3883 Rupert Street
[Original (Oct 2010) post here]
Itsuroku Kimura, the itamae at his eponymous sushi restaurant Kimura, is a bit of a workaholic. After selling his previous restaurant in Santa Monica (one of a number he has owned in his long career), he moved up to Vancouver to retire.
“But I was bored of playing golf all day, so I opened this restaurant,” he told me on my first ever visit there a couple of weeks after he opened. Jazz – another of his passions – is the theme here at the restaurant. He plays it over the sound system, and his website urges you to “listen to our Sushi that Swings.”
121-4600 No 3 Road
Those who are familiar with Bushuair know that it is infamous for two things: its many names (it has been called Gordon Park, Aroma Garden, the Xiangcai Museum/Pavilion, and now finally Bushuair); and its menu is peppered with hilariously endearing Chinese to English mistranslations.
Hunan cuisine will probably never attain the level of acceptance of Sichuan food in this part of the world. Hunan and Sichuan share some similarities – they are both known to be spicy cuisines that rely on the chili pepper for much of their flavour profiles. Hunan cuisine is more assertive in its use of chilies. Hunan cooks use fresh and pickled chilies about as much as dried. One type of Hunan dried chili – Hunan White Chili is particularly incendiary in the Scoville scale of chili pepper heat. It is this heat – which can go on unabated throughout the meal – that provides a challenge for the prevailing Cantonese palate here. Sichuan cuisine has the potential to reach this level of spiciness, but more often than not, the dishes are mitigated by a a balance of sweetness and spiciness…and most importantly of ma la – or the numbing heat introduced by Sichuan peppercorn. (The Sichuan peppercorns provide an antidote to the chili pepper’s capsaicin.)