You may not think of gyozas the same way again when Gyoza Bar, 622 West Pender Street, opens its doors this summer. The brainchild of restaurateur Seigo Nakamura, Gyoza Bar aims to innovate and challenge the usual perceptions of gyozas with the new eatery’s teppan-style, much like what Aburi Restaurants Canada did with flame-seared sushi at its high-end Miku and Minami restaurants.
Led by General Manager Nicola Turner, Corporate Chef Kazuya Matsuoka, and Chef de Cuisine Michael Acero, Gyoza Bar’s signature dish is Teppan Gyoza, which uses an ancient Japanese cooking technique with “imono” cast iron pans. The result is crispy, juicy, and extra hot savoury gyozas.
“I look forward to opening Gyoza Bar downtown very soon,” says Nakamura, President and CEO of Aburi Restaurants Canada. “As a restauranteur, I always want to either create or reinvent new ways of enjoying food, and Vancouver is certainly the city to do it. We hope people will enjoy our distinct vision for gyoza and ramen.”
To compliment the star of the restaurant, Matsuoka has fused classic ramen with tomato essence to create a brand new ramen experience, a tomato-saffron seafood broth. Tomato base has become increasingly popular in Japan, and Gyoza Bar will have a North American take on it. All ramen is to be handcrafted in-house.
The menu will also feature a variety of unique gyoza flavours in addition to the signature Teppan Pork Gyoza, as well as more ramen options, handheld sandwiches, modern Japanese small plates, and desserts. Wine, sake, and beer are expected to be available on-tap.
Currently in construction, the 80-seat, 2,600 square feet Gyoza Bar is being designed by Sara Gillespie of Live by Design. Once finished, it should invoke an urban and rustic-elegant feel.
Gyoza Bar | 622 West Pender Street, Vancouver, BC | www.gyozabar.ca | Twitter: @gyozabar_ | Facebook: www.facebook.com/gyozabarramen
More information to come.