It’s that time of the year again and our chefs at Hapa Izakaya have prepared a delicious menu for you!

Create your own izakaya meal by choosing one dish from each section. Please note this is not a “course” menu but a representation of izakaya dining, which is about tapas-style sharing.

Hapa Izakaya – Coal Harbour


Beef Tartare
Maple soy, yuzu ginger and crispy capers mixed with AAA beef. Served with nori sheets. GF

Albacore Tomato Gelée
Sliced albacore tuna sashimi topped with house made shiso pesto, tomato jelly. GF

Apple Jam and Beet Salad
Red and yellow beets on mixed organic greens topped with dried fruits. Served with apple, yuzu and apple vinegar dressing. GF


Confit Duck Leg
Apple ginger and sake marinated duck leg paired with grilled zucchini and green beans. GF

Panko Sockeye Salmon
Panko breaded, butter sautéed sockeye with karashi mustard hollandaise sauce.

Ankake Agedashi Tofu
Bok choy, carrots and green onion served “Ankake style” on deep fried tofu.


Beef Stew
Tomato and onion based beef stew topped with mozzarella, cheddar and monterey cheese. Served with garlic toast.

Salmon Sushi Cake
Chopped sockeye salmon mixed with cream cheese, shiso, miso and karashi mustard; served on a bed of sushi rice.

Shiitake Jya-Jyamen Ramen
Ramen noodles in a soy milk, spicy miso broth topped with chopped shiitake mushrooms.


Hapa Izakaya – Yaletown


Miso Salmon Tartare
Chopped miso-marinated sockeye salmon mixed with ginger, green onion, shiso topped with crispy rice puffs, served with cucumber and seaweed.

Bang Bang Chicken Salad
Steamed chicken, organic mixed greens, cucumber, sweet sesame dressing.

Mushroom Soba Salad
Chilled soba noodles, kelp and soy-marinated mushrooms, organic mixed greens, seaweed dressing.


Octopus Tempura
Deep fried marinated octopus served with pickled celery.

 Aburi Pork Belly
Seared pork belly atop chilled potato purée and mixed vegetables finished with teriyaki sauce.

Agedashi Tofu
Deep fried tofu in a sweet soy kelp broth topped with bamboo shoots, bean sprouts, green onion and kikurage mushrooms.


Beef Oden
AAA beef, daikon, soy-marinated boiled egg, finished with green onion and yuzu-kosho.

Miso Saba
Mackerel and lotus root simmered in miso and ginger, topped with green onion and sesame.

Kabocha Gnocchi
Japanese pumpkin gnocchi and cauliflower purée topped with balsamic shiso-oil, kale chips and mixed seed medley.

Voted “Top Five Izakayas In North America” by Bon Appétit Magazine, topping “Industry” and “Readers Choice” Georgia Straight awards for Best Japanese in 2012 and Best Izakaya in 2014-2016, and “Best Casual Chain” by Vancouver Magazine from 2011-2014, Hapa continues to offer a winning combination of Japanese cuisine, fun, and culture, paired with local seasonal and Ocean Wise ™ ingredients.

Click here to make reservations for Coal Harbour.
Click here to make reservations for Yaletown.