Richard Branson shouts out B.C. restaurant: ‘Hands down, the best meal of my life’
Spoiler alert: The restaurant wasn’t in Vancouver, Whistler or Victoria
By Dana Gee
Last updated 4 hours ago
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Sir Richard Branson took to Instagram to sing the praises of Prince Rupert’s Fukasaku restaurant.
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Branson, the billionaire founder of the Virgin Group, stopped by the seafood and sushi restaurant on May 26 when Virgin’s Brilliant Lady cruise ship stopped in Prince Rupert. Branson followed up that visit with a very big shout out to chef Dai Fukasaku’s restaurant on his Instagram account this past weekend.
“This was, hands down, the best meal of my life. @Fukasakupr is a restaurant we visited on @VirginVoyages’ MerMaiden trip from Seattle. It’s in Prince Rupert, B.C., and it’s run by a delightful Japanese chef, Dai Fukasaku. The restaurant is right on the water, and they only use seafood caught by local fishermen. From the Maple Miso Glazed Black Cod to the seafood ramen — it was utterly delicious and I would recommend it to anyone who passes through,” Branson posted.
“Not only did he enjoy every dish, he also left us this incredibly kind note on the menu,” said chef Fukasaku on Instagram.
“Moments like this remind us how special Prince Rupert and our local food community truly are — and how incredible sustainable seafood can be when it’s treated with care and respect. Thank you so much for visiting us and enjoying everything.”
Chef Fukasaku first opened the doors of the small 14-seat establishment back in 2013. From the start he took the Ocean Wise approach to the business and his cooking, using only seafood caught in B.C. The drinks menu is also decidedly B.C. with local breweries and sake makers on the menu as well as only B.C. VQA wine.
“I believe in local consumption. It is eco-friendly in terms of reducing CO2 emissions as it is the least travelled food, it contributes to the local economy as well as fisheries, and the bottom line — it is delicious! I wanted to set an example of what a restaurant could accomplish using only the freshest sustainably caught seafood when I first started in 2013,” chef Fukasaku says on the restaurant’s website.
The restaurant also has a market which its website says is “devoted to connect local/B.C. fishermen, farmers, harvesters and artisans to the local and out of town consumers.”
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