NOAH’S CAFE
Behind The Dark Windows

by JacquI Birchall
(click images to enlarge)

I kept passing the black-windowed Noah’s Cafe at 1096 Denman Street. What, I wondered, was behind the dark façade? One day I finally opened the door and wow!

**Manager Aika Yamashita and owner Cliff Che**. *(Photo Courtesy of Noah's Cafe)*

I discovered an extraordinarily attractive and intimate Japanese-style gastro pub serving innovative tapas.

Noah’s Cafe relocated from Davie and Seymour when the previous restaurant spot was slated for demolition. Restaurant owner Cliff Che, raised in Japan, designed the interior and constructed the booths, tables, brick panels and shelves. (I have discovered a definite pattern of creativity among our local restaurant owners.)

Named after Cliff’s firstborn son, Noah’s Cafe’s menu is a gastronomic delight. Cliff points out it is not a spot to grab a coffee. (Apparently, an occasional coffee-seeking patron wanders in.)

“Let us make your day a little brighter,” is the philosophy that Cliff and his manager Aika Yamashita live by. The subtleties in the ingredients of the dishes, reward the taste buds.

**Negitoro Focaccia and Chopped Albacore Tuna Sashimi(.** *(Jacqui Birchall Photo)*

The Negitoro Focaccia and chopped albacore tuna sashimi is made with shiso, wasabi, nori sauce, fried onion bits and house oregano focaccia. We couldn’t stop groaning in delight! The focaccia is black due to charcoal powder. Sounds weird? Not at all. So delicious and, as Cliff points out, charcoal is great for one’s digestion. There wasn’t a morsel left.

The Har Gow served with lobster and truffle mustard aioli, is a foodie’s delight. We also loved the truffle fries.

Check out the Wagyu Beef Tartare, Aburi Zuké Tuna Tataki or the Shrimp Bean Curd Roll.

The very popular Wagyu Beef Tartar is served with shiso mustard vinaigrette, fried onion bits, cured egg yolk and truffle potato chips.

Try the Beef Tongue Curry Poutine, Noah’s beef tongue curry poutine with marble cheddar, truffle oil, Parmigiano Reggiano and onion bits.

The menu is extensive and the Happy Hour menu (5 to 6 p.m. and 9 p.m. to closing Sunday to Thursday) is varied enough to suit all tastes.

Happy hour drinks include house highballs at $6, Bourbon Blood Orange Wheat Ale for $5, lime margarita at $10, Earl Grey Gimlet for $12, Kiwi Melon Sour at $1,2 and many others. Cliff is proud of his crafted cocktails.

The varied happy hour tapas choices suit all and include vegan/vegetarian choices.

The innovative owner, Cliff Che, cut his restaurant teeth in some of the best spots in town. Grapes & Soda, Farmer’s Apprentice, Harajuku Izakaya, Ohyama Ramen, Joey, Guu, Yugo and Zakkushi.

The charming manager, Aika Yamashita, graduated with a degree in chemistry, but the restaurant industry pulled her in. She is a great guide to what to choose from the menu. We ate entirely on her recommendations and we enjoyed all her choices.

**Japanese Greyhound Cocktail.** *(Photo courtesy of Noah's Cafe)*

The restaurant has an extensive sake menu, organic BC wine is available and beer from the Bridge Brewery in North Vancouver. An unusual BC bitter cider is also available.

Many of the vegetables come from Glorious Organics in Langley.

And yes, you can make reservations for happy hour. I recommend you do.

DETAILS:
Noah’s Cafe, 1096 Denman
604-559-1096
www.noahscafe604.com.
Hours: Lunch Sat & Sun 11:30 a.m. to 2:30 p.m.
Happy Hour: Sunday-Thursday 5 to 6 p.m. and 9 p.m. to close.
Dinner: Sunday to Saturday 5 p.m. to 12 midnight.

RESTAURANT UPDATES

The Bayside Lounge is being renovated but manager Hugo promises to retain its 70’s vibe. Telephones were mentioned! The bar’s forty-first anniversary is coming up in November.

Huge kudos to manager Hugo and bartender, Bobby Joe. They were married in a beautiful spot deep in Stanley Park this summer. A million congratulations. I discovered that they take great care of their elderly patrons. They seek medical care for them when required and visit them in the hospital on their own time. A true neighbourhood bar.

Note To Restaurateurs: If you have some news about your venue or staff that you’d like to share, contact editor@thewestendjournal.ca and we’ll pass it along.