This is where my journey started.....

Here's my story:
It was sometimes in November back in 90's when I was still an international student. Couple of my friend suggested to have some decent Japanese food, and when we arrived, it was snowing quite heavily. Once we stepped in, there's a warm feeling surrounded you, customers were talking with alot of laughter. But what really take me by surprise, is the wonderfully cooked Cutlet Pork with egg on Rice (Katsu Don). I had never taste something that can move my feeling before, and this bowl of rice did do the trick.

Spending 10 years for career in Hong Kong after graduation in Vancouver, I got married and both of us decided to move "back" here as our base of living.



The very first restaurant I wanted to visit is here - Van ya 番屋


There isn't much changed since my last visit (10 years ago), I was greeted by a warm smiling Japanese waitress as I am welcome home. Surprisingly, the old chef who responsible for sushi is still here, along with some of the crowd as well!

After some studies on the menu, we have decide to have the same food I had at the first time.





 First of all, here comes the Tekka Maki (Tuna roll), it wasn't quite the same since they use Albacore Tuna instead of Yellow Fin Tuna. The maki has some tendons within the meat; therefore, it is chewy and not very pleasant. To be honest, the sashimi, sushi and maki here are not their specialty, I wasn't surprised by the quality of this maki at all. 

A few minutes later, a well pan-seared homemade Gyoza (Japanese Dumpling) serve to our table. Beside the crispy bottom, you can easily able to taste the sweetness from the cabbage and the juice from the pork inside of the dunpling. Japanese restaurant like here always make their own Gyoza, just make sure to try it out.

As winter comes in, Japanese like to have Sukiyaki for keeping them warm during the cold season. We choose Beef Sukiyaki instead of chicken, which beef give out more favor into the soup base. As the usual one, it comes with some chinese cabbage, tofu, mushroom and rice-flour noodles. The beef isn't totally cooked when the pot is served, it is intented to be cooked with the remaining heat from the pot, so please give it a little stir with your chopsticks and the beef will be cooked just fine. Because the soap base has a strong, intensive sweetness from soya bean; therefore, the rice-flour noodle can absorb the taste and become the crown jewel of the sukiyaki pot.

 

Same old taste but good

While we are trying to finish off the sukiyaki, my favorite Katsu Don (Pork Cutlet with egg on rice) is served. The "look" of it just about right, without any hesitation, I grab my spoon and all the memories and feeling all come back to me at once. To be honest, I have had better Katsu Don in Hong Kong, but still the one I am having now isn't bad at all. The Pork Cutlet have upper side of crispy, bottom side of sweet (from the sauce), it is nice, juicy and not dry at all. But the best part of it, is the mix of rice, onion with egg, a simple but a perfect match.

As my wife's favorite, Unagi Don (BBQ eel on rice). The eel was actually BBQ rather then reheating it, with the BBQ smell, the thin layer of crisp is "formed" at the surface. A "full body" taste of fish with mouthful of fish oil with it, the only good "neutralizer" will be the rice underneath. This Unagi Don is better than we expected.






At the end of dinner, I have a green tea ice cream for wrapping tonight's journey. The ice cream are pre-cut in slices, which ends up forming some ice on the surface. Luckily its taste is alright and have a strong tea favor.


I was go glad the main food here are still at their top quality, if you are wondering what else you can have, try out those BBQ Fish combo, they shouldn't let you down at all.

Goods:
- Donburi (XX on rice), BBQ fish, Gyoza, Sukiyaki
- Warm cozy atomsphere
- Decent service
- Reasonable price

Bads:
- Sashimi, sushi, maki and ice cream.
- Seats may be a little close to each other