Movie stars, chefs and politicians visiting Vancouver almost always drop by 1133 West Broadway to enjoy the wonderful food and lively company of sushi maestro Hidekazu Tojo (pictured) . Creator of the California roll (using spanking fresh Dungeness crab, not rubbery old crab sticks), Japanese-born Tojo holds court behind the gleaming Omakase Bar of his eponymous restaurant, whistling up delicious yuzutini cocktails while commanding an unflappable kitchen team. The mood is relaxed; there’s none of the stuffiness or hushed reverence normally associated with a food institution but the chaps sitting at the counter next to us have flown in from Hawaii just for Tojo’s sushi. Ours is the best spot in a large, handsomely-kitted-out restaurant that also includes private booths for media-shy celebs such as Harrison Ford, Mick Jagger and Martha Stewart. Omakase is a tradition whereby chef selects your dishes based on the best ingredients available that day. So we dine on zucchini flowers stuffed with a delicate white fish mousse; organic tomatoes from chef’s garden; sashimi served in a hand-carved ice bowl, adorned with ivy leaves; rich sable fish and pine mushrooms wrapped in paper; and a large, meaty scallop atop a plump shiitake mushroom. (A la carte also available.) More: tojos.com; britishcolumbia.travel.