Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
The menu at Hapa Izakaya (multiple locations) offers plenty of shiso-based goodness, including halibut tempura served with a shiso-infused tartar sauce for a new take on fish ’n’ chips. At Ki (310-1121 Alberni St., 604-609-0600.) beef carpaccio is topped with crispy shallots and shiso vinaigrette.
Zakkushi (multiple locations) tops skewers of charcoal-grilled chicken with a chiffonade of shiso and a drizzle of ume (plum) sauce.
At Tojo’s (1133 W. Broadway, 604-872-8050.) you can score some lightly battered and deep-fried tuna tataki that’s been topped with fresh shiso leaves.
Gyoza, those Japanese menu standbys, get a makeover at Minami (1118 Mainland St., 604-685-8080.), with hamachi (yellowtail tuna), shiso leaf, celery, carrot, cabbage, and soy-yuzu-ponzu sauce.
Suika Izakaya (1626 W. Broadway, 604-730-1678.) offers aburi shime-saba (seared mackerel) as Osaka-style pressed sushi, and serves it with shiso and a mustard soy dressing. Green shiso leaves are often used in traditional nigiri sushi, and at Zest (2775 W. 16th Ave., 604-731-9378.), Chef Yoshi Maniwa slips a shiso leaf between the rice and a lightly grilled piece of squid.
An unusual but delicious combo of tuna, julienned shiso, and melted Brie is on the chef’s tasting menu at Dan Japanese Restaurant (2511 W. Broadway, 604-677-6930.)
In a glass, place shiso leaves, 3 lime wedges, and simple syrup. Use a muddler to crush the shiso and limes to release oils. Fill the glass with ice, pour Tantakatan over, and top with soda. Garnish with remaining lime wedge and shiso leaf.