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.
We’re stoked to be participating in Dine Out Vancouver again this year! For 2018, we’ve created two exciting menus to celebrate this annual foodie festival with our guests.
Check out a sneak preview of our lunch and dinner prix fixe menus below, and see the full menu here.
Dine Out Vancouver runs from January 19 – February 4 this year. Remember, the early bird gets the worm, so book now for best availability!
Gyoza Bar Teishoku Set
Jidori Chicken Gyoza
Crispy Vegetable Gyoza
Bistro Beef Steak Bao Board
Spicy Vegetable Miso Tofu Mazemen
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.