30 - Wednesday, October 38, 1989 - North Shore News Kirin won’t disappoint sushiophiles E NORTH Shore's exclusive Japanese res- taurant club has another member. Manyo in North Vancouver and Ichiban in West Vancouver have been joined by Kirin Japanese restaurant in the seaside village of Horseshoe Bay. The news will surely inspire gleeful chopstick tattoos the length and breadth of the North Shore. Japanese restaurants bring a special Oriental! sophistication to any restaurant scene. The addition of another to the North Shore’s is a welcome sign of increasing local food awareness and appreciation. And sushiophiles will not be disappointed with Kirin. The restaurant is not merely an adjunct to area Japanese dining opportunities, it is a positive addi- tion to the North Shore's gastro- TIMOTHY & RENSHAW: table hopping nomic style and variety. If you don’t believe me, ask Capt. Frank, whose sushi, sashimi and sake-assessing expertise is legendary in this town. Ask any seadog hereabouts to spin a salty tale of sushi shenani- gans and Capt. Frank’s name is sure to find mention. | consequently deputized the barnacle-encrusted captain and his know-how for the recent Table Hop through Kirin‘s kitchens. Staff accountants might shudder when they see the bill, but ‘twas worth the investment, me lads. Capt. Frank's verdict on Kirin, ES MONDAY to FRIDAY from 11 a.m. til 2 p.m. we're offering full meal specials for Just 299 Legends in their own lunchtime ... only from WEST VANCOUVER Tee SS WS New Horseshoe Bay restaurant has a big menu, big prices, but good food delivered upon breaths wreathed - in sake-heavy vapors: Big menu, big prices, but good food. Kirin has been open since early July. It faces Horseshoe Bay harbor from the Bay Street strip, and is extremely inviting. Staff are accommodating and exceedingly polite: bows and evening’s greetings are lavished upon all who pass through Kirin’s door. Courtesy in such generous portions can catch the average diner off-guard, but it is such a pleasant surprise. We were led to a spacious tatami room, preceded by much bowing and scraping. Our waitress was obviously new to the game and had difficulty un- derstanding my mumble and Capt. Frank's dockside growl, but with the help of other staff, we got our message across. And they, in turn, got their food across. Kirin’s menu is larger than those of most Japanese restaurants [ have visited. Sushi, for example, is offered in three styles: Nigiri, which presents the various raw fish, shellfish and other sushi selections atop cubes of sticky white, vinegared rice; Maki, or rolled sushi; and Temaki sushi, which is cone-shaped and stuffed with a cornucopia of rice and marine life. There are also menu sections dedicated to tempura, several variations of noodle dishes, teriyaki and karaage, seafood with chicken, chicken with pork and beef with much of the above. But perhaps most interesting for FREE those preferring a package tour of Japanese cuisine are the restau- rant’s “Boat Dinners.” They range from $16.50 up to $19.95 and include an entire range of Japanese foods from sushi through teriyaki and tempura. Boat Dinners provide the Japa- nese food neophyte and the grizzled veteran alike with a good overall panoramic sweep of Japa- nese gastronomy. Kirin also has a wine list, but selection is small and not very in- teresting. And besides, roareth Capt. Frank, we wants sake, matey! Right you are sir. Better make that a large jug ($6.75). t opted for a family-sized bottle of Sapporo Draft Dry ($3.75), which was extremely refreshing. We sampled Octopus Sunomono ($3.59) for openers. The traditional Japanese noodle salad was served in an attractive white half-moon plate and had the standard rice noodles and pickled octopus with added slices of car- rots. See Kirin Page 31 RETIREMENT YET TO COME! 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