Nouveau
is set to

flow on
N. Shore

From page 20

The dishes sampled were uni-
formly well-prepared.

Kokoro’s menu is comparatively
large and diverse for a small restau-
rant,

Along with the usual sushi and
sashimi selections, it features an
interesting section of sushi combos
(Dynamite, Chirashi, Spicy Tekka
Don) and an impressive repertoire’
of seafood — everything from fly-
ing fish roe to tuna belly and sea
eel.

And Kokora’s heavy noodle
soups (Udon) are excellent.

Our sampled Nabeyaki would,
for most diners, make a substan-
tial meal on its own. Its savory
broth is served in a large soup
tureen and comes plugged with
chicken, tempura prawns, spinach,
egg and coils of thick Japanese
noodles.

And don’t forget the North Van

Roll, a feisty maki sushi featuring
tuna, salmon, crab, flying fish roe,
avocado, egg and lettuce that cap-
tures the diverse spirit of North
Vancouver. A fine sushi roll and
-an astute bit of KoKoro marketing.

Though it has no tatami rooms,
and its serving staff can get
bogged down in the face of heavy
traffic, Kokoro is a warm and
bright addition to the Lonsdale
strip.

More heart on the city’s main
artery.

Let the Beaujolais begin.

Flowing.

Chez Michel (1373 Marine Dr.,
West Vancouver, 926-4913) and
Hamersley House, 350 East 2nd
St., North Vancouver, 986-5977)
will be celebrating the annual
arrival of Beaujolais Nouveau
with a pair of special beaujolais
quaffing events.

Starting Nov. 16, Chez Michel
will feature a menu that showcas-

es Coq au Vin, Beef Bourgignonne —

and other dishes prepared with
1995 Beaujolais Nouveau. Bottles
will also be available for drinking
with aforesaid dishes.

Over at Hamersley House, the
restaurant has stheduled a special
- Nov.:17 Evening with Beaujolais
(Ed’s note: guaranteed good com-

pany).
A brace of Beaujolais will be
Offered for sampling along with a

NEWS photo Brad Ledvwidge

“KOKORO CLAN ... (Clockwise from bottom right) Hiroshi Kawai,
Miju Xawal, Mariko Matsunaka, Penny Yoko and Mari Kawada at
Kokoro Japanese Restaurant on Lonsdale Avenue.

dinner that will open with Smoked
Salmon and Caviar Canapes and
continue through Pike Mousse,
Seafood Pasta, Filet of Trout, Wild
Mushroom Consomme, Pheasant
Perigourdine, Veal Tenderloin and
finally come to a rest with
Fromage Boursin and
Fontainebleau Ice Cream Cake.

Price: $49 per person.

Coming to an Obit near you:

Trader Vic's at the Westin
Bayshore is scheduled to pass
away Dec. 31.

He will be 34.

Mr. Vic’s was born March 27,
" 1961, and quickly became a
restaurant legend in a younger and
More impressionable Vancouver.

He was well known for his
opulent cocktails and cuisine.

Much acclaimed over the years
as one of Vancouver's best restau-
rants, Mr. Vic's played to increas-
ingly sparse houses in his latter
years.

He will be survived by the
Bayshore’s Garden restaurant.

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