Despite some opening kinks, Chef Ikoma Kenjiro's effortless fusion of izakaya faves, French-inspired sauces and decidedly non-Japanese flavors - like icewine-marinated albacore tuna - merits a visit. Sashimi dishes are poetically plated, as are standouts Summer roll and deep-fried Alaska Crab Leg Roll. Booze menu leans heavily on artisan sake and Japanese vodka, with helpful pairing advice.... more

Georgia Straight

He sits in Irashai’s sleek space and walks through four possible tiers: romaine, carrot, and daikon salad in a... more

Nestled among the glass-and-steel towers of Coal Harbour, Irashai Grill is the sleek counterpart to its casual Kerrisdale cousin (see below). G.M. Ray Mok and executive head chef Ikoma Kenjiro strive for a seamless blend of Continental technique and traditional Japanese recipes. Imaginative sauces accentuate the fresh sweetness of raw-bar selections: shochu amaebi is Pacific prawn marinated in... more