280 Carrall Street, Vancouver
Advice: Reservations for the bar only, between 5 and 9:30 p.m.
Specializing in Kappo-style Japanese cuisine that originates in the Osaka area of Japan, Chef Keith Allison takes a nod from the place where he was raised and features fairly unknown dishes yet seen in our city. This is Japanese simply done without sushi showcased on the menu. The seasonal menu features dishes made with fresh local food and occasional special imports. The beverage list is fairly small with some Beer, sake, sochu, Japanese whisky, American bourbon and rye, and wine rounding out the menu.
I enjoyed the flavours of theTajo no Yawarakani to start, sous vide octopus, smoked ponzu, mizuna; next was the delicious Sake Kasu Salmon with pickled celery. The Aigomo Sumiso with tender duck was flavourful with the sweet-soy vinegar based sauce.
Perfect to pair with the octopus and Duck breast dishes, light and bright, was the Haikuin Masamune sake.
The Anago Dashi Chazuke served in a stunning bowl with slow cooked eel, steamed rice, Dashi, mitsuba was my favourite dish adding flavours and a sense of comfort.
Although I ended the meal with the Chocolate Mouse with matcha, I would hope they go with a more traditional dessert that may be found the in the Kyoto area over a simple chocolate mousse. I loved the Fuji Takasago Yamahi Plum Sake bursting with flavours of marzipan and plum, very fruity with a light chill to end the meal.
The restaurant is small but big on simplicity and flavours and they are just getting started, looking forward to see how this gem develops.
Review by: Richard Wolak