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  • Being a West Coaster, I eagerly anticipated the arrival of Guu in Toronto. There are several branches of Guu in Vancouver, all of which have served some of the best food I've ever tasted. EVER. Guu Sakabar isn't as great as its counterparts in Vancouver but it comes close. The menu selection is eclectic and exciting, always making for a fun culinary experience. The food items that have always been amazing are the kaki mayo (imagine two big oysters with melted cheese and other gooey, intense sauces), the grilled pork cheek (the addition of the yuzu pepper makes this dish excellent), the gindara (the yuzu miso sauce paired with the cod is mind-blowing), and the karaage (the mayo pairing that comes along with it rocks my world). Dishes that have mostly been delicious but have occasionally been inconsistent for me are the brie cheese (one time, the cheese was served cold), the okonomiyaki (it tasted undercooked the last time), the calamari (occasionally it tasted overcooked because it was too rubbery), and the ebi mayo (the pieces of shrimp were tiny). Dishes that are a big no-no for me are the kabocha korokke (seeing an egg inside breaded pumpkin was weird texture and taste-wise) and the gyu carpaccio (oh-so-bland). The point though, dear Yelpers, is that Guu has dishes for everyone, which makes it an ideal restaurant to bring large groups. Yes, it's loud - commenters who decry it for being too boisterous have obviously never been to an izakaya bar before. And yes, the service gets a bit harried, particularly during peak dinner hour, but I've never felt that the servers were rude to me. But, in a way, the casual, loud, rollicking atmosphere is part of the fun. Come with your posse, order a bunch of tapas, and gorge on the sake - that's what's guu'd about Guu (sorry, I couldn't resist).
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