Kobe Japanese Steakhouse is transporting the food, drink and feel of the Far East’s beloved Izakaya culture to the West Coast with the debut of a new nightly Izakaya Menu beginning this Thursday, April 24 at the celebrated Downtown institution (1042 Alberni St.).
The new menu is available exclusively in the Kobe Lounge weekdays from 5 to 10:30 p.m. and weekends from 4:30 to 11:30 p.m. and was envisioned by third-generation Owner Dylan Bruser, who took his cues from the Izakayas — casual spots that have long been a staple of the Japanese hospitality scene where guests enjoy small, typically inexpensive dishes that complement a creative list of cocktails.
The Izakaya Food Menu features highlights like Edamame with pink Himalayan salt, 9; Ebi Mayo Prawns (tempura prawn, sweet and spicy Japanese mayo), 18; Chicken Karaage (deep fried boneless chicken, shredded cabbage), 18; Dynamite Roll (tempura prawn, avocado, Japanese mayo), 18; Yellowfin Tuna Sashimi (6 pc), 23; and Spicy Tuna on Crispy Rice (4 pc, yellowfin tuna, spicy Japanese mayo, black sesame, green onion, crispy rice), 27.
The Kobe cocktail menu is curated by Bar Manager Eddie O’Reilly, who plied his trade behind the pine at various lounges and restaurants in his Irish homeland prior to hopping the pond in 2023 and setting down new roots in Vancouver.
KOBE SIGNATURE COCKTAILS
*all cocktails 2oz
Japanese Gin & Juice 17
Roku gin, Soho lychee, melon liqueur, lemon juice
Sapphire Margarita 17
Olmeca gold tequila, blue Curaçao, lime juice, simple syrup
Green Dragon Margarita 18
Olmeca gold tequila, Cointreau, honey wasabi syrup, pineapple juice, lime juice
Okinawa Cold Brew 18
coconut tequila, cold brew coffee, Kahlua, simple syrup
Matcha Moonlight 18
Roku gin, Matcha simple syrup, lemon juice, egg whites
Eastern Elixir 18
Absolut vodka, Soho lychee, ginger syrup, lime juice
Sake Colada 18
pineapple sake, Shin yuzu wine, Empress gin, lime juice, coconut cream
Sakura 18
Absolut vanilla vodka, Soho lychee, Chambord, egg whites, lime juice, simple syrup
Kobe Mai Tai 18
white & black rum, Grand Marnier, orgeat, lime juice, Angostura bitters
Hoju 18
mezcal, yuzu wine, Aperol, lime juice, orgeat
“This menu is a great way for our guests to experience some of the best aspects of the Izakaya experience and enjoy a menu that mixes seasonal ingredients with international inspiration,” says Bruser. “It’s a fun experience and the sort of laidback food, drink and feel that you’d expect to find at these classic Japanese hotspots.”
THE ART OF TEPPANYAKI SET MENU – Available until May 31
Kobe is also showcasing its signature and time-honoured approach to Teppanyaki-focused fare served with flair via its ‘Art of Teppanyaki’ set menu available Mondays through Thursdays from 5 to 11 p.m. until May 31. The Art of Teppanyaki menu features appetizers (seasonal vegetables, grilled shrimp, Shabu Shabu soup), flame-kissed and butter-basted tiger prawns, premium-cut sirloin steak and tender teriyaki chicken, wok-tossed bean sprouts, steamed Japanese rice and artisanal gelato for dessert for only $58 per person plus tax and gratuity.
RESERVATIONS
For reservations to Kobe’s new Izakaya Lounge, Experience the Art of Teppanyaki Set Menu or à-la-carte dinner service, go to koberestaurant.com.