Kingyo Izakaya at the Top of Vancouver’s Gourmet Game - Meet Koji Zenimaru

In the first article of 2010, let me introduce you to my fave and one of Vancouver’s very best Japanese restaurants, Kingyo Izakaya. I met with Manager Koji Zenimaru, and when an interview starts off with, “We’re not chefs, we’re entertainers,” you know it’s no ordinary restaurant.

In a city over-flooded with salmon sashimi, spicy tuna and California Rolls, Kingyo Izakaya is one of only two Japanese restaurants adorning the red-star excellency rating in the 2010 Vancouver Magazine ranking for best restaurants. If you’ve been to this Canadian-Pacific Rim city, fast-becoming one of the gourmet capitals of North America, you know it takes a lot more than just good grub to be at the top. This annual go-to dining survey for Vancouverites factors in taste, ambiance, menu variety, culinary design, innovation, location, service to even sustainability consciousness. “It would be a lie to say we’re not happy with the success we’ve experienced,” says Manager and Executive Chef Koji Zenimaru, “but we know we still have a lot to work on and a lot to overcome.”

This virtue of modesty is what drives the restaurant staff to continuously improve and impress the palettes of the neighborhood foodies and hungry tourists. “I find the first-timers at our restaurant are usually very excited with our interior and culinary design,” says Koji. “What’s interesting is that we get a similar reaction from the Japanese travelers, who say they’ve never experienced anything like Kingyo, even in Japan.”

Iconic Spin - Kingyo's playful branding

So maybe this is the answer to the restaurant’s success - a completely innovative interpretation of Japanese cuisine, service and experience unbounded by traditionalism. A Japan created by Kingyo’s vision - something unique and truly exceptional.

Located on the eclectic Denman Street just off of English Bay beach, Kingyo opened in 2006 specializing in shareable Japanese tapas plates. From the very beginning, Koji says the mantra for the restaurant has always been to be the neighbourhood amusement park - ‘We’re not chefs, We’re entertainers.’ It’s clear this statement has influenced every aspect of the restaurant from its feudal Japan-inspired interior, creative branding playing off iconic logos, impeccable culinary aesthetics to the animated staff culture. Every detail is no coincidence, instead, exists with the intention of creating the one-of-a-kind Kingyo playground. Interestingly, an element of their creative plan left to the unassuming, experimental mind was their menu.

It’s common knowledge for chefs that many Japanese ingredients are hard to come by outside the island country - but even for Koji, a veteran in the Japanese culinary practice, couldn’t have planned for this roadblock. “When I moved my career to Canada, the first thing I came to learn was that complete replication of how we would do things in Japan is impossible,” explains Koji.

Live bamboo shoots grow through the large communal table.

“It’s frustrating when something so easy or a basic ingredient in Japan is not available here at times, but it’s presented me with the opportunity to expand my knowledge, to play with new ingredients. I had to get creative, for example by using the more readily available South East Asian products to create flavours I’ve never created or imagined before.” 


Which new ingredient Koji decides to make magic with is anyone’s guess, but what’s for certain is Kingyo has set a new ground for the unpredictable and unconventional dining experience. A ‘neighbourhood amusement park’ they call themselves -why not let yourself be their guest tonight?

{Kingyo - Food Best Sellers
}
STONE=GRILLED BEEF TONGUE - Stone-Grilled Beef Tongue Served with
 “Yuzu Red Pepper” Paste and Green Onions. 

MY “EBIMAYO” - Deep Fried Tempura Battered Black Tiger Prawns Dipped in Spicy 
Chili Mayo Sauce.

AHI TUNA AND AVOCADO CARPACCIO - Thinly Sliced Ahi Tuna and Avocado Over Japanese Radish Topped with Green Onions, Garlic Chips, Lotus Root Chips, Wasabi Mayo and Soy-Based Dressing.

Koji Zenimaru, Kingyo Manager

{Kingyo Trends from the Bar}

Kingyo’s Original Brand Sake in a Bottle (photo #4 in the gallery, 300ml, $37 cdn, Made in Japan) Dry, yet smooth enough for sake-rookies.
Fresh Fruit Cocktails - Yes, we’re talking fruit brought to your table, and squeezed right in front of you.
It’s all about starting from scratch - Kingyo is focused on making everything in-house with the best ingredients. They even have home-made Ginger Ale - irresistibly refreshing!

{Other Kingyo Reads Around the Web}
- Kingyo’s Website
- Koji Zenimaru - Vancouver Magazine’s Chef Profiles
- What Yelpers are saying about Kingyo