The GOODS from Kozakura

Vancouver, BC | Kozakura’s chef-owner William Robitaille is making way for his next creation to be announced in the coming weeks. If you have been meaning to try Kozakura and just haven’t had the time, make a reservation or drop by today – our à-la-carte and omakase (chef’s menu) is tailored to suit pretty much any food preference and size of appetite. And if you just can’t miss another opportunity to enjoy our nigiri, chawanmushi or braised Hatcho miso short rib, plan to tuck in again in the next three weeks, before Kozakura is a distant, succulent memory.

Hours: Tues – Sat from 5 p.m. until April 22 | Call 604-720-3145 for reservations

Since July 2016, Robitaille’s chef de cuisine Keith Allison has delighted discerning patrons with high quality cuisine at Vancouver’s first Kappo-style Japanese food, tucked away in the heart of Gastown.

“We’re turning out amazing food, getting great reviews and we have a loyal customer base,” says Robitaille. “We’ve found that while the concept is sound, a different idea would work best at our 280 Carrall Street location in Gastown, so I’ve decided to change things up.”

Bill and Keith thank our customers and staff for an incredible run. After a few short weeks, this little corner for Gastown will reopen to once again delight locals and destination diners. Keep up to date on details of Bill’s next adventure by following us @kozakuragastown on Facebook, Twitter or Instagram.

Details

280 Carrall Street | Vancouver, BC
Telephone: 604-720-3145 | Email: [email protected]
Web: www.kozakuragastown.ca | Twitter | Instagram
Hours: Tues – Sat from 5 p.m. until April 22 | Call for reservations

Gallery

The People

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

About Kozakura

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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