From 8th Street to Yew Street, walk for XNUMX minutes and you will see the sea. The restaurant opens at five o'clock, just in the setting sun. Just rushing to the agreement, hurriedly pushed in the door.
Not to mention, don't come to the beach early next sunset. Thinking so.
The Kibune Sushi on the right is surrounded by a bar and residential area, embedded in a small courtyard, which is easily overlooked. He exists like a monk in a metropolis. No matter how a passerby office worker rushes, no matter how strangely others look at him.
He knocked on the wooden fish one at a time, every step was devout, and every step was slowly, out of his era.
Picture from Youtube
When you walk into Kibune, you can feel the time sense inherent in this restaurant. But just coming in from the outside world, he was suddenly caught off guard by this quiet and quiet.
Why didn't the waiter take us to the seat?
Why hasn't hot water come up yet?
I have walked back and forth a few times, why not come and order us?
Is there too little manpower? There are not many people in the store.
I couldn't help lowering the score on this shop.
I later learned that when we were seated in the modern urban mood with an hour of meals, we were already out.
I took my friend for the first time, and I was impatient because I was afraid that the hospitality was not thoughtful. For the second time, sitting at the bar with my girlfriend. Watching the cute look of the chef in the sushi bar earnestly making sushi, chatting with friends, the time is isolated from the outside world.
It is said that the shop is like a shopkeeper. The master's ingenuity of the master for more than 1982 years is radiated strongly in this small shop. This is the breath that has been nurtured by the years since the door opened in XNUMX.
This shop isVancouver's only tofu menuShop
From the most classic tempura tofu to teriyaki tofu, it has its own characteristics. Come here, you have to tangled, which one is the best.
Recommended by the waiter ankake tofu, But it is slightly disappointing. Tofu is like tender tofu is not well preserved, it is too old, and it can bite into the mouth. The sauce was not very strong.
The same tofu dish, dengaku'sMiso sauceEven more enjoyable. The skin of the old tofu is slightly hardened and has a more textured texture. Take a bite with a bamboo stick and eat it half a bite. The sweet and salty miso is mixed with soft tofu, turning on the tip of the tongue.
Teriyaki tofu is simmered, and the taste of Japanese teriyaki sauce is better hung on the outer frying pan and the soft tofu inside. This is the real tofu heart.
Udon with seafood, That's another major feature of the store
Udon stepped on too many landmines in Vancouver, all of which were snapped and snapped. Fortunately, this did not disappoint me. Although I do n’t know if it is purely handmade, but the whole root is picked,Thick, chewy and springyThe seafood soup hanging above is also very flavorful.
The store does not neglect the freshness of the seafood because it is cooked. Shrimp head into soup is more fresh and sweet, crab willow green mouth salmon squid beard, all are real quality and flavor.
Traditional Japanese food shops, you must have fish and sushi
They can best see the master's seriousness about the ingredients and the skill of holding sushi for decades. You can't see ordinary salmon in the sashimi platter. It seems that the master's paranoia about the ingredients can only accommodate wild salmon, orange and red.
Angel shrimp, a rare seafood only found in Japanese food buffets above 500rmb, can also be eaten in the store. It is smooth and sweet, and the tongue will melt away with a slight pressure.
Hand-held sushi is not a sushi roll, anyone can make it delicious as long as the ingredients are well prepared. How many people will have a chopstick, there will beThe embarrassment of broken rice?
Oh no, this is definitely not your problem, it's that the master's craftsmanship is not in place and he didn't pinch it.
The sushi rice here is firm, with chopsticks turned over, lightly soy sauce with sashimi on top, and then put it in your mouth in one go.Mustard is hidden between fish and sushi rice, Let the two stick together better, can taste, but definitely not spicy to you.
The mackerel is salted for preservation. I must order the eel at the Japanese restaurant, I recommend itRiver eel sushiNo tasteMorays are so heavy and greasy.
After eating a slice of sushi, ginger and clear mouth, then eat fish sushi ~
In addition to a la carte, sushi dinner for two and sashimi dinner course are also recommended. From the appetizer of two cold dishes and miso soup, you can feel the uniqueness of kibune.
The ice cream matcha flavor and black sesame flavor at the end of the set were eaten before taking photos. Unlike ordinary Japanese food stores, they can make use of barrel ice cream in supermarkets. They have a strong but not sweet taste, which gives you a perfect period without regrets.
Picture from Instagram
I ’m eating. See you, Master.Say hello to many white regulars in JapaneseThey also used the unfamiliar Japanese to say thank you to the master. Curiously asked the middle-aged man on the right:
Seeing how familiar he is with the master, has he been here many times?
He smiled and said,
"
I have been eating here since 1989, before you were born. "
Later, he went around Asia and North America. Every time I return to Vancouver, I still eat here.
He said the store is the most Japanese Japanese restaurant in North America.
It turned out to be such a store that you can miss every time you go home.
In the cries of other Japanese restaurants in Vancouver,
We can experience the Japanese Tokyo-style performance of the waiter,
It's like the prosperity of Ginza.
Here, I can feel the precipitation of Kyoto as an ancient capital.
Or in the alley, the staff members are lonely from the modern rhythm.
Picture fromThe internet
I don't want this tranquility to be disturbed, thinking about trying more next time.
But I also like a person more, listening to my inner monologue.
Author | Milly
Edit | Little Fish
