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Posts Tagged ‘Beef Tongue’

Gyu-Kaku Japanese BBQ Broadway – Great Variety of Meat on the Grill

Posted in BBQ, Dinner, Grill, Japanese, Joyce, Meat, Restaurants, Steak, Vancouver, tagged Bacon Scallops, BBQ, Beef Tongue, duck breast, Grill, Gyu-Kaku, Gyu-Kaku Japanese BBQ, Kalbi, pork belly, West Broadway on January 12, 2015| Leave a Comment »

A girls’ night out brought me to Gyu-Kaku on Broadway. My friend JX is a huge fan of Japanese food so a dinner with her means discovery of a new Jap restaurant for me.

Gyu-Kaku serves an a la carte BBQ menu with a huge selection of meat and veggie dishes to choose from. In addition to grillable items, they also have appetizers as well as rice and noodles to wrap up your meal.

Food

Because we are big meat lovers, we mostly ordered meat dishes. But each portion is not too big so even for the three of us we were able to order a number of things to try:

Harami Skirt Steak
Premium & Regular Beef Tongue
Kalbi Beef Short Rib
Toro Beef
Sirloin
Pork Belly
Bacon Wrapped Scallops
Duck Breast

The setup is quite similar to Korean BBQ, where there is a metal plate placed on top of a fire grill. The grilling plate has a diamond pattern, which allows some decent grill marks (if you are doing it properly!).

Because the grill items are not marinated, they offer three kinds of dipping sauce at each table for your choosing, from sweet soy, to spicy, to ponzu. (more…)

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Guu Garlic – The one that started it all for me

Posted in Dinner, Japanese, Joyce, Meat, Oysters, Pizza, Restaurants, Seafood, Tapas, Vancouver, tagged Almond Tofu, Beef Tongue, Ebi Mayo, Guu, Guu Garlic, Hamachi Carpaccio, Karaage, oysters, Pizza, Salmon Sashimi, sashimi, scallops, Takoyaki, Tuna Tataki, [yellow tail] on August 22, 2014| Leave a Comment »

With different Japanese izakayas popping up around town, it’s been forever since I last visited a Guu location. I remember the Thurlow location was my very first izakaya that I’ve visited in Vancouver and it was such a unique experience: the screaming servers, the exchange of Japanese throughout the room and the long list of small plates that we could order. It was so much fun I took a visiting guest to Guu Garlic after. Now, years later, I’m back.

Food

Guu Garlic’s name came from the extra use of garlic at this particular location, and it still holds true to this day. With my girlfriends, we ordered a number of dishes. First, the Salmon Sashimi didn’t look super fatty at first, but it’s actually quite good. It tasted fresh and did have a bit of the fatty texture.

And so we had an encore of sashimi. The Assorted Sashimi included salmon, scallops and tuna tataki. Not very many pieces so I’m not sure if it’s the best value, but the scallops were sweet and the tuna tataki was skillfully thinly seared on the outside.

Funny enough, we also ordered the Tuna Tataki (when a bunch of hungry women blindly ordering food off a menu, there could be a lot of similar items lol). The difference here was that they made it more like a salad by including some greens, ponzu sauce and a generous serving of crispy garlic chips (remember I talked about the use of garlic? Proof #1). I prefer this iteration of tuna tataki, using the slightly acidic ponzu sauce, over the sashimi version with just soy sauce.

The last raw dish was the Yellow Tail Carpaccio. The flavour of yellow tail (hamachi) is quite delicate, so the sauce was a bit too over-powering in my opinion. The garlic chips (Proof #2) and sliced onion were actually a bit sweet (though also a bit spicy) so they did work with this plate.