Sidecut Steakhouse

The story

Crafted with passion, served with love

Where the Mountains Meet the Plate

Sidecut Steakhouse sits inside Whistler's Four Seasons Resort, and the room earns its reputation before a single dish arrives. Leather chairs and dark-wood paneling anchor the space in classic steakhouse comfort, while rough-hewn stone walls and a commanding circular fireplace push it firmly into the alpine. Floor-to-ceiling windows frame Whistler's mountain landscape, and when the weather cooperates, a patio strung with Italian lights extends the experience outdoors.

Canada's First A5 Olive-Fed Wagyu

The detail that sets Sidecut apart from every other steakhouse in the country is a single, remarkable product: certified A5 olive-fed wagyu beef, sourced from Japan and served here for the first time in Canada. The cut is prized for its extraordinarily intricate marbling and a flavor profile shaped by an olive-based diet — subtle, rich, and unlike conventional wagyu.

Executive Chef Sajish Kumar Das builds his six-course Chef's Tasting Menu around this kind of precision sourcing. The menu moves from sea to land — Hokkaido scallops and carabinero prawns finished with sea urchin mayonnaise, then the A5 olive-fed wagyu alongside black truffle potatoes and veal marrow sauce. Each course reflects a kitchen that treats premium ingredients with genuine restraint rather than excess.

Ocean Wise and BC Coastal Bounty

Sidecut holds Ocean Wise certification, meaning its seafood is sourced exclusively from suppliers who follow sustainable, ocean-friendly fishing practices. This commitment to British Columbia's coastal ecosystem isn't a marketing footnote — it shapes what appears on the menu and how the kitchen works with local purveyors. The result is seafood that tastes of the region and supports the waters it comes from.

Forbes Travel Guide has recognized Sidecut for exactly this combination: a distinctive atmosphere, a kitchen led by a chef with clear point of view, and a steakhouse experience that goes well beyond the expected. Whether you're here for the tasting menu or a single exceptional cut, the standard holds.