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Gastown’s ‘Kozakura’ To Stay Open On Christmas Eve, Business As Usual On NYE

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The GOODS from Kozakura

Vancouver, BC | This holiday season, Kozakura has you covered with business as usual in Gastown on Christmas Eve and New Years Eve. We know not everyone has big plans, but that doesn’t have to get in the way of great food at great value. Here are our holiday hours through to January 3:

December 12 through 23: Regular hours – lunch from 11:30 a.m. to 3 p.m. and dinner at 5
December 24: Open for lunch and dinner. Last reservation at 9 p.m. and we close at 10
December 25 and 26: Closed
December 27 to 30: Regular hours
December 31: Open for lunch and dinner. Last reservation at 9 p.m. and we close at 10
January 1 and 2: Closed
January 3: Back to regular hours

If you haven’t tried our lunch menu yet, check out our website at kozakuragastown.ca for the shortlist of bento boxes, sashimi and donburi lunch items you’ll be able to dig your teeth into without having to dig too far into your wallet. We’re open Monday through Friday from 11:30 a.m. to 3 p.m. Join us for table service or call 604-720-3145 for take out orders.

Omakase dinners are getting busier so reservations are recommended if you don’t have time to wait. Our full menu, including a variety of omakase sizes, a la carte items and our growing sake and whisky options won’t disappoint.

Happy holidays and happy regular days to come.

Details

Kozakura 2

280 Carrall Street | Vancouver, BC
Telephone: 604-720-3145 | Email: [email protected]
Web: www.kozakuragastown.ca | Twitter | Instagram
Hours: Hours: Mon – Sat from 5pm | Weekday lunch, 11:30am to 3pm | Call for reservations or take out

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The People

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Chef/Co-owner – William Robitaille
Co-owner/Scott McTavish
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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