From the outside, Chobap Sushi Bar may appear as an unassuming, shoebox-sized eatery. However, stepping through its doors and sitting at one of its eight seats instantly immerses restaurant-goers in the world of chef Clark Park.
Located at the corner of Victoria鈥檚 Courtney and Gordon streets, this latest addition to the city鈥檚 dining scene has already established itself as a culinary institution for food enthusiasts since August.
First trained at a family-run restaurant in bustling Osaka, Park refined his craft in Canada. While working at renowned establishments like Vancouver鈥檚 Miku, Victoria鈥檚 YUA Bistro, and leading the opening of the as head chef, he fell in love with B.C. along the way.
It was a loyal guest, who cherished the chef鈥檚 work, that inspired Park to take the leap and start his own venture.
Seeking to quietly redefine Japanese cuisine for the province's food enthusiasts, the Korean-born chef presents the Island鈥檚 first true Omakase experience.
鈥淥makase translates to 鈥業 leave it up to you,鈥欌�� he said. 鈥淚t is a deeply personal way of dining. It鈥檚 not just about the food; it鈥檚 about trust, connection, and storytelling.鈥�
Unlike a la carte menus, Omakase cedes control to the chef who crafts an improvised series of dishes, prepared in front of patrons, progressing from lightest to heaviest.
Offering three multi-course options and optional sake pairings, Park, alongside deputy chef Fumi and service manager EJ 鈥� who also doubles as sommelier 鈥� delivers an experience at a fraction of the cost found in other cities.
鈥淚 wanted to create a place where the essence of Omakase could shine, without the high barriers of cost, allowing locals to experience the tradition and artistry of Japanese cuisine in an approachable way.鈥�
Whereas most restaurants exceed a nominal bill of $250 per person, justified by fancy interior decors, Park focuses on the food with a menu at half the cost.
Prioritizing quality over quantity, the chef sources the majority of his ingredients overseas, to ensure authenticity. However, he doesn鈥檛 shy away from what the province has best to offer.
In one course, Park wields a torch, carefully searing a rich piece of tuna belly, mackerel, or A5 Miyazaki Wagyu beef from Japan. In the next, he meticulously crafts nigiri with Hokkaido scallops or prepares sashimi with albacore tuna from B.C. All of this is executed just feet away behind his counter, under the watchful eyes of his guests.
鈥淭he connection with guests is equally vital. Omakase is an interactive experience where every dish tells a story. By sharing the journey behind the ingredients and explaining the inspiration for each course, I foster trust and cultural appreciation, transforming each meal into a memorable exchange," Park said.
Aiming to blend tradition, culture, and innovation, Park鈥檚 craft shines through his minimalist execution, allowing his flawless ingredients to speak for themselves.
With Chobap Sushi Bar, the chef humbly intends to elevate the capital鈥檚 food scene.
鈥淢y goal is for Victoria [to] become a culinary destination. I want to see more Michelin Guide-worthy restaurants emerge here, and I hope to contribute to that vision by setting a standard of excellence and authenticity.鈥�
Chobap Sushi Bar is a reservation-only restaurant, offering three menu options priced between $75 and $120. For more information or to book a time slot, visit .
