Gyoza Bar: Sneak peek of menu and interior

Comments
IMG_9386

Vancouver’s first Gyoza Bar is slated to open Saturday, September 6 and we managed to get in and get a look at the interior and the menu prior to the public opening. 

The room was packed and the sake was flowing (on tap) as diners watched their food get made courtesy of an open kitchen.

The 2,600-square-foot 85-seat eatery at 622 West Pender Street will be serving lunch, dinner, and drinks–including their Aburi Restaurants Canada house sake on tap.

Gyoza Bar is part of the family of restaurants that includes Vancouver’s Miku and Minami.

IMG_9333
Image: Vancity Buzz

IMG_9345
Image: Vancity Buzz

Vancouver’s Gyoza Bar: The Interior

IMG_9360
Image: Vancity Buzz

IMG_9406
Image: Vancity Buzz

IMG_9402
Image: Vancity Buzz

IMG_9399
Image: Vancity Buzz

IMG_9395
Image: Vancity Buzz

Vancouver’s Gyoza Bar: The Food

In order as shown below: all the gyoza dishes: teppan gyoza (the large 15 piece size); chili shrimp and pickled daikon; miso short rib and jalapeno-soy glaze; harissa tofu and kabocha, hainan chicken and ginger scallion rayu.
IMG_9363
Image: Vancity Buzz

IMG_9367
Image: Vancity Buzz

IMG_9382
Image: Vancity Buzz

IMG_9372
Image: Vancity Buzz

IMG_9370
Image: Vancity Buzz

IMG_9374
Image: Vancity Buzz

In order as shown below: awase triple miso with sous-vide chicken; pork tonkotsu broth, and tomato-saffron seafood broth. all are served with hand made noodles made in house. no msg in the broth.
IMG_9386
Image: Vancity Buzz

IMG_9385
Image: Vancity Buzz

Creole spiced steamed prawns; served in a sealed bag then cut open tableside.
IMG_9389
Image: Vancity Buzz

IMG_9377
Image: Vancity Buzz

IMG_9379
Image: Vancity Buzz

Feature Image: Vancity Buzz

Around the Web

About the author

Author Avatar
Crystal Kwon Crystal Kwon is the Life Editor of Vancity Buzz and is at the helm of lifestyle content including travel, beauty, fashion, events and whatever else she fancies. Crystal also pens a weekly article in The Province. crystal[at]vancitybuzz[dot]com
@Crystal_Kwon

Facebook Conversations

BACK TO TOP
BACK TO TOP