Kappo Ryori

Traditional Japanese Cuisine With a Twist


Simply meaning, ‘to cut and to cook,’ diners should expect an experience that emphasizes the proximity from diner to chef. Beautifully-crafted dishes are carefully prepared utilizing the season’s finest ingredients.

Call for a reservation: (604) 434-0250

Kappo Ryori

Traditional Japanese Cuisine With a Twist


Simply meaning, ‘to cut and to cook,’ diners should expect an experience that emphasizes the proximity from diner to chef. Beautifully-crafted dishes are carefully prepared utilizing the season’s finest ingredients.

STEM Japanese Eatery

拘り

ko·da·wa·ri

[uncompromising]

拘り

ko·da·wa·ri

[uncompromising]

素材

INGREDIENTS

From local growers, Tsukiji, and beyond!

ワイン&

WINE & SAKE

Curated to pair with our seasonal creations

繋がり

RELATIONSHIPS

Nurtured and cherished just like our cuisine

SEASONAL

Dishes influenced by what’s in season

素材

INGREDIENTS

From local growers, Tsukiji, and beyond!

ワイン&

WINE & SAKE

Curated to pair with our seasonal creations

繋がり

RELATIONSHIPS

Nurtured and cherished just like our cuisine

SEASONAL

Dishes influenced by what’s in season

About the Chefs

Chef Tatsuya Katagiri

Chef Tatsuya’s culinary journey has come full circle with the opening of STEM Japanese Eatery. Starting his career in Japan, Chef Tatsuya obtained his professional culinary certificate while working at a traditional kappo restaurant in Tokyo.

In the early 2000’s, his curiosity led him to Calgary, Alberta where he worked at several renowned restaurants in Japanese and Italian cuisines. Sparked by his new surroundings, Katagiri began to study wine, later receiving his WSET Level 3 Advanced certification and further growing his appreciation for pairing Japanese cuisine with BC Okanagan Valley wine.

In 2008, his move to Vancouver led him to Zest Japanese Cuisine, where he very quickly established his role as Executive Chef and Wine Director, where his team won several awards leading the Japanese culinary scene in Vancouver.

With the opening of STEM, Katagiri’s passion for food and wine continues as he prepares exquisite kappo cuisine, just as he did back in Tokyo.

Chef Yoshiaki Maniwa

It is impossible to tell Chef Yoshiaki Maniwa’s culinary story without starting at the VERY beginning. You could say that Chef Yoshi was literally born into cooking at his family’s restaurant business in Kyoto, Japan.

Though his roots are strong in Japan, Chef Yoshi’s passion for travel took him around the world to several countries before eventually settling in Vancouver.

For almost twenty years, Chef honed his skills in sushi making and Japanese cuisine working at the city’s top Japanese restaurants. Starting at Shijo then Yoshi, and then finally becoming part-owner at the award-winning Zest in 2006.

However, his latest and most exciting adventure is the opening of STEM with co-owner and friend, Chef Tatsuya. Their shared experience, curiosity, and passion for Japanese cooking are just what Chef Yoshi is made for. Traditional Japanese cuisine with a modern twist— a culmination of all his experiences.

About the Chefs

Chef Tatsuya Katagiri

Chef Tatsuya’s culinary journey has come full circle with the opening of STEM Japanese Eatery. Starting his career in Japan, Chef Tatsuya obtained his professional culinary certificate while working at a traditional kappo restaurant in Tokyo.

In the early 2000’s, his curiosity led him to Calgary, Alberta where he worked at several renowned restaurants in Japanese and Italian cuisines. Sparked by his new surroundings, Katagiri began to study wine, later receiving his WSET Level 3 Advanced certification.and further growing his appreciation for pairing Japanese cuisine with BC Okanagan Valley wine.

In 2008, his move to Vancouver led him to Zest Japanese Cuisine, where he very quickly established his role as Executive Chef and Wine Director where him and his team won several awards leading the Japanese cuisine scene in Vancouver.

With the opening of STEM, Katagiri’s passion for food and wine continues as he prepares exquisite kappo cuisine, just like once before in that kitchen in Tokyo.

Chef Yoshiaki Maniwa

It is impossible to tell Chef Yoshiaki Maniwa’s culinary story without starting at the VERY beginning. You could say that Chef Yoshi was literally born into cooking at his his family’s restaurant business in Kyoto, Japan.

Though his roots are strong in Japan, Chef Yoshi’s curiosity and passion for travel took him around the world to several countries before eventually settling in Vancouver.

For almost twenty years, Chef honed his skills in sushi making and Japanese cuisine working at the city’s top Japanese restaurants. Starting at Shijo then Yoshi, and then finally becoming part owner at the award-winning Zest in 2006 for twelve years.

However, his latest and most exciting adventure is the opening of STEM with co-owner and friend, Chef Tatsuya. Their shared experience, curiosity, and passion for Japanese cooking is just what Chef Yoshi is made for. Traditional Japanese cuisine with a modern twist— a culmination of all his experiences.

NEWS & EVENTS

Follow Us @STEMJAPANESE

  • Do not miss it on NO
  • Taste of the autumn.
  • Nice day to shopping
  • Bottling day! And ta
  • Slightly sweet Dashi
  • KANAZAWA Meets STEM.
  • Beautiful Red&White
  • BC Red Wines by the
  • Lots of Autumn flavo
  • Happy Thanksgiving D
  • Happy Thanksgiving D
  • Your favorite “Per
  • Dashi braised Veal C
  • Fresh Hairy Crab
fro
  • O-Toro, Chu-Toro, Ak
  • Omakase Kappo. Getti
  • Hairy Crab from Hokk
  • Local Kabocha squash
  • Visiting local farm
  • Join us our WINE WED