Bacon ‘n Egg Ramen at Gyoza Bar, Vancouver

Weekend Brunch Begins at Gyoza Bar in Vancouver

Weekend brunch is now available at Gyoza Bar in Vancouver.

Alongside its popular gyoza and ramen, highlights to Gyoza Bar’s brunch menu includes a Pulled Pork Bao Benny featuring poached organic eggs, creamy maple miso hollandaise, and togarashi spiced kimchi corn hash; Okonomiyaki + Chicken Karaage, savoury Japanese pancake topped with sweet and sour soy glazed chicken and asian slaw; the lunch favourite Teppan Bistro Fillet Steak, and a brunch-exclusive Bacon ‘n Egg Ramen with a smoked soy chicken broth, crispy bacon, and sunny side up egg.

Bacon ‘n Egg Ramen at Gyoza Bar, Vancouver
The Brunch-exclusive Bacon ‘n Egg Ramen at Gyoza Bar in Vancouver

Gyoza Bar has also included two Japanese-influenced teishoku, set meals, on its menu; these sets customarily include a main, soup, rice, and sides. There is the new signature Gyoza Bar Brunch Teishoku featuring a hearty albacore tuna tataki rice bowl, onsen tamago, seiro mushi steamed tender shrimp and vegetables, and wakame dashi soup; and the Teppan Keema Curry Brunch Set with a rich and meaty 48-hour braised Japanese curry, ground pork, miso tofu salad, sous-vide egg, and soup.

“Brunch is a weekend ritual for so many in our city, and I wanted to create a unique brunch offering with Japanese and international influences. In Japan, a traditional breakfast is very nourishing, warm, and feels like home. Our team has created a brunch menu with this in mind, along with our signature Aburi twist: combining traditional dishes with local ingredients and flavours.” – Head Chef Woo Jin Kim, Gyoza Bar

Brunch-specific drinks include a fresh twist on a mimosa, the Komosawith lemon ginger Standard Kombucha (locally brewed), Campari, and orange juice; and the popular Strawberry Pistachio Frozen Cocktail.

Weekend brunch at Gyoza Bar will be offered from 12pm to 3pm on Saturdays and Sundays, with prices beginning at $12.  For more information, visit:, or in-person at 622 W. Pender Street.


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