Morimitsu's Sea Bream Rice and Yasubei (Hirome Market)

On our stop in Kochi, we visited their shopping district as well as their location of Daimaru.  We actually had a purpose there as Viv's only dressy sandals broke.  We were able to score something that was reasonably-priced and we made our way to the Hirome Market for some lunch.  We ended up at Morimitsu's Sea Bream Rice for Kochi's specialty, Katsuo no Tataki (or Seared Bonito).  There were many stalls in the market that served this dish, but in reality, we ended up at Morimitsu's because there was a table available.  You see, the certain tables are reserved for specific stalls only.

Naturally, we went straight for the Katsuo no Tataki in 2 forms.  The first was the Seared Bonito Rice Bowl and the second was the Seared Bonito Set Meal.  The beautiful bonito was lightly-seared and hence, it was still plenty rare in the middle.  Texturally, it was sort of buttery but definitely more meaty.  It was a bit smoky from its preparation while being lightly sweet.  I enjoyed how it wasn't fishy.  The side of soup was a clean-tasting sea bream and mountain yam.

To get some variety into our meal, we had the Sea Bream Sashimi Set Meal with the same accompaniments as the Seared Bonito.  With a beautiful sheen, the sea bream was fresh and naturally sweet.  It was a bit firm, yet still was easy to eat.  The side of cooked bonito was rather firm and chewy, but it was tasty with sweetened soy.  I liked the clean taste of the sea bream broth as it was lightly sweet and refreshing (even though it was a hot soup).

I went for a variation of the last set meal with the Torched Sea Bream on Rice.  If you can imagine, the texture on this was quite different where the slices of fish were almost buttery, yet still with a somewhat firm texture.  It was naturally sweet and had a fresh taste.  Nice char on the outside which was a bit smoky.  It was simply topped with nori and green onion, which added brightness and umami.  When mixed with the rice, it was a light meal.

Of course that wasn't enough food for me, so I had to get a Kochi specialty at the nearby Yusubei stall - Gyoza.  These were small little ones which were uniformly seared on the bottom.  Hence, they were crispy with a thin wrapper.  Inside, the meat and cabbage filling was almost airy and super light.  Really enjoyed these and we should've ordered more!  Gotta say that this was a fun experience, if not a bit chaotic.  It is part of the deal and we would do it again when in Kochi!

The Good:

- Fresh ingredients

- Reasonably-priced

- Nice people

The Bad:

- Finding a free table is nearly impossible, unless you stand by one and wait

Gyoza Bar (New Summer Menu Items)

*Restaurant is closed*

It is no secret that when Gyoza Bar first opened, reviews were mixed.  In fact, we went with a large group back then and there was a wide range of opinions.  I did a revisit a year ago and was pleasantly surprised with the changes to the menu.  Things were more refined and in my opinion, tastier.  That prompted me to return many more times in the past year.  Recently, I paid Gyoza Bar a visit to try some of their Summer menu items which included a combination of tried and true dishes mixed in with a few new ones.

We were started off with a pair of frozen cocktails including the Grilled Peach & Orange Blossom with pinot gris and rum as well as the Strawberry Yuzu & Pistachio with rose and gin.  Of the two, I preferred the strawberry yuzu partly due to the visuals as it was a beautiful red.  It was also nicely blended and not overly sweet while sporting an aromaticness.  There was also the light hit of gin which went well with the flavours.  The peach & orange blossom was subtle, yet more strong in terms of alcohol.  It was slightly floral with the sweetness of peach at the end.

Onto our first course, we had the refreshing Japanese Tomato Salad with shiso vinaigrette, bonito flakes, cucumber, cilantro and green onion.  This featured ripe chunks of visually-appealing tomatoes which were juicy and sweet.  The cukes were also fresh, bright and crunchy.  I found the vinaigrette balanced in terms of acidity and sweetness while the shiso added a herbal brightness.  I appreciated that the cilantro was in the background as it can often be overwhelming.  Next up was a Gyoza Bar classic in the Japanese Curry Poutine with pulled pork, cheddar cheese, cilantro and pickled jalapeno.  I've had this before and this was no different with crispy fries topped with a generous amount of topping.  The pork was tender and well-seasoned with sweet and mildly spicy curry while the melted cheese kept things together.  Once again, the cilantro was complimentary while the jalapeno added a spicy tang.

Of course, it would've be a tasting at Gyoza Bar without gyozas right?  So we ended up with the Chicken Sui Gyoza with broccolini and a sweet & sour scallion sauce.  Unlike their wonderfully addictive pan-fried gyozas, these were steamed.  Hence, they were healthier, but also in the fact that the filling was soft chicken and veggies.  I would've liked a meatier texture, but it didn't make or break the dish.  The dumpling skin was medium thickness while being tender with an elasticity.  Tangy with a bit of sharpness from the onions, the sauce was impactful in a complimentary fashion to the mild chicken.  Arriving sizzling hot, the Teppan Bistro Fillet Steak was on point.  Prepared medium to medium-rare, the meat was succulent and super tender.  Underneath, we found garlic rice, corn, shiitake mushrooms, sesame and sweet soy reduction.  On top, there was a sprinkle of green onions and a sous-vide egg.  The whole concoction was tasty with umaminess from the ingredients as well as the caramelization from the sizzling teppan.

Due to the hot weather of late, it was nice to be served a Cold Katsuo Umami Ramen with a soy-based bonito broth, chicken char siu, tamago, red cabbage and katsuo bushi.  This was also on point with firmly chewy noodles bathed in a broth that was light, yet at the same time flavourful from the bonito.  This was doubled up in the broth as well as the flakes with touch of sesame oil.  The egg was perfectly runny while the sous-vide chicken was super soft while still retaining a meaty texture.  For dessert, we had the Golden Bao Fritter with yuzu marmalade, condensed milk and ice cream.  These were crunchy while still soft in the middle.  Loved the yuzu marmalade as it added another layer of tang and sweetness to the normally syrupy sweet condensed milk.  Of the new items I tried, my favourites were the cold ramen and the teppan steak, you can't go wrong with either.

*All food and beverages were complimentary*

The Good:
- Proteins were spot on
- Cold ramen was served ice cold (which worked)

The Bad:
- Chicken in the steamed gyoza could've been meatier

Gyoza Bar

*Restaurant is closed*

It's been a long time since I had originally visited Gyoza Bar when it first opened.  We went with a pretty large group and ended up trying a good variety of dishes.  We loved the simple, yet elegant space featuring an open kitchen.  Living up to its namesake, the gyozas were pretty good (at least the pork version was) and aesthetically-pleasing.  We weren't as convinced with the ramen and the other creations as much.  Shortly after that, they changed the menu and added build-your-own bao boards.  I never did get to try that, but that was about to change as I re-visited the place with Sharon, Nicole and Nora.

In addition to some tasty beverages, we were started off with the Prawn Ceviche accompanied by gyoza skin crackers.  The large and meaty prawns were naturally sweet with a firm snap.  I didn't find them to be particularly flavourful on their own, but when combined with the yuzu citrus marinade, things livened up.  The brightness of the citrus was further amped by the pungency of the red onion and cilantro.  Visually stunning, the Roasted Beet Gyoza surprised me since it was almost "meaty".  The Earthy shredded beets were mixed with feta cheese offering up a robust texture.  As evidenced in the picture, the dumpling skin was ultra-thin and seared up crispy on the bottom.

Onto an actual meaty offering, we had the Hamachi Kama that were nicely fried up where the meat was moist and sweet.  There was definitely the taste of the sea happening here where the natural flavours were not drowned out by the sweet and salty soy dressing.  I found that the veggies underneath soaked up all of the sauce and hence were a bit overseasoned.  But it really was all about the fish where the collar meat was on point with an almost buttery texture.

A visit to Gyoza Bar wouldn't be complete without an order of their Pork Teppan Gyoza served with spicy miso and umami soy.  They've changed their recipe since the last time where the pork is less processed being meatier and chewier (in a good way).  Therefore, the gyoza ate more substantially. The dumpling skin was razor thin being appealingly chewy while the bottom was nicely crisped up.  We also tried the Chili Shrimp Teppan Gyoza featuring the same features as the pork gyoza except with buttery and sweet shrimp.  We found a few of them to be a touch salty though.  It came with cilantro-garlic vinegar which was tart, sweet and aromatic.

The most impressive dish was the Family Bao Board consisting of Soy-Garlic Tenderloin Skewers, Korean-Spiced Pork Rib, Maple Garlic Soy Chicken Skewers and Miso Baked Scallops Dynamite.  One of my favourites was the sous-vide ribs where the meat was super tender and aggressively lacquered with a sweet and spicy gochujang glaze.  Since the scallops were served whole, guts and all, the flavours were not only sweet, but also incredibly briny.  For me, I loved it as well as the spicy and buttery miso sauce.  Condiments on the board included pickled cucumber, Asian slaw, kimchi, gochujang, srirracha aioli and herb dijon aioli. 

We ended off the main dishes with the Tamari-Shoyu Tonkotsu Pork Ramen with chashu and ajitama egg.  I found the pork broth to be flavourful with a certain umaminess that was Earthy and rich.  It was somewhat silky with a considerable amount of meatiness as well as understated saltiness.  The noodles were thin and chewy, but I personally prefer them to be thicker.  With that being said, it didn't make or break the dish.  Fatty and meaty, the chashu was texturally more firm than buttery while the egg was perfectly runny. I would've liked to see larger slices of chashu though.

For dessert, we were served a plate consisting of Japanese Green Tea Cheesecake and Mochi Ice Cream.  I absolutely loved the cheesecake as it was rich and immensely cheesy.  I didn't think the green tea was that noticeable though.  The mochi was soft with a slight elasticity while the melted ice cream was semi-sweet.  Overall, this revisit was pleasant where the gyozas remained the star of the show.  However, the interactive and visually-appealing bao boards add a fun and tasty option.  As for the ramen, the broth was better this time around while the noodles were chewy (I still personally like thicker ones though).  I will be returning for sure and it doesn't hurt that there is a Travelzoo coupon available too.

*All food and beverages excluding gratuities were complimentary*

The Good:
- Solid gyozas featuring a meaty filling and ultra-thin wrapper
- Fun Bao Boards
- Simple, rustic dining space

The Bad:
- Ramen broth is good, but I thought the chashu could be softer and larger in size

Gyoza Bar + Ramen

*Restaurant is now closed*

It is no secret I'm a big fan of the Aburi Restaurants Canada with their high-end Japanese in both Miku and Minanmi. Despite the premium pricing, the combination of style, unique dishes and careful execution justify it (in my opinion).  Recently opened, Gyoza Bar + Ramen is their new venture out on Pender in Downtown.  It was only natural that I gathered the troops for this food adventure including Gyoza King (who is our resident expert on the dumpling).

The first item to arrive was the BC Wild Salmon Ceviche with Thai Chilis, jalapeno soy and celery.  There was no denying the quality of the salmon as it exhibited a buttery firm texture while sporting a noticeable natural sweetness.  However, the promise of spice was really more of a sputter as it really wasn't impactful.  We understood that it shouldn't overwhelm the delicate salmon, but this wasn't even close.  Next was the Aburi Pork Char Sui with sous-vide egg and crostinis.  If the last dish wasn't lively, then this one just flat-lined.  With diced up semi-firm and dry pork topped with a silky egg, this dish was left wanting for any hit of flavour.  Even with the squeeze of lime, there wasn't much to bring this to life.

Onto their signature dish being the Teppan Gyoza, we got both the small and large size.  Both should've been super crispy and mind-blowing due to the pictures and description on the menu.  However, someone should've told the kitchen...  These arrived looking very much like any other gyoza.  Yes, there was little nuggets of crispiness here and there, but it didn't deliver on the promise and it certainly didn't look like the picture.  As for the good news, the dumpling skin was thin, tender and appealing (although it was overdone though).  As for the filling, it was meaty with a good mix of cabbage.  I particularly liked dipping them into the Spicy Garlic Soy as it added a good kick.

We also sampled their specialty gyoza including the Miso Short Rib with feta, pickled peppers, zucchini and jalapeno soy glaze.  Again sporting that thin delicate wrapper, this was actually better in texture than the teppan gyoza.  Inside, it was filled with moist short rib that was only mildly seasoned.  As much as I liked this, the filling was a bit one-note in texture.  Second, we tried the Chili Shrimp and Pickled Daikon with soy marinated ikura and wasabi chimichurri. It resembled a Chinese dumpling where the bits of shrimp were cold-water crunchy and sweet.  But overall, there wasn't a whole lot of flavour.  I guess that was forgivable since shrimp is delicate, yet there wasn't even the spice as promised.

Whipping Girl and I decided to go for their Tomato-Saffron Seafood Ramen with mussels, clams, scallop, prawn, chicken and char siu.  The initial sip of the soup yielded a strong aromatic saffron taste that hit our tastebuds like a Mack truck.  Then it gave way to the tang of the tomato, but unfortunately ended extremely salty.  We did like the seafood as it was properly prepared and not overcooked.  We weren't big fans of the yellow noodle as it was overly firm and lacked cohesion with the broth - it kinda just sat in the broth disconnected from the dish.  Milhouse went for the Free Range Chicken Broth with Awase Triple Miso, chicken char siu and tamago.  There was no mistaking the chicken essence in the broth.  Furthermore, the miso added a savoury sharpness to the broth that wasn't overly salty, but it ultimately did end off that way.  Remarkably, the slices of chicken were succulent and tender.

Gyoza King was not only here for the gyozas, but also for the Free Range Chicken Broth with Mediterranean Salt.  It helped highlight the rich chicken flavour more without the distraction of the miso.  However, it also meant it was pretty salty from start to finish.  As for the chicken, it was exactly like the other version.  Bear had the Pork Tonkotsu Broth which was the least salty of the bunch.  That didn't mean there wasn't any flavour though as it was porky, although not silky.  The char siu wasn't exactly chewy, but it wasn't melt-in-his mouth tender either.  He thought it was a decent attempt.  Now that brings up a dilemma though.  For the prices they charge ($17.00 for the Saffron Broth), is decent or "good" enough?  For quite a few of us, the answer was no.

The Good:
- Despite the overwhelmingly negative reviews, the food is actually decent
- Service was attentive
- Nice vibe

The Bad:
- Expensive
- Food is decent, but the prices are not