For those who remembered Riz Sushi in East Vancouver, you will be happy to learn that they are back.. to a certain capacity. But we will take what we can get, cause their aburi and sushi was/is that good.
For those who barely recall, they were once the ones located on the corner of Broadway and Renfrew, hosting the epic mural of a Japanese garden with water feature that had famous rappers drawn in. And the ones who held the largest poke bowl eating challenge. And better known for their use of quality ingredients and only the finest fish flown in from Japan.
Well now, they are back operating out of a ghost kitchen, and shares the space advertised as Bao Down OV. There you can pick up bao sliders, internet famous burgers and now Riz sushi as well.
However, those who are familiar with this blast from the past, be aware, as they are only offering a condensed menu featuring their greatest hits. And from that we came down to try to best of it. For those who are having Riz for the first time, you will immediately note the temperature of their rice. It is served slightly above room temperature, and as a result tastes so comforting in your mouth. So, although they are on delivery apps, it is best to come down and have it fresh. These are some of the most memorable aburi rolls and sashimi bowls I have had because of it. And although the rice may look like brown rice, it is actually regular sushi rice coloured by the red vinegar they use to season it.
The Habanero Salmon aburi has its raw fish seasoned in a habanero oil, with karashi su miso and pickled mustard seed. The heat really stands out in this as the oil costs your lips and gives off a latent heat. A fragrant tingle that had me wanting to follow it with an acidic tang. This was the most flavourful of their 3 aburi rolls we had, and my favourite of our meal.
The Shichimi Tuna is prepared with shichimi branded mayo, bubu arare, and chives. The saucy topping coats the light tuna and flavours with some punch. While the crispy bits offered a nice crunchy texture to set this one apart.
The Berry Ebi aburi includes garlic mayo, a sherry berry glaze, and shiso leaf. The distinct and pronounced flavour of the herbaceous shisho is tempered by the sweetness of the fruit glase. And both together offered contrasting yet complimentary flavours to the unseasoned shrimp. This was a very well convinced combination.
Given how great all 3 of these were, I wish we were also able to try their Potato Bacon oshi made with eel.
For bowls we had their most popular Sake Oyakodon featuring BC Atlantic salmon alongside ikura and yuzu pickled onions. The freshness and quality of the salmon was the star here. Delicious as is in its perfectly sliced strips, but something all new when take as a bite with the warm rice, fresh peppery onions, and the salty fish eggs. I just could have used some cream, like that of their oshi above to add the possibility of varied bites.
Not on the regular menu, but one of the Chef’s Kaisen Don, aka choice sashimi was this silky hamachi. Fatty and tender, the fish was a gentle ingredient. Whereas the shiso took just enough attention away from it to add interest to the rice and bowl overall, making it pop with its dark mint-like flavour.
In closing it is great to see the Riz brand and chef return to Vancouver’s food scene. I will definitely be ordering delivery from them soon, to be able to relive all the above delicious memories I just reflected on in this post.
Riz Sushi
115 W 2nd Ave, Vancouver, BC V5Y 1B8
(778) 388-0800
rizsushi.com
