Hapa Izakaya - Coal Harbour

  • 909 West Cordova Street
  • Waterfront Centre Office Tower, Cordova Street Entrance
  • Vancouver, BC V6C 0A7
  • Phone: 604.420.4272

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 2013; and “Best Casual Chain, Silver” by Vancouver Magazine in 2013, Hapa continues to offer a winning combination of Japanese cuisine, fun, and culture, paired with local seasonal and Ocean Wise™ ingredients.

Hapa Coal Harbour is open Monday through Friday from 11:30am and from 5pm on Saturdays. West End is open daily from 5:30pm; Yaletown is open daily from 5pm; and Kitsilano is open daily from 5:30pm.

For more information, find Hapa online at

General (All)
Dine Out - Dinner Menu


  • Fully Accessible:
  • Hearing Accessible:
  • Partially Accessible:
  • Visual Accessible:


  • Seasons Of Operation:
    • All

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  • Special Notes: 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.


  • Neighborhood: Coal Harbour
  • Cuisine Type: Japanese
  • Dinner Menu Price: $30
  • Reservation Status: Accepting Reservations
  • Vegetarian Options Available:

Appetizer 1

  • Appetizer 1: SOBA SALAD Buckwheat noodle, mixed organic greens, carrots and avocado; tossed in a soy, olive oil, chili, ginger and onion dressing. Garnished with inari and sesame seeds.

Appetizer 2

  • Appetizer 2: BEETS N’ BINCHO Albacore carpaccio (salt, olive and oba oils) with red beet purée, golden beets and red radish; topped with house made plantain crisps.

Appetizer 3

  • Appetizer 3: HAPA CHICKEN SALAD Sliced teriyaki chicken breast, organic greens, light soy dressing, Japanese mayonnaise

Entree 1

  • Entree 1: POTATO CUCUMBER TEMPURA FRIES Mashed Yukon Gold potatoes mixed with thinly sliced cucumber and mayonnaise, served tempura style; with a maple mayonnaise and ichimi dip.

Entree 2

  • Entree 2: CHIRASHI SUSHI Spicy Albacore tuna and Sockeye salmon sashimi bits, kinshi tamago, and mushrooms; topped with nori. Served with miso soup.

Entree 3

  • Entree 3: BBQ ROLL Asparagus and fried onions topped with seared AAA Alberta beef tataki and jalapeños; finished with a house-made sweet chili soy sauce. (8pcs)

Dessert 1

  • Dessert 1: BALSAMIC GINDARA DAIKON Baked miso sake-marinated sable fish on top of daikon simmered in sake, mirin, dashi, and shoyu; finished with house-made balsamic reduction.

Dessert 2

  • Dessert 2: BRAISED BEEF SHORT RIBS Braised AAA Alberta beef with red wine teriyaki sauce; served with Yukon gold potato confit. Garnished with butter sautéed zucchini and radish.

Dessert 3

  • Dessert 3: SEAFOOD ISHIYAKI Sockeye salmon, Albacore and Ahi tuna in a dashi, shoyu, sake and light crème broth served in a hot stone bowl. Garnished with green onions, nori and cheese; mixed tableside.