by Andrew Morrison | There’s a new Japanese yakitori bar destined for the industrial stretch of West 4th Avenue that’s sandwiched between False Creek/Olympic Village and Mount Pleasant (159 W. 4th, to be exact).

It’s to be called Q Shi Q, the name being a play on the Japanese ku-shi, or “skewer”, and the English acronymic abbreviation “BBQ”. It’s pretty cheesy, but restaurant nomenclature and Vancouver aren’t always big buddies. Just be glad it isn’t a Social Kitchen Restobar, and remember it’s about the food.

The owner is Duane McGaw, who I met at the construction site last week. The first timer lived, worked, and travelled across Asia for over a decade, and he feels a modern Japanese yakitori bar – complete with beer, sake, and counter service – is the perfect fit for Vancouver. “There’s a lot more to Japanese food than just sushi,” he says.

What’s less obvious, of course, is what that truth means in this context.

Skewered meats, or yakitori, are a Japanese blue collar staple in Japan, though they’re also seen in high end joint, even establishments with Michelin stars. When executed well with good marinade, seasoning, and flame, yakitori is super delicious, not to mention the peak of casual — precisely the combo Vancouver diners jive to. I mean, who doesn’t like tasty, quasi-exotic hot food on a stick washed down with cold beer?

Yakitori exists in Vancouver already (currently best expressed at Zakkushi on Main Street), but there’s definitely plenty of room for more, especially hereabouts. The immediate environs – particularly around Olympic Village – are weirdly oversaturated with large-scale casual brew pubs (over 1,000 seats and counting), so anything that mixes things up a bit should be considered a win for the emerging neighbourhood.

And if you don’t live or work close by, fret not. This location might only offer 30 seats, but it has a 5,000 sqft production kitchen in the back, which McGaw says is being designed to supply future locations (Gastown might be next). That he’s building a commissary first suggests he’s pretty confident in Q Shi Q’s scaleability. Cart before the horse be damned.

As far as the skewers go, we’ll see locally sourced chicken, pork, beef, seafoods, veggies, and even desserts prepared on the special charcoal grill soon to be installed behind the bar (I want one at home). The signature flavour will be oishii – a home-harkening mama blend of green onion, garlic, ginger, mirin, sake, soy, and lemon.

Hours will be lunch until late. Considering the vast number of creative, studio, start-up, and light industrial worker bees in the area, they’re right to expect a brisk take-out trade. Ordering online or via their custom mobile app is expected to be a breeze.

Cross your fingers for an early August opening day.

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