BC Matsutake Chawan-Mushi — $19

Savory Steamed Free Run Egg Custard, with BC Pine Mushrooms, Prawn, Hokkaido Hairy Crab and Dashi

BC Shungiku and BC Pine Mushroom Ohitashi — $9

Chrysanthemum Petal Blanched then Soaked in Chilled Dashi Broth, BC Sake-Kasu Ikura

Persimmon Tempura — $8

Persimmon Wrapped in Prosciutto with Black Sesame Balsamic

BC Matsutake Tempura — $17

BC Pine Mushrooms from Terrace, BC Sea Salt, Sudachi Citrus from Japan

Local Kabocha “Goma Tofu” Agedashi — $11

Made with Arrowroot Powder, Sesame Paste, BC Kabocha Squash Puree, BC Chanterelles, Soba Seeds, Dashi Ankake

Hay Smoked Katsuo Tataki — $24

Black Skip Jack from Kochi, Hot Sesame Oil, Yuzu Kosho Ponzu, Myoga Salad

Brant Lake Wagyu Tataki — $19

Seared and Hay Smoked, Shoots Mix, Quinoa, Pomegranate, Shaved Chestnuts, Kabocha Chips, Sweet Onion Ponzu

Obanzai Plate — $16

Daily Chef’s Selection Three Kinds of Appetizers

BC Uni Shooter — $14

BC Uni, Grated Mountain Potato, Nori Soy, BC Ikura, Quail Egg

Soba Crab Roll — $13

Green Tea Soba, BC Dungeness Crab, Dashi Soy Broth

Miso Cheese Eggplant — $10

Sweet Miso, Mozzarella, Truffle Oil

Crab Dashi Maki Tamago — $10

Made to Order, Local Free Range Egg, Snow Crab, Ichiban Dashi, Mitsuba

GLUTEN FREE

Chawan-Mushi — $8.5

Steamed Free Range Egg Custard, Free Range Chicken, Ebi, Shiitake, Ginko Nuts, Ichiban Dashi

Onsen Tamago — $8

64°C Free Run Egg, Dashi Espuma, Koshihikari Rice, Kale Stem & Dried Shrimp Furikake, Truffle Oil.

GLUTEN FREE

Potato Salad — $6

Curry Radish Pickles, Free Run Egg, Prosciutto Bits

Daikon Beer Pickles — $6

Daikon Radish, Kirin Beer, Japanese Hot Mustard

VEGAN

Agedashi Tofu — $7

Deep Fried Soft Tofu, Dashi Soy, Sweet Soy Braised Mushroom, Green Onion

Organic Mushroom Salad — $16

Yuzu Soy Sautéed Organic Mixed Mushrooms, Veg Chips, Organic Greens w/Sesame Dressing

VEGAN

Assorted Sashimi Salad — $21

Organic Greens, Assorted Sashimi Cubes, Ikura, Tamago, Kaiware, Grapefruits, Seaweed, Dashi Soy Dressing

Cream Kabocha & Wagyu Croquette — $10

Local Kabocha Squash, Ground Wagyu, Mushroom Daikon Ponzu

Free Run Mizore Chicken Karaage — $14

Farm Crest Free Run Chicken, Grated Daikon Dashi Vinaigrette

Chilliwack Natural Pork Jowl — $18

72 hrs Sake Kasu & Saikyo Miso Marinated and Grilled, Sauteed Kale, BC Pear Puree

GLUTEN FREE

Grilled Miso BC Sablefish Collar — $18

Saikyo Miso Marinated BC Wild Sablefish Collar, Sauteed Kale, Kiriboshi Radish

GLUTEN FREE

Grilled Shoyu Koji Local Duck Breast — $19

Marinated w/House Made Shoyu Koji, BC Butternut Squash, BC King Oyster Mushroom

Haccho Miso & Syrah Braised BC Organic Natural Beef Belly — $19

Served with Free Run Egg, BC Daikon, Truffle Oil

Sweet Potato — $9

w/Spicy Truffle Aioli

Assorted Sesonal Vegetables — $14

Five Kinds w/Green Tea Sea Salt

Prawn — $11

4pc w/Smoked Local Sea Salt

BC Pine Mushroom, Yarrow Meadows Ground Duck, Mitsuba Green, Fried Bean Curd — $39

BC Sunseeker and Beach Oyster, New Season Gobo, Chilliwack Pork Bacon, BC Oyster Mushroom, Ginger — $36

Local Duck “Tsuke Men” — $18

Cold Thick Ramen, Warm Local Duck Dashi Soy Broth Dip with Matsutake, Sliced Duck, Duck “Char-Siu”, Green Onion, Yuzu Zest

BC Matsutake Inaniwa Udon — $16

BC Pin Mushroom, Mixed Mushrooms, Yuzu Fried Soybean Curd, Green Onion

Age Onigiri Cha-Zuke — $7

Deep Fried Onigiri -Rice Ball-, Ichiban Dashi Broth, Shoots Mix, Sour Plum, Kizami Wasabi

Miso Soup / Osuimono — $4

House Blend Umami Miso, Ichiban Dashi, Tofu, Pea Shoots
OR Ichiban Dashi Clear Soup w/Maitake

GLUTEN FREE

Bluefin Tuna Negitoro — $16

BC Uni & BC Ikura — $16

BC Dungeness Crab & Avocado — $14

NZ Ora King Salmon & Mango — $12

Fried Chicken & Truffle Aioli — $10

8pc Chef’s Omakase Nigiri — $54

BC Uni — $8.5

Japanese Blue Fin Tuna “O-Toro” — $15

Japanese Blue Fin Tuna “Chu-Toro” — $12

Japanese Blue Fin Tuna “Akami” — $8

Brant Lake Wagyu w/ BC Uni — $7.5

Fresh BC Spot Prawn Kani Miso Aburi — $7.5

Great Bear Fresh BC Scallop Aburi — $6.5

Japanese Uwajima Madai Snapper — $5.5

BC Spot Prawn — $4.8

NZ Ora King Salmon Aburi — $4.2

Hokkaido Scallop — $4.8

BC Shoyu Ikura — $4.8

Whole “Anago” Sea Eel — $14

Fresh Catch 5 Kinds Special Sashimi — $72

Fresh Catch 3 Kinds Special Sashimi — $54

Japanese Blue Fin Tuna “O-Toro” — $54

Japanese Blue Fin Tuna “Chu-Toro” — $42

Japanese Uwajima Madai Snapper — $32

NZ Ora King Salmon— $24

Japanese Cured Kinka Saba Mackerel Aburi — $19

 Chef’s Omakase Course consists of the Chef’s choice of about 7 courses — $90 to $100

* Includes a dessert course.
* Omakase course will take about 2.5 hours serving time.
* Sake & BC wine pairings available.
* Please let us know in advance if you have any food allergies.

拘りの食材/Premium Kodawari Ingredients

* Premium Koshihikari rice
* Rabbit river farm free-range eggs
* All-natural meat from BC and AB — No antibiotics, No hormones
* Ocean Wise local seafood and fresh fish from Japan
* Organic vegetables & mushrooms
* Organic maple syrup
* Fresh canola oil for tempura
* Dried bonito flake and premium konbu (kelp) for Ichiban dashi broth for all dishes (no MSG)
* Tasty BC wines & premium sake

Cucumber Roll — $3.5

Avocado Roll — $3.5

Tamago Roll — $3.5

Kanpyo Roll — $3.5

Wild Sockeye Salmon Roll — $5.5

BC Albacore Tuna Roll — $5.5

Agedashi Tofu — $4

Dashimaki Tamago Plain — $6

Grilled Wild Sockeye Salmon Yuan yaki (Yuzu soy) — $9

Come with rice, furikake, egg, potato salad, edamame