We’re celebrating our five year anniversary at Gyoza Bar!
To celebrate this milestone, we’re excited to feature two very special Miyazaki Wagyu themed menu items for the month of September:
What makes our wagyu special?
Our Japanese wagyu is sourced from the southern region of Miyazaki, Japan. Miyazaki is known for producing internationally recognized, award-winning quality kuroge (Japanese black) wagyu.
Fun fact: The National Wagyu Awards, hosted by the Wagyu Registry Association in Japan, is held once every five years. Miyazaki wagyu has won out Kobe and Matsuzaka as the overall winner of this prestigious contest twice in a row — reigning as “Japan’s number one beef” for ten years!
Miyazaki Wagyu Teppan Hamburg Steak
Our lunch exclusive, this sizzling dish features two juicy Miyazaki wagyu hamburg steaks, sous vide egg, kimchi, and wagyu crackling. This dish is served with a side refreshing arugula salad with yuzu vinaigrette, umami shiitake gravy, steamed rice, and miso soup.
Miyazaki Wagyu Meatball Ramen
Our dinner exclusive, this anniversary ramen features a rich and umami wagyu katsuo broth and Miyazaki wagyu meatballs paired with our ramen tamago, baby bok choy, corn, butter lettuce, pea shoots, and wagyu crackling.
Our Miyazaki Wagyu Teppan Hamburg Steak and Miyazaki Wagyu Meatball Ramen are available only during our anniversary month, from September 1- 30.
Swing by and celebrate Mother’s Day weekend with our special Mother’s Day dinner menu features.
This year, Head Chef Woo Jin Kim is serving a Surf & Turf Family Style Bao Board featuring four hearty proteins: Butter Poached Lobster Tail, Bistro Style Tenderloin Steak, Korean Spiced Pork Rib, and Miso Baked Scallop.
This deluxe bao board is also served with our spicy tuna poke, tsukemono (house pickled vegetables), asian slaw, butter lettuce, pillow-soft bao buns, and house-made sauces.
Available May 10-12, during dinner only. Check out our photo preview below, and the full menu here.
We are also featuring our Perseus 2016 Rosé for this weekend. Fresh and fruity with notes of strawberry and red apple, this rosé pairs fantastically with our evening menu.
While the winter weather still remains sporadic and unpredictable in the city, one thing’s for sure: when the snow finally ends, spring will come and cherry blossoms will bloom.
We’re marking our calendars early — from April 8-21, drop by during dinner and enjoy our Sakura Seasonal Features, including the vegetarian-friendly Roasted Beet Gyoza + Arugula Salad, quintessential Sakuramochi dessert, and pair your meal with our popular Strawberry Pistachio Frozen Cocktail.
This menu is available during dinner only. Check out our full menu here, and book early for best availability.
Check out our photo previous below.
Dine Out Vancouver is back for its 2019 season, and we’re excited to be participating again with an exclusive Dine Out 2019 dinner menu!
Customize your favourite gyoza, entrée, and dessert together for the ultimate Gyoza Bar Dine Out experience. We are also offering a full vegetarian three-course menu for $22.
Check out the photo preview of our diverse menu options below, and click here to see the full menu.
The early bird gets the worm, so book early for best availability.
Our new midsummer dishes at Gyoza Bar are sure to spice up your nights out. Swing by during dinner and try our new Soft Shell Crab Karaage, Teppan Pork Mantou Bites, Chilled Uni Udon, and Bistro Style Tenderloin Bao Board.
Chilled Uni Udon
Here to cool you down for the summer, our new Chilled Uni Udon has our house made noodles tossed in a creamy uni sauce, served with poached prawns, refreshing kale and tomato salad with white balsamic vinaigrette, and finished with fresh green onion garnish.
Soft Shell Crab Karaage
New to our Small Plates menu, our Soft Shell Crab Karaage is a great starter for any dinner. Our crispy battered soft shell crab is served with chili tomato scallion sauce and aromatic cilantro.
Teppan Pork Mantou Bites
Another Small Plates newcomer, the Teppan Pork Mantou Bites features our juicy and local Fraser Valley pork, and is served in a sizzling traditional imono cast iron pan with an umami ginger shoyu sauce.
Bistro Style Tenderloin Bao Board
We’ve changed up our Bao Board options for a fresh take on this interactive dish! Our newest Bistro Style Tenderloin Bao Board is paired with a zesty gremolata, kimchi, and gochujang sauce. As always, this delicious board is served with two pillow soft bao buns and fresh lettuce.
For the month of May, we’re partnering with Buy BC’s Eat Drink Local campaign to celebrate BC-produced goods. This feature menu will highlight local beverages, as well as dishes with locally sourced ingredients.
Our favourites? Definitely the hearty Gyoza Bar Japanese Karaage Curry, crispy Pork Teppan Gyoza, and our new Strange Fellows Guardian White IPA.
“It’s an easy choice to support the community when the quality speaks for itself. We take pride in being a BC business, and we’re so excited to be able to represent our province with this initiative.”
-Owner and CEO Seigo Nakamura
Check out our Eat Drink Local feature menu below.
Please note: This menu is available during lunch only.