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Gastown’s ‘Kozakura’ Readies New Fall Menu, Prepares To Kick Off Lunch Service

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The GOODS from Kozakura

Vancouver, BC | With the autumn season upon us, Kozakura launches its new autumn menu on October 4. In respect for all things fall, we’ll be serving up a mix of warm, hearty and colour-rich dishes, plus some new takes on a few summer favourites. Highlights include B.C. sea urchin, mushrooms, burgundy truffles, autumn herbs and vegetables, all served in ways to warm the belly and the heart. Check out the full menu below. We’re also pleased to advise that lunch hours will begin mid October. Watch Scout and follow on your social media tool of choice @kozakuragastown for dates and details to come.

· Sashimi

· Ankake uni: B.C. sea urchin, thickened dashi broth, wasabi

· Chawanmushi: chicken thigh, shitake mushroom, side stripe shrimp, burgundy truffle, yuzu peel, dashi, egg

· Autumn salad: mix of raw, cured and grilled autumn vegetables, petite leaves and herbs, vinaigrette

· Tako: charred octopus, eggplant and shiro puree, grilled onions, hibiscus leaves

· Namero: diced tuna loin, sesame oil, miso, green onion, shiso leaf, nori

· Tsukune: Japanese meatballs (beef), woodland mushroom sauté, onsen egg, teriyaki sauce

· Kinmedai suimono: steamed Goldeneye snapper, light dashi broth, myoga ginger, ofu

· Saikyo yaki: sablefish marinated in Saikyo miso and sake lees, seared, smoked woodland mushroom, pickled radish

· Pork belly kakuni: pork belly and daikon radish braised in sweet soy sake, spicy mustard crisp

· Sanshou steak: seared rare ribeye, grilled sweet potato, Sansho pepper sauce

· Anago dashi chazuke: house braised sea eel, steamed rice, dashi broth, mitzuba

· Omakase – set menu, four levels to choose from ($45/$60/$75/$90)

Details

Kozakura 2

280 Carrall Street | Vancouver, BC
Telephone: 604-720-3145 | Email: [email protected]
Web: www.kozakuragastown.ca | Twitter | Instagram
Hours: Mon – Sat, 5 p.m.| Lunch hours coming soon| Call for reservations

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The People

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Chef/Co-owner – William Robitaille
Chef de Cuisine – Keith Allison

About Kozakura

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Kozakura is Kappo-style Japanese food. We blend traditional Japanese knowledge with modern techniques to create something truly new that embraces the spirit of the old.

Chef-owner William Robitaille is an Italian-French Canadian so lots of people ask him what he’s doing heading up a Japanese restaurant. For Bill, what really resonates is the culture and focus on mastering one thing, and the progression of the food in a traditional Japanese meal, using simple ingredients, and letting that shine. Industry trained, Bill is the former co-owner of Notturno where Kozakura is now located and also has worked in some of the finest restaurants in Vancouver and Whistler where he developed new and exciting menus.

Chef de Cuisine Keith Allison was born in Sapporo to a Japanese mother and Canadian father and raised in Vancouver, but still travels back to Japan every year or so and considers both places home. Bringing Japanese culture and food to Vancouver, and to make it comfortable for people who can’t go there is really important to Keith. Keith is stranger to Vancouver’s food scene, but his roots are all Japanese — the former chef of Gastown’s Sea Monster Sushi and sous chef at Dan, Keith worked front of the house at Guu for a time.

Andrea Rodman Interiors designed the space to combine the rustic look synonymous with the surrounding Gastown neighbourhood and modern detailing. Master woodworkers Josh Hooge and Steve McFarlane of J&S Reclaimed Wood Custom Furniture created the feature wall and bar counter, and handcrafted the wooden bar stools for the 6-top bar table.

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