Kadoya Japanese - Sushi

Canuck's Roll


Phoenix Roll

Restaurant: Kadoya

Cuisine: Japanese/Sushi/Fusion
Last visited: November 8, 09
Area: Vancouver, BC - Downtown/West end
1063 Davie Street
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4
Service: 3
Ambiance: 2
Overall: 4
Additional comments:

• Chinese owned and operated
• Extensive menu
• A standard Japanese restaurant serving "un-standard" rolls
• Popular for specialty rolls
• Huge cones
• Attracts locals
• Lots of creative funky rolls + pictures
• Creative rolls $7.50-$8.95
• Fusion items
• Very good fresh wasabi
• Lunch box $8.50/Dinner boxes $12
• Busy
• Chinese music
• Takes Visa/MC/Interac
• Eat-in/take-out
• 11am-10pm
• Closed Monday

**Recommendation: Volcano

I've been to Kadoya a few times and I must say I'm quite impressed and obviously I do return. It's a casual unpretentious little eatery located on Davie and Thurlow and perfect for lunch or quick dinners. It's a bit cramped and seats maybe 30 so you want to get in and out pretty quickly.

It's popularity is due to their fusion rolls that are also reasonably priced. From the outside and inside you wouldn't expect to see so much creativity. However I wish they had some homemade sauces to go with their funky rolls, only a couple had specialty sauces. Everything is quite inventive and they even offer a dessert sushi roll with deep fried banana and sprinkles! Each roll comes with 8 pieces, but I wish they didn't use the rice to make the roll look big...they kind of do that. The rice is also flavourful, but on the mushy side.

Overall it's a great place to go. There are better fusion/creative rolls out there even of the same caliber and restaurant style, but this one is still very good and a solid choice.

On the table:

• Canucks 4/6
• Spicy tuna, bonito, salmon tempura, butter $8.95

• This was pretty tasty, underneath the bonito is a drizzle of mayo - I wish it was a homemade sauce. The fluffy hair-like afro you see on top is dried bonito or dried squid. They're very soft and and almost melt in your mouth. It makes the roll looks pretty, but it's kind of messy to eat. I liked them.
• It's stuffed with a decent amount of spicy tuna, and the salmon tempura sits on top of the roll underneath the bonito.
  
• The rice was flavourful, but it was still hot so it was a bit too mushy for my liking - they also used quite a bit of rice so it the mushiness was obvious.
• I couldn't taste the butter at all, maybe it was on the salmon? I'm not sure.
  
• This is just being a bit picky, but I wish they layered the sushi rice more consistently - some pieces had more rice than others.
• Phoenix 3/6
  
• Pumpkin, salmon, imitation shark's fin $8.95

• This was a really interesting roll. I've never had imitation shark's fin on top of a roll. I think it has some Chinese influence because shark's fin is a Chinese delicacy.
  The typical imitation sharks' fin is actually vermicelli glass noodles - at Kadoya they used this with a mix of jellyfish to create the imitation shark's fin. I would have preferred all vermicelli glass noodles to keep the roll more delicate because the jellyfish was a bit overwhelming.
• Again they put a drizzle of mayo underneath the imitation shark's fin.
• The pumpkin was very lightly battered and very creamy and tender.
• I loved the texture of this dish because you get the soft pumpkin, crunchy tempura and a salty bite from the masago. It's also a bit slimey because of the jellyfish and salmon sashimi. I might get sick of eating the whole roll to myself, but I'd order it again.
• 
  
• Wasabi 5/6
  
• I have to make a shout out for their wasabi. It's not as fresh as Kingyo wasabi, but it's close! i think it's a mixture of the paste and freshly grated wasabi. It's almost watery so you know it's the actually radish. A little goes a long way. I love it.

The following 2 rolls are from my next visit to Kadoya on November 18, 09, but I decided to include them in the same review so there’s a better idea of what’s available.

On the table:

• **Volcano 5/6
• Spicy Salmon, Scallop with Black Sesame Sauce $8.95

• This is my favourite roll at Kodoya thus far, and I actually crave it from time to time.
• The black sesame sauce is what makes this roll popular. It’s sweet and tastes almost like gommae sauce they use in the spinach appetizer at Japanese restaurants. This is a homemade sauce and it’s sweet, nutty and creamy. It’s not too thick and not too runny either so it goes great with the roll.
• The scallop is found underneath the black sesame sauce...which I didn't really like becuase I always feel like that's the cheap way of doing it...so they can give you less and cover it up with sauce.
  
• Decent amount of spicy salmon, but again lots of rice to make ti look big.
  
• 

• Sakura 2.5/6
• Spicy Tuna, Chopped Scallop $8.50

• The chopped scallop was found under the tobiko. It blended in with the rice and because it was so dark, I felt like it was a cheap out on the ingredient again.
• The scallops they use are white...it's almost jelly like...I've never really seen scallop like this used in sushi. it tastes fine, but just different.
  
• It was a very average roll, nothing too special about it. For the price I would rather order something else.

Kingyo

Freshly grated wasabi

Restaurant: Kingyo
Cuisine: Japanese/Izakaya/Fusion
Last visited: October 23, 09

Area: Vancouver, BC
871 Denman Street
Price Range: $20-30 (average bill per person)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5
Service: 4
Ambiance: 5
Overall: 5
Additional comments:

• Izakaya/Tapas style Japanese food
• Trendy, creative/funky fusion dishes
• Small selection of sashimi specialties
• Fresh ingredients/homemade sauces
• Menu includes description of sauces
  
• Seasonal menus
• Japanese owned/operated
• Home made desserts
• Home made ginger ale, and lychee liquor
• Extensive drink menu
• Winner of tons of awards
• Busy/Lively
• Attracts ages 20-35, large groups/couples
• Reservations recommended
• Complimentary frozen grapes at the end
• Recently opened for lunch now (different menu)
  

**Recommendation: Ahi Tuna Carpaccio, any of their daily Sashimi specials, Sockeye Salmon Carpaccio, Pressed Mackerel Sushi

Kingyo is one of my favourite Izakaya places in Vancouver - and we have a lot to chose from. The quality of food is up there and the service is lively with the staff greeting you from the moment you walk in. It has a contemporary Japanese atmosphere, young staff, and funky menu. Kingyo is great because they offer homemade sauces, pay attention to detail and presentation.

I've been here a bunch of times and have tried pretty much every item on the standard menu. However there's always something new to feature on their daily fresh sheet that includes chef's recommendations and daily/seasonal specials. I have yet to be disappointed and it's a solid choice for Izakaya.

What impresses me is the quality of sashimi and the proper techniques they use to cut it. That and the fact that they give you freshly grated wasabi, the best way to eat sashimi.


On the table:

• **Ahi Tuna Carpaccio 6/6
• Thinly sliced ahi-tuna and avocado over Japanese radish topped with garlic chips, kaiware radish wasabi mayo and soy based dressing.

• Take your taste buds on a journey! This dish is amazing and one of my favourites. The texture is perfect and it's so finely executed and delicate to eat with beautiful colours too. Everything is finely sliced - the avocado and tuna the same size, and the "decorations" the same size.
• Nothing is overwhelming because the ratio of all the ingredients is spot on. It's a very refreshing dish from all the fresh veggies and you still get a little creaminess from the avocado and tuna.
• There's different levels of crunchiness, from the veggies, garlic chips (way better than croutons), and masago so it's almost like a salad. The dressing aids to the freshness - it's served with a tangy and citrusy vinaigrette and a wasabi mayo that gives the dish a slight kick...the Japanese radish sprouts also give it a slight spiciness.
• **5 kinds of Sashimi 6/6
• Scallop, local shrimp, local sockeye salmon, hamachi (Yellowtail tuna), ahi tuna
  
• The 5 kinds of sashimi are chef's choice and it changes seasonally according to what is available.

• You can't go wrong with ordering sashimi at Kingyo. They have a small selection of sashimi so you can guarantee it's fresh and very high in quality. Just look at it! It's beautiful pieces!
• They serve it the authentic Japanese way where each slice is cut perfectly with a real sashimi knife. It's bite-size, how it should be, and each fish is cut differently to bring out maximum flavour. He uses proper technique to cut the fish so that you get to taste not only the flavour but the texture of it too. The salmon just melts in your mouth.
• The shrimp is kind of sweet and really slimy.
• The scallops are served with a dollop of mixed caviar which gives it a salty bite bringing out the scallops natural flavour; as well as for presentation.
• **Yellowtail "Japan" sashimi and Ahi-Tuna "Hawaii" sashimi

• Ahi-Tuna Hawaii 6/6
• It's cut in cubes and on a slight diagonal like it should be. The flavour is outstanding and all it needs is a little wasabi. It's firm, hearty, and almost meaty in texture and flavour.
  
• The only thing is I can tell they don't sell much of it (at $13.80) - so it's not as fresh as it should be. Don't get me wrong - you won't get sick from it or anything, but it's not day-of fresh.

• Yellowtail "Japan" 6/6 versus Hamachi (Yellowtail) 4.5/6
• I took a photo so you can see the difference between Yellowtail "Japan" (the lighter coloured one which we ordered separately), and Hamachi, also Yellowtail, but not from Japan (came on the 5 kinds of sashimi boat).
• The Yellowtail "Japan" wins hands down, and at $13.50 it should. It's firmer and has this rich buttery flavour. It has a higher fat content and has more flavour, it's delicious!
  
• 
• Sizzling Stone Sea Urchin Bibimbap 3/6
• Sea urchin, salmon caviar, prawn, squid, & mixed seasonal veggies on premium Koshi Hikari rice served in a stone bowl.

• This is a Japanese spin on a very popular Korean rice bowl the "bibimbap".
  
• They serve it in a very hot stone bowl and the server does the mixing for you at the table. He shows you what you're getting and then does the mixing. They press the rice to the sides of the bowl so it can crisp up. The longer you wait to eat it the crispier it gets and the better it is.
• The texture is a little gummy and slimy from the sea urchin and the saltiness is a fishy saltiness (from the sea urchin and salmon caviar). They used green onions, Enoki mushrooms, celery and water chestnuts to give it crunch which it really needed. None of these ingredients really have flavour though so I found it a bit bland. I understand if they want to show off the natural flavour of the sea urchin, but it was a big bowl of rice and it needed something extra.
• Still good, but compared to the other dishes there's better. I would also prefer the Korean bibimbap to this.
• Tako-Wasabi (Raw or cooked) 4/6
  
• Chopped octopus and pickles marinated in wasabi flavoured sauce. Your choice of raw, cooked, or half and half.

• I ordered it raw, but be prepared for a super slimy dish! This is perhaps the slimiest, gooiest and gummiest dish ever...but it's supposed to be. It's really fresh and it's marinated in its own juices. The pickles and wasabi cut through the sliminess a bit. They use freshly grated wasabi in the sauce and that makes the world of difference.
• I wouldn't mind trying it half and half, but I hesitate because octopus can be easy to overcook and it becomes really tough and chewy.
  
• Raw octopus is also a delicacy so it seems like a waste to cook it.
  

• 
• It's served with strips of nori. Eat it like a taco: add a spoonful of chopped octopus and pickles to a sheet of nori and eat.
• Grilled Black Cod 3/6
• Grilled "saikyo miso" marinated black cod.

• This was good, but also nothing really special or creative.
  
• The saikyo miso is made of fermented soy beans. The one they used for this fish is a sweet miso gravy. The sauce was a bit chalky - which miso naturally is, almost like a sweet peanut butter, but not as thick. It didn't really absorb into the black cod, but was more of a condiment. The fish was really tender and smooth with a nice crispy skin.
• Personally I think the Chinese do a better cod.
• Chestnut & Yuzu Gelato 2/6
• Made in house, but it's not that good.
  
• They definitely use the real thing in creating the flavours. The two together were a good balance because the yuzu was light and the chestnut was thicker and creamier.
• Simply put it tastes like an Asian dessert - not like the gelato you're used to.
  
• Yuzu: a slight licorice taste and you get a hint of lemon peel too. It's sorbet like.
• Chestnut: very potent chestnut flavour. It almost tastes like red bean, which I don't like. A little chalky tasting.
• Chocolate Brownie-cake thing: ew, no. This was really bad. It tasted like it was made with Splenda sugar, it was really fake and there was no chocolate taste. Just look at the texture, you can tell it was dry and dense.
  
• Sake-Kasu Tiramisu 1.5/6
  
• I didn't order it on this visit, but I've tried it before.
  
• It's really boozey! You can really taste the sake and I think they went overboard. It was overpowering. It's also really rich and creamy and it's hard to finish the whole thing by yourself.
• Complimentary frozen grapes served at the end.

Ki-Isu Japanese Restaurant

Restaurant: Ki-Isu Japanese Restaurant
Cuisine: Japanese/Sushi
Last visited: October 2, 09

Area: Vancouver, BC
1275 Pacific Blvd
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4
Service: 4
Ambiance: 3
Overall: 4
Additional comments:

• Heavily West coast influenced Japanese
• Trendy, moderately priced, Japanese food in Vancouver
  
• Sushi/special rolls/udon/donburi/sashimi
• Fresh ingredients
• Brown rice available
• Made upon order
• Lunch specials - $7-10
• Attracts locals within the area
• Outdoor seating available
• Dine in/Take-out
• Delivery from 5pm everyday
• Dinner only on Sunday

**Recommendation: Hara Maki, Healthy fried rice, Crazy Roll, Chicken Udon

A moderately priced sushi restaurant in Yaletown. It's not tradition Japanese food and I doubt all their chefs are Japanese although some maybe. It's heavily West coast influenced so you see a lot of fusion items and specialty items. There's a focus on fresh and healthy options available so you feel good after eating it. They have some creative specials (which I ordered) and I have a strong feeling that the owners are young and perhaps raised in Vancouver. (That's at least what the menu and atmosphere suggest). It's actually quite busy at lunch and dinner although I didn't need to wait for a table. For trendy presentation and this level of freshness I think it's reasonably priced.

On the table:

• **Hara Maki 4/6
• Fresh mango, avocado, squid, romaine, tuna, red bell pepper and cucumber rolled in rice paper. Topped with masago, salmon caviar and a wasabi salad dressing sauce. Around $6 I think.
  

• This was really good, but it was hard to eat and fell apart easily because the wrapping wasn't tight enough. I really appreciated the presentation though.
• The ingredients were nice and fresh and the texture was great. Different types of crunchiness from the variety of veggies and then you get the smooth creaminess from the avocado, mango, and tuna. The tuna was good, but not a high quality.
• It was a little bland because it lacked a savoury note. Everything was different levels of sweetness so they needed something savoury to bring it all together. They could have achieved this by doing more with the sauce. The wasabi dressing tasted like Thousand Island dressing mixed with a little wasabi paste. I would be surprised if it came from a bottle. The dressing needed some savoury notes and was a let down for me. The roll was good though.
• House Roll 3.5/6
• Salmon, tuna, crab, tomago, cucumber, avocado and masago. Half $5.95 Full $9.95
  

• This was a good size for a house roll, not too big and they didn't use rice to make it big. The ingredients were really fresh and you could taste it.
  
• It was interesting though because I think they used a sockeye salmon for the salmon sashimi instead of regular salmon...I really appreciated that because sockeye is more expensive and tastes better. The tuna on the other hand wasn't as great in quality. The tamago was made properly too which is difficult to come by.
• **Mixed Healthy Fried Rice 4.5/6
• Rice, mixed greens, cucumber, chicken,sauteed carrots, cabbage and bean sprouts topped with a fried egg. Served with spicy sauce. Around $8 I think.
  
• 
  
• You mix everything together and you'd be surprised with how much you get. It's a pretty large bowl and it loaded with fresh ingredients. The rice is sushi rice so it was almost like eating a sticky rice bowl. The portion of each item was spot on. I really liked the thinly sliced cucumbers they added. It gave great texture to the overall dish and they even cooked up slightly with the help of the hot toppings. The hot chicken and sauteed veggies wilted the salad as you mixed it altogether so everything combines easily.
• This would have been really tasty if the egg wasn't overcooked which made the dish more dry. The yolk is supposed to be nice and runny for this dish, it aids in the mixing and texture. It also needed a savoury sauce because nothing was seasoning except for the chicken. There was a white pepper from the chicken and a slight sweetness to the sauteed veggies, but still not enough flavour overall. It's served with a spicy sauce that doesn't have much flavour, but is just spicy. It tastes like Sambal chili sauce but looks like sweet and sour sauce.
• **Chicken Udon 3.5/6
  
• Better than most places. It's a decent size and it's loaded with big pieces of chicken. it's chunks of chicken and I think we got three pieces. They pan fry it first so it intensified the flavours. It well marinated and seasoned with white pepper so it was tasty throughout.
• $7.55
  

Japadog

Restaurant: Japadog

Cuisine: Japanese/Fusion

Last visited: September 30, 09
Area: Vancouver, BC

Northwest corner of Burrard & Smithe, in front of Sutton Place hotel
Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6

Service: 3

Ambiance: n/a...it's a hot dog stand

Overall: 5

Additional comments:

• Japanese hot dogs
• Pork, beef, turkey, veggie options
• Special for Kurobuta sausage: 100% pure all-natural Berkshire pork
• Most popular for Terimayo hot dog
• New Terimayo hot dog menu: ft different versions of most popular hot dog
• Hot, fresh w/exotic Japanese ingredients
• Japanese operated
• Japanese condiments: wasabi mayo etc.
• New condiment - special plum sauce from Japan
• Long lines, busy at peak hours
• Attracts locals, tourists and famous people
• Second location at W Pender & Burrard
• $4.75-6.25

**Recommendation: Terimayo, Okonomi

Japadog is Vancouver's latest trend in hot dogs. It's the Japanese version of an American favourite - a hot dog. Really popular to locals and tourists, this place also attracts celebrities that happen to be in town too. Definitely better than a normal hot dog, you can expect long lines during lunch or dinner hours. Help yourself to their unique Japanese condiments (free of charge) such as: Japanese mayo, spicy 7-spice seasoning (usually comes with Udon), and the new plum sauce etc.

On the table:

• Terimayo 6/6
• 100% all beef, Teriyaki sauce, Japanese mayo, fried onion, seaweed/nori $4.75
• This is the most popular hot dog and everyone's favourite. It's also my favourite. What a brilliant idea and combination of flavours. It's basically your favourite and most popular Japanese ingredients and fried onions thrown into a hot dog. Now how can you go wrong with that? The sausage is really plump, juicy, and coated with a standard Teriyaki sauce. It's sweet from the Teriyaki sauce and savoury from the meat and fried onions. It has great texture too because of the fried onions. Shredded seaweed is sprinkled on top before serving. The seaweed kind of melts as you eat it due to the steam from the hot dog. They put the Japanese mayo underneath the seaweed so the seaweed doesn't get soggy and chewy.
• This is a rather rich and hearty hot dog that is SO satisfying! You have to eat it with lots of wasabi mayo and it's even better. I stand by the wasabi mayo bottle when I eat this so I can reapply and load up with every bite :)



• Oroshi 3/6
• Bratwurst, grated radish, special soy, green onion $4.75

• This was good, but compared to the other two it was ok - that's why I gave it a 3/6 because if I didn't have the other two to compare this would have been good.
• The bratwurst they used is the white bratwurst. It's a thick sausage that doesn't taste that meaty and I don't recall them frying it. It's served warm and I feel like they boiled it instead of frying or grilling it. But correct me if I'm wrong. The meat is kind of milky and bland - it kind of tastes like a really soft hot dog - almost like a chicken or turkey meatloaf. The meat is really tender but it tastes kind of boring after eating a beef hot dog. Not as juicy or savoury, but now that I think about it I think it was made of turkey.
• They load the Oroshi with grated radish - the radish they use is daikon so it's not spicy at all. It tastes like nothing - like air. The texture is like eating very finely minced soft raw onions without the taste or crunchiness of onions. They squirt a sweet and slightly savoury Japanese soy on top of the mound of grated radish - that's basically the only flavour in this hot dog. Then they top it off with fresh green onions, and I topped it off with wasabi mayo - a must. You need it to give the hot dog another dimension or it's too plain...and wasabi mayo is just good too.
• I found this hot dog to be a little bland probably because it's turkey. It lacked flavour because there's probably not as much fat in the meat. and nothing fried on it and only one sauce. The only thing giving it flavour was basically the sweet soy sauce...and that doesn't even shine through too much. They don't pour too much of the sauce on it because it's a thin sauce. Adding more would have added more falvour but it would have also made the bun soggy and everything would fall apart. It's probably the "lightest" hot dog they serve. The bratwurst is juicy, but just not that flavourful - it tastes like a boiled sausage, so how much flavour can you get from that? Of course if they used a higher quality bratwurst it would have been more flavourful - but I don't really expect them to because it is just a hot dog stand.




• Okonomi 4.5/6
• Kurobuta sausage, okonomi sauce, Japanese mayo, fried cabbage, dried bonito $6.25
• Japadog prides itself for their Kurobuta sausage, a 100% pure all-natural Berkshire pork. It's the most highly prized pork in Japan and comparable to the standards of Kobe beef.
• I still liked the Terimayo better though, and most people would agree. I mean the sausage is good and it's not as heavy as the 100% beef hot dog. It carries a more gentle flavour than a beef hot dog. The Kurobuta sausage is very soft and tender and it tastes like a big version of those mini cocktail sausages they serve as hors d'oeuvres at parties.
• The okonomi sauce is like a tangy soy sauce with a slight kick at the end. It's a little sour, quite savoury, and then there's a kick - but not really a spicy kick...almost like how raw garlic has a kick.
• The fried cabbage is yummy - taste like stir-fried cabbage you get when you order Teriyaki plates from the food court. It's all shredded and they give you quite a bit. It's sauteed in a little Teriyaki sauce I think. It's kind of sweet and savoury. Then they top it off with dried bonito - which is dried flakes of squid. this almost tastes like fishy rice paper - it has a fishy taste, but not a very strong one. It just kind of melts away as you eat it, it melts away faster than seaweed does. It's not as crunchy or salty as dried seaweed though. Again, I topped this hot dog off with wasabi mayo! The perfect condiment for these Japadogs.

Tenku Bakudanyaki

Tenku Bakudanyaki Trailer
Tenku Bakudanyaki Trailer

Restaurant: Tenku Bakudanyaki
Cuisine: Japanese
Last visited: August 22, 09

Area: Richmond, BC
711 Elmbridge Way (In a trailer)
Price Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4
Service: 3
Ambiance: 5...what can I say? It's a trailer...part of the novelty!
Overall: 4
Additional comments:

• Specializes in Bakudanyaki - a large Japanese fritter (grilled on iron griddle, not deep fried)
• Stuffed with: cabbage, mochi, hard boiled quail's egg, shrimp, squid
• 7 options available
• $5 each
  
• Served from a trailer - outdoor
  
• Made upon order
  
• Stand and eat - outdoor, tent and small counter available
  
• Open everyday

**Recommendation: I've only tried one, so I can't recommend yet.

The first trailer style eatery I've seen in Vancouver! This trailer idea is quickly becoming a trend - I noticed tons in Texas last year. You can't miss this Japanese trailer - it's a novelty. You order, you eat, and you leave. The bakudanyaki is about the size of a baseball, a bit smaller. It's like eating a giant octopus ball aka takoyaki. You probably don't want to eat more than one becuase they are quite rich, especially with the sauce and mayo they drizzle on top. The bakundanyaki is all the same, it just depends what sauce you want to eat it with. If you ask, you can add whatever sauce/mayo to your order and custom make your own...I just don't think you'd want to mix say curry mayo with pizza sauce...? Who knows...it could be good? Tourist or local, this trailer is something to check out!

On the table:

• Wasabi Mayo 4/6
  
• Stuffed with cabbage, mochi, hard-boiled quail's egg, shrimp and squid with wasabi mayo.
• This is yummy! Tastes like a giant octopus ball aka takoyaki you find at Richmond night market and some Japanese restaurant. The filling is different though, I really enjoyed having the hard boiled quail's egg in there. I kind of wished all the ingredients were a bit more chopped up though - like they are in takoyaki.
• Everything was whole, so it was hard to get some of everything in one bite - especially with chopsticks. I had to break the stuffing apart with my chopsticks to get good filling to skin ratio. It is a little bit mushy because it's not deep fried so the skin and everything tastes a little soggy near the end. It takes like 5 min. to eat though so you don't really notice it. I'm excited to try the other ones.

• Chili Mayo
  
• Haven't tried it, but everyone says it tastes like ebi mayo. So if you like ebi mayo you'll love this!