Restaurants in Victoria

Amid the din of Old Town's shops and the bellow of boats coasting through the harbour, Kaz Japanese Restaurant beckons diners with a vast array of East Asian specialties. Chef Masami mans the sushi bar, drawing from more than 35 years of experience to captain his culinary crew as they whip up rolls that awaken the senses through combinations of colour, taste, and texture. Servers bear plates of sushi, teriyaki, and tempura into the dining room, which surrounds guests in softly lit hanging lanterns and elegant Japanese–style shades. The restaurant bustles with activity until 11 p.m. Tuesday-Thursday and midnight on Fridays and Saturdays, accommodating late-night diners trying to stay up late enough to tuck in the moon.

Joe's FoodBar pays homage to the traditional wharfside crab shack by fusing stunning oceanfront vistas with fresh seafood feasts and a licensed bar equipped with restrooms. Guests dine on Pacific fish and chips, chowders, specialty hot dogs and sandwiches in the brisk, salty air of a 140-seat patio, drinking in the sights of Inner Harbour as sailboats drift past and seagulls vainly attempt to pick fights with the sunset. This natural beauty inspires Joe's FoodBar to act as a steward for the environment, pledging to use compostable or recycled flatware and cups and to source all food from local fisheries and farms whenever possible.

Taco Time's dedicated taco artisans enhance their menu of fast Mexican eats with shells, chips, taste-bud-kicking sauces, and beef prepared fresh in-store each day. They dish up bite-size, deep-fried Mexi-Fries alongside spicy meals, and for dessert, they shower empanadas and Crustos with cinnamon, sugar, and warm fuzzies to make them extra sweet. Their original hot sauce enflames such entrees as quesadillas and burritos stuffed with canadian cheddar, and guests can take swigs of Pepsi products to cool their sizzling tongues more effectively than licking a snowman.

The chefs at Hiro Japan Xpress cook up a quick-service menu of Japanese specialties daily, swiftly conquering hunger with sushi, teriyaki, and contemporary bento boxes, with shopping center and store-front locations in Victoria and Vancouver. Instead of savvy investment advice, they sneak healthful ingredients—such as protein- and vitamin-enriched nori seaweed and omega-3 fatty acids—into their fresh california rolls, sashimi, and udon dishes to help boost brain function and immune systems.

Taco Time's dedicated taco artisans enhance their menu of fast Mexican eats with shells, chips, taste-bud-kicking sauces, and beef prepared fresh in-store each day. They dish up bite-size, deep-fried Mexi-Fries alongside spicy meals, and for dessert, they shower empanadas and Crustos with cinnamon, sugar, and warm fuzzies to make them extra sweet. Their original hot sauce enflames such entrees as quesadillas and burritos stuffed with canadian cheddar, and guests can take swigs of Pepsi products to cool their sizzling tongues more effectively than licking a snowman.

Inspired by the marriage of Frida Kahlo and Diego Rivera—two Mexican artists with two very different aesthetics—brother-and-sister team Antonio and Rocio Pina opened Frida’s and filled its menu with a combination of classic Mexican fare and new, regional cuisine. Recipes on the ever-changing menu come from the Pinas’ frequent visits to Mexico. Chefs douse burritos and enchiladas with chipotle chilies and dark chocolate sauce. Chicken, steak, and seafood arrive at tables in a myriad of zesty dishes, and meat-free fare includes crepes stuffed with sautéed veggies. An outdoor patio offers ample sunshine during meals while the restaurant’s interior is decorated with dark-wood accents, decadent chandeliers, and jewel-toned seating which pay homage to the work of its namesake. In addition, a floor-to-ceiling display of more than 280 bottles of tequila, cognac, and wine divides the bar and dining room and can only be passed through via osmosis.