—a courtesy to ensure all diners experience each course at its peak. Chef Park opens with his signature tuna gomae with sesame soy sauce. The tuna is fresh and delicious. Next we had grilled saba barbecue (mackerel), a perfectly grilled fish, highlighting its natural flavours. Omakase is all about enjoying the moment, that’s why guests are encouraged to take a break in between courses, letting the flavours settle, and getting ready for the next chapter in this chef’s omakase story. 

After the grilled saba we had a small salad and then off to start trying out a selection of crafted nigiri: bluefin tuna, otoro (extra fatty tuna), scallop, and wagyu. It’s impressive how you can really tell the quality of the ingredients, perfectly cooked rice with a light texture, not too sticky, just perfect. Each nigiri is brushed with the chef's special soy sauce for a balanced taste. We enjoyed all of them, especially the otoro and wagyu nigiri. After nigiri, we were handed over a handroll: premium ingredients including rice, shrimp, and red caviar carefully wrapped in a crispy seaweed, offering a crisp and flavourful bite. This dish was a highlight. We were then served a delicious cup of miso soup. This course helps warm the palate and brings a comforting element to the experience.

We had a great time watching the chef prepare all of our food, especially making the aburi oshi and flaming it. Aburi oshi is a lightly seared pressed sushi, with a rich and smoky flavour. The top layer of fish or seafood is lightly seared using a blowtorch. This technique imparts a smoky flavour while enhancing the natural sweetness of the fish and adding a slightly caramelized texture. We were served a piece of salmon aburi oshi sushi and a piece of ebi (shrimp) aburi oshi sushi. The restaurant recommended starting with the salmon oshi before enjoying the ebi oshi. The salmon oshi has a celery and chili pepper topping, which adds a unique flavour. This sequence lets you experience the full depth of chef Park's flavours in the right order. Dessert was a macaron from Bon Macaron, offering a sweet and delicate finish.

Overall we had a great experience at Chobap. Every bite was really good and we would definitely come back to try another omakase. Keep in mind that all these courses change weekly, offering a new surprise with each visit, and the fish selection varies seasonally to highlight the freshest catches. No two omakase experiences are the same, which makes it a unique and dynamic way to dine.

For drinks, the restaurant offers a selection of sake pairings, by the glass, or shot, house wine and Sapporo beer. They also have a non-alcoholic option: Saicho sparkling sake tea.

Reservations are highly recommended due to the size of the space and they can be made online. 

The restaurant will have special omakase dinners for Christmas and New Year’s: Secret Santa Christmas Eve Omakase on Dec. 24, an exclusive holiday-themed omakase for $120, and a “Toast to 2024” Omakase from Dec. 26-29 with a curated menu including takoyaki, Korean-style LA Galbi, and seasonal delicacies like fresh fish jeon for $120.

Address: 610 Courtney St.