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 85-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.