|Cuisine Type |||Japanese, Korean, Asian, Sushi|
|Ambiance |||Patio Dining, Casual, Waterside|
|Meals Served |||Lunch, Dinner|
|Amenities |||Great Wine List, Wheelchair Accessible|
|Pricing |||$21 - $30|
|Payment |||MasterCard, American Express, Visa|
|Getting There |||Transit bus 5|
|Cross Street |||Coal Harbour Seawalk|
|Sunday - Saturday: 11:30AM - Late Night|
Profile Last Updated: April 30, 2008
With undulating mountains in the background, the forests of Stanley Park to one side and bobbing sailboats at anchor, a view from Coal Harbour doesn’t get any closer to a picture postcard than this. Here’s the idyllic location of Bliss Asian Bistro. Opened in 2007 under Sy Baek from Deep Cove Osaka Sushi, the bistro brings together Japanese and Korean food with elements of fusion cuisine.
Sea and Cityscape Surroundings
Unsurprisingly, the restaurant’s largely faced with glass to capitalize on that supernatural view. A fairly large patio sits adjacent to the Coal Harbour Seawall so customers can relax while joggers go through their paces. Outside the restaurant a shallow pool mirrors the cityscape. At night, the surface swims with reflected daubs of light entrancing customers facing the window. A wall fountain of gray stone flanks the entranceway on one side with the bar on the other. Wall tiles in sunset shades and magenta ceilings are grounded by dark wood floors. Aside from a small area with banquette seating, dark cherry coloured tables and matching chairs fill the dining room. The restaurant’s size and location make it a natural choice for private parties.
Japanese meets Korean Fusion
The cuisine at the bistro emphasizes organic ingredients, even eschewing sugar in favour of organic honey. The menu is mostly small plates for sharing so diners can order in rounds. Appetizers like sunomono salad and beef tataki come from the Japanese side of the kitchen while sa-am (lettuce wrapped steak or duck) and braised short ribs represent the Korean side. Spicy lobster Motoyaki and spicy agedashi tofu fuse Korean hotness with Japanese favourites. Similar imagination goes into fusion maki. Captain Crunch (steak, yam, avocado, tobiko, egg) and the hot Red Eye roll (yam, bacon, quail egg, prawn) are a few of the 16 choices. More traditional nigiri and sashimi are also served. Larger plates of teriyaki (filet mignon, Peking duck breast or seafood) and Korean barbeque (prime-rib, rib-eye or seafood) satisfy the meat-lovers.
A wine list strong on BC vintages and a range of premium sakes complement the food’s Asian flavours. Shochu (Japanese vodka), draft beers, Asian beers and cocktails are also on the menu.