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After the busy work storm was left, there was a quiet weekday. I was texting with my friend after work, and we ended up going for dinner. It was Friday and I had been busy, so she suggested somewhere close to both of us.

She had an idea, which was Hyoga Japanese Cuisine, on Kingsway, close to Joyce Street. They serve Sushi, tapas, as well as some of combo menu. The restaurant is really small, and it doesn’t have noisy Izakaya atmosphere, but it is casual and comfortable to eat there. There are lunch dishes on their menu, so I asked we can order. The server said you can order but pricing will be added $1.50.

We ordered from their regular and special menu.

Complimentary Tea

Complimentary Tea at Hyoga Japanese Cuisine in Vancouver

Aburi Yuzu Salmon Sashimi
(Seared Sockeye Salmon Sashimi Savory Creamy Yuzu Sauce Seasalt)

Aburi Yuzu Salmon Sashimi at Hyoga Japanese Cuisine in Vancouver

The creamy Yuzu sauce was interesting, and my friend really liked the sauce.

Nasu Dengaku

Nasu Dengaku at Hyoga Japanese Cuisine in Vancouver

Nasu is eggplant, and Dengaku is sweetened Miso grazed. I liked this dish!

Korroke and Fried Fish Set
(1pc of Panko Crusted Aji (striped mackerel), and 2pcs each of Pacific Cod, Creamy Corn Croquette with Tonkatsu Sauce, Salad, Rice, Miso Soup)

Korroke and Fried Fish Set at Hyoga Japanese Cuisine in Vancouver

We both enjoyed fried Aji. I generally like cream corn croquette, but I don’t know if they actually made by hand. (Sorry…) I preferred one from Fujiya.

Pork Okonomiyaki

Pork Okonomiyaki at Hyoga Japanese Cuisine in Vancouver

Okonomiyaki is a Japanese savory pancake. This one was quite soft than I usually make at home.

They serve a lot of Sushi, so I might want to order some next time.

Want to see more pictures for this restaurant? click here.

Hyoga Japanese Cuisine

Address: 2 – 3343 Kingsway, Vancouver, B.C. (map)
(One block east from Joyce Street)
TEL: 604-435-6670
Urbanspoon: page

Lunch/Dinner
[Mon – Thu] 11:30 – 14:00, 17:00 – 21:30
[Fri] 11:30 – 14:00, 17:00 – 22:00
[Sat] 17:00 – 22:00
*Closed: Sundays

Menu

Menu at Hyoga Japanese Cuisine in Vancouver Menu at Hyoga Japanese Cuisine in Vancouver Menu at Hyoga Japanese Cuisine in Vancouver

Price Note
– Aburi Yuzu Salmon Sashimi $12.50
– Nasu Dengaku $5.00
– Korroke and Fried Fish Set $9.50
– Pork Okonomiyaki $9.00

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It was Italian Day festival held on Commercial Drive on one Sunday. The event was scheduled to start at 12:00, so I told Collin that we should have lunch before going, because otherwise, he wouldn’t have time to walk around the event due to his work shift.

We decided to go to a Japanese restaurant on Commercial Drive that is Kishimoto Japanese Kitchen + Sushi Bar, as it was close to where the event was held and also Collin hadn’t been there yet.

Tea at Kishimoto Japanese Kitchen + Sushi Bar in Vancouver

We ordered from their regular menu.

Spicy Cactus Roll (right) and Dynamite Roll (left)

Spicy Cactus Roll and Dynamite Roll at Kishimoto Japanese Kitchen + Sushi Bar in Vancouver

Spicy Cactus Roll
(Spicy crab meat, avocado, Tempura bits, mayo, sesame, and Tobiko on top)

Spicy Cactus Roll at Kishimoto Japanese Kitchen + Sushi Bar in Vancouver

Dynamite Roll
(2pc Tempura Ebi, Avocado, Masago, Mayo)

Dynamite Roll at Kishimoto Japanese Kitchen + Sushi Bar in Vancouver

Chicken Karaage (5pc) with Garlic Sauce

Chicken Karaage (5pc) with Garlic Sauce at Kishimoto Japanese Kitchen + Sushi Bar in Vancouver

Ebi Okonomiyaki (Savory Japanese Pancake)

Ebi Okonomiyaki (Savory Japanese Pancake) at Kishimoto Japanese Kitchen + Sushi Bar in Vancouver

And, Collin ordered Spicy Cactus Roll again! :O

Spicy Cactus Roll at Kishimoto Japanese Kitchen + Sushi Bar in Vancouver

He really liked their food, so this will be the one as our favorite Sushi place! 🙂

Want to see more pictures for this restaurant? click here.

Kishimoto Japanese Kitchen + Sushi Bar

Address: 2054 Commercial Drive, Vancouver, B.C. (map)
(Between 4th and 5th Avenue)
TEL: 604-255-5550
Facebook: page

Lunch/Dinner
[Tue – Sun] 11:30 – 14:00, 17:00 – 22:00
*Closed: Mondays

Price Note
– Spicy Cactus Roll $7.95
– Dynamite Roll $4.75
– Chicken Karaage (5pc) with Garlic Sauce $5.95
– Ebi Okonomiyaki $9.95

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Again, I had to either get or make something for lunch. I felt like eating Ramen noodles, but unfortunately I didn’t have any stock. I looked in cupboard. Oh, I had Okonomiyaki flour, which is Japanese savory pancake mix.

As Okonomiyaki flour already includes many ingredients, such as Dashi, mountain yam, all I have to do is cut cabbage and mix with egg, water and the Okonomiyaki flour. I followed the instruction written in the bag.

 

Japanese Savory Pancake made from Okonomiyaki Flour

 

The photos of Okonomiyaki that I ate in Japan are viewable here.

And, if you don’t have Okonomiyaki flour, you may want to watch this video so that you can make your own Okonomiyaki. Cabbage, sauce (either Okonomiyaki sauce or Japanese vegetable Bulldog sauce) and mayo are a must! 🙂

I only used cabbage and green onion. Here is a list of ingredients that I used and a recipe written in the bag.

[Ingredients] (for 2-3 pieces)

– Okonomiyaki flour 100g (1 cup*)
– Egg 1
– Water 120 cc (1/2+ cup)
– Cabbage 150g
– Green onion 1
– Dried small shrimp 1 table spoon
Agedama (fried ball) 1 table spoon
– Bonito flakes
Aonori (green laver)
– Mayo
– Okonomiyaki sauce or Japanese vegetable bulldog sauce

You can add squid, shrimp, sliced pork, Beni-shoga (red pickled ginger), etc.
* I recently found the Japanese 1 cup is not same as North American’s. So, if you use US measuring cup, use less.

[Recipe]

  1. Put Okonomiyaki flour, egg, and water into a bowl, and mix by whisk.
  2. Cut cabbage and green onion (and other ingredients) into small pieces, and mix them lightly with dried small shrimp, Agedama, and the dough in step 1.
  3. Heat up a frying pan or hot plate. Brush oil onto the pan, and pour the dough from the bowl. ( I used a small, about 18cm diameter, frying pan, so I made two pancakes.)
  4. Once air is out of holes or the cooking side becomes brown, turn it over and cook the other side.
  5. Plate them and season with sauce and mayo, and deco with bonito flakes and Aonori.

Mine was like vegetarian food. I think I should have added minced red pickled ginger for a taste with the punch.

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