Zakkushi Charcoal Grill Vancouver is one of my favorite places for meat sticks and Asahi black. With three locations in Vancouver (Main, Denman, Kitsilano) there is always one nearby. The space is more spacious and offers individual booths. Parking is terrible at the Main location.
Gold Monkfish Liver: this Japanese foie gras was creamy and velvety. I like how it wasn’t like it just swam to shore. The pickled cucumbers were a tad too salty however.
Kurage: Jelly fish in sesame oil and chili flakes is one appetizer I always order. I love the texture and bounce and acidity balanced with some heat.
Chicken Liver and Beef Tongue (non-premium): Seasoned with sea salt we ordered the liver and also beef tongues. I didn’t play kissy kissy with the premium cow, but it was tender and juicy enough for me.
Tsukune, Chicken Wings, Scallops, and Pork Toro: All seasoned with sea salt except the scallops in terriyaki sauce. In hind sight, I think simple salt would’ve been tastier. Heavy sauces actually steals the natural flavor of grilled meat.
Tonshabu Salad: A needed a little greens to counter all that meat intake. This sliced pork salad with a creamy half boiled egg was perfect.
It’s funny how much one can indulge in after a few beers. For the next round we ordered Nankotsu (chicken sort cartilage), Shishamo with spicy mayo, and Momo (chicken thigh). Again the meat has been brimed and is succulent, juicy and a little bit oily.
Tako Waso: Wasabi marinated octopus with pickled radish and seaweed for wrapping. Strong wasabi that can cure any stuffy nose.
To be honest, after a few beers and a few rounds of skewers all the meat started tasting the same. They all had either a sea salt sprinkle or a plaster of terriyaki sauce. The distinguishing dishes were more the cold appetizers which really is needed to balance and cleanse your palate.
Zakkushi Charcoal Grill Vancouver
4075 Main St, Vancouver
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