Rajio Japanese Public House: Osaka-Style Japanese Izakaya in Vancouver

It’s been 3 years since my last visit to Rajio Japanese Public House and I remember a lot of great nights here but I’m glad I’ve come back for more of their Osaka-style dishes.

Interior

The interior is fun and gives you a mix of traditional and modern feels. The space isn’t very large, but there are a decent number of tables.

Rajio’s Famous Fruit Punch

Their cute punch is served in a fresh watermelon or pineapple. Great for the Summer or what you need a smile on your face.

You cab have it with alcohol or without to customize your experience.

Beer

My favourite beverage to pair with Japanese food is beer as it helps cut the grease off some fried items. Plus, I love how light and refreshing it is.

Craft Ginger Ale

They have their original ginger ale recipe with freshly grated ginger, lime, lemon, and sweet brown sugar. It’s definitely different than the ginger ale at the stores since it has an extra kick of ginger balanced by the brown sugar.

Super Rib Steak

This $38 hug 2lb beef rib steak comes with sharp wasabi and a garlic soy sauce. I’ve always ordered their huge steaks before and they are a joy to eat. It is best to be shared among the table. Super tender and medium rare.

Modern Yaki

This is a featured dish, so it’s not on their permanent menu. It is a combination of Osaka Okonomiyaki and Yakisoba. I liked the concept, but the execution wasn’t ideal. As the dish cooled off, the okonomiyaki portion of it peeled off from the yakisoba hiding underneath. It was also quite rich and heavy compared to some other items that we had.

“Uni Bonara” Sea Urchin Carbonara

This was delicious item with the creamy udon paired with the fresh uni and the ikura. I enjoyed it and it was a good twist on an udon dish.

Y Mommy’s Assorted Oden

I love oden as it’s a warm bowl of comfort. There were so many items in this bowl with a bit of karashi, which is a spicy mustard. Put a little bit in as it really transforms the broth. Add more if you love the stingy wasabi-like feeling.

Chef’s Choice Sashimi

You can choose between 7 or 9 different types of sashimi chosen by the chef. It changes seasonally, but you can always ask ahead what you’ll get.

Hot Stone Crab Bibimbap

In the hot stone bibimbap bowl, there is snowcrab, crab miso, ikura, julienned omelet, shiso and scallions with a drizzle of their original sauce and a bit of ginger.

Kushikatsu

These skewers are Rajio’s signature skewers from Osaka. We got an assorted set with a mix of veggies and meat. One of my favourites are the shiitake mushroom, lotus root and eggplant.

Aburi Shime-Saba Sushi

There is delicious cured mackerel with Hokkaido kelp and vinegar is lightly seared and drizzled with a sesame mustard soy. Delicious and I love the taste of mackerel.