Bio-Dynamic Zucchini Blossom Tempura — $18

Stuffed w/Ebi Shinjo, Zucchini Carpaccio, Yuzu Aioli

BC Spot Prawn Chawan-Mushi — $16

BC Spot Prawn Creamy Dashi, Saikyo Miso, Fiddlehead, Shiitake, Aonori Dashi-an

BC Spot Prawn Poke — $12

BC Sea Asparagus, Macadamia, Nori Chips

BC Eggplant + BC Mizuna Ohitashi — $6

Soaked in Dashi Broth, Ginger

Yamagata “Dashi Tofu” — $7

Chilled Tofu, Fine Chopped Eggplant, Cucumber, Okra, Ginger, Shoots, Dashi Soy

Hannah Brook Farm Turnip Kimchi — $6

Shaved Bonito Flake, Sesame

Local Kale “Goma Tofu” Agedashi — $10

Made by Arrowroots Powder, Sesame Puree, Dashi, w/Smoked Sockeye, Ikura

BC Sea Asparagus & Corn Kakiage — $12

Mixed Style Tempura, Curry Salt

Brant Lake Wagyu Tataki — $21

Seared and Hay Smoked, Pea Shoots, Sea Asparagus, Quinoa, Cherry, Sweet Onion Ponzu

Hamo -Pike Conger Eel- Sunomono — $16

Seasonal from Japan, Sea Asparagus, Tomato, Orange, Assorted Seaweed, Sour Plum Tosazu Vinaigrette Jelly

Chilliwack Natural Pork Jowl — $16

72 hrs Sake Kasu & Saikyo Miso Marinated and Grilled, Sautee Kale, BC Apricot Puree

Brant Lake Wagyu Katsu — $36

Panko Crusted, Deep Fried Wagyu Zabuton 4oz, Sake Kasu, Black Garlic Dip Organic Greens, Onsen Tamago, Shiso

Sweet Potato — $9

w/Spicy Truffle Aioli

Assorted Sesonal Vegetables — $15

Five Kinds w/Green Tea Sea Salt

Prawn — $11

4pc w/Smoked Local Sea Salt

Obanzai Plate — $16

Daily Chef’s Selection Three Kinds of Appetizers

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 — $11

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

Potato Salad — $6

Curry Radish Pickles, Free Run Egg, Prosciutto Bits

Daikon Beer Pickles — $6

Daikon Radish, Kirin Beer, Japanese Hot Mustard

VEGAN

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

Free Run Mizore Chicken Karaage — $13

Farm Crest Free Run, Grated Daikon Dashi Vinaigrette

Grilled Miso BC Sablefish Collar — $18

Saikyo Miso Marinated BC Wild Sablefish Collar

Grilled Shoyu Koji Local Duck Breast — $19

Marinated w/House Made Shoyu Koji, Roasted Rhubarb Puree, BC King Oyster Mushroom

BC Octopus & Chilliwack Bacon Staub Gohan — $29

BC Octopus, Chilliwack Natural Pork Back Bacon, BC Garlic Scape, BC King Oyster Mushroom, Koshihikari Rice from Niigata, Dashi Broth Cooked in Staub Cocotte

Premium Green Tea Soba “Bukkake” Style — $16

Use Premium Green Tea Powder from Shizuoka, Prawn Tempura, Snow Crab, Okra, Cucumber, Egg Crape, Chilled Soy Dashi, Wasabi (Add Ontama $1.5)

Local Duck Tsuke Soba — $16

Cold Soba, Warm Local Duck Dashi Soy Broth Dip with Sliced Duck, Green Onion, Mushrooms

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 — $15

BC Dungeness Crab & Avocado — $14

BC Wild Salmon & Mango — $12

Fried Chicken & Truffle Aioli — $10

8pc Chef’s Omakase Nigiri — $54

Hokkaido Uni — $16

Japanese Blue Fin Tuna “O-Toro” — $15

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

Brant Lake Wagyu w/Hokkaido Uni — $12

Fresh BC Spot Prawn Kani Miso Aburi — $8.5

Japanese Uwajima Madai Snapper — $5.5

BC Spot Prawn — $5.5

BC Wild Spring Salmon Aburi — $4.8

Hokkaido Scallop — $4.8

BC Shoyu Ikura — $4.8

Whole “Anago” Sea Eel — $15

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

BC Wild Spring Salmon— $29

Cured Kinka Saba Mackerel Aburi — $24

 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