Kingyo Izakaya Menu

🏮 Kingyo Izakaya is one of Vancouver’s most popular Japanese dining spots, known for its lively atmosphere, creative small plates, and daily rotating specials. Signature dishes like stone-grilled beef tongue, pressed mackerel sushi, ebi mayo, and uni miso udon make it a favorite for locals and visitors alike. Located in the West End near English Bay and Stanley Park, Kingyo offers an authentic izakaya experience with dine-in, takeout, and delivery options, drawing consistent praise for its energetic service and vibrant Japanese-inspired ambiance.

Kingyo menu in Vancouver:

🍱 Kingyo Lunch Menu

🍱 Featured

Limited to only 8 sets per day.

• Kingyo’s Classic Assorted Bento

  A famous bento box with an assortment of the most popular lunch dishes.

🍛 Teishoku

A traditional set meal with a main dish, rice, miso soup, and pickles.

• Grilled Black Cod Combo

  Silky, buttery black cod marinated in sweet saikyo white miso and sake kasu lees, served with butter miso sauce.

• Today’s Grilled Fish Combo

  Daily grilled fish special — ask your server for the fish of the day.

• Pork Loin Cutlet (Tonkatsu) Combo

  Deep-fried pork cutlet in crisp panko crumbs, thick and crunchy. Cannot be combined with other dishes.

• Wagyu Beef Croquettes Combo

  Beef and potato croquettes with mozzarella, served with homemade gravy.

🥢 Bowls

Rice bowls topped with meats or seafood, served over hot white rice.

• Beef Tenderloin Steak Bowl

  Medium-rare beef tenderloin with balsamic vinegar, wasabi, butter, and soy-based sauce, topped with a soft-boiled egg.

• Sizzling Stone Pork Kakuni Bowl

  Slow-stewed pork belly with takana pickles and green onion, served in a sizzling stone bowl.

• Sizzling Stone Eel Hitsumabushi

  Eel fillet cooked in soy sauce on rice, served in a sizzling stone bowl with house broth on the side.

• Kanazawa Curry

  Thick, rich Japanese curry with slow-stewed beef, pork, and vegetables.

• Sizzling Seafood Bowl

  A seafood medley of sea urchin soy, snow crab, prawns, scallops, and ikura on rice in a sizzling stone bowl.

🥟 Appetizers

Small plates for sharing or starting your meal.

• Sakura Shrimp Cabbage

  Fresh Taiwanese cabbage with salt sauce and crispy sakura shrimp.

• Tomato Kimchi

  Tomato and chives marinated in Kingyo’s kimchi sauce with sprouts and sesame.

• Raw Tako Wasabi

  Octopus and pickles marinated in wasabi sauce.

• Salmon Tartare

  Chopped salmon with BBQ sauce, served with seaweed tempura.

• Yuzu Tuna Tataki

  Seared albacore tuna with yuzu, ponzu, shaved onion, garlic chips, and green onion.

• Stone Grilled Wagyu Beef

  Marinated Wagyu beef with two house sauces. Served sizzling hot — do not touch the stone!

• Stone Grilled Beef Tongue

  Beef tongue with salt sauce and green onion. Served on a sizzling stone.

• My Ebi Mayo

  Tempura tiger prawns dipped in spicy chili mayo.

• Crispy Chicken Karaage

  Deep-fried boneless chicken thigh seasoned with real salt.

🥗 Salads

Fresh greens and seafood options with Japanese dressings.

• Today’s 3 Kinds Sashimi Salad

  Three types of sashimi on organic greens with onion and black olive dressing.

• Kingyo Green Salad

  Organic greens with avocado, Kingyo’s salad mix, and homemade vegetable dressing.

🍣 Sushi

Pressed sushi made with premium fish, toppings, and sauces.

• Pressed Wagyu Sushi

  Wagyu beef with ikura, foie gras, truffle, and spicy mayo.

• Pressed Salmon Sushi

  Seared sockeye salmon with jalapeño mayo, yuzu-kosho guacamole, and ikura.

• Pressed Avocado Sushi

  Pressed avocado sushi with seaweed paste.

• Kingyo Negitoro Sushi

  Chopped tuna with pickles, green onion, tobiko, sprouts, soy dressing, and wasabi mayo.

🍱 Kingyo Dinner Menu

🥟 Starters

Small plates to share or begin your meal.

• Raw Takowasabi

  Chopped octopus and pickles marinated in wasabi sauce, served with dry seaweed.

• Deep Fried Fresh Corn

  Crispy corn kernels with soy-butter, a simple but addictive snack.

• Sakura Shrimp Cabbage

  Fresh cabbage with homemade salt sauce and fried sakura shrimp.

• Tomato Kimchi

  Tomato and chives marinated in Kingyo’s original kimchi sauce.

• Cucumber Pickles

  Chilled cucumber pickles marinated in sweet and tangy mustard soy.

• Brussel Sprout Karaage

  Fried brussels sprouts and mushrooms with chili garlic butter, topped with dried scallop flakes.

• Truffle Agedashi Tofu

  Deep-fried tofu in a truffle and mushroom broth, topped with grated ginger and daikon radish.

🥗 Salads

Fresh greens paired with seafood or seasonal toppings.

• Fresh Sashimi Salad

  Three kinds of sashimi on greens with onion and black olive dressing.

• Green Salad

  Organic greens, radish, avocado, and house vegetable dressing.

🍣 Sashimi

Daily fresh sashimi served with tamari soy and fresh wasabi.

• Blue Fin Tuna (Mexico)

  Premium sashimi-grade tuna with a deep, rich flavor.

• Yellowtail (Japan)

  Buttery and delicate sashimi from Japan.

• Sockeye Salmon (Alaska)

  Wild-caught sockeye salmon with bold flavor.

• Scallop (Japan)

  Sweet, tender scallops served fresh.

• Daily Assorted Fresh Sashimi

  Chef’s choice of assorted sashimi, available in three or five varieties.

🍤 Raw Tapas

Small raw dishes highlighting fresh seafood and bold sauces.

• Salmon Tartare

  Chopped salmon with Kingyo’s BBQ sauce, served with seaweed tempura.

• Bluefin Tuna Tartare

  Chopped bluefin tuna and avocado with soy-based sauce, served with taro chips.

• Bluefin Tuna & Avocado Carpaccio

  Sliced tuna and avocado topped with radish, garlic chips, and sesame dressing.

• Sockeye Salmon Carpaccio

  Thin slices of sockeye salmon with garlic soy vinaigrette and wasabi mayo.

🥩 Meat

Premium cuts prepared with bold Japanese flavors.

• Stone-Grilled Wagyu Beef (Japan or North America)

  Wagyu beef grilled on a sizzling stone with two dipping sauces. Do not touch the stone!

• Stone-Grilled Beef Tongue

  Tender beef tongue with salt sauce and green onion. Served on a sizzling stone.

• Crispy Chicken Karaage

  Deep-fried chicken thigh seasoned with salt and pepper threads.

• Grilled Pork Cheek

  Miso-marinated pork cheek with house-blended spice.

🐟 Seafood

Ocean-fresh dishes with Japanese flavors.

• My Ebi-Mayo

  Tempura-battered tiger prawns in spicy chili mayo.

• Aonori Calamari

  Fried squid with seaweed powder and tartar sauce.

• Grilled Fish

  Daily grilled fish special, served with ponzu sauce.

🍜 Rice & Noodle

Hearty noodle bowls and rice dishes.

• Uni Miso Udon

  Pan-fried udon with sea urchin and white miso cream, topped with ikura.

• Truffle Carbonara Udon

  House miso and cream udon with black truffle and soft-boiled egg.

• Triple Miso & Kinoko Udon

  Home-blend miso with mushrooms and chives.

• Tan-Tan Noodle

  Pork bone and shrimp broth with sesame, miso, pork, chili, and cashew.

• Sizzling Stone Pork Kakuni Bowl

  Stewed pork belly with pickles and green onion, served in a sizzling stone bowl.

• Seafood Bibimbap

  Rice with prawns, crab, scallops, and ikura, served sizzling hot.

• Steamed Rice

  Premium Koshihikari rice, simply steamed.

• Miso Soup

  Mixed vegetable kelp and bonito broth with sake kasu.

🍣 Sushi

Pressed sushi made with premium fish and toppings.

• Kingyo Negitoro Sushi

  Negitoro-style sushi with tuna, pickles, green onion, tobiko, sprouts, soy dressing, and wasabi mayo.

• Pressed Salmon Sushi

  Seared sockeye salmon with jalapeño mayo, yuzu-kosho guacamole, and ikura.

• Pressed Avocado Sushi

  Pressed avocado sushi with seaweed paste.

🍮 Dessert

Japanese-style sweets to finish your meal.

• Our Famous Almond Tofu

  Silky almond tofu with jasmine jelly.

• Frozen Green Tea Brulee

  Green tea crème brûlée with red bean sauce.

• Black Sesame Panna Cotta

  Smooth black sesame panna cotta with cocoa cream.

🍶 Kingyo Drinks Menu

Wines, Scotch Whiskey, and soft drinks also available.

🍶 Sake

Traditional Japanese rice wine, served warm or chilled depending on style.

• Toko (Junmai Sake)

  Soft, delicate texture with hints of melon and banana.

• Kazeyo Mizuyo Hitoyo (Junmai Sake)

  Smooth and fresh with a clean finish.

• Yoshinogawa Gokujo (Ginjo Sake)

  Light and aromatic with notes of tropical fruit.

• Kingyo Original (Junmai Ginjo Sake)

  Crisp sake with a sharp green apple note.

• Niwa No Uguisu (Junmai Ginjo Sake)

  Fragrant with Asian pear, Fuji apple, and lychee.

• Senkin Muku (Junmai Ginjo Sake)

  Juicy stone fruit with a silky texture.

• Dassai “39” (Daiginjo)

  Elegant, fruity sake with smooth acidity.

• Tatenokawa (Daiginjo)

  Dry, rich umami flavor with a long finish.

• Aizu Homare (Daiginjo)

  Sharp finish with a mild, sweet aftertaste.

• Momokawa Pearl (Nigori Sake)

  Creamy, slightly sweet with a smooth body.

• Sanuki Cloudy (Nigori Sake)

  Fruity and sweet, easy to drink.

• Takasago (House Sake)

  Classic house sake, served hot or cold.

🍸 Cocktails

Creative blends of spirits with Japanese-inspired flavors.

• Kingyo

  Rum with shiso, lime, Sprite, soda, and goji berries.

• Yuzu Gin Tonic

  Gin and tonic with yuzu zest for a citrus kick.

• Fresh Moscow Mule

  Vodka, homemade fresh ginger ale, and lime.

• Fresh Gin Buck

  Gin with ginger ale and lime.

• W Gin Yuzu Martini

  Roku and Empress gins with martini dry and yuzu.

• Cactus

  Tequila with guava, pineapple puree, and lime.

• Lychee Gray

  Vodka with grapefruit juice and lychee puree.

• Yuzu Margarita

  Tequila with homemade lemonade syrup, yuzu, and salt rim.

🥤 Virgin Cocktails

Non-alcoholic refreshments with Japanese flair.

• New Generation Fresh Ginger Ale

  House ginger ale with soda and lime.

• Kingyo Lemonade

  Homemade lemonade syrup with soda.

• Strawberry Soda

  Strawberry syrup with soda and lime.

• Mango Calpico Soda

  Mango with Calpico, soda, and mint.

• Yuzu Pico Soda

  Calpico with soda, yuzu juice, and zest.

🍺 Beer

Japanese and international selections on tap and bottled.

• Sapporo (On Tap)

  Crisp, refreshing Japanese lager.

• Asahi Super Dry (On Tap)

  Light, dry lager with a clean finish.

• Orion (Bottle)

  Okinawan beer, light and smooth.

• Corona / 33 Acres Pale Ale

  Familiar international and local craft choices.

🥃 Shochu

Japanese distilled spirit, lighter than whisky but stronger than sake.

• Iichiko (Barley)

  Smooth and crisp barley shochu.

• Aka-Kirishima (Potato)

  Rich, earthy potato-based shochu.

• Tantakatan (Shiso Herb)

  Herbaceous shochu with refreshing shiso flavor.

My Drinking Style: Straight, on the rocks, or with soda/juice.

🍑 Plum Wine

Sweet and fragrant Japanese umeshu.

• Green Tea Plum Wine

  Rich plum wine with subtle green tea notes.

• Sakagura Nigori

  Unfiltered plum wine with a velvety sweetness.

📖 See the current Kingyo menu on their website

🍣 Kingyo Favorite Menu Items

• Pressed Mackerel Sushi

  Boldly seasoned mackerel pressed over rice, finished with mustard-soy sauce and garlic oil.

• Hell Chicken

  Crispy fried chicken coated in a fiery house-made sauce.

• Deep Fried Fresh Corn

  Sweet corn kernels fried crisp in soy-butter, a signature snack.

• Stone-Grilled Beef Tongue

  Thin slices of beef tongue cooked sizzling at the table with salt and green onion.

• Ebi Mayo

  Tempura-battered tiger prawns drizzled with spicy chili mayo.

• Grilled Black Cod (Sake-Kasu Style)

  Silky black cod marinated in sake lees for a buttery, delicate flavor.

• Uni Miso Udon

  Rich, creamy udon noodles coated in uni miso and topped with ikura.

🍽️ Kingyo Dining Experience

• Lively izakaya-style atmosphere with a buzzing, energetic vibe.

• Interior features wood, bamboo, and Japanese décor with both communal and intimate seating.

• Friendly, efficient service; staff are helpful in guiding first-time guests.

• Can feel crowded and noisy during peak times; reservations are highly recommended.

• Daily rotating specials and theatrical dishes like stone-grilling add to the excitement.

🅿️ Kingyo Parking & Accessibility

• No dedicated parking; street and pay lots available in the West End.

• Location may be challenging for mobility devices due to narrow aisles and layout.

• Easily accessible by public transit with multiple bus routes along Denman, Davie, Georgia, and Robson.

• A short walk from downtown transit hubs and central Vancouver attractions.

📍 Landmarks & Location

• Address: 871 Denman St, Vancouver, BC V6G 2L9.

• Situated in Vancouver’s West End near English Bay and Stanley Park.

• Close to Robson Street shopping and Davie Village.

• Exterior is understated, with a traditional wooden door that blends into the street.

🛒 Kingyo Ordering Options

• Dine-In – Full izakaya menu with lunch, dinner, and daily specials.

• Takeout / Pickup – Available directly through the restaurant.

• Delivery – Offered via third-party apps (availability may vary).

• Reservations – Highly recommended, especially on weekends or for larger groups.

• Menu includes limited daily dishes, adding an element of exclusivity.

💬 Customer Feedback

• Widely praised as one of Vancouver’s best authentic izakayas.

• Favorites include stone-grilled beef tongue, ebi mayo, and sake-marinated cod.

• Guests love the creativity and presentation of dishes.

• Common drawbacks: limited space, longer waits without reservations, and smaller portions for some plates.

• Popular spot for birthdays and special occasions, with staff often adding celebratory touches.

• Known for long lineups outside during peak hours, reinforcing its reputation as a must-visit.

This menu was last updated: 2 weeks ago.