Everything to know about Vancouver's new farm-to-table restaurant Niwa before you visit
Niwa features an open kitchen concept, so you can watch the chefs work their magic. The only door (aside from the entrance) we could find was the washroom. Where they stored all their supplies, we had no idea.
Once we sat, we were quickly given a number of small bites that would act as an introduction to our dining experience. Included was a delightful small bowl that reminded us of a warm potato salad, which consisted of Cropthorne overwintered green onion and Sieglinde potato. Another standout from this selection was the house-made duck and chicken liver pate served with purple daikon, which was so good we asked for a tub to take home.
Marco Ovies/Dished
And among these small bites was most notably a carrot. A nukazuke carrot, to be more specific, which is a pickled carrot made in a fermented rice bran bed. We’ll be honest; the most notable flavour of this bite of carrot was the carrot itself. But it was a darn good carrot, mildly sweet with a good crunch, and that sums up precisely what you should expect from Niwa.
Niwa is a farm-to-table restaurant featuring some of the best local produce. Each dish is crafted to showcase its freshness and natural flavours. But that’s not to say that you can’t expect some delicious flavours from this restaurant.
Particularly, the Wagyu fat sunchokes were great. Savoury and slightly sweet, these little parcels of goodness were served with Root Down spinach, mustard vinaigrette, and fuji apple. We also enjoyed the deceptively simple Koshikari rice with Qualicum herring roe and B.C. tuna.
Marco Ovies/Dished
Plus, we need to take the time to talk about Niwa’s killer drink program. From sake to wine and cocktails, each course had its own drink pairing that not only went with each dish fantastically well but also had its own story to the creation of the restaurant. Rather than spoil it for you, you should ask your host next time you visit.
It’s important to note, after we spent many paragraphs raving about all the good food we ate, that as a farm-to-table restaurant, Niwa’s menu is subject to change frequently based on what ingredients are in season and what they get from the local farms. That’s to say that what we just mentioned might not be on the menu when you visit. However, we recommend you go in with an open mind, let the Niwa team work their magic, and enjoy a meal featuring some of the best that B.C. farms have to offer.
Niwa is open Monday to Friday from 5:30 to 11 p.m.
Niwa
Address: 1875 Powell St., Vancouver
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