- On a quiet street nearby,
Suisha Gardens' jolly owner Frank Teshima has converted a former
leather factory into a Japanese food emporium. Teshima, who arrived
in Vancouver 33 years ago with $712 in his pocket, has owned
restaurants across the country. He even built the lamps and some
of the maple furniture in his Niagara restaurant, which has its
own suisha, or waterwheel.
- At Suisha's 11 teppan or steel
grill tables - the cooking technique was invented in the U.S.
in the 1960s - chefs turned showmen juggle wooden salt and pepper
shakers and dodge shooting flames as they flambe shrimps and
filet mignon with brandy and butter, and toss veggies on the
grill in front of hungry customers.
- The sprawling 350-seat restaurant
also boasts a sushi bar, Japanese grill, noodle station and karaoke
room, as well as several large dining rooms for tour groups.
Maguro Karami, a spice-crusted tuna loin, is popular.
- The Niagara Kyo-Mart attached
to Suisha (5701 Lewis Ave., 905-354-1500.) is a treasure trove
of Japanese ingredients. From frozen edamame and fish cakes for
soup to pink pickled ginger and genmai cha, made with green tea
and toasted brown rice, this well stocked store rivals any in
Toronto. It is frequented by chefs and locals. Teshima's wife
Ayako runs the shop, while daughter Lisa manages the restaurant.
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