Shizen Ya is the first Japanese restaurant in North America which carry
only brown rice. Our USDA certified organic brown rice is sprouted after being soaked in water overnight before it is cooked.
We spend more time for our main ingredient.
That’s why Shizen Ya’s brown rice has soft texture.
Fresh vegetables make our body healthier. USDA certified and locally grown fresh vegetables are brought to us every day, and they are served to you with the best cooking methods. We also use the whole food by making our vegetable stock even from pieces of vegetables left.
We never waste the gift from the Mother Earth.
This spirit is the source of our tastiness.
Vancouverites’ favourite: sockeye salmon and albacore tuna. We cut locally caught wild seafood (Ocean Wise TM certified) every morning, thus we can serve you the freshest seafood.
The Stock is said the heart of Japanese food.
We start a day with making stock with the most traditional way to make it. Kelp and shiitake mushroom are soaked in the water overnight, and then it is boiled. This broth is used for the most of our dishes. It of course takes more and more time; however, it is worth doing that to create Shizen Ya’s original taste.
Our to go containers are made of recyclable and biodegradable material.
We proudly cook Ocean Wise TM seafood to protect
sustainable ocean resources.