Posts Tagged ‘Izakaya’

SUIKA

1626 W Broadway, Vancouver

Tel: (604) 730-1678

Web: http://suika-snackbar.com/

Twitter: @SUIKA_IZAKAYA

Advice: Make a reservation as its often busy, bring a friend as sharing is a good idea to taste more dishes.

Sometimes the wait is worth it and after 11 months I finally visited for a very tasty supper. Specializing in Japanese Izakaya, Suika is quite different than their sister restaurant Kingyo, though the flavours are similar. This is a place to socialize over great food and drink, in a lively room that’s fairly noisy with chatter. I loved the ceiling collage of lights as well as the tempting menu and good service.

Snowcrab Sushi

 

Beef Filet Fried Rice

 

Corn Kakiage

Grilled Black Cod Cheek

Matcha Brulee

I shared a few dishes with my friend, starting off with the Snowcrab Sushi ($13.80) followed by the flavourful Beef Filet Fried Rice ($11) and the outstanding and crunchy Corn Kakiage ($4.80). Unfortunately the Grilled Black Cod Cheek ($9.80) was disappointing as it was difficult to eat and wasn’t as tender as I had expected. The outstanding frozen Matcha Brulee ($4.80) was the perfect finish to the meal.

Review By: Richard Wolak

SHURAKU

833 Granville Street, Vancouver

Tel: 604-687-6622

Web: http://www.shuraku.net/

Advice: If dining with friends, try a few dishes and share. Go for the food and sake, not the dessert.

Sencha Green Tea

I love the room and the energy of this Izakaya eatery that plays to a hip crowd in this entertainment district restaurant. At ShuRaku, their kitchen is open with counter seating available both in front of the kitchen and the bar. The atmosphere is stylish and hip, warm colours, dark wood with almost 40 feet of hand-made illuminated Japanese rice paper and a bar area that features a live-edge maple wood bar, reclaimed fir and handmade copper wall scones.

Chicken Donburi

Ice Cream Sundae

I had the Chicken Donburi ($7.95) a filling rice dish with onions, sauce and chicken. For dessert, since I could only choose from 2 selections on the menu, I had the Ice Cream Sundae ($6.99) with 3 kinds of ice cream including green tea, black sesame and lychee, cornflakes, cream puffs, whipped cream and fresh fruits this dessert looked much better than it tasted. Sencha Green Tea ($2.80) pot of tea.

Each day there is a fresh sheet with daily specials to go along with the regular menu which features a good selection of appetizers, greens, seafood, sashimi, rice and noodle dishes, and sushi rolls. The Sake selection is one of the largest in the city, their also Japanese beers and other beverages to round out your dining experience

Review by: Richard Wolak

HAPA IZAKAYA

1193 Hamilton Street, Vancouver

Tel: 604-681-4272

Web:  http://www.hapaizakaya.com/

Twitter: @hapaizakaya

Advice: Be adventurous and take your servers recommendations. When you enter the staff will all yell “Irasshaimase” don’t be worried it means “come in”!


Izakaya is popular in Vancouver and Hapa Izakaya are the ones to credit for bringing authentic Izakaya (Japanese tapas) to the city. This is the third and most recent location and by far one of the stylish yet. The interior is dark black with a good selection of seats for a couple or for larger groups of diners and a great open kitchen to watch the chefs at play. My friend and I shared a bunch of different dishes all were unique in flavour and all were superb.

Summer Love Martini

Beginning a meal here may include ordering a cocktail from their inventive list such as the Summer Love Martini ($9) – soho Lychee liquer, vodka, strawberry puree, pineapple juice; or one of the Japanese beers.

Edamame

Ebi Avocado Salad

Yaki Kamo

Saba Yakisakana

Ebi Mayo

Yaki Udon

Chan Chan Yaki

To start we had the Edamame ($4.35) marinated chilled soybeans; then the refreshing Ebi Avocado Salad ($8.95) prawns and avocado with organic greens in a citrus dressing; followed by the Yaki Kamo ($11.95) roasted duck breast, grainy mustard, miso pickled beets and cauliflower a great suggestion by our server; the Saba Yakisakana ($6.25) with ponzu and salt was something very different, I have never had Saba before and again the server strikes gold in convincing me to try it; next was my favourite Ebi Mayo ($7.75) tempura prawns tossed in a spicy mayonnaise sauce and here it was done to perfection lightly tossed in the sauce (without all the extra mayo that many of the other Izakaya places do); this then followed with the Yaki Udon ($8.50) thick udon noodles, stir fried with chicken and vegetables; Chan Chan Yaki ($9.50) local spring salmon, rice, miso mushroom sauce (daily Ishiyaki), I loved this dish, oh how I loved this dish.

Black Sesame Ice Cream

Matcha Brulee

For dessert, we had 2 selections that included the delicious Black Sesame ice cream ($4.50) and the Matcha Brulee ($6.25) topped with a goose berry.

Each day there is a fresh sheet with daily specials to go along with the regular menu, order a few dishes with your friends, share and enjoy!

Review by: Richard Wolak

KINGYO

871 Denman Street, Vancouver

Tel: 604-608-1677

Web: http://www.kingyo-izakaya.com/

Advice: The specials often sell out early, they are popular.

Crab Spring Rolls

Chicken Karaage with 3 salts

One of the best places in the city for Izakaya, the menu features a great selection of appetizers Japanese tapas along with some larger plates, some great beers from Japan, a good range of cocktails and a few desserts. The specials sheet always features an intriguing selection of items worth trying. On my recent visit with friends we shared the Crab Spring Rolls ($7), Chicken Karaage with 3 salts ($8) boneless pieces of fried chicken with three kinds of salt (Utah, Himalayan, Japanese)! Very cool. I loved the dessert, Sake Kasu Crème Brulee ($4.50) made this brulee from remnants of the sake making process into a divine brulee.

Sake Kasu Crème Brulee

The décor is very apropos and the bathrooms are quite unique as well. Great options for seating include the bar, sushi bar, small or large tables. The green tea is a good accompaniment and every meal is finished with a beautiful arrangement of frozen grapes on a skewer, in a tiny vase with an orchid, wonderful way to end the meal.

Review by: Richard Wolak

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