Ask Takuya: A Weekly Seafood Learning Series - Why Fewer Fish Varieties in Canada than Japan?
Sun, Jan 25
|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. Why Canadian grocery stores offer limited kinds of fish compared to Japanese?
Time & Location
Jan 25, 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 the differences in fish‑eating culture between Canada and Japan, starting with a simple everyday question: why do Canadian grocery stores offer only a handful of fish species?
While Canadian stores typically feature salmon, cod, shrimp, and a few familiar options, Japanese markets showcase a wide range of seasonal fish, with regional traditions adding even more diversity. What creates this gap?
Takuya will break down the cultural, historical, and structural reasons behind these differences—from fishing practices and distribution systems to home‑cooking habits and consumer expectations.
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.