Ask Takuya: A Weekly Seafood Learning Series - Easy & No-Fishy-Smell Dishes You can Make at Home
Wed, Jan 28
|North Vancouver
Special seafood bowl is included！ At TSUKIJI KITCHEN, we’re hosting an ongoing series where we make seafood easier — and more enjoyable — to understand. After this session, fishy smell won't scare you anymore when you cook them at home.
Time & Location
Jan 28, 2026, 12:30 p.m. – 2:30 p.m.
North Vancouver, 228 Lonsdale Ave, North Vancouver, BC V7M 2G1, Canada
About the event
Special seafood bowl is included!
In this session of Ask Takuya, we’ll explore how to enjoy blue-backed fish such as sardines, mackerels, and sauries at home without worrying about lingering smells in the kitchen. Focusing on simple boil‑in‑bag dishes like Miso‑braised mackerel and Teriyaki yellowtail, Takuya will explain how gentle cooking methods bring out great flavor while keeping odors to a minimum.
We’ll also take a closer look at where fish odors actually come from in the first place, and why certain handling and cooking techniques make such a difference. Understanding the source of the smell makes it much easier to control—and to enjoy fish more comfortably at home.
Takuya Hikita is the owner and chef of TSUKIJI KITCHEN and one of Vancouver’s most trusted seafood professionals. A former auctioneer at Tokyo’s Tsukiji Market, he brings rare firsthand expertise in selecting and handling top-quality seafood.
Since 2018, Takuya has been running Tsukiji…