OPEN on VICTORIA DAY!

RAJIO is OPEN on MONDAY MAY 22nd!

CLOSED on SATURDAY MAY 27th! SORRY!

OUR SISTER LOCATION

RAISU OPEN FOR LUNCH!

2340 West 4th Avenue at Vine and 4th on the 2nd floor!

Call 604-620-1564 for Weekend Reservations!

RAJIO 4th ANNIVERSARY!

LET’S CELEBRATE EVERY NIGHT!

NOV 18-24, 2016

Call 604-558-1679 for reservations!

Rajio’s DJ AI Presents

Special Menu in March

Rajio’s open for dinner 5:30pm – very late

Call 604-558-1679 for reservations!

Let’s have fun every night♫

 

 

 

 

RAJIO PRESENTS OSAKA NIGHT LIFE SPECIALS

FEATURING SAKE BY FUJIYAMA IMPORTS

POPULAR STREET FOOD IN OSAKA ARE ON THE MENU

たこせん – TAKOYAKI SANDWICHED IN SHRIMP CRACKERS,

イカの丸焼き – GRILLED WHOLE SQUID WITH SHICHIMI PEPPERS,

やきそば – PANFRIED THICK YAKISOBA NOODLES WITH SQUID

EAT, DRINK, LIVE!

WHAT’S LIFE WITHOUT GOOD FOOD AND SAKE?

TRY OUR NEW LISTS OF SAKE BY FUJIYAMA IMPORTS.

FIRST COME FIRST SERVED!

SPOT PRAWN SEASON IS HERE!

CALL RAJIO @ 604-558-1679

FOR RESERVATIONS

OPEN DAILY 5:30PM

MASTER CHEF SHINYA’s FAREWELL

MAY 1 – 15, 2015

PLEASE CELEBRATE HIS DEPARTURE WITH US AT RAJIO!

NEW ３月はモモの節句でガールズパーティー!

MARCH PEACH PARTY for PRINCESS!

MARCH SPECIAL GROUP COURSE MENU

A PARTY MENU for  4

$25/PRINCESS

INCLUDING 4 NEW WHOLE PINEAPPLE COCKTAILS!

LET’S CELEBRATE THE MONTH OF MARCH FOR LADIES!
HINAMATSURI GIRLS’ DAY, a.k.a PEACH FESTIVAL IS HELD EACH YEAR IN JAPAN ON MARCH 3RD TO PRAY FOR GIRLS’ WELLNESS AND GROWTH. WE WISH ALL THE LADIES HAPPINESS BY OFFERING A PERFECT COURSE MENU FOR A GIRLS’ NIGHT OUT. SERVES 4 PEOPLE.

 

Greatest Valentine Lovers Medley Menu

Crush On Watermelon
Rajio’s Famous Mini Watermelon Punch Cocktail

Duck Carpaccio
Mouthwatering duck breast carpaccio with Rajio’s kalamat olive creamy dressing

Me So Fond of U
White miso cheese fondue with original aonori focaccia bread and colorful vegetables

Rajio Signature 7 Skewer Set
Chef Omakase Kushikatsu Skewer Set of the Day

Sizzling Hot Snow Crab Bibimbap
Delicate snowcrab & salmon roe, egg omelet, and shiso herb are folded in with secret soy sauce & rice in front of you

Yusu Chocolate Love Cake
Rajio’s dark chocolate lava cake with yuzu citrus jam

Featuring musical selections by DJ KATSUYA.

*****RAJIO SHRINE*****

VISIT RAJIO SHRINE WHERE ROMANCE GOD RESIDES FOR NEW YEAR’S PRAYERS.

WRITE YOUR WISHES FOR 2015 ON RAJIO’S “EMA” WOODEN WISH BOARD!

*****PARTY MENU for DECEMBER*****

SHARE the JOY & FEAST at RAJIO this Holiday Season!

SHOGUN 将軍 SET for 10 ppl

$240 ($285 value)

Sapporo Pitcher or Water Melon Punch Pitcher

WINTER ONLY SEA URCHIN SASHIMI

Rajio’s 3 Kinds Fresh Sashimi

Freshest Sa-Sea-Mi Salad with crispy romaine lettuce

The KFC – 11 Spice Komeko Fried Chicken

NEW! SEA URCHIN STONE RICE BOWL with lots of seafood

Legendary 2LB Beef Rib Steak – with wasabi soy sauce

RAJIO SIGNATURE KUSHIKATSU SKEWER SET

Rich & Creamy Sea Urchin & Ikura Carbonara Udon

NEW! JUICY GRILLED TORO ATKA MACKEREL – from Tsukiji Market!

Kakuni Pork Belly Bibimbap Stone Rice Bowl

CALL 604-558-1679 TO BOOK SHOGUN SET

KIBATAI 騎馬隊 SET

$160 for 8 people

PERFECT FOR HUNGRY MEAT LOVERS

NEW! Mouth-watering Duck Carpaccio with Olive Soy Dressing

NEW! Tender Marbled Beef Tataki with Sesame Soy Dressing

Hot Hot Kakuni Pork Belly Bibimbap Stone Rice Bowl

The KFC – 11 Spice Komeko Fried Chicken

MEAT LOVERS’ KUSHIKATSU SKEWER SET

LEGENDARY 2 LB BEEF RIB STEAK – experience culinary pleasure!

NEW! Chicken Soboro Sushi – with refreshing Shiso herb

Black Sweet & Sour Pork Rib with Balsamic Vinegar

NEW! BABY CHICKEN ICHIYABOSHI – carefully seasoned for 24 hours!

CALL 604-558-1679 TO BOOK KIBATAI SET

ASHIGARU 足軽 SET

$80 for 4 people

 Assorted Seafood Carpaccio with original Olive Soy Dressing

Rajio’s 5 Kinds Fresh Sashimi

The KFC – 11 Spice Komeko Fried Chicken

HEAVENLY SWEET SHRIMP MISO RAMEN – TRY THE SOUP!

Black Sweet & Sour Pork Rib with Balsamic Vinegar

PREMIUM KUSHIKATSU SKEWER SET

Aburi Toro Avocado Sushi

CALL 604-558-1679 TO BOOK ASHIGARU SET

KABUKIMONO COURSE 傾奇者コース

$ VARIES PER PERSON

ALL KUSHIKATSU SKEWER CHALLENGE

LET YOUR SERVER KNOW WHEN TO STOP.

*****SUIKA SEATTLE IS OPEN NOW*****

Please come say hello to our proud owner, MAKOTO!

SUIKA SEATTLE
611 E. PINE STREET
SEATTLE WA 98122
206-747-9595

Open for Dinner from 5pm

*****HIRING COOKS*****

part-time and full-time cooks and sushi chef wanted.

please send your resume to tamarushoten@gmail.com

*****Rajio 2nd Anniversary*****

Nov 12 – 25 , 2014

Win $100 Gift Certificate!

How to Win:
Step 1: Like Rajio on Facebook or Follow us on Twitter
Step 2: Visit Rajio during 2nd Anniversary Festival Nov 12-25

Bonus! Share our anniversary info on facebook or retweet on twitter to increase your chance to win!

See you Nov 12 – 25 at 2nd Anniversary Festival!!!
604-558-1679 to book your table.

↓↓↓  Get those original Rajio T-shirts, too! ↓↓↓

*****Go Hanshin Go*****

阪神ファン集まれー！

Let’s cheer for Osaka’s proud

baseball team, Hanshin Tigers!

 special menu available from Oct 11 – 20

*****DJ Katsuya’s 80’s Night*****

Come meet Chef and a DJ Katsuya!

What brings you back to the 80’s?

Flashy punky bad hair and geeky big glasses?

Madonna and Michael Jackson disco nights?

Mommy’s food and childhood snack?

Come check out what we have on the menu and

Let’s have a party with Rajio staff!

Runs till October 11th

*****A RECENT REVIEW ON GLOBE & MAIL*****

Izakaya staples: A taste of how

they roll in Osaka

Alexandra Gill

The Globe and Mail

When people ask for my favourite local dining picks, Kingyo Izakaya is always near the top of the list. Vancouver has been a hugely successful incubator for casual Japanese dining – witness the cross-country expansion of Guu, Hapa Izakaya, Zakkushi and Raijin Ramen.

Kingyo, however, is still the best of the bunch. The cooking is finessed, the dishes highly innovative, the service smooth yet quirky. What also impresses me about the management company, Tamaru Shoten Marketing Corp., is that it’s not content to just sit on its laurels. When branching out to new neighbourhoods (and cities), they do it smartly and singularly without falling into the copycat crutch of a chain.

First there was Suika in Kitsilano, which distinguished itself from Kingyo by being more boisterous and greasy. It’s the kind of place you go to with a large group of friends for a rowdy night out as opposed to a special occasion.

And now there is Rajio, which opened almost two years ago in West Point Grey. It’s the smallest, most casual, affordable restaurant in the group. Specializing in Osakan kushi-katsu deep-fried skewers, which are typically eaten before, during or after a long beer-drinking session, Rajio is more of a traditional izakaya than its sister establishments. (An izakaya being the after-work Japanese equivalent of a German beer hall.) It’s the perfect hangout for UBC students. But it’s also a solid neighbourhood pub for anyone, adventurous families with young children included, who live nearby.

Translated from Japanese, rajio means radio. But the usage here is idiosyncratic. As explained by Kaori Yoshii, Tamaru’s communications manager, rajio is a military-style exercise program that Japanese students learn in elementary school. When certain songs come on the radio, everyone knows the moves.

I imagine the drills as something akin to ParticipACTION meets the Chicken Dance. And if you think of it this way, rajio completely captures the bonhomie vibe of this tightly squeezed pub appointed with bench seating, a temple-style bar, LED-lit Minnie Mouse masks and hand-painted signage promoting collagen-rich pig feet as the ultimate “anti-aging food.”

The small beer-quaffing snacks start off with a complimentary bowl of raw cabbage. It looks so simple and ordinary, but the dressing – a complex blend of onion, garlic, salt, sesame oil and at least a dozen other ingredients – is an utterly addictive aperitif that cleanses the palate and makes you crave more beer, sake and sochu, or whatever you’ve ordered.

Beyond the basics, Rajio also offers a few great cocktails (all available as a kids version without alcohol). Try the fruit punch served in a festive watermelon bowl or the Hibiscus Pink Lemonade with tangy hibiscus flowers, sweet goji berries, freshly squeezed lemon, house-made ginger ale and “all good-for-you stuff for the best flavour.” It goes down like soda pop.

The wine program, by the way, is also a fantastic deal with all bottles sold at only $10 above retail pricing. Beer and water are served in iced glasses. Nice.

Other addictive snacks include anchovy edamame (only $3.80), marinated with garlic, sesame oil and finely minced anchovy. And the curiously chewy aburi stingray fins ($4.80) – a mild fish jerky dipped in chili mayo.

The panko-breaded kushi-katsu skewers are novel and interesting. They come in various vegetable, meat, seafood, cheese and premium sampling sets. They’re impressive in that the batter is not at all greasy. But the shared dipping sauce – a deeply dark worchestershire-and-bonito-based tonkatsu sauce served in a communal mason jar – is definitely a warily acquired taste.

“One Dip, One Life,” the menu jokingly reads, kindly reminding patrons not to double dip.

That may be how they “roll in Osaka.” But I don’t really trust my fellow diners in Vancouver. If slightly queasy, I suggest you pour the dipping sauce into a personalized side bowl. I would.

Y’s Mommy’s Assorted Oden, a long-simmered soup, is another Osaken specialty. The clean, clear kelp-and-clam-based broth is a total winner. But the big hunks of fish cakes, sausage and half-boiled eggs may be an acquired taste – probably best saved for winter.

Rajio offers plenty of sushi and sashimi. And if you’re not a connoisseur, this is a perfectly fine way to start your meal. If you’re slightly more discerning, you might find the rice on the aburi toro avocado a bit loose and messy. The sashimi platters are great value and respectably fresh. But a lot of the fish is torched, which subtly implies to me that the fish is not as pristine as it would be in a top sushi restaurant.

Rajio offers all the basic Vancouver izakaya staples including ebi mayo and chicken karaage. But the best way to dine here is to order off the extensive daily special sheet.

If you’re lucky, you’ll find sea urchin and ikura carbonara udon on the menu. If you’re smart, you’ll follow them on Twitter or Facebook and watch closely for this to-die-for special.

Nobody has to persuade me to try sea urchin. But when it’s blended with butter, cream, egg and salmon roe tossed around perfectly al dente square udon noodles, well wow. This is Japanese fusion at its silky best. I would follow Rajio on Twitter just to find out when this special returns. I urge you to do the same.

Follow Alexandra Gill on Twitter: @lexxgill

*****NEW RAMEN*****

HEAVENLY SWEET SHRIMP MISO RAMEN

DEEP-GOLDEN SHRIMP SOUP IS MADE BY FOLDING FINELY GROUND SHRIMP MEAT INTO
3 KINDS OF MISO PASTE THEN GENTLY WHISKING IT IN BROTH EXTRACTED FROM 
WHOLE SWEET SHRIMP IS COMBINED WITH THICK PORK SCOUP

EMBELLISHED RAMEN WITH 5 SLICES OF CHA-SHU-PORK
& SHRIMP INFUSED GARLIC OIL FOR A FINAL TOUCH

THIS IS RAJIO'S SIGNATURE RAMEN TO DIE FOR!

*****PARTY @ RAJIO3763*****

RAJIO offers a flexible course menu for your special occasion.

small or large? private function?

YES, WE CAN!

Customized Menu & Entertainment

Flexible Hours

Call Daiki or DJ Kaori @ 604-558-1679 for Details

*****Tokyo Shitamachi Style Tapas*****

Pig Trotter $6.80

Braised and fried pork feet is full of collagen to tackle wrinkles!

ladies and gentlemen! try this and feel younger!