Sushi Bar Maumi Menu (Update 2025)
Welcome to Sushi Bar Maumi, a hidden gem located at 1668 Robson St in Vancouver, BC. This Michelin-recommended establishment offers an exquisite omakase experience that emphasizes the culinary artistry of Edomae-style sushi.
At Maumi, diners indulge in a meticulously crafted selection of nigiri, each piece resembling a work of art. The restaurant caters to an intimate crowd, with only 18 seats at the bar, where you can observe the chef's precision up close. The omakase usually features 13 expertly prepared pieces of sushi, including standout options like O-Toro and Uni, accompanied by a comforting miso soup.
Adding to the experience, patrons can order additional nigiri from a curated menu, ensuring a personalized touch. The atmosphere is enhanced by soft music and an inviting aroma of fresh seafood, creating a relaxing dining experience. Sushi Bar Maumi stands out not only for its quality but also for its value, offering a remarkable culinary journey that makes it perfect for special occasions.
TODAY’S OMAKASE NIGIRI
BOTAN EBI
ONAGA DAI
AJI
SUMI IKA
HONMAGURO ZUKE
NAMA HOTATE
MURASAKI UNI FROM SEATTLE
BAFUN UNI FROM JAPAN
HONMAGURO CHU-TORO
SHIMAAJI
HONMAGURO O-TORO
SABA
ANAGO
AKA UNI
RED SEA URCHIN (FROM SHIKOKU, JAPAN
MARUHIRO MURASAKI UNI
MARUHIRO MURASAKI SEA URCHIN
BAFUN UNI
BAFUN SEA URCHIN (FROM JAPAN)
MURASAKI UNI
MURASAKI SEA URCHIN (FROM JAPAN)
UNI
LOCAL SEA URCHIN
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - UNI
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - HON MAGURO
HONMAGURO KAMA-TORO
FATTY BLUEFIN TUNA FROM AROUND THE COLLAR BONE
HONMAGURO KAMA-TORO ZUKE
FATTY BLUEFIN TUNA FROM AROUND THE COLLAR BONE MARINATED IN SPECIAL SOY SAUCE
HONMAGURO O-TORO
FATTY BLUEFIN TUNA
HONMAGURO O-TORO ZUKE
FATTY BLUEFIN TUNA FROM AROUND THE COLLAR BONE
HONMAGURO CHU-TORO
MEDIUM FATTY BLUEFIN TUNA
HONMAGURO CHU-TORO ZUKE
MEDIUM FATTY BLUFIN TUNA MARINATED IN SPECIAL SOY SAUSE
HON MAGURO AKAMI
LEAN BLUEFIN TUNA
HONMAGURO AKAMI ZUKE
LEAN BLUEFIN TUNA MARINATED IN SPECIAL SOY SAUCE
HONMAGURO NAKAOCHI
BLUEFIN TUNA RICH MEAT SCRAPED THE SKIN AND BONES
HIMI KANBURI TORO
JAPANESE WINTER AMBERJACK FATTY PART FROM HIMI
HIMI KANBURI
JAPANESE WINTER AMBERJACK FROM HIMI
KANPACHI
GREATER AMBERJACK
SHIMA AJI
STRIPED JACK
KATSUO
BONITO
KATSUO ZUKE
BONITO MARINATED IN SPECIAL SOY SAUSE
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - AOZAKANA
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - KAIRUI
MIRUGAI
GEODUCK
NAMA HOTATE
FRESH SCALLOP
BAI GAI
JAPANESE IVORY-SHELL
TAIRA GAI
JAPANESE RAZOR CLAM
NODOGURO
SEA PERCH
AO HATA
YELLOW GROUPER
FUEFUKIDAI
EMPEROR BREAM
HIRAME ENGAWA
FLOUNDER EDGE
KINMEDAI
SPLENDID ALFONSINO
KIJI HATA
RED SPOTTED GROUPER
KORO DAI
PAINTED SWEETLIP
UMEIRO
YELLOW BACK
ONAGA DAI
RUBY SNAPPER
HACHIBIKI
JAPANESE RUBYFISH
HIRAME
FLOUNDER
ISAKI
CHICKEN GRUNT
HIGESORI DAI
BLACK GRUNT
HAMAFUEFUKI DAI
SPANGLED EMPEROR
HIME DAI
LAVENDER JOBFISH
SUZUKI
JAPANESE SEA BASS
MATSUKAWA GAREI ENGAWA
BARFIN FLOUNDER EDGE
AODAI
BLUE FUSILIER
MATSUKAWA GAREI
BARFIN FLOUNDER
SAME GAREI ENGAWA
ROUGHSCALE SOLE EDGE
MADAI
RED SEA BREAM
FUE DAI
STAR SNAPPER
SAME GAREI
ROUGHSCALE SOLE
MEJINA
LARGE SCALE BLACKFISH
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - SHIROMI
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - IKA
AORI IKA
BIGFIN REEF SQUID
SHIRO IKA
WHITE SQUID
SUMI IKA
CUTTLEFISH
SURUME IKA
JAPANESE FLYING SQUID
HOTARU IKA
SANMA
PIKE MACKEREL
SABA
MACKEREL
KOHADA
GIZZARD SHAD
SAYORI
HALF BEAK
AJI
HORSE MACKEREL
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - HIKARIMONO
ADDITIONAL NIGIRI SUSHI MENU AFTER THE OMAKASE NIGIRI - OTHER
IKURA
SALMON ROE
TAMAGO
HANDMADE EGG OMELETTE WITH PRAWN, MOUNTAIN POTATO AND DASHI
MATCHA CHEESE TERRINE
A rich and creamy, indulgent matcha cheesecake terrine with a subtle bitterness, ideal for adults. We use cream cheese from Australia, fragrant and flavorful matcha powder from Kyoto, and fresh cream from Hokkaido to create the smooth texture of the terrine. You can savor the intense matcha bitterness in every bite, and each one is carefully wrapped to perfection.
THEOBROMA CAKE CHOCOLAT
The “Cake Chocolat,” a best-seller for over a decade, is a masterpiece by Chef Tsuchiya. It’s a product born from numerous trials and adjustments in collaboration with Chef Tsuchiya and the manufacturing factory. What stands out is the harmony of its layers. It consists of a light cocoa sponge, delicately baked to bring out the cocoa’s flavor, with layers of cocoa syrup and ganache cream. These three layers create a delightful combination. Furthermore, the cake is coated with “Bitter Chocolate” to provide a contrast in taste. This choice enhances the rich cocoa depth, allowing you to experience a stronger harmony with the moist texture of the less sweet sponge. This balance is truly remarkable.
KAKI ENSEMBLE
Dried persimmons are a type of dried fruit made by drying persimmon fruit, typically on sunny autumn days. When carefully selected and paired with butter, they become a premium sweet treat, and they also pair exceptionally well with alcohol.
DESSERT FROM JAPAN
Dine in menu - OMAKASE NIGIRI SUSHI
Nikiri Shoyu
(Strong) is made of bonito flakes, dried kelp, soy sauce, mirin (sweet cooking rice wine), and sake. This is then boiled down to less than half of its original volume.
Tsume
is made of BBQ conger head, sake, soy sauce, sugar, and bonito flakes.