Wednesday, March 23rd - Kadoya Japanese - Tastey Sushi in the West End

Spider and Tempura Salmon Rolls - Kadoya on Davie

Onward with my lunch time meanderings in the West End.  I was quite tempted after my horrible experience at the Samurai Sushi to just pack a lunch and stay in at St. Paul's.  But the days can be looooooong at a hospital so I really tried to get out for a bite.   I only have about an hour and really works out since I can't really marshall the energy for more than a block.  On a street like Davie, that shouldn't really place any limitations on my lunchtime options. Kadoya came recommended by the nurses.

It was full full at lunch time and as I was leaving there was a queue starting.  I didn't have to wait to be seated and I was attended to with tea and my order right away.  Kadoya is one of those sushi joints in town that specialises in their 'Chef Specialities', a dozen or so 'creative' rolls many of which are named after local streets and landmarks.  They'd never been found in your classic sushi restaurants but they are not as wacky as the Eatery in Kitsilano.  On the whole, they're spins off of more traditional rolls more than total curveballs.

Spider Roll - Kadoya Japanese on Davie

I ordered the Spider Roll because like Tiramisu and Escargots, if Spider is on the menu, I have to order it.  A classic Spider roll is basically a Tempura Soft Shell Crab roll.  This one was something of an amalgam of a California with Yam topped with the Soft Shell Crab.  The Rice was alright.  Not mushy like paste like Samurai but not bursting with flavour either.  The roll was flavourful and had a respectable ratio of rice to filling.  On the other hand, I ordered the Tempura Salmon Roll.  The roll itself was tastey but the rice to filling ratio was a tad slanted to rice but not too too much.  The Salmon was fried with Skin on which was happiness.

Tempura Salmon Roll - Kadoya Japanese on Davie

The price range is higher than your typical lunch sushi joints in downtown Vancouver, probably near double.  Funny though, that given that, I would think it's gearing itself for the higher dinner end crowd but the decor and ambiance does not reflect that at all.  It is clearly a sushi diner/dive feel. As well, the sushi itself, though quite good for lunch doesn't have that nice dinner out level of flavour. The staff is largely young, casual, ESL students. So I think it's a bit of an identity crisis.  Anyhoo, it was a nice lunch, tea was freely refilled and it was a world better than Samurai across the road which was also pricier than it should have been for the quality.

Cost: $$$ (for lunch sushi)
Service: Decent and attentive with Tea but a bit of a language barrier
Ambience: Diner

Kadoya Japanese

Robson Street/West End
1063 Davie St
Vancouver, BC V6E
www.kadoya.ca
(604) 608-1115

for Lunch

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Saturday, December 4th - Japanese Feast - Okonomiyaki Artiste!

Noodle Shrimp Okonomiyaki

I normally don't write up dinners at friends unless they know and are cool with my blog.  I can't resist writing up S's big Japanese Feast.  It was amazing and he is an amazing Japanese cook.  Oh, did I mention that S is a programming guru who is not Japanese?  That said, his attention to detail and committment to integrity of tradition astounds even his Japanese friends.  He told me once that if a Japanese person fiddles with a recipe, it'll still be Japanese.  But if he's cooking, he feels that he needs to stay authentic even if it's the modern version of some traditional dishes like Okonomiyaki.

I love Okonomiyaki!  There are not alot of places in Vancouver that have them.  Actually, I can only think of one.  I don't know if it's because of the set up you may need with the grill or because it's out of style.  Shame either way.  I mean you can get the Korean version in most Korean restaurants.  But even then you won't always get the variety that S serves up.  I don't have the recipes for most of his dishes except for an approximation for his scrumptious Gomae (Sesame Spinach).


pre Phase 1:  Steamed Edamame with Sea Salt and Yoshi Sake.

A yummy amuse bouche served as commonly as peanuts in most sushi restaurants and bars.  MMMMM.  The Yoshi Sake is available locally and it was quite nice for the price point.  Soft, subtle with no harsh edges.

Phase 1: Okonomiyaki.

Okonomiyaki are pancakes made and served a la minute.  They're a light Flour, Starch/Potato Flour and Egg based batter mixed with alot of shredded Cabbage as a base.  They are normally topped with some Japanese Mayo, Okonomi sauce not too dissimilar to Hoisin sauce/Brown sauce.  As well, often dressed with powdered Nori and Bonito flakes.  From there, you can get as creative as one would with Crepes or Pizza.  That said, S is a traditionalist so he makes the ones he has seen in Japan or his Japanese friends have made.

1. (my favourite) S calls, Ladies Favourite - Mochi - Top or mix in chopped firm Mochi (Rice Cake)
2. Noodles - Mix in once the batter is poured but still raw, cooked, drained and dried Rice Noodles.
3. Variations of the two above with Shrimp.
4. Smoked Ham or Bacon
5. Cheese - mild white Cheese
6. Italian - Cheese, Tomatoes and Fresh Basil

We easily went through 10.  Alot of the fun of it is watching S make them and how much he loves to make them and finish them off, presenting them to us with the Bonito flakes fluttering in the heat waves. MMMMM

Phase 1b: Takoyaki

Filling the Tako Yaki Pan

S was recently in Japan and brought back a real Tako Yaki pan.  I lurves Tako Yaki.  You've often see me blog about Japanese street food and if you refer to my Richmond Night Market post, you'll see they are the primary reason I go.  I even bought this Dutch Pancake Puff pan from a local cookshop so I could try to replicate them.  Though my pan doesn't have the lip on the edge to contain the overpour you're supposed to do.  You should pour the batter across the pan so the full surface is covered and then poke and prod the batter into the cups and flip as the puff.  The Batter was looser than the Okonomiyaki.  Traditionally, they are made with Octopus or Tako.  You can get them with any protein really.  S made them with Crab meat and Cheese for DJ who is allergic to seafood. 

Tako Yaki - Cheese and Crab Turned Over

They can be topped with a variety of toppings too but the traditional is the Okonomi/brown sauce, Mayo and Bonito Flakes.  MMMMMMM

Phase 2: Gomae (Sesame Spinach)

As we waited for the alchemy in the kitchen to happen, S insisted we top up our bevvies.  He brought out a beautiful Sake he bought whilst in Japan.  It had nice pillowy depth.

I don't often order this because it's more often than not, made with frozen Spinach and rather salty.  But S's was amazing.  I will definitely try to copy when I get a chance.  It was fresh, bright and full of flavour.

SK's Gomae (Sesame Spinach)

1 bunch fresh Spinach, destemmed and steamed

Dressing:
Soy
Sake
Mirin
Tahini
Sesame Seeds

Sorry, I did not ask for proportions.  It was not very salty so there was very little Soy.  Also, I would suggest you go easy on the Mirin to start with.  Do not over dress.  I would suggest starting with 1 teaspoon of each and the mix to taste.  Top with a healthy amount of toasted Sesame seeds.

Phase 3: Home made Miso Soup

Japanese Miso is alot milder than Japanese food.  It's funny that I'm even describing because the bulk of the mass market have more likely had the Japanese variety than the bold, stronger and spicy Korean version.

Japanese Miso done properly is gorgeous.  In the lower end Sushi joints, they're normally using instant.  The base for most Japanese broth is Kombu, large, thick sheet of Seaweed with Bonito Flakes and seasoning.  The broth is drained to retain only the liquid.  You would then whisk in good Miso Paste.  S used to buy Japanese imported variety but now has started to use locally, fresh Miso paste.  I would think this would mean there are less preservatives as well.  The clear tubs with supermarket labels have a much shorter shelf life.  He bought his at a Japanese market on Clarke.

He served his with Soft Tofu and cooked Seaweed.  It was sooooo good!

Aug 1st - Richmond Night Market - Asian Street Food Fest, Vancouver Summer Must

Crazy Crowds at Richmond Night Market

At least once or twice a year, D and I head down to the unlikely empty lot in an industrial park in Richmond, behind the Home Depot and the Ikea, for some of the best Asian Street food you'll get on this side of the Pacific.  It is rather strange, given the penchant for Asian food here which is so very evident on every street in Vancouver, that there are so few permanent establishments.  There are events and festivals where they often appear and believe you me, I am there getting my fix of fresh, made in front of you Asian Street Food (regulated by the Canadian Health Code :^P)

The crowds here have grown to epic proportions.  You are best advised to come near the opening time if you want to avoid them... for a short while.  Also, if you are there toward the end, you are likely to find alot of 'mall-rats'.  If you're a teen on Summer vaca and you fancy a cruise, then come after sunset.  With all the food on wooden skewers at a shoulder distance away, it certainly is not my ideal time. :^)  Plus, I am not really a good crowd person.  I try to make my way out of the food stalls by then and over the flea market area.  After you are sated by Bulgogi, Squid and Fish Sui, you can fill up on cartoon socks, grey market iPhone accessories, Samurai swords and cheap sunglasses.

A couple of tips, for Dim Sum, I like the place closest to the exit. Higher turnover. As well, there are 2 of the three Takoyaki places that have larger balls than the third and they're all the same price.  Have a look first. I like the one with the Blue Banner.  The Filipino booth did not have alot of turn over so their food was cold. The Korean Fish waffles, though they appear 'trendy', have been around for ages.  My dad ate them as a kid. The Red Bean one is the most traditional. The Korean Rice Cake stew, Duhkbokki, is very spicy.  That ain't Tomato sauce on the Rice Cake (Duhk) it is Chili Sauce. Here is the line up for our feast:

Tako Yaki are Octopus Pancake Balls but now made with different Seafood. Topped with Japanese Mayo, Sweet Sauce and Bonito Flakes. I had 6 Scallop and D had 6 Shrimp:

Duck Rolls are D's favourite.  Crispy Pancakes stuffed with BBQ Duck topped with a Hoisin sauce.

BBQ Pork Bun are D's staple Asian food snack.  He is picky about these since you can get them in every stall and regular shops.  He will walk around until he finds the right size and slightly split mouth at the top like an exploding Hershey's kiss.

BBQ's squid.  They will chop these up for you to order.

D also had Pork Sui but I seem to have forgotten to snap it.  They are an open Pork Dumpling that looks like a cup stuffed with meat.  They are steamed.

Korean streetfood favourite and now found in may restaurants is Duhkbokki aka Spicy Fish Cake and Rice cake Stew.  It is fairly spicy if you do it right.  That is not Tomato sauce.  It is a thick Chili sauce made from Gochujang.  One of my childhood favourites. Mom puts alot more veg in her Duhkbokki for me.

I had my regular of Korean Red Bean Crepe.  The batter is like a Crepe but it is called a Waffle mainly because it is made in a Waffle form.  I like eating these because they remind me of my dad's stories as a child during the war.  They did not have alot of money and they used to stalk the local street vendor who made these until he gave them one.  He think's it's so funny now that you can get a bag full for a couple of bucks.  At the market, they are 1$ each and come in Custard and Chocolate as well.  The real thing is Red Bean.  The turn over is crazy so you are always going to get a volcanically hot one.

This was a new one for me.  Actually, I do not recall a Filipino stall the last couple of years.  It may well have been there but they were especially boisterous this year.  I had the Filipino Banana Fritter.  It was a Banana wrapped in a thin Pancake and deep fried.  They had Chocolate and Carmel Sauces to top them with as well.  It was cold and rather oily.  I think I will skip this next time unless I see them come straight from the fryer.

There is alot more interesting food but this is what we had.  You can also find alot of Offal if that is your thing.  As well, there is traditional carnival food like deep fried anything.  There was an interesting Japanese stand that did 'Burgers' where the bun was made of pressed rice but they only had meat ones so I could not try it.  Shame.

We also bought Razor Blades, Toothbrush and Wallet in the Flea Market area.  The Market is easily 30-40% bigger this year and the layout had changed.  The large area formerly dedicated to the stage is filled with stalls.  The stage is along the long edge with a smaller seating area which is fine because I never see anyone watching the shows.

Cost: $ (bring Loonies and Toonies)
Ambience: Crazy crowded Asian street Market
Vancouver Summer Must

Richmond Night Market

12631 Vulcan Way
Richmond, BC V6V
(604) 244-8448
www.richmondnightmarket.com

April 16th - Ebisu Sushi - Fairview - Vancouver - Great Set Menu and Mid-Week Discounts

D had a sushi craving and in the neighbourhood, we have dozens of sushi to select from.  The scale is quite different as well.  We have Zagat rated, world recognized Tojo's to your typical carry out sushi bars.  I have a predeliction for Ebisu up the road because if it is between Sunday - Thursday, there is a notable discount .... or at least there used to be.  They recently changed their menu.  

Grand Cosmopolitan

Oh no! I do not do well with gastronomic curve balls.  I have walked out in the past, or rather snuck out.  If I leave, it is not to make a statement but because whatever craving drew me to the restaurant is not going to be sated. That is why I normally read menus on line before booking or going.  Ebisu however, is a middle of the road to nicer sushi restaurant outside the downtown core so I had not anticipated a big change to their menu so I did not check.  Lesson learned: always check the menu online first.

I used to love their big fixed menu for 20$. Admittedly it was alot of food and perhaps why they discontinued it.  The shame is that two items on the fixed, that were also offered on the main menu are not offered anymore at all: Seafood Miso soup and the Sushi Tacos where the taco shell is a deep fried gyoza/mandu wrapper.  The taco was delightful.  And the fixed menu used to include the Sashi Salad and now does not.  It is still on the menu though and it is a great salad. As well, they used to have a signficant discount on the sushi/nigiri from Sun-Thu.  No more.  Instead there is the main menu and 1 discount prix fixe menu.  Makes sense from a complexity perspective but I wish I had known. Their main menu is quite large and hard to navigate. 

D and both took the new Prix Fix and 1 extra roll. The new Prix Fixe is 14$ for any three items on that large side menu with starters through to noodle bowls as well Ice Cream is included.  I went for the nicely diverse yet satisfying mixed approach and D went for a sushi centric tack.

I started with the Tuna Tataki Salad.  I use the word started loosely because it all sort of arrived at once.  It was not ideal for the Tempura temperature if I wanted to eat my salad first but not a big deal.  It was a few nice sized pieces of well seared Tuna on a bed of baby green and sprouts with a Ginger dressing.  The dressing was a not really there.  But underdressed is better than over dress greens so I was okay with that.  I dunked my tuna in the soy I had for the sushi.  It was a good salad but the tuna was clashing with one of the vegetables, either the cherry tomato or cucumber but it was unpleasant.  That could just be me but something about the combination of Tuna and Tomato is quite offensive to me. 

I then had the mixed Tempura: Prawn, Carrot, Acorn Squash, Sweet Potato and Taro.  The temperature was great, piping hot.  The breading was a tad pancake batter-y as it cooled off.  It was a tad oily as well which happens if the oil is not hot enough.  I enjoyed the Squash and Carrot most.  Overall, I liked it.

I then had the Vancouver Roll.  It is like a California Roll Wrapped in Smoked Salmon.  Quite nice. 

D had Tuna and Salmon Nigiri.  Very fresh, nice size pieces.  And then he had a Dynamite roll.  Fairly run of the mill.  Fresh, good sized prawn.  I never order Dynamite or California in a sit down sushi because they are the staple of Vancouver's abundant carry out sushi bars.  But that's me and D liked his Dynamite roll.  That said,  he was still hungry and needed to eat some of my salad and a piece of my Vancouver roll and some of my Tempura... hmmmm :^P

So we ordered one more Maki roll, the Samurai Power Roll.  It was like a California Roll but this time Wrapped in Unagi (BBQ'd Eel) and topped with Black and Red roe, drizzled with a flavoured Mayo.  I liked this roll quite alot because it all seemed to work together texture and flavour wise.  The mayo was a nice touch.  Whereas the Vancouver roll was tasty but not holistically a stunner. 

I ordered the Grand Cosmopolitan martini and D had an Asahi beer.  I like my cocktail and I liked the price even better.  They have a decent cocktail list and wine list.  Do not try their Saki cocktails, some things just should not find themselves together in a glass.  Their Sake's are quite pricey, strangely enough.  I enjoy sake but the typically high price for sake in japanese restaurants in Vancouver does not compel me to order it often.  I'd rather have a nice mellow complex sake at home than an over priced, methylated, sharp one in a restaurant.

Cost: $$
Ambiance: A killer view of downtown and the mountains
Staff: Welcoming, friendly and efficient
Winelist: still not great

Ebisu Sushi Restaurant

601 West Broadway, #12
Vancouver, BC V5Z4C2
(CORRECTION! I had the Robson address before.)

March 31st - Bay Sushi Cafe Express - Vancouver

Lunches at work are often a handful of nuts or microwave popcorn. When I am fortunate enough to get half an hour between meetings or calls around midday, I run out for Sushi.  If I am feeling Sushi-d-out, I may grab a muffin.  But I have to admit, I could probably have sushi on most days for lunch.  It is definitely an easy proposition in Vancouver.  There is affordable sushi everywhere.  There is great sushi as well but affordable for lunch is great considering how hard that was to get in England.  That said, there is cheap and bad sushi everywhere too.  I would avoid most of the sushi on Dunsmuir between Seymour and Richards.  I have tried all three.  Blech.

My favourite 'affordable' sushi is a bit too far a run for lunch. I decided to pop into Bay Sushi Cafe Express for the first time about 6 months ago.  It is more expensive than the ones closer to Davie but still a very good deal at 7$.  They do not offer you free miso soup with the sushi but there is a free tea urn that you can even takeaway.

I would say I probably eat here at least 1-2 a week for lunch for those days I can get away.  I normally get the Sushi Special A.  They have daily sushi specials that are 16 pieces of a 3 different rolls.  The rolls are normally a combination of: Salmon and Avocado, Spicy Tuna, Spicy Tuna and Avocado, California, Asparagus Tempura, Yam Tempura and Avocado.  The Asparagus is alright if you go there early during lunch time, otherwise it goes soggy as they make it in volume for the special.  The Salmon and Avocado is great as is the Spicy Tuna.

Today, I did not fancy the special as I did not want the Yam roll so I ordered off the regular menu.  I ordered the Roll Combo which is 8 pieces of California Roll and 8 pieces of  B.C. Roll.  Their California roll is pretty good.  They use mince pollack and a nice fresh piece of avocado.  The B.C. Roll was a disappointment.  A good B.C. Roll should have crispy Salmon Skin with Cucumber and Roe topped with a Sweet Hoisin-like sauce.  This one had a bare sliver of cucumber and a added Avocado which I did not mind.  However, the Salmon was like flaked tinned Salmon with Mayonnaise.  It tasted acceptable but it was NOT  a B.C. Roll. I think I will stick with the Daily Special for their sushi.

They do have loads of other sushi rolls, Nigiri, Sashimi on offer as well.  Also, they also have Soups, Noodles, Bentos and an insanely delicious looking Sashimi Donburi bowl I have seen people order who stay in.  I keep saying to myself that that is what I will order when I have time to sit down.

Cost: $-$$
Ambience: Quick cafe
Location: Downtown across from the Granville Skytrain
Staff: Scattered but friendly.

Sushi Bay Cafe Express

678 Seymour Street
Vancouver, BC
604.806.0363

Feb 13th - Olympic Village Tako Yaki and Mandu w Almond Butter Sauce

Scrambled Eggs with Gravlax

Veggie Samosas and Curried Chick Peas

Tako Yaki

D made breakfast. Easy Scrambled eggs with some Onion and Gravlax, home cured, garnished with fresh dill.

We checked out the Pavillions near the Plaza of nations most of the day. We bought my favourite japanese street food, Tako Yaki. MMMMM. They're not that easy to find in town though a few places have started to sell them. They are batter puffs cooked in a circular pans. They pour the batter right across the whole pan, not just in the dips and move the batter around with skewers to form the balls.

The classic is Octopus. I'm fairly sure that's what Tako is. But many stalls sell shrimp, scallop and squid as well. Now, many of these asian street food fairs may have one or two of these stalls but have a walk around and pick a good one. The first one at the Plaza had these tiny ping pong ball sized ones. I walked on and found some that were about 50% bigger. I'm pretty sure that I've had these at the Richmond Night Market too. Look for the Blue banner. They'll serve you hot ones fresh out of the pan if you ask.... but watch out! they're insanely hot that way! They're topped with a brown teriyaki type sauce, mayo and bonito flakes (dried tuna) YUMMO! D also bought us some veggie samosas and curried chick peas. They were quite large and nice and fresh. The curried chick peas, I could have done with out. The sauce was watery and not very flavourful. I believe it was the Indian Buffet restaurant chain that hosted that stall. Get the samosas but the curries looked a bit 'watery'.

Dinner was at home after an exhausting, long day exploring the some rather disappointing pavillions. They were either too expensive or boring or had insane line ups. The best thing we saw was the Live City Yaletown. They had a Bollywood show and a few pavillions on the inside too. We were too late for the Coke house... booo. I really wanted one of those glowing bottles of cola. Anyhoo, we rushed home to watch some of the short-track finals. D wanted pasta but I really wasn't in the mood so in a very rare case, we made different dinners. He had Farfarette pasta with the veggie sauce we had made a couple of weeks ago. I had Korean Seafood Mandu with Almond Butter Sauce.

Mandu
Almond Butter Sauce

3 T almond butter (like peanut butter)
1 T low sodium soy sauce
2 t honey
1 t asian hot sauce or chopped chili
1/2 T rice wine vinegar

Whisk all the ingredients. Adjust the vinegar to your preference. You can use peanut butter if you prefer but D buys this unsalted unsugared stuff and it tastes like chewing on pillows. Plus, my sister O was telling me about a book she had read called "You are what you eat." And in it, O had read that Almond butter is a much healthier alternative to peanut butter. I know that Almonds are meant to be quite good for controlling cholesteral and saturated fats. My grandmother is always sending me big kilo bags of them.

It had a nice rounder flavour than peanut butter sauce though I like peanut butter sauce for dumplings too if you have regular smooth peanut butter in the house.

Feb 5th - Hapa Izakaya - Yaletown - Vancouver

Tuna and Feta

Chan Chan Ishi-Yaki

Burinegimayaki

Daily Special Yakisakana - Qualicalicum Scallop Gratin

I'm a member of the Vancouver Art Gallery. I really only bought the membership because every month or so, they have an all night event on Fridays called FUSE. They open up the gallery in the evening with live shows and performance art. They have a cocktail bar and a patio open. All the hipsters and who want to show off their Mount Pleasant couture finds show up. That's not why I go. I like the concept of art and evening entertainment. That said the aforementioned group show up in droves as well as a good portion of the membership. See the members don't have to wait in the massive line that serpentines around the block nor pay for the entrance. That's why I bought the membership. Hey, I'm being honest. I don't like lines nor big crowds.

Last night they had a showing of the new Leonardo da Vinci sketches. We decided to eat downtown and head over for the 8pm opening. After 10 minutes in that throng, we took a look at half a dozen sketches as we waited behind a dozen people to creep slowly up to the small letter sized drawings of anatomy by the Master himself. 200 years old. Really moving. BUT not moving enough to keep me shoulder to shoulder to get that glimpse. Funny thing is after dinner we were just in time to avoid standing in line though there was already a huge crowd in side. When we decided to leave, there was indeed at Fuse-esque line around the corner. See the other beauty of being a member is that I can come back during the day and see the sketches in a calmer environment. I just work up the street.

Oh well, the event gave us a reason to eat downtown and see a bit of the Olympic energy. We had dinner at the new Hapa Izakaya in Yaletown. It is a popular chain of Japanese Fusion TAPAS in Vancouver with 3 or 4 other locations. We've eaten at the one in Gastown and stood unsuccessfully in line at the one on the West End of Robson. So I wasn't surprised that though you could probably still smell the new car newness, that the place was already packed with a line. They don't take reservations they'll insist but BUT they will take call aheads. Well the one in Gastown does, I found out, unimpressed. Anyhoo. This one is definitely the sleekest of them all and I'm sure that is not just the impression given it's yuppie locale. The perception may be accentuated by the narrowness of the restaurant which is dominated by a long low lit bar which ends with their open concept kitchen. There is seating all along the bar as well as the tables. D got there a 10 minutes before me and just like the Gallery, he got there just in time to grab the last two free seats at the bar. By the time I arrived there was a line out the door. If you see bar, seats, don't fight it. Take em. They are comfortable, and still conducive to talking and people watching.

The food was also the best I've had at the Hapa's. The fusion is in full force here, to a point I was rather surprised at some of the dishes even being on the menu. That isn't to say it wasn't delicious. Everything was piping hot, made on the spot and seasoned very well.

We had: Tuna and Feta in Sesame dressing, Pork Belly lettuce wraps (well D did), Burinegat??? aka Yellowtail skewers, Qualicum Scallops with creamy celeriac sauce, Chan Chan Ishi-Yaki.

The first dish was waiting for me when I got there. I was a bit surprised by the sound of the combo. Tuna sashimi with Feta?? in Sesame dressing?? I couldn't have been more wrong. The dish was a small bowl with Green Beans tossed with crumbled Feta and Tuna. It was delicious. If no one was looking, I would have tipped the bowl into my mouth for the last bit of the dressing. The tuna melted in my mouth and the green beans were thankfully cut into bit sized pieces and were blanched perfectly so they were still crispy.

The second dish was all D. A cute little plate came with about 10 medallions of grilled porkbelly, a half dozen boston lettuce leaves, crispy wonton ribbons and pickled onions and a wonderful wasabi mayo. You build your own wraps as you go. D said the pork was cooked really well, sweet crispy. I made one veggie one with just the mayo, cripy wontons and onions and that itself was very good.

The third was the Buri Negimayaki - Yellowtail skewers. Most of the dishes were off the daily specials. They're variation of their menu and classics. The dish was two skewers with two pieces of yellow tail alternated with the whites of scallions served with a small bowl of grated radish and a sour pepper that looked like wasabi. This was my least favourite dish but it was still nice. The yellowtail was a tad over cooked and dry. The pepper mash that I thought was wasabi was too sour. I did like the grilled scallions with the fish but the pieces were about 2 inches wide so you couldn't get them both in your mouth at the same time. I'd pass on this next time.

The fourth was the Scallop Dish which basically looked like a high end coquille St. Jacques. Actually, except for the lack of baby shrimp, that's what it was. Still it was fabulous. The celery root and small bits of mushroom lay on the bottom of a large scallop shell topped with crispy fried large scallops. No need for additional seasoning. It was very nice but oddly not at all asian in my view.

The last was a Korean spun dish, Chan Chan Ishi-Yaki A stone bowl rice dish. Served hot and sizzling at your table, the server tosses all the ingredients in front of you while mashing it against the size of the hot stone to crisp up the rice and the veg. It was AMAZING. Luckily they had a salmon one on the special because the standard Ishi Yaki on the menu was a pork one. This dish had a lovely lightly cooked salmon fillet with lots and lots of mushrooms and a nice delicate and barely there but perfectly there, miso dressing. Wonderful!

As well, they had a nicely balanced wine list. I had a Dr. Pauly Riesling and D had a Quintay Clava Sauvignon Blanc and a Beer to start.

Next time I'm having dessert. They had a Matcha Brulee that peaked my interest.

The servers and the bartenders were really friendly and not at all over the top about it. It was an asian version of Earls. Those in BC and AB will know what I mean. All attractive, tightly clad in black, ladies and gents. But the servers here were not off putting about it though like you're putting them out by asking to place an order. I liked that the service was seamless. We saw at least four servers bring or clear with no confusion and that included the bartender. The only annoyance was that one of them forgot to bring the fork I asked for since I am hopeless with chopsticks and I had to ask for it twice. I usually will mentally tally that up in my tip but didn't this time.

I'm not sure why the two large screen TV's over the bar were on Curling though. Really odd.

Food: fresh, well seasoned, delicious

Cost: $$ (~10$/tapa)

Cleanliness: New, spotless, slick but not intimidating

Wine list: balanced variety won't leave you hanging with the cheap end of the Mission Hills with cocktails, sake and beer as well.

Ambience: a bit loud but no need to raise voices.

Hapa Izakaya - Yaletown
1193 Hamilton Street
Vancouver, BC
(604) 681-4272

Sunday, May 3rd - Carribean Salt Cod Fritters and Okonomiyaki

Brunch was: (I started soaking the fish yesterday in a glass lasagna pan and changed the water every few hours. Must do this. D didn't the last time we made brandade and even though you soak it long enough, the salt will just sit around the fish unless you wash it away.)

Carribean Salt Cod Fritters
(Based on RecipeZaar - LadyPalm)
8 ounces (1lb) salt cod
1/2 c flour, half whole wheat half unbleached regular
1 teaspoon baking powder
1.5 teaspoon Old Bay Seasoning
1/4teaspoon dried thyme
1/4 teaspoon dried oregano
1T fresh orego-thyme leaves destemmed and washed
1/2 teaspoon salt
1 egg lightly beaten
1/2 c milk
1 tablespoon melted butter
1 medium onion, finely grated or really finely chopped, I used the fine tooth comb on my madolin
1 hot pepper. I used a mexican chili. To be authentic, SCOTCH BONNET. Becareful and do not touch your eyes after or use gloves or hold the pepper with a piece of plastic film. Remember that episode of the Simpsons where Homer when crazy from eating a crazy pepper? It was probably a scotch bonnet.
oil about 1/2 inch up the side of a teflon pan or any. I just suck at not burning or sticking.

1 Soak the salt cod in water overnight. Drain, rinse well, place in saucepan and cover with cold water. Bring to boil, reduce heat, cover pan and simmer for 10 minutes. Drain, rinse under cold water and, when cool enough to handle, flake fish and set aside.

2 Mix flour, baking powder, spices and salt together in a bowl. Make a well in the centre and pour in egg, milk and melted butter. Mix together to make a smooth batter. Stir in onion, chilli and flaked fish and mix well. Add more or less flour/milk as needed to make a typical fritter batter --flours vary due to changes in humidity.

3 Heat about 1/2 inch of oil in large deep fryingpan until hot but not smoking. Drop tablespoons of the mixture into the oil, a few at a time, spaced well apart. Fry for 3-4 minutes, turning once or twice until golden brown. Put heat on medium high. When I had it on high, they browned way too quickly. When I turned it down they took too long

4 Remove with a slotted spoon and drain on absorbent paper. I put a few paper bags from groceries underneath as well. I'm going to work on a non deep frying version now that I've tried this once through.

5. Keep warm in a 200 degree oven while frying the remaining fritters. Serve hot with your choice of dipping sauce (I like seafood cocktail sauce). Number of servings really depends on how big you make the fritters.

THEY WERE AWESOME. Tasted of Jamaica and the fresh thyme and bay seasoning are essential. The original recipe says all the herbs are optional. They are not.

We had them with a Arugula salad with Tomato and Avocado. Also as condiments we had hot sauce and watermelon chutney MMMMMMMMM

D also had a spontaneous desire for lemon aioli so as he dug in he hopped up and made some.

Easy Lemon Aioli

2T mayonnaise (real, preferable olive oil based)

1 T fresh thyme

1 T fresh squeezed lemon

1/2 clove garlic (optional)

Dinner is at a friends.... I'll work on the Saturday posting of curry later. Photos to come.

S is a lover is a conniseur of Japanese cuisine. He feels that as he is not Japanese, that to do it justice and pay proper homage, he does it exactly as it should traditionally done. Yay for us! He made us half a dozen Okonomiyaki, Miso soup, and spinach salad. The Okonomiyaki came with the traditional core ingredients of a light batter binding cabbage and ginger with: Pork, Shrimp, Mochi (rice cake), other veg or Noodle. He said that the Mochi and Noodle topped one is a ladies' favourite and HE IS RIGHT. It was soooo good. You dress the completed 'pancake' with Nori flakes, Bonita (dried tuna) flakes and deep hoisin like sauce. Mayo is on the table and eaters' choice.

SOOOOO goood! He is a master of japanese cuisine, seriously. I'm told his sabu sabu is to die for. Alas, I don't eat pork broth.

We had two bottle so of Sake. One we brought from Tokyo, Dai Gingo IWAI http://tiny.cc/IWAY and one that S's friend 'Coco' brought from Japan as well, Goching Gam-Bye http://tiny.cc/sake. Both were subtle, mellow and complex. Not what we're used to in random sushi joints that taste of harsh methyl alcohol. The latter was lighter and more lively than the one we brough which was more 'serious' in attitude... (not in quality)... as a drink I mean. It was stern but round and yummy.

We finished the evening with a choice of fudgicle..mmmmmm or vanilla ice cream with green tea Matcha powder.