Sakura Cocktail Feature: Sakura Soda

Enjoy the blooming cherry blossoms around the city with our exclusive Sakura Soda, here for a limited time only! We use Sakagura Nigori Umeshu, a well-balanced acidic and sweet plum wine with a fruity aroma, topped with soda, and finished with fresh raspberries. This refreshing cocktail is the perfect drink for the spring season.

Available March 31 – April 14.

Join us for lunch, happy hour, or dinner, and try our Sakura Soda today!

Looking for more sakura themed menus? Check out our sister restaurant Minami’s Sakura Sake Dinner, and Miku’s Sakura Features as well.

Happy Hour at Gyoza Bar

Gyoza Bar x Dine Out Vancouver 2017

Introducing Bao Boards!

Family Style Bao Board

Family Style Bao Board

You can now wrap, fill, and indulge in pockets full of flavour at Gyoza Bar with its brand new Bao Boards for dinner, perfect for sharing. There are five boards to choose from including: Nanban-style soy marinated chicken thigh and maple-garlic leg; 36-hour miso beef short rib and tenderloin skewer served with spicy miso pesto and pickled celery and apple (pictured); and togarashi butter poached prawn and scallop with mussels and chorizo, radish pickles, kale goma-ae. Vegetarian options are also available.

pork bao board

Spicy Pork Rib and Sweet Soy Glazed Meatball Bao Board

Togarashi Butter Poached Prawn + Scallop Bao Board

Togarashi Butter Poached Prawn + Scallop Bao Board

For larger parties, Family Style Bao Boards are designed for up to five people. The boards come with six bao buns and can be paired with wines on tap or by the bottle. We hope to see you soon!

Happy Hour

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From $10 gyoza and beer specials, to $5 small plates and cocktails, we have a number of items to whet your appetite after work and before dinner, between 3pm and 6pm. Take a look at the full menu here!

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Gyoza Bar Opening

KANPAI! Gyoza Bar opens its doors Saturday, September 6

 

Vancouver, BC, August 28, 2014 – There will be gyoza and ramen aplenty next month as Seigo Nakamura’s anticipated new eatery, Gyoza Bar (622 West Pender Street), opens its doors to the public on Saturday, September 6, 2014. Diners will get a chance to experience lunch and dinner at the 80-seat, 2,600 square feet restaurant, as well as a variety of beer, wine, and Aburi Restaurants Canada’s exclusive house sake on-tap.

 

Gyoza Bar aims to innovate and challenge the usual perceptions of gyoza with its signature dish, Fraser Valley Pork Teppan Gyoza, which uses an ancient Japanese cooking technique with “imono” cast iron pans. The result is crispy, juicy, and extra hot gyozas. In addition to the pork gyoza, there will also be four other specialty gyoza on the menu: chili shrimp and pickled daikon; miso short rib and japaleno-soy glaze; Hainan chicken and ginger scallion rayu; and Harissa tofu and kabocha.

 

“I am excited to finally open our doors and have people try the new dishes at Gyoza Bar,” says Nakamura, President and CEO of Aburi Restaurants Canada. “We hope diners will enjoy our distinct interpretation of the traditional gyoza and ramen. Vancouver is definitely the city to try new concepts, and our Aburi oshi sushi at Miku and Minami is a great example. And, as like all our restaurants, we pride ourselves in using as local ingredients as possible, and as Ocean Wise as possible.”

 

To compliment the star of the restaurant, Corporate Chef Kazuya Matsuoka has fused classic ramen with tomato essence in his Kaisen Tomato Ramen to create a brand new ramen experience with a tomato-saffron seafood broth. Tomato base has become increasingly popular in Japan, and Gyoza Bar will have a North American take on it. The ramen noodles will be handcrafted in-house using a special ramen-making machine flown in from Japan. Broths are made from scratch with all-natural flavours and without the use of MSG.

 

The menu will also feature a variety of other ramen options, such as pork tonkotsu, free-range chicken, and market vegetables. Other items include steamed buns, modern Japanese and Mediterranean-inspired small plates, large mains, and desserts.

 

Gyoza Bar is led by a core team who has grown with the Aburi Restaurants Canada group – General Manager Nicola Turner, Corporate Executive Chef Matsuoka, and Chef de Cuisine Michael Acero.

 

Designed by Sara Gillespie of Live by Design, the space invokes an urban and rustic-elegant feel with its polished concrete, live edge maple, and BC pine beetle wood that compliment the existing and timeless brick walls. Part of the kitchen is open to encourage guests to sit at the bar and see their food be prepared. A peek-a-boo window allows those interested to watch fresh ramen be prepared.