BCBusiness

may 2015 BCBusiness 65 BEN olIVEr; IllustratIoN: mark atomos pIloN Tucked away in one of Gastown's hidden corners behind Water Street, Shirakawa is the perfect spot for a discreet business lunch without the need to travel out of the neighbourhood. Entrée-sized salads build traditional Japanese dishes (like spinach gomaae) into satisfy- ing and healthy lunch options. More substantial choices—steak in butter and soy—are served on elegant Japanese stoneware, with rice and excellent miso soup. Service is friendly, efficient and low key, allowing your dis- cussion to flow naturally without unnecessary interruptions. Chef Takuya Motohashi revamps his menu completely each season, focusing on vegetable-forward plates for spring and summer. That's also when the restaurant's big solarium-style windows pull open to allow tables to spill out, European-style, into Gaoler's Mews. (shirakawagastown.com) • BC Tree Fruits, a coopera- tive of more than 500 grower families, is launching its first cider, Broken ladder, this spring. "historically in B.c., a lot of the ciders are made with grain spirits, flavours, some apples," says michael daley, consulting winery manager (making cider is so similar to winemaking that the company operates under a winery licence) for the Bc tree Fruits cider co. "What we're going after is the premium craft cider market." Bc tree Fruits cider will be made using 100 per cent B.c. apples but on a larger scale and with wider distribution than B.c.'s existing craft cideries. Bro- ken ladder will be sold through ldB stores and independent liquor retail stores in four-packs of 473 ml cans for $11.49. later this year it will also be available in a 750 ml single serve with a champagne bottle finish. made from a blend of five apple varieties, Broken ladder will be the driest cider currently on the market, says daley, adding that he's hoping to steal market share from strongbow cider. he would also like to create standards in the cider industry similar to those in the wine industry. — Felicity Stone BC Tree Fruits branches out into craft cider Shirakawa Broken Ladder Cider BesT TABLe there are lots of good options, depending on your preference. For comfy and discreet, book a table along the banquette; if you're after a blast of energizing light, head for the tables in the front section next to the floor-to-ceiling windows. MusT-TRY ORDeR stay light with one of the main course salads or a sushi or sashimi dish, or go whole hog with the deservedly popular kakuni (slow-cooked pork belly in a sweet soy reduction, served with hot yellow mustard). DRinK uP try a sake lemonade, spiked with vodka and made deliciously refreshing with sprigs of fresh mint, or enjoy an asahi super dry on tap. to finish, take your shot of caffeine via the coffee-imbued umeshu (a sweet and sour Japanese plum liqueur). insiDeR TiP looking to host a private business meeting without paying private dining room prices? shirakawa's bar area is completely hidden from the restaurant proper, and diners can enter via trounce alley for complete discretion. Low-key Japanese dining in the heart of Gastown by Fiona Morrow FLUID FOOD Chef Takuya Motohashi's menu changes with the seasons P o w e r L u n c h R e c e n t l y L a u n c h e d

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