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.