Jinya, South Granville
Today we were at the 61st and newest location of Jinya. Before today I did not realize that it was based out of LA, with such an international footprint. This opening saw trainers and staff flown in to personally oversee the opening of their south Granville location.
Even the owner of Jinya, Tomo was present for the occasion.
We were invited two days before the official opening to the public, on Thursday, August 1sr, 2024. To be able to try a curated selection of their appetizers and ramen, featuring their signature cocktail selection. Currently, this is the only Jinya in metro Vancouver to have a full flushed out bar. The others merely offer bottled drinks: domestic and imported. The restaurant chain has plans to expand this offering to the remaining locations, but for now diners who come in to the South Granville location can enjoy, some pretty unique offerings. Majority of which feature spirits from Japan coupled with popular flavours and techniques from LA.
I started off with their matcha number that drank like a latte. Matcha Match with “Roku” Japanese Gin, Giffard Wild Elderflower, Coconut, Lemon Juice, Matcha Powder, and Egg White. I did not feel the spirits or the caffeine, so both snuck up on me. It had a nice creamy texture under the sweetening egg white foam. The perfect pick me up for those looking for an alternative to the coffee martini number, which is also on the menu.
Everyone was a buzz over the Lycheetini with Shochu, Lychee Juice, and Fresh Lychee. This is one of their cocktails that comes with a theatrical component. Brought to you table-side, a smoky bubble gets topped onto the coop before your eyes. Once popped and the smoke dissipates, it engulfs the surrounding with an aroma of warming fruity smoke. This is definitely more for show than a flavouring agent. We were sadly not fans of the taste of this one. We were expecting Soho, like with most lychee flavoured cocktails. This was more botanical from a sake. The result was a floral/medicinal mix that our table thought tasted like dish soap. Not one you would enjoy as is or would you pair with anything else, but one that you order for its showmanship.
We were looking forward to trying the Frozen Spicy Toki, as a more savoury sounding cocktail with whisky and ginger, however their slush machine was broken and the back up at the bar had us missing out on another round.
They also have a fine assortment of mocktails that included this seasonal and popular Watermelon Delight with Watermelon, Lime, and Mint. It is exactly as it sounds: squeezed watermelon juice, crowned with a slice of watermelon.
For food our group of four shared four different small plate appetizers. Majority of which include three pieces to an order, meaning we had to get two orders to ensure everyone got their own piece. Here, it would have been nice to have the option of adding on one additional, so that everyone could enjoy equally.
This was the case for the Crispy Rice with Spicy Tuna. Crispy grilled sushi rice topped with spicy tuna and masago, garnished with sliced serrano pepper. Blocks of compressed rice, fried for a crispy shell topped with a mash of tuna. In truth, we all liked the mildly spicy flavor, but found the texture less appealing. The crispy rice block had harder pieces that almost felt like raw grains of rice, coupled with the mash of tuna. It did not feel harmonious in the mouth. Although, at the same time I would not be apposed to eating more of it.
The deep fried Crispy Chicken also comes as a plate of three nuggets. These were large chunks of thigh meat, breaded crispy, and seasoned in their original garlic pepper rub; served with mixed baby greens. The menu also listed a ponzu sauce for dipping in to, so it seems like we and everyone else was missing that component. However, it was still tasty, and we did still enjoy the juicy dark meat as is. I would have liked, a tangy cream base wasabi mayo or chipotle aioli to round out this dish instead.
I am a fan of brussels sprouts, so was excited to see Brussels Sprouts Tempura on the menu. Described as “Crispy” tempura brussels sprouts with white truffle oil, I found the pieces, not crispy enough. And at the centre it was a stewed ball of vegetable. Plus it was bland in comparison to the chicken. And yet again there was no sauce for this deep fried small plate. And having one would have easily solved much of my grievance, just buy hiding the texture behind its taste.
And everyone unanimously agreed that the JINYA Bun was the best. One per order this is a steamed bun stuffed with slow-braised pork chashu, cucumber, and baby mixed greens. Served with JINYA’s original bun sauce and mayonnaise. This was some of the softest and most enjoyable white buns I have ever had, if not the best. Folded onto itself and sandwiching a thick cut of caramelized pork belly, given freshness from crisp peppery greens, and pulled together by the generous amount of Japanese mayo and brown sauce. There is nothing lacking in this, and I am grateful that we each got our own. And for those with a plant-based diet, they even have an “Impossible™ Bund” version.
For mains, we ordered our own serving of ramen each, with the restaurant highlighting their most popular three.
I got the classic JINYA Tonkotsu Black and it was as rich and savoury as I expected. It comes with pork chashu, kikurage, green onion, two sheets of nori dried seaweed, a whole seasoned egg, garlic chips, garlic oil, fried onion, spicy sauce, and served with thin noodles. The gooey, slightly runny egg is the star here and this is the best ramen egg I have had to date.
You can make each bowl of ramen your own with a long list of add-ons to consider. Although, be warned, it can and does add up. Such possible add-ons include chicken, shrimp or chicken dumplings, crispy fried onion and/or garlic, broccoli and broccolini, corn, mushrooms, and even butter. Worth mentioning is that the raw garlic is free. I did indulge and did made this my own with additional toppings, for a greater protein/veg to noodle ratio. You can also request another serving of noodles, if you find yourself with more broth than ramen. I on the other hand found that I needed more broth, and in hindsight, should have asked for some.
Two of my table mates ordered the Spicy Chicken Ramen. Chicken broth: chicken chashu, spinach, spicy bean sprouts and green onion. Served with thin noodles.
One had it mild, the other extra spicy. The one who liked it mild found it a nice broth that eventually did grow on her. She ended up drinking most of it as is, and adding on an extra helping of noodles to prolong her meal as well.
The other found extra spicy, not spicy enough; and after trying her bowl, I agreed. There was no heat and it caused no sweat. It was one toned with a flat flavor, to the point where she did not even finish her portion.
On the table is a bottle of their house made Hollywood Hot Sauce for use, should you find yourself in such a predicament. However, we found it much like the broth’s description above. It had a Tabasco-like and watery consistency, offering a tang and a lingering tingle, but not a full bodied heat. My foodie colleague had more luck with the jar of chilli oil, also available for self serve at each table. Although, this too was not enough to sway, and even then her same critique remained. There was no depth, and the serving felt flat.
The unexpected favourite of everyone, and the table beside us was the Spicy Creamy Vegan Ramen. We were so glad we ordered a bowl of it to share between our table. Vegan vegetable broth: tofu, onion, green onion, spinach, crispy onion, garlic chips, garlic oil, chili oil, and sesame seeds. Served with thick noodles, which was a game changer and much more enjoyable than the thin variety above.
We found this ramen the most flavorful, despite not having any animal protein in the broth. They took the time to layer on oils, sauces, and seasonings to build a rich and warming soup that carry this serving of noodles, tofu, and leafy green vegetables to its own level.
We were also informed that Jinya has three different vegan ramen options on their full menu, and this isn’t even their best one. If/when I return, I will definitely be seeking that one out, and if I need some protein with it, can easily opt in for some add-ons.
And for dessert we had their house made Panna Cotta with caramel cream sauce, graham cracker, and vanilla ice cream. A dessert as rich as their ramen. Lush cream that you lick your spoon clean of. It would have been nice to have the large cube of graham cracker as a crumb to best enjoy as a textural component to the panna cotta.
This is a great addition to the Jinya family, offering the same quality of food that they are known for, with new bar elements to serve this business area. A great option for a quick lunch, and even better as happy hour or dinner after work. And if you are planning to frequenting this location, they do have a rewards program, where you can collect points to earn menu items. For every one dollar spent you earn one credit. You can redeem 100 credits for a free appetizers, 200 credits gets you a flight of appies, 300 earns you a whole bowl of ramen, and 400 instantly gets you $15 off your bill.
And if that is not enough to lure you in, to celebrate their Grand Opening, JINYA will be giving away 100 free bowls of amen tomorrow (August 1st, 2024). Serving up the first 50 free bowls to customers at 11am lunch. Then the last 50 at 5pm dinner service. And to keep things lively, there will also be a DJ playing live music during dinner.
In closing, this is a welcomed edition to the neighbourhood, and the only option for ramen in the area.
JINYA Ramen Bar – Vancouver West
1518 W Broadway, Vancouver, BC V6J 5K9
(778) 737-8898
jinvaramenbar.com
