I’m a big fan of Lebanese food. We often have it for lunch. Because Yasma is only open for dinner, we lived here for a couple of years before we got around to trying it. But I’m sure glad we did.
The flavors here are at a complexity level above any Lebanese food that I’ve had elsewhere. Even the common dishes, such as hummus, baba ghanoush, and tabbouleh, all contain ingredients and spices that make them stand out and add a terrific level of complexity. For example, the tabbouleh includes not just interesting seasonings but also pomegranate seeds. It was not the only dish that was served with the addition of pomegranate. There was also a delightfully spicy sauce that seemed to be comprised of both pomegranate and harissa. The chef’s tasting menu is a terrific way to sample most of the dishes on the menu. Our favorites turned out to be most of the cold course dishes that were served in the first of three rounds. This included:
– Hummus – Baba ghanoush – Tabbouleh – A spice tray with a selection of olives
As you would expect from a high-end Lebanese restaurant, the pitas are perfectly puffed and delicate.
The hot dishes included lamb and chicken and were served on the traditional garlic sauce. The tasting menu concluded with an assortment of bite-sized pieces of baklava.
If there was one shortcoming, it was the wine list. The white wines seemed to be of a singular note, although they were offered from four different countries. Unfortunately, they were out of the French Chardonnay, so I might be inclined to bring my own bottle the next time, assuming they have a corkage fee.
Vancouver’s West End has a wealth of exquisite omakase experiences. Tetsu is a standout among them for a few reasons:
1. It’s been around longer than some 2. It has been recognized among the top 50 restaurants in all of Canada 3. It has consecutive years of Michelin recommendations
But the reason that I particularly like Tetsu is because you can enjoy a wonderful omakase experience while sitting at a table for two and enjoying intimate conversation, rather than feeling like you have to be focused on the chef preparing each dish. (The restaurant is tiny—twelve seats total, of which up to four may be at the sushi bar.)
That’s not to say that the food is not still the primary focus. Everything that we had was absolutely delightful, and the variety made the meal consistently interesting without getting into what I sometimes call nigiri fatigue.
I particularly found the miso soup at the start of the meal a good example of what makes for a great omakase. The serving was just enough to really enjoy the flavors without getting too full to enjoy the coming 20 courses. There was a complexity to it that I have not encountered in any miso soup before.
This was followed by an assortment of appetizers that were each distinct and unique among all of the omakase experiences I’ve encountered. As is often the case, sometimes the seemingly simplest things are the standouts. I was particularly fond of the corn chowder that came with this course.
I also really liked the decision to serve nearly all of the nigiri dishes in pairs. Rather than being handed nigiri one at a time, as is so often the case in an omakase restaurant. Here two pieces are plated together allowing you to compare and contrast the subtleties between the different preparations.
It would be hard to pick a favorite amongst all of the nigiri served. There were a total of 14 offerings, and each had a distinct place in the sequence (with the possible exception of the spot prawn, which I still find to be a gooey mess).
Certainly, the octopus was by far the most tender I had ever been served. It had been simmered, but still, I’ve never had octopus that melted in my mouth before. The citrus pepper paste served on the Hokkaido scallop was another standout. My wife, who doesn’t particularly like eggs, was surprised that the Tamago (which had been torched to create a brulee on top) was among her favorites.
Many 20-course meals end with a succession of desserts, each trying to top the previous one. Here they instead picked what I think was a stellar way to end the meal with a flavorful and yet light white coffee pudding.
In the end, we felt we had had just the right amount of food and certainly had gotten our $200 worth from this remarkable experience.
It’s difficult online to determine what the beverage offerings are, so we had brought a bottle of champagne, which I always find to be the perfect accompaniment for sushi. It turns out that they do have a limited wine list that includes one champagne, and the pricing is reasonable. If you like sake (which we don’t particularly care for), there is an extensive sake list available.
The service was certainly Michelin-caliber: precise, friendly, and informative. This is definitely a restaurant we will be returning to time and again.
The mark of good ramen is that the broth is hot and flavorful, and that the noodles are still ardent when served, the vegetables still a bit crisp. This place has it down pat. I had the spicy garlic ramen with a medium thick broth. The scoop of garlic on top was a bit overwhelming until mixed in, and then it was just right. The spice level was also perfect. It’s nice to have the option of pork shoulder rather than pork belly. It was lean and tender.
We also had gyoza, which was perfectly seared, nd edamame, which made a nice starter. Service was friendly.
Charming Italian restaurant just off of Denman and Robson. Despite the bustling neighborhood, the outdoor dining is surprisingly serene, nestled in a quiet residential respite from the traffic.
We went for Saturday brunch and ate outside. The “Toast” we chose was sautéed mushroom, and it was delicious, and plenty for two to share. We also had the day’s frittata, which was filled with an assortment of fresh vegetables and came with a tasty side salad.
The wine list offers mainly Italian wines, with about 1/3 of them by the glass.
I love this upscale restaurant without the upscale prices. If there isn’t something on this menu that you want, you’re not hungry! It was really hard to choose between all the interesting appetizers, salads, and mains.
We settled on the spicy crab dip, which was perfect–probably the best I’ve ever had, and served with wonderful grilled sour dough toast.
For my entree I had the yellowfin tuna salad, a wonderful, almost deconstructed combination of rare tuna, perfectly ripe avocado, mango peanuts, and greens served with a perfect champagne dressing.
It’s hard to believe this is a small chain, as the food and service have all the marks of a very passionately managed restaurant. Highly recommended.
Of all the sushi places in the area, this one seems like the nicest restaurant inside. The ceilings are at least 30 feet, and the decor is great. It has a great expensive feeling. The menu is fairly extensive. For lunch, I think either the combo deal or the bento boxes are the way to go. it’s really nice to be able to get a lunch deal that includes your choice of three completely varied items at a reasonable price.
The quality and variety of fish is excellent.
Service was prompt and efficient, and everything was delicious. This is a new favorite in the neighborhood.
This place doesn’t look that big from the street, but it’s got to be one of the largest restaurants on Robson. Both the prep area where they are making dumplings, visible through large glass windows, and the restaurant are quite large. The menu is vast, and includes many Chinese favorites plus items we hadn’t tried before.
The pan, fried shrimp and pork potstickers or a dish unlike any I’ve had before. It looked like they started with traditional potstickers, but then fried them all together on a semi sweet, thin crêpe, forming a single crispy item. It was pretty interesting and quite tasty.
We were less enthusiastic about the pan, fried Chinese, green onion, pancake, which was pretty tough and had a rather lead consistency.
My favorite item was Gongbao Chicken. It was the traditional preparation with peanuts, and just enough spicy peppers to make it interesting.
Service was pleasant, and pricing is reasonable.
Was quiet on the Friday lunch when we were there, but it was good Friday, and I hear the place gets quite crowded during busy times.
The bento boxes look like a good deal, and I think I would try one of those next time.
If you like corndogs you’ll love this Korean twist on them, which uses rice instead of corn. The result is a lighter batter and a crispy exterior crust.
I tried the basic beef hot dog, and it was excellent. There are also varieties that incorporate chicken, mozzarella, and even chocolate (!) There are also many sauce options.
It takes a while because each dog is prepared to order. Unfortunately there is no seating, so it’s best to go on a nice summer day and walk around with your dog-on-a-stick.
