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.
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:
— Steven Thomas (@rsthomas1969) September 19, 2018
- 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.
It’s hard not to talk about CơM Vietnamese Restaurant without comparing it to the other Vietnamese elephant in the room, Anh + Chi. But after three years after the opening of Anh + Chi, the restaurant landscape has changed. Food costs and rent have only gone up. Paying more for a meal out has become the new normal. But “ethnic” food is still battling the perception that it should always be cheap (see Eddie Huang’s “full fucking price”). Vancouver has gotten used to its cheap but often mediocre hole-in-the-wall Vietnamese restaurants but places like House Special, Anh + Chi, Chau Veggie, CơM, DD Mau Chinatown, Dundas Eat + Drink, and others are slowly trying to carve out a space for “fancier” Vietnamese with cocktails and designer interiors. Whether they are actually offering something new that’s worth the higher price tag or simply presenting the same food in a cleaner, more Instagrammable environment is up for debate.
In a nutshell: good (but not perfect) Vietnamese food in a comfortable space but awkward location. More positives and negatives. Large menu deserves another visit.
If you like places like Nuba and Jamjar, you’ll love Aleph. We did. You won’t even care that it’s quietly vegetarian.
Shokunin follows a theme that I’ve noticed in Calgary — modern Asian food, not necessarily cooked by Asians, being done respectfully at a high level, and embraced by the dining public. Specifically: Anju (every iteration), Foreign Concept, Two Penny, and — now that I’ve finally tried it — Shokunin. I was really impressed by the quality and attention to detail with their kushiyaki/yakitori and nigiri sushi. The best nigiri I’ve had in an izakaya. Lots of attention paid to flavour, technique, and sourcing of ingredients. Pricing is fair considering the labour involved. I met up with local blogger Miss Foodie and homeboy Hungryslif for a quick shared meal before flying back to Vancouver. Read on for the blow-by-blow.
Moyenchow told me after our meal at Ramen Gaoh that this is by far the best ramen in the area. I agreed. I’d even go so far as to say that this would be worthy even if it was downtown rather than North Burnaby. Along with Grayelf, we beat the lineup on a Sunday morning during their grand opening weekend and came away impressed. Ramen Gaoh specializes in miso ramen, so if that’s your jam it’s worth a visit — especially if you’re in the area.
Absolutely no relation to Kokoro Ramen (Instagram) on Victoria Drive, Kokoro Tokyo Mazesoba opened up in late September 2018 and has been buzzing all over Instagram ever since. It joins an interesting student-heavy area of downtown, located right beside BCIT Downtown Campus and is close to other places like Gyoza Bar, Ramen Gojiro, Peaceful, Baghdad Cafe, Koala Kebabs, Cartems Donuts, Smile Diner, and Cinara.
I went for lunch twice in two days to see what the fuss was all about. Great to finally have solid mazesoba (soupless mixed noodle) in town. Prices are a touch steep but the place is loud and busy, so I think they’ll do fine with the student crowd (who actually seem have a ton of discretionary spending money when it comes to food).
Ugly Dumpling isn’t ugly at all. In fact, they bring out the inner beauty of their ingredients in a clean, classically Japanese way. The dishes look and taste beautiful, with no ego nor fancy and unnecessary flourishes.
Even though Bun Cha Hoang Yen down the block and across the street gets all the lineups and attention with their dill noodle, Cafe Dang Anh has been quietly getting some attention too. They serve a similar Vietnamese soup noodle with dill. Is it as good?