Kozakura is a new Japanese Izakaya located near Gastown. They specialize in Kappo-style Japanese food and the menu is seasonal, fresh and local.
The interior is pretty small and narrow. Best to make reservations to make sure you have a seat. The restaurant is also dim and has a cozy atmosphere. We came here early in the evening, so it wasn’t very busy. They seat about 25 people in total.
Sapporo was my drink of choice at Japanese restaurants. Gotta have Japanese beer to go with Japanese food. It’s a light and fruity beer that pairs well with the flavours.
A few of the others ordered Sake and it comes in such a cute rounded bottom decanter. They have a wide selection of sake, which goes well with the dishes they create.
Osentamago Ohitashi has a poached onsen egg, snap peas, and dashi soy. Definitely not a dish to share. The flavours are very delicate and the egg is just so delicious.
Aigamo Sumiso has sweet soy cooked duck breast, sumiso, and flowering chives. It comes with 4 pieces to an order. The duck was tender and went well with the sauce.
Honjitsu no Osashimi is their daily selection of sashimi. Since we were in a group of six, we payed a bit more to make sure there were 6 pieces each so everyone could get a bit. They used some good cuts of sashimi.
Tako no Yawarakani has sous vide octopus, smoked ponzu, and mizuna. The octopus was tender but still had a bite to it.
Sake Kasu Salmon was moist and flaky inside. You can definitely tell they spent their time marinating the salmon.
Madai Sakamushi has steamed seabream with seared skin, bok choy, and a thick soy dashi. Better presentation compared with the other dishes. Light and delicate taste.
Sanshou Steak is made with ribeye, sanshou peppercorns, and shungiku. The peppercorns were an interesting touch and is tongue numbing. I like the way the cooked it so it is at a medium rare.
Sunomono was served with crab, mozuku, sliced cucumber, and tosazu vinegar. It was pretty good, served cold, and had a clean taste.
Yuzu Miso Buta Niku is sous vide pork loin, yuzu miso paste, and a apricot glaze. That paste was so spicy, but I loved how it cleared your sinuses.
Anago Dashi Chazuke has slow cooked eel, steamed rice, dashi, and mitsuba. Of all the dishes, this was more filling than the others. I could of definitely had the whole thing to myself.
Overall, the food tasted good and has a good clean feeling at the end of the meal. For a large group to come here, it was hard to figure out the best way to order, so we got 2 of every dish on the menu. It seemed like it would be enough but the size of the dishes were pretty small. There is also auto gratuity of 18% when dining with 6 or more people.
We finished our meal and decided to go to another place to fill up a little bit more.
We Rate Kozakura:
280 Carrall Street, Vancouver