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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