CLOSED SUNDAYS & HOLIDAYS
Lunch – from 11:30am daily
Happy Hour – from 3:00pm-6:00pm (Monday-Saturday)
Dinner – from 5:00pm daily
Owner: Seigo Nakamura
Executive Chef: Kazuya Matsuoka
Chef de Cuisine: Mike Acero
Manager: Cam Gordon
Manager: Alix Cramer
Located at 622 West Pender, Aburi Restaurants’ Gyoza Bar offers a fresh, local, and distinctive take on two traditional Japanese dishes: gyoza with its house made signature dish, Fraser Valley Pork Teppan Gyoza, served in “imono” cast iron pans; and ramen with a flavour-packed Kaisen Tomato Ramen with a tomato-saffron seafood broth. All noodles are made in-house, while the broths are made from scratch with all-natural flavours, without the use of MSG.
The 85-seat, 2,600 square feet restaurant serves cocktails as well as a variety of beer, wine, and Aburi Restaurants Canada’s exclusive house sake on-tap.
Designed by Sara Gillespie of Live by Design, the space invokes an urban and rustic-elegant feel with its polished concrete, live edge maple, and BC pine beetle wood that compliment the existing and timeless brick walls. Part of the kitchen is open to encourage guests to sit at the bar and see their food be prepared. A peek-a-boo window allows those interested to watch fresh ramen be prepared. In addition, many of the ramen bowls were hand-created by Vancouver ceramic artist, Hide Ebina.
Gyoza Bar is open for lunch and dinner from Monday to Sunday, with Happy Hour specials on the weekdays. Reservations are welcome during dinner time.
“Chicken broth ramen with miso was mellow and rich with greens, corn on the cob, flavourful chicken and an orange-yolked half egg.” – Mia Stainsby, Vancouver Sun
“The cooks dance between range top and pickup station, chaotic yet orchestrally synchronized…the food is also scrupulously executed…the pork in the teppan gyoza is Berkshire, and the little parcels are beautifully crisped in a cast-iron pan before plating – each a gorgeously rich mouthful.” – Timothy Taylor, Vancouver Magazine
“The signature teppan gyoza is very good. The house-made gyoza dough makes a thick skin with a soft chew. The dumplings are served in a cast-iron pan with a well-seared exterior on one side. The Fraser Valley pork stuffing is juicy and flecked with diced ginger.” Alexandra Gill, Globe and Mail