the GOODS from Gyoza Bar
Vancouver, BC | Guests can soon wrap, fill, and indulge in pockets full of flavour as Gyoza Bar introduces a new concept to its existing gyoza dinner menu: shareable Bao Boards paired with a selection of wines on tap, starting April 23, 2015.
“The Bao Boards have been in the works for a while,” explains Gyoza Bar’s Chef de Cuisine, Mike Acero. “The concept itself is fun and a little bit of DIY. We wanted to create a dining experience where guests get to wrap and enjoy an assorted selection of meats, seafood, and vegetables in lettuce and bao buns, plus an array of sauces. Each board has its own personality and flavour profile.”
There are five boards to choose from including: Nanban-style soy marinated chicken thigh and maple-garlic leg; 36-hour miso beef short rib and tenderloin skewer served with spicy miso pesto and pickled celery and apple; and togarashi butter poached prawn and scallop with mussels and chorizo, radish pickles, kale goma-ae. Vegetarian options are also available.
For larger parties, Family Style Bao Boards are designed for up to five people. The boards come with six bao buns and can be paired with wines on tap or by the bottle. Guests can also complement their meals with a wide selection of appetizers such as the new baby kale caesar served with shoyu tamago, chicken wing karaage served with ume aioli, or the Kabayaki glazed scallops with peas and wild boar bacon.
In addition, Gyoza Bar has added three new gyozas to its menu including a lettuce wrapped crispy pork taco with sriracha aioli (think taco-style) with pico de gallo and guacamole, and a spicy tantan soup-inspired gyoza with black garlic chili oil, cilantro and baby bok choy. By popular demand, a chicken and foie gras gyoza, featuring a truffle dashi consummé, has also placed on the menu after being a huge hit at fellow Aburi Restaurants eatery, Minami. The Bao Boards start at $15 and Family Boards are $60.
Owner: Seigo Nakamura
General Manager: Nicola Turner
Executive Chef: Kazuya Matsuoka
Chef de Cuisine: Mike Acero
Manager: Anni Kamikawa
Manager: Maki Hasegawa
About Gyoza Bar
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