It has been a while since I last visited this Japanese snack bar/tapas spot. Although today they would serve as the ideal locale for a working lunch.
We walked in without reservations a little after 12pm and was seated immediately. As per their custom, everyone behind the sushi bar and all the staff in the dining area, paused what they were doing to shout a jolly greeting in Japanese, at your direction. It is not in unison, but there is plenty of it, and it certainly helps make you feel welcome.
Our group of four decided to start off with a round of appetizers to share, then ordered our own entrées.
We had a pescatarian at our table so I had to consider her dietary restrictions. She doesn’t eat red meat, but there is plenty of seafood options for her here.
Black Garlic Edamame deep fried and tossed with sansho powder and black garlic oil. A classic Japanese staple, and one that you order for its texture. All the flavour is located on the bean’s exterior, that you don’t eat. So the easiest way to enjoy them is to put the whole thing in your mouth and engage in the necessary act of splitting pea pods with your teeth and tongue, in order to squish the peas out of them to eat. With that you get salty, soy, and pepper coupled with a smoky char.
We also got an order of Ebi Mayo, another familiar and classic Japanese staple. Prawn tempura served with a healthy amount of tartar sauce and hot sauce. Fried so crispy that you can eat the tail. Each whole shrimp sits in a pool of cream and mild hot sauce for smearing. Lush and heavy, a squeeze of lemon helps to add levity and brightness to the dish.
Out of the three appetizers the table really enjoyed these corn fritters. Their famous Corn Kakiage is deep fried corn seasoned with truffle butter. Whole kernels bound together in breading, seasoned in Asian fusion flavors. We all wished it was more spicy than its actual sweetness. This would’ve made a great side, instead of as a dish you eat as is.
I didn’t get to try all of the following, so I won’t be able to review each. However, one of us ordered the fried chicken bowl and cleared it. Yuzu-kara Kara-age Bowl. Their signature fried chicken tossed with a sweet and spicy yuzu gochujang sauce, served on top of rice with tartar sauce. He declared that it was deceptively filling. That it didn’t seem like a lot of food, but it was more than he should have eaten, and he was determined to clean his plate. Concluding that he was happy with his choice.
Our pescatarian ordered a fish lunch set and it was such a good deal. Salmon and Tuna “Umami” Set. Sockeye salmon and albacore tuna coated with their house-made salt seasoning sauce on top of premium susni rice. There was so much food here, with two types of fish at more than just a fillet sized serving. Accompanied by a bowl of rice, miso soup, and mashed daikon on the side. Naturally, she did not finish it and packed enough for another meal.
Our host got the Tokyo Oxtail Ramen, having had it before and knowing it was good. Slowly simmered ox-tail soup made from a combination of beef, pork and clam with house made seasoning oil. Completed with oxtail and dried fish powder. I got a taste of this and can concur that this is something I would order in the future. Large chunks of meat sitting in a pool of flavourful peppery broth. I just wish the noodles matched the richness of the heavier both. Its texture reminded me of instant noodles, although a step above, where the quality is visible through its starchy chew.
I, myself could not say no to the idea of uni in the Uni and Crab Carbonara Udon. However, I imagined actual and whole pieces of it. Carbonara style udon noodles in a rich sea urchin cream sauce topped with real crab meat and ikura. It had an overarching fishiness from the roe, which was furthered by the addition of real crab meat. Not enough for every bite, but enough to treat every third. Although, the highlight was definitely slurping each individual strand of udon drenched in this fragrant umami sauce. Yet again, this was a decent amount of food. I was full midway through and decided to pack things up, as I didn’t want to force myself to finish something so delicious, where I could easily pack and enjoy it again the next day.
During our stay, there was a birthday celebration, and we discovered the amount of fanfare that gets put into celebrating such occasion. The music gets turned up to a point where it drowns out all conversation and calls upon your attention. Everyone in the room looked around to see what was going on, and witnessed a train of staff coming out from behind the counter. They were beating on drums, clapping their hands, and greeting the birthday girl with a personalized dessert. This was a matcha crème brûlée ice cream decorated with happy birthday in chocolate sauce. All set on a strobing LED pedestal. Very visible with the lights turned down low and the bowl throbbing in green, yellow, pink, blue, and purple. Plus a sparkler and lit candle to blow out. This was plenty of commotion to make anyone grow shy and embarrassed at, but at the same time appreciative and grateful for the gesture.
Seeing this, our host was prompted to order such a dessert for our pescatarian, who was celebrating a birthday today herself.
Overall, this was a quick and easy meal and one that was satisfying for everyone. We had a good time, the energy level was high, and I can definitely recommend them to celebrate a birthday at.
Suika Japanese Restaurant
1626 W Broadway, Vancouver, BC V6J 1X6
(604) 730-1678
suika-snackbar.com
