Yuwa Japanese Cuisine is known to be one of the best Japanese restaurants in Vancouver, BC.
The restaurant offers an inspired approach to the traditional kaiseki style of dining where the very best local and seasonal ingredients are paired with consummate service, attention to detail and expert knowledge of fine wine and sake from around the world.
We had a great time dining at Yuwa Japanese Cuisine last week and tried many of their items on the seasonal fall menu. Many of the items incorporate mushrooms which is great if you enjoy them like we do.
Chrysanthemum Ohitashi
Blanched local chrysanthemum leaves marinated in dashi stock, enoki mushroom, tofu puff, sesame. A good light appetizer.
Matsutake Dobin Mushi
BC pine mushroom soup served in a teapot, pike conger, prawn lily bulb, mitsuba green and clear ichiban-dashi broth
Ankimo from Japan
Sea foie gras – steamed monkfish liver from Miyagi, Japan with ponzu and spicy daikon, green onion. Very buttery smooth and more subtle in flavour than regular foie gras.
3 kinds of Mushroom Tempura
Matsutake – pine mushroom, Shimeji mushroom, Chanterelle mushroom tempura with soy dashi, rock salt. So delicious – the tempura was lightly battered and the mushrooms were very meaty!
Amadai Urokoyaki -Yakibitashi
Grilled tilefish from Akita, Japan, oyster mushroom in tilefish dashi stock. A sweet, meaty white fish with crispy, grilled scales – very good.
Chicken Tsukune+Autumn Mushroom Hotpot
Chicken thigh meatballs, 4 kinds of mushrooms, tōmyo pea shoot, soy dashi. A hearty fall hot pot dish with tender chicken meatballs in a sweet broth.
Tuna Amigos Roll
Wild BC albacore tuna, green onions, tempura bits, spicy miso
Hojicha Creme Brulee
Smooth and light roasted green tea flavour, a wonderful finish to the meal.
It was a very warm, October evening and we enjoyed dining on their patio with overhanging string lights. They also have a tabletop LED lamp for your convenience.
The food was delicious, nicely presented and the seasonal specials were different from each other. We tried quite a few items from the seasonal menus and different mushrooms were used in the various dishes including pine, Shimeji, Chanterelle, oyster, enoki.
We had a late dinner and some of the items we wanted to try were sold out so you might want to get an earlier reservation if you want more options.
Service was attentive and friendly. Overall, a great time and would love to return again sometime.
Yuwa Japanese Cuisine
2775 W 16th Ave, Vancouver, BC
www.yuwa.ca