Gastown’s Kozakura Expands Dinner Options With Brand New Dishes & Daily Nigiri

The GOODS from Kozakura

Vancouver, BC | The new year brings an expanded dinner menu at Kozakura, including more dishes from the steamer to keep you warm, our new daily nigiri plate for those who love our raw selections, and a new batch of seasonal ingredients. Highlights include three choices of mushi mono steamed dishes, venison striploin tataki, and ling cod hot pot with beer, tofu, sui choy, bok choy, scallions and mushrooms. Mmmmmm…beer hot pot. Check out the full dinner menu below:

· Sashimi
· Nigiri Plate
· Kani Pon: Dungeness crab, house made ponzu, salted cucumber, wakame
· Spicy Tuna: Albacore tuna, avocado, tobiko
· Venison Striploin Tataki: With smoked ponzu, daikon, wasabi sprouts, sliced onion
· Chawanmushi: Steamed egg soup, chicken, side stripe shrimp, yuzu, mushrooms
· Dobin mushi: Steamed clay pot, yuzu, snapper, scallop, mushrooms
· Kabura mushi: Steamed mountain yam, thick dashi, side stripe shrimp, fresh wasabi
· Yuan Yaki: Marinated red tuna steak, grated daikon, pickles
· Hatcho Miso Braised Short Rib: With seasonal vegetables
· Ling Cod Hot Pot: With beer, tofu, sui choy, bok choy, scallions, mushrooms
· Ume Chazuke: Sour plum, dashi broth, roasted rice pearls
· Omakase: Set menu, four levels to choose from ($45/$60/$75/$90)

A new lunch menu is also coming soon. Watch Scout and our website for details. For lunch, join us weekdays from 11:30am to 3pm or call for takeout. For dinner, we’re open Monday to Saturday after 5pm.

Details

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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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