South Kerrisdale is about to get a little more flavor thanks to a new restaurant from chef Kevin Lin and creative designer Steph Wan. The new spot is called Land & Sea and brings West Coast Japanese fare to the neighborhood. Let’s get into the details.
To know Land & Sea, it is important to understand Lin’s style of experimental cooking. He says: “Cooking is often too complicated when in fact it is quite simple. We shouldn’t be confined by rules and cultural boundaries as cooks. Why can’t tomato and dashi go together? If it tastes good, it works.
Basically, it’s about making good food, which is exactly what meals should be. Not to mention that Land & Sea is dedicated to seasonality and works with local suppliers. And that’s important because the right ingredients play just as important a role in delicious dishes as the skill of cooking.
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Some of the inventive dishes that will be on the menu include flame-finished Ora King salmon soba, unagi risotto, Fraser Valley duck with yakiniku sauce, and vegan options like eggplant kabayaki donburi. Diners will also be able to score original cocktails enhanced with floral ice cubes and an impressive wine list designed to complement the menu.
As for space, diners can enjoy an open kitchen concept and a 2400 square foot dining room as well as a bar. Wan’s design of space embraces the charm of wabi-sabi, which is a “Japanese philosophy of admiring beauty that is imperfect, impermanent, and incomplete in nature.”
Land & Sea opens in early September and you can find out more about the opening by clicking below. Enjoy people!
Or: 1864 West 57th Avenue
Hours: Soft opening on September 3, 2021