Hello blog world! It’s been a while. I’ve been much more active on Instagram the past few years (almost 7000 posts!), so I encourage you to check out that platform if you’ve been hesitant to join. You’ll get to see all my day-to-day stuff that never makes it onto the blog, plus all the in-depth stuff I usually post here but have been too busy to do. Either way, thank you so much for reading.
I’ve been to Chancho once before at their original location on Seymour, around the corner from their current larger space on Davie. It was takeout carnitas and plus a bundle of their excellent kernel-to-tortilla tortillas. I immediately thought they were the best tortillas in town — thin, great flavour, with that bit of tug and resiliency. I visited their new space recently and it’s even better. Thankfully, the focus is still on carnitas but their tortilla game has gotten even more interesting! Read on…
Still…Hydra (being a more upscale restaurant — although the food isn’t necessarily upscale, elevated, or refined) isn’t quite my cup of tzatziki. It’s like there’s a rich-person WhatsApp group and they all said to check out Hydra. Not my scene.
The day after this meal, I had one of the biggest, easiest dumps in my life. Plenty of delicious fibre to be had at đồ chay (website – Instagram). Here’s what happened leading up to that precious moment.
Mr. Red Cafe has expanded again, with a new sister restaurant on Victoria Drive called “Hanoi Old Quarter”. It’s yet another chapter in owners Rose and Hong’s mission to share authentic Northern Vietnamese food with the people of Vancouver. It’s a 34-seat establishment with a small menu, about half of which are new dishes that are exclusive to this location. It’s worth checking out if you like what Mr. Red Cafe are doing with the lighter, cleaner flavours of Northern Vietnamese cuisine.
Note: I love how this group of restaurants is able to build flavours without resorting to MSG. While it’s true that there’s nothing wrong with MSG (and there are places that use it judiciously), I find that it’s often used as a crutch, propping up weak-ass broths that have no backbone to begin with. If you’re building flavours using actual (often expensive) ingredients, of course you’ll need to charge more. I think it’s worth it.
Note #2: Please don’t come here and ask the restaurant to not charge tax if you’re paying cash, like this asshat.
Korean-run Sushi Jin on Nelson near Granville opened up in November 2018 and has been buzzing lately because of a glowing profile/feature/article (I wouldn’t call it a review) in Pendulum Magazine and very complimentary Google reviews. I’m more receptive to Korean-run sushi places now that I’ve had a rewarding first visit to Sushi Bar Shu. Korean-run Japanese sushi doesn’t have to mean cheap and cheerful Sushi Garden-type places anymore — it can be more refined, scaled-back, and adhere more to traditional sushi-making principles.
*Sushi Jin has responded with comments on Instagram that further explain some things I mention in this review. Worthwhile to read and see that every detail is deliberate.
I didn’t intend to review Tacofino Ocho but I wanted to try their grilled whole rockfish served with tortillas for ages, so you might find this quick post interesting. We ended up also having their big slab of pork belly which was excellent!
Explanation of “say eight” — comedian Brian Regan visits the emergency room and nurse asks him to rate his pain:
My guestimation is that Shima-Yahas been around since 1999April 5, 2007, around the same time as the London Drugs complex opened up at Victoria Drive and 41st. Small, Japanese-run places like this are getting rare these days, with the disappearance of neighbourhood family-run joints like Vanya, Takarabune, and Aotoya (Blue Door). Shama-Ya is still around, still run by the adorable Japanese couple. It’s a small 20-seater place that I’ve eaten at or gotten takeout from occasionally since they opened. Good, old-school, rustic sushi at a fair price. A definite cut above your non-Japanese-run sushi place. I figured I should write a bit about it before the owners inevitably retire. (I keep on thinking it’s going to happen soon, but the owners persevere with the help of their daughter! Enjoy this place while it’s still around!)
My previous sushi meal at Sushi Bar Shu ignited the sushi fire within me so I went to another favourite, Tetsu Sushi Bar in the west end. Incredible indulgent lunch for $54 and a very different experience from a full-on, served one piece at a time omakase meal. I lunched solo, and I loved having this personal, scaled-down yet still incredible experience. A must-do for local high-end sushi lovers.
Are you looking for that interactive omakase experience? One where you can actually chat with the chef? Sushi Bar Shu (website, Instagram) has it. But a few caveats:
If places like Sushi Bar Maumi, Tetsu Sushi Bar, Sushi by Yuji, Matsuzushi (Port Moody), Octopus’ Garden, etc appeal to you, then you’ll appreciate this omakase-only experience. If you need tempura, noodles, rolls, or are price-sensitive, DO NOT COME HERE.
Sushi Bar Shu is run by an all-Korean staff. I was sorta skeptical that a Korean chef would be experienced and dedicated enough to provide an omakase experience that was respectful to the Japanese omakase experience, but I came away completely convinced that the chef/owner Kevin Shin is serious. Keep in mind that this place is not Korean sushi (which is its own legitimate thing). This is real-deal Japanese (Edomae) sushi.
Because the staff are Korean, you will need to be accomodating to the Korean accent. They are all fluent in English, but you do need some sensitivity in this matter. I could understand about 80% of what the staff said, and that’s coming from having a few Korean friends and family members. If you’re keen on the details of everything you’re eating, you will be rewarded by conversing with the chef, but I felt to be polite I had to let some details slide, lest I ask the same question again and again 😛
The experience and style are different from any other omakase place in town. To me this is a huge plus. This restaurant is about exploring their way of doing omakase. You can actually chat with the chefs here. Other places (while great in their own right) aren’t always conducive to chatting.
Reservations HIGHLY recommended. For all intents and purposes, they only have nine seats at the bar.
They opened in December 2018, and the chef seems intent on improving and tweaking the restaurant and the food. So what I experienced probably will change over time.
There is NO liquor license. Yet. Only beverage available is tea.
The nigiri here is on the smaller side. It’s about quality over quantity. If you want quantity, I suggest going to Samurai.
