In a city where the streets positively flow with ramen, you have to do something special to stand out, and that’s exactly what Seigo Nakamura — the man behind Miku and Minami restaurants, who introduced the city to the joys of aburi charcoal-flamed sushi — and his team are doing at Gyoza Bar, which opened in September 2014.
Chef de cuisine, Mike Acero, has been with the company for five years. Originally from the Philippines, Mike began work at Miku and then helped open Minami as its sous chef. When Miku switched to its new Coal Harbour location, Mike was part of the opening team and so he was the natural choice to take on the new challenge at Gyoza Bar to introduce Vancouverites to Japan’s hottest new ramen trend — tomato-based broth.
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Even in a multicultural city like Vancouver, authentic Vietnamese food can be difficult to find. But the traditional flavours at Song Huong have helped it become a local favourite. The menu features a wide range of adventurous dishes, such as the Bún bò Huế soup made with pig blood, pig feet and banana blossoms. Their pho is also one of the best in the city, made by simmering beef bones for hours to draw out the best possible flavour. Be prepared to wait in line during peak times; Song Huong’s commitment to authenticity has made them a popular lunch spot.
View this Smart ListOur goal is to create an atmosphere that is both warm and inviting, keeping our venue true to it’s surroundings. Located in an age old heritage building, we have maintained as much of the original brick walls as possible; creating an environment that is both contemporary and classic. Our menu is designed to reflect this casual appeal while providing a high level of service and commitment to quality. Gyoza Bar is owner Seigo Nakamura’s dream, which has been in the making for countless years.
View this Smart ListFlavourful gyoza are, unsurprisingly, the main attraction at Gyoza Bar. But while these plump Japanese dumplings take centre stage on the menu, the ramen is also quite popular. Fusion-style dishes feature house made noodles and unique ingredients. Seafood lovers will enjoy the pan-fried kaisen garlic noodles with mussels, prawns, scallops and char siu. Alternatively, try the spicy tonkotsu tsukemen with barbecue pork, shoyu tamago (soy sauce egg) and broccolini.
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