Yuwa Japanese Cuisine
2775 16th Ave W V6K3C3 Vancouver, BC, Canada

Dorayaki What’s in a name? In Japanese, dora means ‘gong’ and this filled Japanese pancake got its name for being similar in shape to a gong. Legend has it that the first Dorayaki were made when a samurai forgot his gong (dora) upon leaving a farmer’s home where he was hiding and the farmer subsequently used the gong to fry the pancakes, thus the name Dorayaki. This month, we’re offering a special dessert called Kangetsu (‘Winter Moon’) that features a delicate Dorayaki with white bean paste and honeyed kumquat served with black sesame pudding topped with Kagatob Daiginjo sake jelly.

A little -shaped treasure chest of all the ingredients that we love tiger prawn, turnip, taro, cauliflower, and shiitake + enoki mushroom, in a snow crab thickened sauce.

Buri Teriyaki grilled matured yellowtail with Okinawa Kokuto teriyaki sauce, sweet vinegar turnip pickles, sweetened kumquat.

Welcome to the world of edible lily bulbs, known as yurine in Japanese! Compared to other ingredients, yurine plays a less high profile (but no less important) role in Japanese cuisine. The bulbs are a key ingredient in ceremonial New Year dishes prepared in Japanese homes every January and it’s featured regularly in traditional Kyoto cuisine. We’re featuring Yurine Tempura (lightly fried lily bulb) this month and it is served with house-blend matcha salt.

Wagyu Rolled Cabbage Brant Lake Wagyu-stuffed cabbage rolls in chicken dashi stock, tororo kobu (shredded kelp) and yuzu zest.

Swipe over to join us at the sushi counter and watch Chef make our latest sushi feature Bluefin Tartar Roll (romaine lettuce, daikon radish, cucumber, avocado, cooked tiger prawn wrapped in rice paper, bluefin tuna tartar, alfalfa)

November has brought us lots of rain but it has also brought us so many seasonal features at Yuwa. Take a peek at what we’ve been adding into rotation this month in our Stories today. Pictured is our new Toro Sawara + Aburi Hotate Sunomono with kelp-cured Japanese sawara mackerel, seared Hokkaido scallop, cucumber, seaweed, spaghetti squash, lotus root, shimeji mushroom, tosazu vinaigrette jelly.

You can find Wagyu featured in three different dishes tonight: Wagyu Niku Jaga - Brant Lake Wagyu rib slices, Yukon potato, carrot, black konjac from Gunma JP braised with sweet soy sauce, snow pea (pictured) Wagyu Strip Loin Steak Toban-yaki - Snake River Farm Wagyu strip loin steak served on a sizzling skillet, sake-kasu (lees) steak sauce Wagyu Red Wine Miso Stew - Brant Lake Wagyu rib finger stewed in red wine miso dashi stock, BC nugget potato, oyster mushroom, carrot, Tokyo leek, garlic bread baguette

There are two components to our seasonal fall dessert, Banshu a traditional Kyoto-style tea ceremony confectionery made with white bean paste, caramelized sugar, and kabocha squash paste is served with a zenzai of sweet azuki beans and chestnuts. Banshu, meaning Late Fall, is a celebration of both flavours and colours of the late fall season.

We don’t like to pick favourites, but here are some highlights from our fall menu: Autumn Saba Roll: BC dungeness crab, eggplant, radish sprout, tempura bits, seared vinegar-cured mackerel, sweet miso, shiso Mushroom Hot Pot: BC free-range chicken breast, maitake, shimeji, enoki, lobster mushrooms, pike conger, burdock root, chrysanthemum, soy dashi stock Simmered Autumn Sanma: sweet-soy simmered Japanese pike mackerel, spinach, eggplant

It has a mysterious, bright taste that reminds people of the smell of a mountain meadow after a rainstorm. The New York Times’ poetic description of the often hard-to-describe but distinctive flavour of shiso. Our new Autumn Saba Roll with BC dungeness crab, eggplant, tempura bits, seared vinegar-cured mackerel, and sweet miso is topped with shiso to add a bright, slightly herbal and sweet touch.

Calling all the aburi lovers! The newest feature sushi roll on our menu is the Aburi Miso Salmon Roll with albacore tuna, cucumber, miso jalapeno pickles, sweet + spicy miso, lightly seared sockeye salmon, and miso sauce.

Scoop to unveil the hidden layer of creme caramel below the fluffy, gluten-free Japanese-style honey sponge cake. Served with freshly whipped cream and berries.

Agedashi tofu might be the most well-known agedashi dish, but we’re excited to celebrate mushroom season and a variety of root vegetables with our new Yam Agedashi feature. Deep-fried taro, purple yam, sweet potato and yams are served with enoki, maitake, shiitake, lobster mushroom in a thick dashi stock with Tokyo negi and green onions.

Swipe over to see how Chef prepares one of our new fall favourites, the Mushroom Hot Pot (BC free-range chicken breast, maitake, shimeji, enoki, lobster mushrooms, pike conger, burdock root, chrythensimum, soy dashi stock.)

Oysters! Oysters! Oysters! We’re happy to add Kusshi oysters onto our fresh sheet. Order by the piece, half dozen, or dozen. Served with daikon ponzu sauce + green onion.

Dobin (teapot) mushi (steamed) is a special dish that celebrates the flavours of Fall. Put these two words together, and you have dobin mushi, a nourishing soup steamed inside a teapot. Our teapot style soup features BC pine mushroom, BC free-range chicken thigh, prawn, shimeji mushroom, mitsuba greens in a clear ichiban-dashi broth. The first teacup of soup is to be enjoyed when the teapot arrives at the table. After the first cup, squeeze citrus into the mini tea pot, adding brightness to the second cup of soup. Lastly, enjoy all the treasures inside the teapot!

Made for those who love our aburi saba appetizer Autumn Saba Roll with BC dungeness crab, eggplant, tempura bits, seared vinegar-cured mackerel, sweet miso, shiso.

Simmered Autumn Sanma sweet-soy simmered Japanese pike mackerel, spinach, eggplant.

The Akashi Roll is back! We drew inspiration from Akashiyaki (), a small round dumpling of egg and cooked octopus dipped in dashi from the city of Akashi in Hyogo Prefecture, for this special roll. Our Akashi Roll is a tempura batter-fried roll of cooked prawn, avocado, negi, tobiko, snow crab, and cooked octopus served with dashi on the side. Why dashi? The dashi was traditionally used to cool the egg dumpling before consumption and we think it adds even more flavour to the roll.

A glimpse into our daily routine behind the sushi bar deshelling fresh crab for our new Autumn Saba Roll with BC dungeness crab, eggplant, tempura bits, seared vinegar-cured mackerel, sweet miso, shiso.

For dessert lovers and our gluten-senstive friends honey castella crème caramel. A gluten-free, fluffy Japanese-style honey sponge cake made with free-range eggs and rice flour sitting atop a velvety layer of crème caramel and azuki beans.

It’s Tuesday, which means we are closed today but we want to give you a sneak peek of what seasonal feature dishes you can find on our menu during the month of October. As the weather becomes colder, our regular menu is accompanied by new features of stewed dishes and hot pot specials that really highlight the best of Fall. We also have new patio heaters at Yuwa, which means you can enjoy these seasonal dishes both inside our dining room or on our patio.

Banshu - Late Fall For something sweet, we’re proud to offer a traditional Kyoto-style tea ceremony confectionery made with white bean paste, caramelized sugar, and kabocha squash paste. It is served with a mini zenzai of sweet azuki beans and chestnuts. // We will be open Sunday Oct 11 for Thanksgiving!

Kabocha squash has an exceptional sweet, earthy flavour and lends itself to both sweet and savoury preparations. We’re currently showcasing kabocha in a number of dishes fried kabocha squash slices to accompany the Sansho pepper duck, kabocha squash salad for our sablefish yuan-yaki, and kabocha takes centre stage in our new featured wagashi dessert with white bean paste and caramelized sugar. // We will be open Oct 11 for Thanksgiving!