Drinking Foods at Guu Izakaya
Sure, you're not in Tokyo, but Guu still feels like a real izakaya in a couple of important ways: just after work it's always loud, always full, and it all goes great with beer. The menu has pub basics like edamame, agadashi tofu, tuna tataki, but then it twists and gives you creations like kabocha-krokke, a ball of kabocha pumpkin wrapped around a hard-boiled egg, battered and deep-fried - a Japanese/Scotch-egg if you will. While the grill menu doesn't have the usual izakaya stand-bys, it is solid enough with ton-taro, grilled pork cheek, with black pepper standing it up, and a beef tongue steak that is so so tender. Guu's got Asahi and Kirin on draft, and a whole bunch of shochu options if you had a rough day at the office and need to get properly schnockered.
Next Destination » Granville Island Public Market
Curator Ryan Snyder
Ryan was raised in a funeral home, and consequently takes everything too seriously. Especially food. He doesn’t shy away from smoking 25 pounds of pork belly, nor from undertaking an intense year of “study” sessions to become a certified sommelier. He writes about charcuterie on Meat Club, and hosts recipes with his venture Foodgeeks.Say hey hey on twitter » @ryansnyder