Some damn fine steak

My buddy Jay is a fantastic chef, and whenever I'm over at his place, there's always something good to eat. Whether it's him cooking something up, or something his parents made, no matter what, I'm always well fed when I go there, even if I'm already full and can't eat anymore. Jay's dad happens to be Alexander Wan, executive chef at a pretty fancy place called Steveston Seafood house:
http://www.stevestonseafoodhouse.com/
This place has won so many awards and is one of the best seafood restaraunts in the lower mainland, if not all of B.C., and they have Jay's pop to thank for it.
Here are a few shots I took with my crappy phone camera....these shots really don't do justice to the meal I had that day. Nevermind all that fancy $hit, no fancy side-veg, no au jus drizzle, no 16 inch dinner plate, just one of the juciest, succulent steaks on earth, served fresh in the kitchen, no frills, just meat and a potato, prepared by one of the finest chefs known to mankind. Thanks uncle!

Kingyo Izakaya

Kingo Izakaya is one of a few izakayas in Vancouver and a fantastic place to get a drink have a few really good snacks.....although it seems that many people go there with the intention of having their entire meal there and hardly drink at all. What's an izakaya? Wiki defines it as a type of Japanese drinking establishment which also serves food to accompany drinks. My definition? A place to have a good time and get really railed.

Kingyo has a really rustic Japanese feel to it, and no wonder because it looks like much of the furnishings were discards from an old castle or temple. I'm not sure about the name of the design company, but I do know that they are the same company that brings you http://www.budo-aoi.com/

Some sort of bullying? I've heard of people tossing runners up on power lines, this is the first time I've seen someone's zori hanging like that.
Some would say that Kingyo's designers are almost a little eccentric. Haha, Kingyoman instead of Kikoman.
The pictures today are from Kingyo's new lunch menu and below is an assortment of pickles, which are great on their own, with a bowl of rice and a cup of tea.

However, I cannot survive on pickles alone so I got the tonkatsu set. It comes with refillable rice and cabbage salad.
The tonkatsu, or deep-fried pork cutlet was huge, and you really can't tell by the picture alone. It was soft and moist on the inside, and crispy on the outside.
Japanese mustard, not to be confused with wasabi came with the meal, and blended well with the tonkatsu.

Black sesame and white sesame came with a little grinder, which was then added to the sauce before dipping your tonkatsu in.
They've already got a great dinner menu, and now they're open for lunch. If you find yourself downtown, and have around $12 or so in your pocket, I'd recommend you drop in:

http://www.kingyo-izakaya.com/

Cookalong Live | How To Prepare Steak | Gordon Ramsay on Channel 4

Recipe challenge against Gordon Ramsay's mum

It's not often you see a soft side to Gordon Ramsay, but when it shows, it's worth watching.