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Inside Vancouver’s Kozakura

Saikyo Yaki, sablefish marinated in saikyo miso at Kozakura.

Vancouver

This article was published more than 7 years ago. Some information may no longer be current.

Photos by Darryl Dyck

Chef Keith Allison sears a piece of sablefish with a Searzall torch for the Saikyo Yaki dish at Kozakura.

Chef Keith Allison sears a piece of sablefish with a Searzall torch for the Saikyo Yaki dish at Kozakura.

Ume Chazuke finished with a dashi broth.

Crab salad.

Sanshou Steak.