Black Rice Izakaya is a long standing favourite of mine for Asian fusion cuisine. I have visited many times and have never had a bad meal. I like their cocktails, but go for their food and rarely miss out on their aburi. Their dishes are inventive and creative, with stunning visuals. Food that not only looks good, but actually tastes just as good. Therefore, I was very excited to try their latest feature menu items. A collection of rice and noodle bowls with their fusion takes. An Italian soba, a Japanese Pad Thai, and one of the most stunning chirashi dons I have ever laid eyes on.
But first drinks. Sadly, we were all keen on trying the Green Tea Plum Soda, but they were out of the green tea infused plum sake. And this was key to the cocktail, along side the gin and club soda.
The Sake Sawa Bellini was a fine substitute. Their house made Sake slush mix with either fresh squeezed Orange or Grapefruit juice. Both great options for an easy drinking and refreshing cocktail that paired well with the meal to come.
I was a big fan of the She Saw J a mix of Shiso, Lime, Vodka, Jägermeister and Ginger ale. This was a unique ingredient pairing and and interesting sounding mix. Somehow Liquorice and Shiso just works. Both are such bold flavours, and together they are harmonious for a refreshing sipper. More savoury than sweet, this was another great drink pairing for the rest of the meal to come.
The star of the new menu certainly has to be the Kaisen Donburi. A two tiered dish with 10 to 12 kinds of sashimi, as per the Chef’s choice. A collection of local and daily caught sashimi and seafood including Scallop, Tamago, Ikura, and Fresh Oyster, served with bowl of Rice. The icing on the cake was the branded stamp on the egg.
Looking for something similar, but less exotic, then look to the Aburi Salmon Donburi. Featuring Salmon Sashimi, Salmon Tartar, Tobiko, Ikura, and Chopped Shiso on bowl of Rice. Simple and clean salmon hiding a surprise of an avocado salsa underneath. I didn’t find the latter necessary complimentary with its heavier and creamier texture, but it was nice to have another element to add longevity of eating to the dish.
After the Kaisen, the Chicken Karaage Donburi was my second favourite out of the 3 rice options. Deep Fried Chicken, Sauteed Onion, Poached Egg, and Grilled Shishito pepper on bowl of Rice. The crispy on the outside and juicy on the inside chicken was absolutely delicious. I just wished there was more for an even meat to rice ratio; and that the shishito peppers were better blistered and more crispy to match the chicken. Although the creamy mayo based sauce does pull it all together with perfectly prepared rice as a great base.
Then moving on to the new noodle features. The Nori Soba looked like it was smothered in fragrant truffle. Therefore we couldn’t help but be slightly disappointed to discover that it was actually a house made Seaweed Pesto with Shitake mushroom, Pickled Onion, and Tobiko covering the cold Thin Noodle. The seaweed pesto was a fun spin and idea, but it didn’t have the same bold characteristic of actual pesto. And it fell flat against the panache of the juicy roe. But the pickled mushroom at least added more interest in texture and flavour to the assembly. I would not order this one again, when the other two noodles are so much more exciting by comparison.
The Pad Thai Yaki Soba was my favourite. Everything you like about yakisoba and pad Thai together in one super dish. The same iconic flavours of pad Thai but over a more chewy and starchy noodle. It is like listening to your favourite song over and over again, almost getting tired of it, but then an artist comes out with a remix and now you can go at it again in a rejuvenated way. This was Black Rice’s re-creation of Pad Thai sauce over Thin Noodle with Black Tiger Prawns, Scallops, Egg, Chives, Micro Cilantro, and Thai chilli pepper. Here, the heat of the spice hits right away, and the saltiness follows. This one would be ideal with a drink as I found it so flavourful. My cocktail above worked, but beer would be ideal.
The group was split on the Rose Ragu Soba, but I liked it. What is not to like about a great creamy and meaty sauce over the same starchy and chewy thin noodles we have now grown accustomed to. This features a Spicy Ragu sauce made with minced Black Angus Beef, Bacon, Onion, Sundried tomato, and Parmesan Cheese; served with Crispy parmesan chips. This was Black Rice’s take on a rose pasta with a warming spice to end on. And the texture of noodles are so good that it carries the dish.
And you don’t visit Black Rice without having some of their famous aburi sushi. You can order them by the roll, but a great way to share and try the most popular ones is through the Aburi Hakozushi Platter. Four of their signature Aburi Hakozushi-Sushi prepared with Premium Short Grain “Koshi-Hikari” Rice. Be warned if ordering this, it does take 20 minutes to make, but it is well worth the wait.
Aburi Salmon Hako with Sockeye, Mayo, and Jalapeno. Having it torched means it eats cooked for those who don’t like the texture of raw fish. Here, the heat of the pepper and the creaminess of the mayo balances one another, allowing the fresh fish to shine.
The Aburi Saba Hako is House Marinated Saba torched with a Miso Sauce glaze. On the saltier side given the fish, but the miso dressing seems to temper most of it well.
The Aburi Negitoro Hako is Chopped Albacore Tuna Toro made more fragrant with Green Onion, then Torched for a charred finish.
And the Aburi Ebi Hako is Cooked Black Tiger Prawn with Mentaiko Mayo that is Torched to bring out the saltiness of pollock roe.
Looking for more cooked fish? The Miso Gindara is a lovely and tender Grilled Miso Marinated Black Cod. So buttery it melts.
And for something more exciting try the Yakiniku Moriawase, which is 3 kinds Angus Beef that you grill yourself, table side on a portable Stone Grill. And once you do, the scent of delicious charred meat fills the room and other tables can’t help but be jealous.
And for those new to Black Rice I recommend ordering their B.T.S (Black rice’s Top Secret) BOX. This is an assortment of 6-8 the signature tapas items brought together in a unique presentation. The selection varies from day to day and is based on what they have in their pantry and refrigerator on that day. The assembly can go from fresh sashimi to something deep fried.
Tonight ours included a whole deep fried prawn, edible from head to shell. The same pickled mushrooms that we had in our seaweed pesto pasta above. Cubes of torched marinated tuna. Deep fried chicken similar to our kaarage donburi abovec but dressed differently. Sushi, ceviche in a crispy wrapper, mixed slices of sashimi, and grilled beef. Half the fun is discovering what it is you are having.
In short, Black Rice is always a good time. A mix of innovative and new creations combined with consistently great staples. I cannot recommend them more for a solid and delicious time.
Black Rice Izakaya
782 Cambie St, Vancouver, BC V6B 2R5
(778) 379-0416
blackrice.ca
