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Vancouver is taken into account one of many world’s finest cities for sushi (we’re obsessed) thanks in no small half to our geography. We’re additionally very into plant-based consuming right here, so it solely is smart that the 2 genres ought to meld – and fantastically at that – because of a restaurant referred to as Cofu that makes a speciality of vegan pressed sushi.
And to take it one step additional, Cofu can also be house to a completely non-alcoholic bar menu, too.
Cofu did not start as a mecca for plant-based sushi, thoughts you. The restaurant had operated as a take-out sushi spot – with seafood – since its launch within the fall of 2021, however as the brand new 12 months bought underway, Cofu shifted its focus and re-launched with an all-vegan meals and “sober bar” menu.
The rationale for the change was to reply what Cofu CEO Akiko Otsuka says was a requirement for health-focused restaurant fare. Capitalizing on the recognition of sushi in Vancouver, Otsuka created a menu that marries the deep-rooted traditions of pressed sushi with trendy parts, like totally plant-based substances that parallel seafood in texture and style with a line-up of artistic and vibrant sauces not sometimes present in sushi bars.
What’s on the menu at Cofu?
The Cofu menu is centred on the pressed sushi expertise, with an inventory of set combos being the most well-liked draw. Clients can even order pressed sushi as particular person orders, and a menu of plant-based appetizers spherical out the meals choices – issues like a fried mock fish or rooster made utilizing a soy protein, served with a vegan dipping sauce.
The sushi is machine-pressed to make sure a uniform consequence, and the combos are organized attractively on massive black slates with sauces for dipping. The eggplant is chewy and smokey, evoking unagi (eel), whereas Cofu has created vegetable iterations of each tofu and salmon for its sushi, utilizing plant substances like jackfruit, carrot, and konjac. The pressed “salmon” sushi does evoke the mild, velvety texture of salmon, although the flavour total is extra gentle and delicate than its aquatic counterpart.
Otsuka says the meals is supposed to be not simply lovely to take a look at, but additionally nutritious. For one, Cofu makes use of black rice – and rather less rice per serving than on the common sushi bar – chosen for its high quality, excessive fibre content material, and antioxidants. The menu was designed to take dietary considerations and advantages into consideration, Otsuka explains, so dishes might be decrease in energy and sodium ranges than the identical varieties of things at an everyday sushi restaurant. An ingredient like carrot is useful for eyesight, attests Otsuka, whereas the karaage-style appetizers get only a fast dunk in deep-fry oil earlier than being despatched to the air fryer to crisp up additional.
In the meantime, patrons can order mocktails from the “sober bar,” that includes non-alcoholic spirits or beers. The Akutagawa, made with Lyre’s Malt (a zero-proof bourbon-style spirit), is sort of a booze-free scotch and soda that will get its zip from the addition of dried chili. Brews come from acquainted makers like Sober Carpenter and Partake, amongst others.
The small eatery, which is situated steps from the doorway to Granville Island, gives dine-in seating (whereas common anime movies are projected on the wall) in addition to take-out.
Though Otsuka herself does not observe a plant-based weight loss program, she’s eager to point out Vancouver sushi’s plant potential, whereas demonstrating {that a} vegan model of the wildly common Japanese class of meals is rather more than plain cucumber or avocado rolls.
@vancouverisawesome Sushi with out seafood and cocktails with out booze?! I used to be skeptical… #forkingawesome #vancouverbc #sushi #mocktails #veganfood ♬ Sushi – Atwood
Cofu is situated at 1833 Anderson St, #103, in Vancouver. Observe them on Instagram @cofu_20.
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