Monday, January 31, 2011

HM :Izakaya!

"Izakaya". Sit, drink, relax. "Sake-ya"=alcohol selling shop; and the prefix "I"= to sit. Put it all together (with the proper Japanese pronounciation and word order!) and you get "Izakaya". This is a Japanese institution we hope will take root in Kamloops as it has done in Vancouver, London and other cities around the world. Traditionally, izakaya were small "taverns" with lanterns (usually red) hung outside.

Nowadays, many izakaya are part of nationwide chains in Japan. A few have gone upscale with more sophisticated decor and imported wine and cocktails replacing the draft beer and shochu (Japanese "vodka"). Most remain informal and friendly places, even the famous ones...Tarantino fans may recognize the Tokyo izakaya below as one of the sets from "Kill Bill"


Izakaya style restaurants usually serve a little of everything. Outside of Japan you'll often find a small selection of sushi or sashimi on the menu. In Japan, not so much. Portions are "tapas" sized, reasonably priced and lend themselves well to sharing. Menus often feature pictures and can appear somewhat overwhelming to the unititiated....


Izakaya are hugely popular in Vancouver with several hot spots to be found along Robson and Denman. Guu and Hapa both have multiple locations in the city.



Kingyo on Denman features live bamboo growing down the middle of communal tables.



Izakaya atmosphere is lively with staff calling out greetings to customers as they arrive. Orders are yelled back and forth between the servers and cooks in the open kitchen. It's alcohol fueled semi-chaos in a mix of Japanese, English and Jibberish. It's universal fun.


Some dishes you can finish cooking yourself. Shuraku is a new hot spot on Granville St. where thinly sliced beef can be seared as much (or as little!) as you like.

Mackerel is popular grilled tableside by your server at Hapa.



Seasonal sushi is available at Vancouver izakaya; amaebi (sweet BC Spot Prawns) are a (sustainable!) favourite with guests.






Waste not, want not...The heads are fried in a light tempura batter..crispy, crunchy calcium yum! Probably my favourite part...
At Sanbiki we are hoping we can create an "izakaya" like atmosphere for our evening customers. We want our all of guests to be comfortable coming to the restaurant with their family or friends. We hope to introduce Kamloops diners to new foods and to perfect our recipes for their Japanese favourites.
Ideas? Let us know! We are always looking for ways to serve you better!
Next time...continuing education...Dashi School @ Sanbiki!! Our Sushi Students graduate and move on to learning Dashi..The basic Japanese stock...it's where all those delicious Sanbiki soups and sauces begin.....



Monday, January 10, 2011

HM:Goodbye Tiger; Hello Bunny





The Year of the Tiger ends.There is no roar. He's running out the door with his tail between his legs and hissing back at us. This from the admittedly bias and bitter vantage point of a small business slave who has seen a slow year. I am definitley a cat person, but I am happy to see the back end of this particular kitty. Hopefully the year was less painful for others...







Enter the bunny! In the Asian Zodiac, 2011 is the Year of the Rabbit. Apparently, the Year of the Rabbit is associated with home, family and peace. Those attuned to the cosmic powers assure us that the 2011 Bunny Year will require us to work harder, but we will be rewarded with greater stability. The stability part I like. The "work harder" clause doesn't do a lot for me...


At Sanbiki we ended the year with an amazing staff party and a well deserved holiday for everyone. Friends from Crannog Ales joined us (and brought some wicked and wonderful spicy Winter Ale!) and a few Kamloops families as well. As usual, the food was "potluck" style with everyone providing a dish. We feasted on traditional Asian and Western favourites. Veggie offerings included an eggplant and seasoned tofu with green beans. We had Hot and Sour Soup, Japanese Red Bean rice, pickled garlic scapes (the stem and top) and Fresh Is Best Nacho Chips. It was a little weird. It was all wonderful.


"OSekihan" Red Bean Rice to celebrate New Years from Yukiko Takahashi


Japanese sweets; Kazuyo's doriyaki (like sweet mini pancakes with
red bean filling) and manju (soft rice flour balls with sweet bean center)


Masato provided all the makings for "Temaki"; sushi served family style. Small squares of nori, rice and plates full of fillings took up an entire table. .


Think "fajitas" a la Japonaise. You grab a square of seaweed, load it up with rice and your favourite filling; tuna/salmon/shrimp etc. Fold over the seaweed and presto! Instant personallized sushi "taco" for one. A dab of of soy/wasabi and down it goes...


The girls exchanged gifts....


Three Sanbiki SuperGirls (annd one Crazy Cat Lady....Guess Who? Hint:T shirt.....;)

All of Crannog's excellent locally produced, organic ales were finished, and incredibly, almost all the food went too. The kids entertained each other with their high tech games and gadgets and enjoyed the free flow of Ramune/Calpico (Japanese soft drinks)

Kiyo, Max, Yuto and Kaito competed for high-tech gaming supremacy

You've had how many beers Chie???Soon Ja tracked alcohol consumption so we'd remember later...


A strange tatto0ed man tried to pick up my husband....literally...blame it on the Winter Ale...

What's next? NEW winter menu items! Chef Koji joined us in October from Banff and is helping us rethink our menu. New winter dinner specials are on the way! Sizzling hot plates? A new noodle salad? Hot pots? You'll have to come down and find out....

Our new lunch special is a hit with customers...GYUDON! A big AAA Canadian beef rice bowl with Koji's homemade sauce! $7 including green tea! Sanbiki wants to know what you want to eat!