Tag Archives: Hapa Izakaya

Weekly Goods – Fish Fights, Fish Sales and More

Events this week and on the Horizon

New(ish) for this week we are switching “What’s Good Week of” (because that title was kind of silly) to “Weekly Goods”. Each week (well most weeks) we will bring you what’s up for the week, a couple good things on the Horizon, and perhaps a few other good things. Does this sound too much like Martha Stewart’s “It’s good thing”?

Tuesday October 25 Chefs FISH FIGHT

Long time friends and Vancouver vetrans, Chef Andrea Carlson and Chef Robert Belcham, team up together to bring you FISH FIGHT! An Ocean-forward, collaborative dinner, focused on the bounty of our beautiful BC waters all with naturalist wine pairings. To avoid Eventbrite fees, please call the restaurant to purchase tickets – 604.879.0077

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Until October 27 Taste of Yaletown

For two weeks in October, Taste of Yaletown brings diners featured menus, special tastings and innovative pairings. You have the opportunity to select special offerings from participating restaurants, each with a special offering at $25, $35, or $45.

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TRY – WILDTALE, PROVENCE MARINASIDE or HAPA IZAKAYA

 

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Sunday October 30 NOURISH – Fish Fundraiser at The Fish Counter

Meet Rick Burns from Pacific Provider for a whole salmon sale at The Fish Counter on Main Street from noon until 5. NextJen Gluten-Free Flours and Grain featured also with partial proceeds to

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The Fish Counter on Main will donate proceeds from the sale of Whole Pink Salmon and $1.00 from fish and chips (regular & with Nextjen Gluten Free flour) to Vancouver Food Networks.

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Until the October 28th – BC’s Parmigiano Reggiano Week Celebrates Italy’s Finest Cheese in Vancouver & Whistler Restaurants 

Consorzio del Formaggio Parmigiano Reggiano (The Consortium of Parmigiano Reggiano Cheese) announced Parmigiano Reggiano Week in British Columbia, taking place at select Vancouver and Whistler restaurants between October 22nd and 28th, 2016.

Sample Parmigiano Reggiano inspired dishes for guests to enjoy at:

Squamish: The Salted Vine Kitchen

Whistler : Araxi

COMING UP

November 3 Vancouver Foodster Food Talks at the Vancouver Aquarium
November 7-13 Christmas in November Fairmont Jasper
November 17 Gold Medal Plates Victoria (BC Championships)
December – Toruq Cirque de Soleil

Sakura Night at Tojo’s Restaurant

Let the celebrations begin this spring with an extraordinary dining experience hosted by Tojo’s Restaurant, featuring sensational Japanese cuisine created by Tojo’s Restaurant, Zen Japanese Restaurant, Hapa Izakaya, The RawBar at Fairmont Pacific Rim, Miku Restaurant as well as Zakkushi and Bella Gelateria.

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Sunday, April 19, 2015 6:30pm: Cipes Brut Sparkling Welcome, 7-9pm: Standing Dinner Reception

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Tojo’s Restaurant on 1133 W Broadway, Vancouver

Tickets: $150 plus tax of $2.50, with a $100 charitable tax receipt issued at the event. Please click here to purchase.

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*Payment is also acceptable by cheque. Please email carina@vcbf.ca to request more info.

Take a sneak peek at the 2015 menu here.

Sakura Night Menu Sparkling Welcome of Cipes Brut, Summerhill Pyramid Winery

Appetizers by Zakkushi Charcoal grilled chicken skewer in Teriyaki sauce Charcoal grilled pork cheek skewer with sea salt Tojo’s Surprise !

Zen Japanese Restaurant Miso Sea Bream Baked Ocean Wise Mediterranean Sea Bream lightly brushed with Japanese sweet miso. Served with mixed mushrooms, red peppers and bok choy sautéed in garlic butter teriyaki sauce.

Seafood Egg Drop Zen twist on the traditional chawanmushi! An explosion of flavours and textures in an egg drop. Velvety smooth BC spot prawn infused egg custard stuffed with Ocean Wise sockeye salmon, prawns, scallops and sablefish on a shiitake mushroom jus.

The RawBar Mataki and Yuniku Oyster Selection Selection of condiments: Yuzu shiso and Fairmont honey emulsion, freshly grated local wasabi cocktail sauce, pickled ginger Mignonette

Local Side Stripe Shrimp Sashimi Grated local fresh wasabi, local pickled ginger

Hot mussel clam Granville Island Sake, garlic, sancho, butter, lemon

Miku Aburi Sashimi Trio Maguro(Big-eye Tuna), Hokkaido Scallop & BC Sockeye Salmon Aburi Oshi Sushi Trio Salmon, Ebi & Saba Oshi Sushi

Hapa Izakaya Laksa Soup Buckwheat noodles with onion tempura, boiled shrimp in red curry laksa soup Sous-Vide Short Rib 18-hour sous-vide short rib, red beet sauce, boiled beets, sweet vinegar cabbage with shiso oil

Bella Gelateria Candy Salmon Gelato Sake Sorbetto

Hapa Izakaya unveils a new Oyster Bar in the West End!

oyster8Marking its 10th anniversary, Hapa West End has unveiled a new Oyster Bar, offering fresh, local, Ocean Wise oysters.

Founded by Justin and Lea Ault in 2003, Hapa has evolved the Japanese Pub concept from small drinking houses with plates of munchies to sophisticated lounges with sparkling cocktails, extensive sake offerings and Japanese dishes ranging from simple to complex, with an emphasis on local seasonal ingredients and modern sustainability goals.

Many of the beloved oysters currently harvested off the Pacific coast were imported from Japan in the early 1900s. As the Pacific oyster has evolved locally, so has the Izakaya, revolutionized in the early 2000s; both are successful Japanese-North American hybrids. “Combining history and tradition with innovation is something our chefs pride themselves on, so expanding the menu to include these beautiful 3rd generation oysters, paired with modern Japanese flavours, just felt right,” says Justin Ault.

The West End oyster menu includes favourites such as Royal Miyagis (Northern Gulf Islands) and Kusshis (Baynes Sound). In addition to fresh, shucked oysters, guests can enjoy savoury, cooked oysters, like Kaki Mentai (baked with bonito soy sauce and spicy cod roe sauce), Motoyaki (baked with miso mayo sauce and shoestring potatoes), and Kaki Fry (6 pieces pan-fried in panko breading and served with Japanese tartar sauce).

Oyster lovers will also be happy to note that during “Hapa Hour” (everyday from 5:30pm to 6:30pm) Hapa West End will feature oysters for 1.49, along with half-price tapas.

Join Hapa West End daily at 1479 Robson Street from 5:30pm till late.

For more information, please visit hapaizakaya.com or follow us on Twitter and Facebook.

About Hapa:

Voted “Top Five Izakayas In North America” by Bon Appétit Magazine; topping “Industry and Readers Choice” Georgia Straight awards for Best Japanese in 2012 and Best Izakaya in 2013; and “Best Casual Chain, Silver” by Vancouver Magazine in 2013, Hapa continues to offer a winning combination of Japanese cuisine, fun, and culture, paired with local seasonal and Ocean Wise TM ingredients.In 2010, Hapa was the first izakaya to join the Vancouver Aquarium’s Ocean WiseTM seafood conservation program and one of only a handful of Japanese restaurant partners in the program to date.

View the Hapa West End Oyster Bar Menu

Hapa Umi is Now Open in Coal Harbour

Lea and Justin Ault, of Vancouver’s Hapa Izakaya restaurant group, are pleased to announce that their new concept restaurant, Hapa Umi, is now open in Coal Harbour at 909 West Cordova Street, in Vancouver.  Hapa Umi is open for lunch weekdays, and dinner Monday to Saturday; Hapa Umi is closed Sundays. 

Umi means ocean in Japanese; as such, the harbour side restaurant offers a sustainable seafood forward menu.  There’s also a sushi bar, cocktail lounge, private dining room, and a patio in warmer months.  It’s all accentuated by beautiful views, and genial, refined service.   

The menu offers a wide range of exceptional Japanese and Japanese-inspired dishes including a large selection of Ocean Wise sustainable sashimi and sushi favorites.  Every dish begins with the best of British Columbia’s regional and seasonal ingredients, elevated by the finest contemporary Japanese and French cooking techniques. Entrees such as the Wild BC Miso Hollandaise Salmon, the shiso-crusted Peace Country Lamb, and the Kanpachi Shabu-Shabu appetizer exemplify this merger of local ingredients and contemporary direction, informed by traditional technique.

Leading the kitchen brigade is classically French trained chef, Tomoki Yamasaki, who has been with the Hapa restaurant group since 2007.  Sous chef Benjamin Akira Berwick, formerly of Hapa Izakaya in Kitsilano, also brings with him a great blend of French and Japanese experience.  Restaurant partner Lea Ault was also instrumental in the menu development at Hapa Umi.

Early standouts from the maiden menu include all Umi’s sushi and sashimi selections, the Fraser Valley Duck Tataki ($15) appetizer, sous-vide duck, sake, soy, red wine marinade, and dijon mustard; and Lobster Yuan Yaki ($36), a main course of soy-marinated lobster, bechamel gratin, and marinated baby bok choy.  Umi’s Green Tea Opera Cake ($9.50) is a not-too-sweet finish with layers of green tea jaconde, matcha buttercream, and chocolate ganache.

Hapa Umi’s well-edited lunch menu promises the corporate crowd efficient elegance with superior sushi and sashimi selections and Umi’s Daily Bento Box ($19) which includes takikomi gohan, miso soup, and a selection of Umi specialties.  Or guests may prefer to linger over Hapa’s Award-Winning Ocean Wise Chowder ($12), or Tofu Katsu Don ($11): panko-crusted tofu, assorted vegetables, and scallion ginger soy on rice.

Hapa Umi offers the city’s most comprehensive selection of premium sake and shochu (Japanese vodka), by the glass, bottle, or flight, offering guests the opportunity to experiment and experience the diversity of these spirits.  Umi’s wine list spans 30 carefully selected bottles to compliment the menu, and there are several craft beers on offer. 

Umi’s fresh, innovative cocktails are proving a real draw. The menu was created by Hapa Umi bar manager, Chris Ireland and Hapa beverage manager Lyoma “Leo” Higashio.  Japanese ingredients invigorate classic cocktails, such as the Shiso Mojito ($9), a blend of rum and plum wine with citrus and Japanese Shiso leaf; plus the Ginger Kick ($11) is ideal for ginger lovers with fresh ginger, lavender honey, lemon and Russian Standard. Umi adds Yuzu to its gin and tonic ($7), and wasabi powder makes a powerful Caesar ($9).

At the front of the house, co-proprietor Justin Ault is joined by director of operations, Kevin Banno, formerly a general manager in the Cactus Club Café organization.  Kevin has proved an invaluable team member during the Hapa restaurant group’s expansion. Mao Wright, recently of the Sequoia group’s Teahouse Restaurant, has also joined the Hapa Umi team and brings a wealth of fine dining experience. The beverage program is led by Chris Ireland, formerly of the Glowbal Group. Hapa Umi’s service is infused with personal touches, and a deep understanding of what’s on the plate and in the glass. 

A sleek, elegantly modern room, Hapa Umi is outfitted with finely textured fabrics, luminous tiles, warm walnut finishes, and leather seating.  Large windows with vibrant harbour views are a real departure from the sexy, insular design of the existing Hapa restaurants. 

The 150 seat Hapa Umi spans a large bar, lounge, and private dining room, and in warmer month a 50 seat patio. 

Please visit www.hapaumi.com for information or follow @HapaUmi on Twitter.

Dinner at Hapa Umi Dinner at Hapa Umi Dinner at Hapa Umi Dinner at Hapa Umi   Dinner at Hapa Umi Dinner at Hapa Umi

About Hapa Restaurants

When Lea and Justin Ault introduced Hapa in 2003 they exploded the izakaya concept in Vancouver.  Hapa Izakaya’s combination of a sexy room, well-priced Japanese tapas, cocktails and premium sake set the bar high for the host of contenders that followed.  There are now three Hapa Izakaya locations.  Last year, Hapa was the first izakaya to join the Vancouver Aquarium’s Ocean Wise™ seafood conservation program and is one of only a handful of Japanese restaurant partners in the program to-date.  In March 2011, the Aults opened Hapa Umi in downtown’s Coal Harbour.  The upscale Hapa Umi offers the next level of Japanese dining.  Visit www.hapaizakaya.com or www.hapaumi.com for information or follow @HapaIzakaya and @HapaUmi on Twitter.

Hapa Izakaya Restaurant Group to Open Hapa Umi by March 2011

Lea and Justin Ault of Vancouver’s hip Hapa Izakaya restaurant group will open a new restaurant, Hapa Umi, by early March 2011.  Construction is already under way at 200 Burrard, at the former Metro Restaurant & Lounge location, across the street from the Vancouver Convention Centre.

Umi means ocean in Japanese, and with the restaurant’s prime downtown waterfront location the Aults seized the opportunity to launch a concept they’ve been developing for some time. 

“Hapa Umi will offer a more sophisticated and upscale version of the Hapa Izakaya experience with a sustainable seafood forward menu, sushi bar, and more refined service standards.”

Leading the kitchen brigade will be long-time Hapa chef Tomoki Yamasaki.  He’ll be joined by new recruit Tetsuya Shimizu, a kaiseki trained chef who was most recently sous chef at Blue Water Cafe’s raw bar.  At the front of the house, Justin will be joined by recently appointed general manager, Kevin Banno.  Kevin brings a wealth of experience from his tenure as a general manager in the Cactus Club Café organization; he was most recently their Yaletown GM.

Once again, the Aults are turning to M Studio for their interior design expertise.  Expect an understated elegantly modern room with finely textured textiles, and rich walnut wood.  The restaurant boasts loads of windows with outside views, a real departure from the underground and insular design of the existing Hapa restaurants.  The 150 seat restaurant spans a large bar, lounge, and private dining room, and in warmer month a 50 seat patio with wonderful views of the vibrant neighbourhood.

Hapa Umi will be open for lunch Monday to Friday and dinner nightly. 

About Hapa Izakaya

When Lea and Justin Ault introduced Hapa in 2003 they exploded the izakaya concept in Vancouver.  Hapa Izakaya’s combination of a sexy room, well-priced portions of Japanese tapas, cocktails and premium sake took the city by storm; Hapa set the bar high for the host of contenders that followed.  In 2010 Hapa was the first izakaya to join the Vancouver Aquarium’s Ocean Wise™ seafood conservation program and one of only a handful of Japanese restaurant partners in the program to-date.  Hapa Yaletown is open for lunch weekdays, and all three locations — Robson, Kitsilano and Yaletown  — are open for dinner nightly. Reservations by phone are recommended. Visit www.hapaizakaya.com for information or follow @HapaIzakaya on Twitter.

Ocean Wise Chowder ChowDown Vancouver

November 24, 2010 The 3rd annual Ocean Wise Chowder ChowDown At the Vancouver Aquarium 7 – 10pm

  • Tickets are $40 (non-members) and $32 (members)
  • 12 of BC’s top Ocean Wise chefs reveal their newest chowder competing for the Best Sustainable Seafood Chowder on the West Coast.
  • 12 top BC craft brewers provide delicious pairings. Celebrity Judges: Popular food reviewer Jamie Maw, celeb chef David Hawksworth, famous blogger Miss604 join industry heavyweights to choose the winner on site!
  • Join in the fun, amazing food and innovative local beers, your ticket buys you samples galore!
     

Vancouver Aquarium Members receive 20% off!

Ocean Wise Chowder Chowdown Vancouver 2010 Competitors:

 

Chef Todd Bright

Chef Todd Bright began his career at age 17 in Australia as an apprentice at Ming Jade Restaurant under Cantonese chef Kevin Lowe.  He then commenced his extensive travels in Europe at age 22 before settling into the position of sous chef at a high end gastropub south of Oxford, England. 

Upon returning to Australia his valuable experience overseas led to a position at Vinos, the largest fine dining and multi award winning restaurant in Queensland, Australia.  In the winter of 2007 he ventured to Vancouver, his talents were immediately discovered by Wild Rice, where after one year he became executive chef. He took 6 months off in summer 2009 to broaden his appreciation for wine and traveled to the Okanagan where he learned winemaking. Todd’s menu reflects his passionate commitment to working sustainably with local ingredients while never compromising on quality and flavour.

Chef Taryn Wa

The roots of Chef Taryn Wa’s passion for cooking can be easily traced: growing up around two amazing cooks, her mother and grandmother, instilled an early love of food within Chef Taryn. It came as little surprise, then, that Chef Taryn decided to forge a career path out of her love of cooking. A graduate of the Northwest Culinary Academy of Vancouver, Chef Taryn received classical training in both the Culinary and Pastry Programs before receiving a scholarship from the renowned organization Les Dames D’Escoffier. Taryn represented her school at the 2005 British Columbia Chef’s Association “Hot! Competition Live,” where she earned a gold medal.

Personal chef work piqued Chef Taryn’s interest while working at the multi-award winning Bistro Pastis. After a stint in entertainment as the Sous Chef for the second season of the Channel M multicultural cooking show, “Fusion Fare,” Chef Taryn focused her full attention on simply elegant entertaining and catering.

Chef Taryn loves discovering new flavours and techniques from all over the world, and travels both internationally and within the multicultural city of Vancouver for inspiration. Chef Taryn also recognizes the importance of using fresh local ingredients in her cooking, and has incorporated this value into her entire business model.

Chef Ben Berwick

Chef Ben Berwick was born in Vancouver in 1981 but spent his childhood in Japan.

It was there, in his mother’s native country, that he was first exposed to the culture and cuisine of Japan.

When he moved back to Canada at the age of 9, this experience stayed with Chef Ben and shaped who he is today.

Chef Ben loved food growing up and when he realized that he could make people happy with his own cooking he decided to choose a life in the kitchen as his career.

Chef Ben is a graduate of Vancouver Community College culinary arts program, and has trained in various restaurants in Vancouver.

Through his cooking, Chef Ben feels he can teach people about the importance of quality ingredients and that what people choose to eat can affect the environment we live in. He has been with Hapa Izakaya in Kitsilano since 2007.

Chef Myke Shaw

The Vancouver Aquarium Executive Sous Chef Myke Shaw,  is not only dedicated to raising awareness of sustainable seafood options. She also takes much pride in teaching her cooks all about the conservation efforts developed by the Ocean Wise program.  Whether it be challenging her team to create fabulous recipes within the 100 mile diet. Or being whisked away to the Queen Charlotte Islands as a guest chef in the 2010 WCFC culinary series. Myke with the support of her catering team will always ensure that what you’re about to eat not only tastes good, is good for you but is good for the environment.

Jamie Drew, 1st Cook, graduated from George Brown’s culinary management program where he was trained in classical French cuisine. He is a proud Vancouver Aquarium team member buoyed by the institutions’ commitment to sustainability in all its practices and programs.

Chef Kunal Ghose

Chef Kunal Ghose, co-owner/chef of Red Fish Blue Fish, (Victoria’s beautiful inner harbour), and creator of the popular tacones, sleeps well at night knowing that success came via sustainable practices.

After 20 plus years of running restaurants for others – not so sustainably – he jumped when the opportunity came up to do it right in Victoria.The Ocean Wise program enabled him to create a 100% sustainable menu. Redfish Bluefish also composts and recycles nearly all of the waste created. He also loves making chowder.

Chef Chris Whittaker

Chef Chris Whittaker has been an integral player in some of Vancouver’s most interesting kitchens.

Since his arrival at O’Doul’s in 2007, Chef Chris has garnered praise for his eclectic cooking style and for his passion for local products and ethically sound ingredients.

He has been the driving force behind the restaurant’s participation in the Ocean Wise program and the Green Table Network while introducing new menus focusing on sustainable prepared New Classics.

Chef Michael William Traquair

Chef Michael William Traquair General Manager, Executive Chef, Ramada Plaza and Conference Centre Abbotsford, is passionate about the sharing of knowledge. The Ramada Plaza’s Chefs Apprenticeship Program teaches the next generation of chefs more than just cooking good food.  The program fosters and nurtures a positive team culture committed to continual growth and improvement.  

Chef Michael has also been the driving force behind the Ramada Plaza’s Green Program.  In 2009, the hotel was awarded 3 Green Keys from the Hotel Association of Canada in recognition of their accomplishments in environmental management.  

One of Chef Michael’s many career highlights includes being selected to cook and serve for Her Majesty Queen Elizabeth II, His Royal Highness Prince Charles, Prince William, and Prince Harry, as well as former President of the United States Bill Clinton, and former Prime Minister Jean Crétien. Chef Michael is a member of the CCFCC and the British Columbia Chefs Association. He is also actively involved in the community and was a member of the inaugural Heat Foundation Golf Tournament committee in support of grassroots, philanthropic and educational causes that focus on the children of the Fraser Valley.
 

Chef Leah Huyghe

Chef Leah Huyghe‘s hospitality interest developed into culinary ambition after a couple of stints in private social club kitchens and a backpacking trip through New Zealand.

In spring of 2010 she registered at Vancouver’s Pacific Institute of Culinary Arts where she is currently completing her diploma program in the Culinary Arts.  Chef Leah is inspired daily by BC’s abundance of local produce and sustainable seafood options.
 
Pacific Institute of Culinary Arts offers two diploma-granting professional programs in the Culinary Arts and the Baking & Pastry Arts. Additionally, this culinary centre offers programs for both the casual home-chef and hospitality professionals including cooking classes and industry-recognized wine certification.  

Ryan Maule

Ryan Maule, Aqua Riva’s Senior Sous Chef, learned at an early age, 14 years old to be exact, to work hands on in a White Rock bakery working the graveyard shift while still going to school.

At the tender age of 16 he then went on to work for 4 years (still going to school) for a caterer in White Rock.  Ryan’s family could not cook and he decided he had to learn to cook for himself rather than dine on Kraft Dinner and toast. 

Ryan decided the restaurant life was for him and entered VCC graduating in 2003. Ryan started with Aqua Riva in 2004 apprenticing under Executive Chef Mario Fortin working his way through the ranks until being promoted to Senior Sous Chef.  Ryan achieved his Red Seal in the Spring of 2010.

Doug Hawrish

Chef Doug Hawrish has a real tie to the ocean having grown up in Halifax, Nova Scotia. When asked the question, “Why do you choose to champion Ocean Wise?” his answer was simple: “It is the only thing that makes sense. As chefs and restaurants we have a responsibility to serve people nutritious, healthy foods which are farmed in sustainable ways – and this includes the seafood we catch in our oceans.”

Chef Hawrish mentored several chefs from the Montreal and Toronto area who championed the local food concept and in 2001 he accepted a challenge to operate a café, with a 100 mile menu, from a truck called The Gravy Train.

Chef Hawrish then moved to the West Coast for love and the ocean. After working at several caterers and Kits bistros he chose his favorite restaurant to work at: Rocky Mountain Flatbread. What makes Chef Hawrish proud to work at Rocky Mountain is his unwavering commitment to the company’s mission statement to “change the world one pizza at a time,” the use of local produce and its community atmosphere. Chef Hawrish is the Field Chef at Rocky Mountain, hunting down the freshest local produce and integrating it into their seasonal menu specials.

Matt Blondin

Born in 1983, Chef Matt Blondin has worked in the restaurant industry since the age of 17.  When he was 19 he enrolled in the Chef Apprenticeship program at the Cambrian College of Applied Arts and Technology in Sudbury, Ontario. From there, Chef Blondin completed a two year apprenticeship at Bryston’s on the Park in Copper Cliff, Ontario and in only a short period of time became a culinary force in the city’s growing restaurant industry.

In 2005 Chef Blondin left Sudbury for Toronto when he took a position working with culinary wizard Guy Rubino at Rain. Working his way up to Junior Sous Chef in only one year, Chef Blondin eventually joined the Luce team on a part time basis, and was a key factor in both restaurants’ daily operations. In late 2006, after a few consulting gigs, he joined Claudio Aprile at Senses – from there Aprile opened Colborne Lane, regarded as one of Canada’s best restaurants, and Chef Blondin followed as the restaurant’s Sous Chef, and finally Chef de Cuisine in 2008. After countless stages in some of North America’s most sought-after kitchens, Chef Blondin was cordially invited to participate in the eclectic anti-restaurant Charlie Burger – an underground supper club in the downtown Toronto area.

In 2010, Chef Blondin left Colborne Lane and found his way to the Okanagan region to enhance his wine and terroir cuisine knowledge. It was there he met Jon Crofts, a master fish monger who owns and operates Codfather’s Seafood Market in Kelowna, BC. Working closely with Jon for five months, Chef Blondin learned the ins and outs of a fish market, as well as an incredible amount of knowledge on the ever popular west coast fish industry.

In September 2010, Chef Blondin left Kelowna for Whistler and  plans on residing in the Village for the winter months. He will be returning to Toronto in 2011 to open his own truly unique project.

Hapa Izakaya is now Ocean Wise

HAPA IZAKAYA FIRST OF ITS KIND TO SUPPORT VANCOUVER AQUARIUM’S OCEAN WISE PROGRAM
Hapa Izakaya, Vancouver’s most popular Japanese izakaya restaurant group, has just become the first izakaya to join the Vancouver Aquarium’s Ocean Wise™ seafood conservation program and one of only a handful of Japanese restaurant partners in the program to-date.

“Since 2003 Hapa Izakaya has built a solid reputation around its unique Japanese tapas. We’ve been committed to including sustainably caught seafood at all three of our locations for some time now,” says Justin Ault, co-owner of Hapa Izakaya. “It’s great to officially be a part of the Ocean Wise program.”

Thanks to the efforts of organizations like the Vancouver Aquarium that dedicate their mission to saving the world’s oceans and marine life, the importance of consuming seafood in a sustainable manner is growing in popularity and recognition. When guests open Hapa’s new menu they will see the Ocean Wise™ symbol next to those seafood items that were sourced in a way that ensures the long-term viability of that species.

Ault adds that, “We are excited to do our part in providing environmentally friendly seafood options for our guests. Our seafood dishes are some of the most popular choices on our menus and daily fresh sheets. It just makes good business and environmental sense to serve sustainable seafood.”

To further show its support of saving the worlds’ oceans, Hapa will be participating in the Aquarium’s signature fundraising gala on June 11 known as Night at the Aquarium. Hapa is one of a dozen participating restaurants that will be serving their delicious fare for more than 700 guests. One hundred percent of all event proceeds go to the Aquarium’s education and conservation activities.

About Hapa Izakaya
When Lea and Justin Ault introduced Hapa in 2003 they exploded the izakaya concept in Vancouver. Hapa Izakaya’s combination of a sexy room, well-priced portions of Japanese tapas, cocktails and premium sake took the city by storm; Hapa set the bar high for the host of contenders that followed. Today, Hapa continues to be a standout for its presentation of Japanese food in a city where Asian dining endures stiff competition. It remains the place to go when you’re in the mood for a unique blend of food, fun and culture. All three locations — Robson, Kitsilano and now Yaletown — are open from 5:30 p.m. to midnight, Sunday through Thursday, and until 1 a.m. on Friday and Saturday. Reservations by phone are recommended. Visit www.hapaizakaya.com for information. 

About the Vancouver Aquarium
The Vancouver Aquarium is a global leader in connecting people to our natural world, and a self-supporting, non-profit association dedicated to effecting the conservation of aquatic life through display and interpretation, conservation practices, education, research, and direct action. Learn more at www.vanaqua.org

About Ocean Wise™
Ocean Wise is Canada’s leading sustainable seafood program. The Ocean Wise logo on a restaurant menu, deli-counter or seafood product is the trusted symbol of ocean-friendly seafood choices for discerning consumers. Launched in Vancouver, BC in January 2005 by the Vancouver Aquarium, the Ocean Wise program has grown from a small, local initiative to a national program now working with nearly 300 partners at over 2700 locations. Learn more at www.oceanwise.ca

EAT Oceanwise and attend the best party in the city!

Dine at Ocean Wise restaurants for a chance to win two tickets to Vancouver Aquarium’s signature fundraising gala!

From May 7 to 25, dine at a participating Ocean Wise restaurant and enter to win two tickets to Vancouver Aquarium’s signature fundraising gala – Night at the Aquarium! Winners will arrive in style in a chauffeured Mercedes-Benz that picks you up and takes you home!

Starting now until May 25, BC residents who dine at participating Ocean Wise restaurants including Blue Water Café, C restaurant, Cin Cin, Le Gavroche, O’Doul’s Restaurant & Bar, Nu, Raincity Grill, and West, are eligible to enter the contest for a chance to win two tickets to Night at the Aquarium. The winners will be chauffeured to and from the gala on June 11 by Mercedes-Benz.

Executive Chef Robert Clark from C Restaurant is one of the keen Ocean Wise participants for the contest. Clark has trained with Canada’s top chefs such as Jamie Kennedy, Michael Bonaccini and Mark Thuet. Clark now heads the culinary operations for C Restaurant, Raincity Grill and NU Restaurant & Lounge. Clark’s belief in food is pure and simple: “As chefs, our job is not only about serving great tasting food, but encouraging our staff and our guests to learn how to get sustainably produced food to the table.”  Only quality, sustainable products from earth and sea are used as the building blocks of his cuisine. 

On June 11, the following Ocean Wise restaurants will be at Night at the Aquarium to serve guests their amazing fare: Bishop’s, Blue Water Café, C5 (Toronto), C restaurant, Cabana Bar and Grille, COAST, Hapa Izakaya, Le Gavroche, O’Doul’s Restaurant & Bar, Rocky Mountain Flatbread Co., Vancouver Aquarium Catering & Events, and Pacific Institute of Culinary Arts.

Night at the Aquarium is known as “the best party in the city.” The evening launches with a champagne entrance and features spectacular food from celebrity chefs representing 13 of Vancouver’s Ocean Wise restaurants, complimentary BC wines and great music. Live and silent auctions offer amazing packages and exclusive experiences for the discerning bidder.

Tickets to Night at the Aquarium are valued at $250 (with a partial tax receipt) and 100% of event revenues go to support the Vancouver Aquarium’s conservation, research and education programs.

Contest details and event updates can be found at www.nightattheaquarium.org

 

About Ocean Wise™

Ocean Wise is Canada’s leading sustainable seafood program.  The Ocean Wise logo on a restaurant menu, deli-counter or seafood product is the trusted symbol of ocean-friendly seafood choices for discerning consumers.  Launched in Vancouver, BC in January 2005 by the Vancouver Aquarium, the Ocean Wise program has grown from a small, local initiative to a national program now working with nearly 300 partners at over 2700 locations. Learn more at www.oceanwise.ca

About the Vancouver Aquarium
The Vancouver Aquarium is a global leader in connecting people to our natural world, and a self-supporting, non-profit association dedicated to effecting the conservation of aquatic life through display and interpretation, conservation practices, education, research, and direct action. Learn more at www.vanaqua.org

 

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The Baromoter on 104.3

Vancouver Craft Beer Week – Jody Vance gets the update on this week’s Dining Guide with The Good Life Vancouver’s Cassandra Anderton.  It’s all about Vancouver’s Craft Beer Week and the restaurant’s that support Craft Beer.

From May 10 – 16 local craft breweries have teamed up with local establishments to showcase the beer phenomenon in Vancouver.  Each day there’s a signature event, and many functions featuring true beer authorities.

Here are three unique establishments and their beer offerings.

Beer Cooking School – The Dirty Apron
–   Vancouver’s newest cooking school is a joint venture between Karri and Nico Schuermans of Chambar, and Sous Chef David Robertson
–   Sip and learn to cook with Russell Brewing Company on May 10th – $145
–   Other classes include Mama Mia Italian Cooking, Cooking with Spot prawns and knife skills
–   Also have a Cookshop filled with great kitchen tools.
–   http://www.dirtyapron.com/

Ethnic Eats and Beer – Japanese Izakaya and Beer
–   Hapa Izakaya is one of Vancouver’s oldest Japanese-style tapas restaurants with 3 locations – Robson, Yaletown and Kits
–   May 11 – Teaming up with Driftwood Brewing so show us what happens when a North American interprets Belgium and Japan – $40
–   Chef Tomoki Yamasake and Brewmaster Jason Meyer pair 8 small plates with 4 Driftwood Beers
–   Beer not your thing?  Great cocktails, Yaletown good spot to watch the game.  Great udon, ebi tempura prawns with mayo.
–   http://www.hapaizakaya.com/

Fine Dining and Beer Pairing – Cru

–   Cru is a multiple award winning restaurant – Best Tapas in 2009 from Van Mag-  centrally located on Broadway near Granville
–   Just won at Playhouse Festival for their wine list
–   Sunday May 16 pairing up with Whistler Brewing to bring you five courses with beer – light Weissbrier to rich Black Tusk Ale  – Bruce Dean Pres of Whistler Brewing will host
–   Cru is also open for leisurely lunches!  – Don’t miss beef Carpaccio, or caeser salads.
–   www.cru.ca

Hapa Izakaya Opens In Yaletown

Today, Lea and Justin Ault of Vancouver’s hip Hapa Izakaya restaurant group, reveal Yaletown’s newest restaurant. Hapa Izakaya is now open in Yaletown at 1193 Hamilton Street. Hapa Yaletown is open for dinner nightly from 5:30pm. For reservations phone 604-681-4272. For more information visit hapaizakaya.com. Hapa’s third restaurant launches hot on the heels of the expansion of its original Robson Street location.

Chef Hokuto Yamanaka made the move from Robson Street to open the new restaurant. Chef Yamanaka’s menu includes Hapa favorites: original Ebi Mayo (tempura prawns, tossed in a spicy mayonnaise sauce), Gindara Saikyo Yaki (sablefish, marinated in sake and miso and baked), Saba (marinated mackerel sashimi, seared table-side). Fresh sheet features making their debut in Yaletown include Tai Herb Salad (cured Japanese snapper on a mikuni salad with a citrus dressing), Chan Chan Yaki (local spring salmon, miso mushroom sauce and rice cooked in a Korean-style hot stone bowl), Beef Kasuzuke (sake-marinated and roasted AAA beef), Yaki Kamo (roasted duck breast with grainy mustard miso, pickled beets and cauliflower), Burikuwayaki (Teriyaki-glazed yellowtail) and for dessert Sake-poached pear with matcha ice cream.

With the install of a Le Verre de Vin wine preservation system, expected in February at all three locations, Hapa will have a comprehensive sake list with over 20 premium sakes available by the glass. A first for Vancouver.

The Aults worked once again with M Studio to create a more urban spin on the successful Hapa interior design scheme. The intimate 65 seat space, complete with Hapa’s signature open kitchen, features Tom Dixon Beat Lights over the bar as a modern, Asian inspired feature. The overall palette is quiet but impactful – gold and dark brown, reflective materials, rough hewn wood. Hockey fans especially will appreciate two large flat screens over the bar.

Back at 1479 Robson Street, and as of October 15, 2009, the space is 30 percent larger with an expanded lounge and increased ability to welcome larger parties. A more feminine spin on the original design was taken in the new lounge with ornate Japanese themed wall covering, iridescent tile on the walls and bar, chopstick feature ceiling and a dramatic red floor. It’s offset by three flat screen TV’s in the new lounge so no guest has to miss out on Canuck and Olympic action.

About Hapa Izakaya

When Lea and Justin Ault introduced Hapa in 2003 they exploded the izakaya concept in Vancouver. Hapa Izakaya’s combination of a sexy room, well-priced portions of Japanese tapas, cocktails and premium sake took the city by storm; Hapa set the bar high for the host of contenders that followed. Today, Hapa continues to be a standout for its singular presentation of Japanese food in a city where Asian dining endures stiff competition. It remains the place to go when you’re in the mood for a unique blend of food, fun and culture. All three locations — Robson, Kitsilano and now Yaletown — are open from 5:30 p.m. to midnight, Sunday through Thursday, and until 1 a.m. on Friday and Saturday. Reservations by phone are recommended. Visit www.hapaizakaya.com for information.

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