KODAWARI

拘り

Kodwari [拘り] can be translated as an uncompromising commitment. Chefs Tatsuya and Yoshi bring kodawari to sourcing local and Japanese ingredients, selecting wines and sake to perfectly complement the menu, building relationships with suppliers and patrons, and upholding the kappo tradition of hyper-seasonal ingredients.

KODAWARI

拘り

Kodwari [拘り] can be translated as an uncompromising commitment. Chefs Tatsuya and Yoshi bring kodawari to sourcing local and Japanese ingredients, selecting wines and sake to perfectly complement the menu, building relationships with suppliers and patrons, and upholding the kappo tradition of hyper-seasonal ingredients.


INGREDIENTS

The journey of every dish served at STEM begins with the quest to find the finest ingredients from our backyard and from Japan.


INGREDIENTS

The journey of every dish served at STEM begins with the quest to find the finest ingredients from our backyard and from Japan.

DASHI

Chef Tatsuya is notoriously devoted to perfecting his dashi. Every day, depending on the menu, he can be seen personally preparing at least 4 or 5 variations of the golden broth.

RICE

At the heart of Japanese cuisine is rice. At STEM, we bring in Tamanishiki, a short-grain, high-moisture, translucent rice that is the base of our nigiri sushi, and imperative to our signature dish, Staub takikomi gohan. A customer favourite!

VINEGAR

Specifically for our sushi rice, STEM imports an exclusive darker vinegar from Japan, that has been a favourite of Chef Yoshi for years.

PROTEINS

Our fish comes daily from Tsukiji Market in Tokyo, Japan. The seafood boards a commercial flight and is delivered to us within 24 hours. All local seafood is Oceanwise.

Eggs – local and free-range
Beef – grass-fed natural wagyu from Alberta
Pork – non-medicated from Chilliwack, BC
Sangen Buta (port) – from Quebec




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WINE & SAKE

With a focus driven by passion and diversity, Chef Tatsuya’s wine list is constantly being updated. His enthusiasm and knowledge of BC wine and of course, sake is unlike any other in the city. Chef Tatsuya curates the STEM wine and sake list based on creative pairings with the menu. Try our wine and sake flight, or ask Chef Tatsuya for a personal pairing with your dinner. See the current wine list, here.




&

WINE & SAKE

With a focus driven by passion and diversity, Chef Tatsuya’s wine list is constantly being updated. His enthusiasm and knowledge of BC wine and of course, sake is unlike any other in the city. Chef Tatsuya curates the STEM wine and sake list based on creative pairings with the menu. Try our wine and sake flight, or ask Chef Tatsuya for a personal pairing with your dinner. See the current wine list, here.



RELATIONSHIPS

At STEM, we strive to build community. Our goal is to connect you with a community of farmers, fishers, and artisans, who work unseen to make every bite an experience. We strive to serve a journey on every plate and be the connecting bridge between the two. See a list of our current suppliers, here.



RELATIONSHIPS

At STEM, we strive to build community. Our goal is to connect you with a community of farmers, fishers, and artisans, who work unseen to make every bite an experience. We strive to serve a journey on every plate and be the connecting bridge between the two. See a list of our current suppliers, here.

SEASONAL

A characteristic of Japanese cuisine is to change according to the season. When the seasons change, so does the landscape of our food. Our seasonal menu highlights the best of what the current season has to offer. See our current seasonal menu, here.

kodawari-seasonal

SEASONAL

A characteristic of Japanese cuisine is to change according to the season. When the seasons change, so does the landscape of our food. Our seasonal menu highlights the best of what the current season has to offer. See our current seasonal menu, here.

SEASONAL AVALIBILITY CHART

SEASONAL AVALIBILITY CHART

WINTER

December – February

Seafood from Tsukiji:

Aji ( Horse Mackerel), Aka Matsu (Blackthroat), Anago (Conger Eel), Buri (Yellowtail), Hirame (Fluke), Houbou (Sea Robin), Iwashi (Sardine), Kasago (Marbled Rockfish), Madai (Sea Bream)

Local Seafood:

Clams, Pacific Cod, Crab, Flounder, Mussels, Oysters, Prawns, Sablefish, Scallops, Shrimp (side stripe & West Coast)

Local Produce:

Cabbage, Kale, Leeks, Onions, Parsnips, Apples

SPRING

March – June

Seafood from Tsukiji:

Aji (Horse Mackerel), Anago (Conger Eel), Gomasaba (Mackerel), Katsuo (Bonito/Skip Jack), Kidai (Yellowback Seabream), Madai (Sea Bream), Sazae (Turban Shell)

Local Seafood:

Clams, Pacific Cod, Crab, Flounder/Sole fish, Halibut, Lingcod, Mussels, Oysters, Prawns (Side Stripe & West Coast, Spot), Scallops

Local Produce:

Cabbage, Kale, Leeks, Onions, Radishes, Rhubarb, Spinach, Apples

SUMMER

July – September

Seafood from Tsukiji:

Aji (Horse Mackerel), Anago (Conger Eel), Ayu (Sweetfish), Sazae (Turban Shell), Tako (Octopus)

Local Seafood:

Clams, Cod, Crab, Flounder/Sole fish, Halibut, Jumbo Prawn, Sablefish, Salmon, Scallops, Shrimp (Side Stripe & West Coast), Spring Dogfish, Albacore Tuna

Local Produce:

Beans, Beets, Broccoli, Carrots, Cauliflower, Celery, Swiss Chard, Corn, Fennel, Kale, Garlic, Leeks, Mustard Greens, Green Onions, Peas, Potatoes, Radishes, Spinach, Turnips, Zucchini, Apricots, Blackberries, Blueberries, Nectarines, Peaches, Plums, Raspberries, Strawberries

AUTUMN

October – November

Seafood from Tsukiji:

Aji (Horse Mackerel), Anago (Conger Eel), Buri (Yellowtail), Iwashi (Sardine), Katsuo (Bonito/Skip Jack), Masaba (Makerel)

Local Seafood:

Clams, Pacific Cod, Crab, Flounder, Mussels, Oysters, Prawns (Side Stripe, West Coast, Jumbo), Scallops, Spring Dogfish, Albacore Tuna

Local Produce:

Beets, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Swiss Chard, Fennel, Garlic, Kale, Leeks, Lettuce, Green Onions, Onions, Parsnips, Potatoes, Radishes, Rutabagas,Squashes, Tomatoes, Zucchini, Pears

*availability can vary from year to year, depending on weather and growing conditions