Details

#101 – 909 West Cordova Street (Waterfront Centre Plaza) Vancouver, BC
Telphone: 604.420.4272
Website: www.hapaumi.com
Twitter: @HapaUmi

People

Owners: Justin & Lea Ault
Operations Manager: Kevin Banno
Manager: Mao Wright
Chef: Tomoki Yamasaki
Sous Chef: Benjamin Akira Berwick

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About Hapa Umi

Lea and Justin Ault, of Vancouver’s Hapa Restaurant Group, opened their new concept restaurant, Hapa Umi, in March 2011. Hapa Umi is located in Coal Harbour at 909 West Cordova Street. It is open for lunch weekdays, and dinner Monday to Saturday; Hapa Umi is closed Sundays.

Umi means ocean in Japanese; as such, the harbour side restaurant offers a sustainable seafood forward menu. There’s also a sushi bar, cocktail lounge, private dining room, and a patio in warmer months. It’s all accentuated by beautiful views, and genial, refined service.

The menu offers a wide range of exceptional Japanese and Japanese-inspired dishes including a large selection of Ocean WiseÔ sustainable sashimi and sushi favorites.  Every dish begins with the best of British Columbia’s regional and seasonal ingredients, elevated by the finest contemporary Japanese and French cooking techniques. Entrees such as the Wild BC Miso Hollandaise Salmon, the shiso-crusted Peace Country Lamb, and the Kanpachi Shabu-Shabu appetizer exemplify this merger of local ingredients and contemporary direction, informed by traditional technique.

Leading the kitchen brigade is classically French trained chef, Tomoki Yamasaki, who has been with the Hapa restaurant group since 2007.  Sous chef Benjamin Akira Berwick, formerly of Hapa Izakaya in Kitsilano, also brings with him a great blend of French and Japanese experience.  Restaurant partner Lea Ault was also instrumental in the menu development at Hapa Umi.

Early standouts from the maiden menu include all Umi’s sushi and sashimi selections, the Fraser Valley Duck Tataki ($15) appetizer, sous-vide duck, sake, soy, red wine marinade, and dijon mustard; and Lobster Yuan Yaki ($36), a main course of soy-marinated lobster, bechamel gratin, and marinated baby bok choy.  Umi’s Green Tea Opera Cake ($9.50) is a not-too-sweet finish with layers of green tea jaconde, matcha buttercream, and chocolate ganache.

Hapa Umi’s well-edited lunch menu promises the corporate crowd efficient elegance with superior sushi and sashimi selections and Umi’s Daily Bento Box ($19) which includes takikomi gohan, miso soup, and a selection of Umi specialties.  Or guests may prefer to linger over Hapa’s Award-Winning Ocean Wise Chowder ($12), or Tofu Katsu Don ($11): panko-crusted tofu, assorted vegetables, and scallion ginger soy on rice.

Hapa Umi offers the city’s most comprehensive selection of premium sake and shochu (Japanese vodka), by the glass, bottle, or flight, offering guests the opportunity to experiment and experience the diversity of these spirits.  Umi’s wine list spans 30 carefully selected bottles to compliment the menu, and there are several craft beers on offer.

Umi’s fresh, innovative cocktails are proving a real draw. The menu was created by Hapa Umi bar manager, Chris Ireland and Hapa beverage manager Lyoma “Leo” Higashio.  Japanese ingredients invigorate classic cocktails, such as the Shiso Mojito ($9), a blend of rum and plum wine with citrus and Japanese Shiso leaf; plus the Ginger Kick ($11) is ideal for ginger lovers with fresh ginger, lavender honey, lemon and Russian Standard. Umi adds Yuzu to its gin and tonic ($7), and wasabi powder makes a powerful Caesar ($9).

At the front of the house, co-proprietor Justin Ault is joined by director of operations, Kevin Banno, formerly a general manager in the Cactus Club Café organization.  Kevin has proved an invaluable team member during the Hapa restaurant group’s expansion. Mao Wright, recently of the Sequoia group’s Teahouse Restaurant, has also joined the Hapa Umi team and brings a wealth of fine dining experience. The beverage program is led by Chris Ireland, formerly of the Glowbal Group. Hapa Umi’s service is infused with personal touches, and a deep understanding of what’s on the plate and in the glass.

A sleek, elegantly modern room, Hapa Umi is outfitted with finely textured fabrics, luminous tiles, warm walnut finishes, and leather seating.  Large windows with vibrant harbour views are a real departure from the sexy, insular design of the existing Hapa restaurants.

The 150 seat Hapa Umi spans a large bar, lounge, and private dining room, and in warmer month a 50 seat patio.

Please visit www.hapaumi.com for information or follow @HapaUmi on Twitter.

About Hapa Restaurants

When Lea and Justin Ault introduced Hapa in 2003 they exploded the izakaya concept in Vancouver.  Hapa Izakaya’s combination of a sexy room, well-priced Japanese tapas, cocktails and premium sake set the bar high for the host of contenders that followed.  There are now three Hapa Izakaya locations.  Last year, Hapa was the first izakaya to join the Vancouver Aquarium’s Ocean Wise™ seafood conservation program and is one of only a handful of Japanese restaurant partners in the program to-date.  In March 2011, the Aults opened Hapa Umi in downtown’s Coal Harbour.  The upscale Hapa Umi offers the next level of Japanese dining.  Visit www.hapaizakaya.com or www.hapaumi.com for information or follow @HapaIzakaya and @HapaUmi on Twitter.