Horse Mackerel. Aji can be eaten as sashimi (raw fish slices) if it's fresh. Also, it's good for grilling with salt. Salted and dried aji (aji no himono) is grilled and is often served for breakfast.
Almond tofu Guu's almond tofu is the smoothest!Available Location: Thurlow, Robson, Rochmond, Toronto, SakaBar
One portion of meal in a box-shaped container with rice, fish or meat, and vegetables. Mostly prepared for lunch.
It is originally from Korea. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with special topping in hot stone bowl.Available Location: Gastown, Toronto, SakaBar,
Japanese paper lantern.
Shochu-based beverage. It has very light and fresh taste like pop. Although, not really popular in North America.Available Location: all locations
Japanese radish. Oden, salad, stewed with meat, on side of sashimi dish.Available Location: all locations
Ball shaped sticky rice cake with sweet paste, such as sesame or red bean, inside. If the shape is ball, it may be called dango no matter what is insides.Available Location: Gastown, SakaBar
A class of soup and cooking stock, considered fundamental to Japanese cooking. Japanese bouillon.
Japanese rolled omelette flavored with Japanese Dashi.
"Rice bowl dish. Ex: oyako don (chicken, egg, onion cooked in dashi broth topped on rice), katsu don (pork cutlet, egg, onion cooked in dashi broth topped on rice), gyu don (beef, onion cooked in dashi broth topped on rice)."Available Location: Thurlow lunch, Richmond lunch, Garden lunch
The way to drink shots on the melody of "Do-Re-Mi" song. Usually 8 shot glasses to finish.
"Japanese style rice gratin dish with sauce (usually white sauce) and cheese on the top. *a rice casserole (with white sauce)"Available Location: Thurlow Lunch, Thurlow, Robson, Richmond, Toronto, Specials
Literally "shrimp and mayonnaise". Ebimayo at izakaya refers to deep fried prawn in crispy batter with mayo.Available Location: All locations
People who cannot drink or easily get drunk.
Black cod, Sablefish. Saikyo-Miso-Yaki (saikyo miso marinated and grill), Kasu-Zuke-Yaki (pickling in the lees of sake and grill) is very popular way to cook gindara.Available Location: All locations
Casual short tem for gochi sou sama (see below for the detail). When you hear this word in Guu, the mean is a dish has been sold out. Ask your server to find out which dish is out.
Gochi sou sama
Phrase when you finish eating, means "Thank you for a good meal".
Popular way to say "Matchmaking party" in Japanese.
A special type of nigiri zushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs. Guu Richmond creates their original gun kan.Available Location: Richmond, Specials
1) the sound your stomach makes when you are hungry. 2) good among Guu."
Term used instead of good among Guu friends. Great is Guuu'reat.
Japanese Pot sticker. Can be pan fried, deep fried, or steamed. Gyoza sauce is usually a mixture of soy sauce, rice vinegar, and chili infused oil.
Beef tendon or gristle. Guu usually prepare miso stewed gyu suji or gyu suji oden.Available Location: Thurlow, Robson, Richmond, Garden, Specials
Beef tongue. Don't be afraid, it is tasty.Available Location: Thurlow, Robson, Richmond, Garden, Toronto, Specials
Shoes or sandals. Something to wear on your feet.
Few drinks, or a head start of drinking.
Halibut, flatfish, flounder. Fin part in sushi language is called "engawa".Available Location: Richmond, Specials
Japanese cuisine made from beef or pork intestines. Horumonyaki has the reputation of being "stamina building" food. Know as a beer snack for all Japanese beer lover.Available Location: Toronto, Specials
Generally means "drinking up".
"Welcome to the store!" or "Come on in!". The first word you hear when you enter Guu.
Type of Japanese drinking establishment which also serves food to accompany the drinks.
Generally, beer in bigger size of pint. jug or beer mug style with a handle.
Braised pork dish which literally means "square simmered".Available Location: Thurlow, Robson, Richmond
"Calpico. Japanese old fashion yorgurt-ish flavor uncarbonated soft drink. It is originally called calpis, but in some English speaking country the name is changed to calpico, because calpis sounds similar to cow piss in English. It can be said that all of Japanese were grown up with drinking calpico and ramune."Available Location: all locations
Billboard sign. Store sign.
Literally "a toast" or "cheers".
Cooking technique in which various foods -- most often chicken -- are deep fried in oil. Small pieces of the food are marinated in a mix of soy sauce, garlic, or ginger, then lightly coated with a seasoned wheat flour and fried in a light oil. Who can survive a guuu'd night without karaage?Available Location: All locations
One of the most popular dish in Japan. Japanese curry is thicker compare to the east Indian curry or Thai curry. The basic ingredients are onions, potatoes, carrots, and meat or seafood. Create your own recipe.Available Location: Thurlow Lunch, Lunch Specials
Carpaccio. Thin sliced raw meat or fish with dressing.Available Location: all locations
Counter table seat.
Made by mixing konjac flour with water and water, has hard jelly texture. We have konnyaku oden.Available Location: Thurlow, Robson, Richmond, Garden, Toronto, SakaBar,
Japanese name for a deep fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs, and breadcrumbs, then deep frying this until brown on the outside. kabocha korokke (pumpkin coroquette) is the most popular dish at Guu (sorry, not all the guu have kabocha korokke on their menu.)Available Location: all locations
Can be called kushi katsu. a Japanese-style of deep-fried kebab. In Japanese, kushi refers to the skewers used while katsu means a deep-fried cutlet of meat. They may be served straight or with tonkatsu sauce.
Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin, the most typical miso being made with soy.
Sticky rice cake. Can be prepared as sweets or savory dish. Grilled sticky mochi and ice cream combo is the beauty and the beast in the mouth.
Shorten for Nankotsu-Karaage. Nankotsu is usually gristle part of chicken or around eye area of squid.Available Location: Garden, Specials
Fermented soy beans. Nattō can be an acquired taste because of its powerful smell, strong flavor, and slippery texture.Available Location: Gastown, Toronto, Specials
Consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it.Available Location: Richmond, Specials
A rice-based alcoholic beverage of Japanese origin. Usually it means Nihonshu when you say "Sake".Available Location: all locations
"Drinking party" at Izakaya.
Traditional Japanese fabric dividers, hung between rooms, on walls, in doorways, or in windows.
Simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice.Available Location: Thurlow, Robson, Richmond, Garden, SakaBar, Specials
Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavored dashi broth. Ingredients vary according to region and between each household. Karashi (Japanese mustard) is often used as a condiment.Available Location: Thurlow, Robson, Richmond, Garden, Toronto, SakaBar
Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked". There are Osaka style (mix all the ingredients) and Hiroshima style (layer the ingredients).Available Location: Thurlow, Robson, Richmond, Gastown, Toronto, SakaBar
Hot towel. It is a wet hand towel offered to customers in places such as restaurants or bars in Japan and in Japanese restaurants worldwide. Oshibori are used to clean one's hands before eating, and have long been a common sight in Japan. Wiping face with it? do whatever you want but we don't take any responsibility if your date goes away.
Japanese pickled vegetables. The most common oshinko is white cabbage, cucumber, carrot, eggplant.
literally, otsukaresama can be translated to mean 'a tired person', but it means of expressing gratitude or acknowledgement of co-workers, or people that have done something for you.
literally means "a pinch". small dish to accompany alcohol, like peanuts or beef jerky in north America. Otsumami can be oshinko, edamame, karaage, or pretty much anything if you enjoy with alcohol drink. To call it otsumami, the portion has to be small. Some otsumami aids the body in breaking down alcohol. Ex) edamame, tofu, drunken clam/mussel, white fish, shell fish, cheese. Eat variety of food to protect your body from hangover.
Sit cross - legged type table usually on Tatami mat floor.
It is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu.
Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. Yuzu may be added as a kick to the flavor.
A Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (cha-shu), dried seaweed (nori), kamaboko, green onions, and occasionally corn. In Japan, people have tendency to eat ramen especially after drinking.
Japanese old fashion pop. The name "ramune" inspired from the word lemonade became generalized. Guu has its own ramune, and a part of its sales is donated to a fundraising organization.Available Location: all locations
Rice wine. Premium sakes distinguished by the degree to which the rice has been polished and the added percentage of brewer's alcohol or the absence of such additives. Or, it means "alcohol' in general.Available Location: all locations
Sake no Sakana
Interesting topic or news to talk about over drinking
Sort of Shugou, alcohol lover.
Pike mackerel. It is most commonly served salted and grilled (broiled) whole, garnished with daikon oroshi (grated daikon) and served alongside a bowl of rice and a bowl of miso soup.Available Location: Thurlow Lunch, Specials
It primarily consists of very fresh raw seafood, sliced into thin pieces, and served only with a dipping sauce (soy sauce with wasabi paste or such condiments as grated fresh ginger, or ponzu), and such garnishes as shiso and shredded daikon radish. Dimensions vary but are typically about 2.5 cm (1") wide by 4 cm (1.5") long by 0.5 cm (0.2") thick.Available Location: Available Location: All locations have sashimi dish or sashimi salad.
Satoimo has roughly textured earthy brown skin with fibrous hairs similar to the texture of a coconut. Its flesh is firm and creamy white. The flesh's main component is starch and it has a sticky to slimy texture.Available Location: Gastown, Garden
Japanese "seven flavor chili pepper"
* coarsely ground red chili pepper (the main ingredient)
* ground sansho (Sichuan pepper)
* roasted orange peel
* black sesame seed
* white sesame seed
* hemp seed
* ground ginger
* nori or aonori
Set-up and preparation process of kitchen in the restaurant.
A fish milt in Japanese cuisine. considered a delicacy in Japan and can be eaten raw or cooked.
"The Japanese name for perilla is shiso . The Japanese call the green type aojiso, aoba, ōba or aoshiso and often eat it with sashimi (sliced raw fish) or cut into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a flavorful herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil).it is Perilla is a genus of annual herb that is a member of the mint family."
"Shōchū is a distilled beverage native to Japan. It is typically distilled from barley, sweet potatoes, or rice, though it is sometimes produced from brown sugar, buckwheat or sweet chestnut. Typically, shōchū contains 25% alcohol by volume (weaker than whisky or standard-strength vodka but stronger than wine and sake). It is not uncommon for multiple-distilled shōchū,"Available Location: all locations
Opposite of Geko, heavy drinker.
"Soba is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon. On new Year Eve, it is a Japanese tradition to eat soba with a meaning of ""end the old year and welcome the new year."""
Special. It usually means "exclusive offer for today".
Means "Last call for food (and/or drink) ! Make up your mind!!!" (This term may not be used other establishments other than Guu.)
"Japanese red snapper It has been a celebration meal staple for a long time in Japanese culture. As the god of luck/happiness Ebisu is pictured holding a tai, it has being a symbol of good luck, it is often the main course at weddings, birthdays, etc."
(literally fried or grilled octopus) is a popular ball-shaped Japanese savory pancake made of batter, octopus, bonito flakes, and cooked in a special takoyaki pan. Served with takoyaki sauce and mayonnaise.Available Location: all locations
Shorten for Tako-Wasabi. Tako means octopus in Japanese. It is wasabi flavored food commonly eaten as an accompaniment to alcohol.Available Location: all locations
Two ways of prepare fish or meat in Japanese cuisine. One is "seared" and add condiments or spice, another one is "chopped into small pieces" with condiments or miso. Tuna tataki is seared tune, Aji (horse mackerel) tataki is chopped. Depends on the fish, definition of tataki will be one of the other.Available Location: all locations
Traditional floor mat/panel from Japan made of rice straw.
Very similar to karaage. Meat or fish is marinated with soy sauce and mirin mixture and use starch instead of flower for more crunchy texture. Tatsuta age is one kind of karaage.
Japanese style chicken wings.
A set meal. Teisyoku comes with miso soup, rice, Japanese pickles, and a main. Bento comes in a box shaped container and mostly for take outs, teisyoku refers to eating in.Available Location: Thurlow Lunch, Richmond Lunch, Garden Lunch
As you know, toro is a premium fatty part of tuna. Ton toro is pork cheeks and a similitude to premium fatty part of pork.Available Location: Thurlow, Robson, Richmond, Toronto
Literally means "in the meantime". At guu, it also means "quick appetizers"
Sort of little appetizers which comes before the main plates. It is usually on house.
Garnish for sashimi is called Tsuma. Shredded daikon is the most common tsuma in general.
It is a type of thick wheat-flour noodle popular in Japanese cuisine.Available Location: all locations
Umeshu is a Japanese liqueur made from steeping ume fruits (while still unripe and green) in alcohol (焼酎, shōchū?) and sugar. It has a sweet, sour taste, and an alcohol content of 10-15%. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol.Available Location: all locations
【ベジータ】Available Location: Richmond
Also known as Japanese horseradish is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Its root is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard rather than the capsaicin in a chili pepper, producing vapors that stimulate the nasal passages more than the tongue. Don't touch your eye or other sensitive body area after pinching even a bit of wasabi. very dangerous.
Literally "fried noodles".
A Japanese type of skewered chicken.
A citrus fruit and plant originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda. The yuzu's flavor is tart, closely resembling that of the grapefruit, with overtones of Mandarin orange. It is rarely eaten as a fruit, though in the Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat like the way the lemon is used in other cuisines.
Type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt.