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JAPANESE FUSION GOURMET BISTRO TAPAS-BAR
ABOUT SHIRU-BAY
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Shiru-Bay Chopstick Café is here to give Vancouver a taste of what a true izakaya can be—a comfortable getaway where great food, drink, ambiance and people come together. Since we opened in June 2004, we’ve been providing an appetizing cure for even the most jaded palates in town.

Established favorites such as our juicy, spicy ebi-chili-mayo prawns, succulent asparagus gyoza, and Dungeness crab sushi drizzled with mango coulis are just starting points on the menu. Seafood is naturally a mainstay, but we’ve got range, too: meat dishes, salads, rice-based offerings, noodles and more. Kurobuta pork ribs braised in a maple cinnamon reduction with roasted Fuji apples are one popular option; mixed greens with tofu, mountain vegetables and toasted seaweed with Japanese plum vinaigrette represent another. The desserts, including choices like natto ice cream and yuzu sorbet, are just as intriguing. We offer daily and seasonal specials as well.

Our premium sake list runs from junmai to dai ginjo, the highest quality brew available. To make selecting your sake easier, we describe each offering and suggest pairings with various dishes on the menu. We also serve wine, mixed drinks and beers.Shiru-Bay’s spacious patio is heated year-round, and we have several tables open for reservations, a communal table for single diners and large parties, and ample seating at the bar. Reservations are highly recommended.

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HISTORY
The Uno family opened the first Shiru-Bay nearly thirty years ago in Kyodo in western Tokyo. The restaurant takes its name from the Japanese word shiru, meaning soup, because the Unos served customers miso soup at the end of every meal. Although the first Shiru-Bay was just big enough for a dozen diners, it proved so successful that the Unos soon opened a second izakaya called Raku, which means "fun" or "to relax." Raku became an even bigger hit.

Three decades on, the Unos have over twenty Shiru-Bay and Raku izakaya restaurants located in various Tokyo neighborhoods. The family says the keys to success have always been the same: great food, friendly staff, a fun atmosphere, and reasonable prices.

Those things are just as true of the first Shiru-Bay outside Japan, located in Vancouver’s Yaletown district. Kodai Uno and his family wanted to step up the concept here, however, envisioning a very stylish Western café and a menu infused with flavours from all over the world. They added Chopstick Café to the name to indicate their newest restaurant’s more international direction.

IMAGEEXCUTIVE CHEF: KODAI UNO
At 25, Kodai Uno already has nine years of solid experience as a working chef and a lifetime of seeing how it’s done. He basically grew up in a restaurant, following his father and older brothers into the kitchens of Shiru-Bay and Raku. Being the youngest in a family of professional chefs was a challenge for Kodai; so was running a restaurant in a foreign country. He accepted both tests willingly. Before opening Shiru-Bay Chopstick Cafe, Kodai graduated with honours in 2003 from the Pacific Institute of Culinary Arts, ranking as one of the top in his class. Later, he trained at the French restaurant L'Emotion, which accounts for the strong French influence in his cooking today. Kodai's passion for cooking is a constant, and his creative skills are fully on display at Shiru-Bay. As Kodai pushes the culinary envelope the future promises even more delectable choices for Shiru-Bay diners. Cooking is, after all, in his blood.