ARAXI RESTAURANT

Seafood, you say? How about a tower? Yes, that’s right: At Araxi, the shellfish comes in tiers. Vancouver Island smoked salmon, B.C. albacore tuna, sustainable tiger prawns, oysters, mussels and lobster share ice space with a selection of sushi rolls, jellyfish and seaweed salad. “The key is variety,” insists Executive Chef James Walt. “Everybody loves chilled seafood, and this way you get to try several types.” The tiers can be ordered as a single layer, a double, or the grand triple affair. “When they land at the table, there’s an excitement – a definite wow factor,” Walt says with a smile. And it’s not just the fresh fish … the garnishes are just as delicious. Salmon roe, ponzu pearls (for the tuna), a cucumber salsa for the mussels, mignonette and, of course, a traditional cocktail sauce. Champagne is never a bad tipple to pair with a seafood tower, Walt says. Or stay local with Blue Mountain sparkling wine. “Bubbles are great. A vodka martini works pretty well, too,” he says. “And personally, I do like it with sake.”