Read more »Posted on Wednesday, 27 April 2016 at 3:12 pm 0 Comments (+)
What’s in your brown bag?
And that’s how our afternoon started. My friend Dyanne and I spent the day in New Westminster. With our brown bag in hand, we made our way down to the docks.
Posted on Tuesday, 26 April 2016 at 12:05 pm 0 Comments (+)
It’s been a year since I last visited Kingyo Izakaya on Denman Street.
Pressed Mackerel Sushi - seared marinated mackerel pressed sushi with special mustard mixed soy based sauce & green onion-ginger paste oil.
The spread!& Kingyo is one of my favourite lunch spots in town.
Deep fried fresh corn - with soy-butter
Stone-grilled kakuni bibimbap - stewed tender pork belly “kakuni”,takana pickles, green onion and konbu tsukudani on “hitomebore” rice in a sizzling stone bowl.
The mixed Stone-Grilled Kakuni Bibimbap
Sockeye salmon carpaccio - sliced sockeye salmon topped with salmon caviar (Ikura Roe), onions, garlic chips, green onion. Served with pesto sauce & soy based dressing
The Pressed mackerel
The complimentary frozen grapes that comes at the end of your meal
Ending off the night right with an Omakase style dinner with Chef Hiro. Digging into our first dish, we have the Kale Gomaae consisting of blanched kale and sweet sesame dressing, which is a great change from the usual spinach gomaae you see at most Japanese restaurants. To the right, we have deep fried lotus chips served with the Chicken Liver Pate dip.
The first batch of Yakitori! Chicken Thighs with Oishii flavouring and Duck Breast topped with yuzu kosho. Yuzu kosho is fermented paste made with chili peppers, citrus fruit "yuzu" peel and salt. My favourite would have to be the Chicken skewers - tender and juicy.
The bursting with flavour American Wagyu Striploin with shallot-karashi vinaigrette.
The Kushi Q-Tine is currently in the running for The Vancouver Foodster's 5th Annual Poutine Challenge. Together, the owner and chefs have created their own rendition of a Japanese inspired poutine. It consists of cheese curd infused korokke skewers (Japanese croquette), grilled foie gras from Quebec with duck & dashi gravy. *Available Monday - Saturday after 5PM - Voting period Feb 4 - 28*
An assortment of Yakitori waiting to be brought out from the kitchen.
Hey! Welcome to my blog. I'm a full-time Student who lives in Metro Vancouver, Canada. I enjoy cooking, photography, graphic design, corny jokes, sleeping, and traveling to tropical places. Warning: I'm a horrible proofreader. Sorry for all the spelling/grammar mistakes you may encounter during your stay - LJ
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