Who’s talking about Oyama?

“He may be the most gifted, and certainly the most diversely talented meat man in North America.”
– The New York Times, December 10, 2009

We are proud and humbled by the media attention that Oyama has received. Local media have featured us on television and in print and we have received international acclaim. Click on the links to see articles and videos about Oyama.

New York Times Store Review

The New York Times visited our store on Granville Island to have a taste of our famous sausages and experience what makes Oyama so special. Click here to read more.

Eater Vancouver

Oyama is featured in Eater’s Lifers series, a feature in which Eater interviews the men and women who have worked in the restaurant and bar industry for the better part of their lives, sharing their stories and more. Click here to read more.

Great Bites in Vancouver: Zagat

We’ve been featured in Zagat’s Weekend Getaway guide for Vancouver. Click here to read more.

Kevin Kossowan Visits Oyama Sausage

Kevin Kossowan of KevinTV visits Oyama for an inside look at how our products are prepared.

Vancouver Dine Out 2013

Tourism Vancouver had organized this shoot at Granville Island as the official beginning to Vancouver Dine Out 2013 with as many chefs as they could round up. They used our sausages as the chain to cut through to officially launch it.

DOVF2013_Chefphoto-6_HighRes-2

The Vancouver Sun Profiles The Comfort of the Cassoulet

Have you ever wondered how to make a cassoulet? The Vancouver Sun walks you through the origins of this European comfort food and gives you step by step instructions featuring Oyama Sausage ingredients. Click here to read more.

Vancouver Courier: Food Crawl

Oyama’s saucisson sec gets a 17-year-old French exchange student’s stamp of approval. Click here to read more.

Oyama Featured on Tulip TV

Tulip TV visited Oyama Sausage for a tour of our shop and sneak peak of sausage making techniques! (Skip to the ten minute mark to see us!)

Vancouver Sun

Learn to prepare easy, no-cooking required appies, including Oyama Sausage for the perfect charcuterie board. Click here to read more.

Novu Magazine

Explore the international food staple that is sausages, with stories and insights from Oyama’s own John van der Lieck. Click here to read more.