Vancouver Eats: KiBo Restaurant and Lounge
This Assorted Sashimi with an assortment of sauces. The tuna was my standout fave, likely because it was the least “sauced”. The presentation was pretty and I appreciated that it was served on a bed of ice.
This next dish is their Beef Carpaccio, with a wasabi dressing and a sprinkling of truffle oil. The aroma of this dish was amazing. Some might find the meat slices a bit thick (I did), but the truffle oil made up for it.
This might look weird, but it’s called Chikuwa Cheese. It’s a cheesestick wrapped in fish and then deep-fried. To keep the gooey factor, eat this right away! Just add a squirt of lemon and you’re good to go.
The Beef Short Rib really stood out, probably because the marinade really got into the meat. The sauce was a typical Asian barbecue sauce, the sear they got on the meat is better than most.
This is the Hamilton Maki, an homage to the address. There is a tempura prawn and avocado inside, with a blend of tuna and salmon on the outside. Moist from the avocado and pretty with the fish on top.
Next is the Volcano Roll, filled with spicy tuna and avocado, with extra spicy sauce on top. Is that why they called it Volcano, for the firry heat? I exaggerate, it wasn’t that hot!
I do love Sablefish and this one hit all the notes I craved: grilled perfectly with excellent and pronounced grill marks. Flaky, buttery and creamy, just as it should be.
And lastly, we have the Seafood Dobin, a Japanese broth loaded with assorted seafood, such as clams, mussels and salmon. The broth is piping hot and you serve yourself in little sake cups. For me, the fun is in digging into the pot to see what kinds of seafood is inside.
1261 Hamilton St.
Daily: 5:00PM – 1:00AM