無花果とケールの胡麻和え/Fig & Kale Gomaae— $6

Hanna Brook Organic Kale, Fig, and Hazelnuts, in a Sesame Sauce

VEGAN

BCエアルームトマトの南蛮漬け/BC Heirloom Tomato Nanban— $7

Soaked in Sweet Dashi Vinegar

BC松茸土瓶蒸し/BC Pine Mushroom “Dobin Mushi”— $26

With Hamo, Prawn, Ichiban Dashi Broth in Tea Pot

有機赤南瓜の自家製胡麻豆腐揚げ出し/Organic Red Kuri Squash “Goma Tofu” Agedashi— $12

Made with arrowroot powder, sesame paste and, local Red Kuri Squash puree. Served with BC Chanterelles, Soba Seeds, Madai Dashi, and Wasabi.

BC リンコッドと牛蒡、舞茸のかき揚げ /BC Lingcod Kakiage Tempura—$18

Kakiage style tempura with BC Lingcod, Gobo (Burdock), Maitake Mushroom, and Mochi. Served with Snow Crab, Shungiku Dashi Ankake and Wasabi.

秋刀魚と牛蒡の八幡巻き/Sanma Yawata Maki— $14

Grilled Sanma (Pike Mackerel) wrapped with Dashi simmered Gobo (Burdock), Japanese Sudachi Citrus, and Vancouver Island Smoked Sea Salt

蓮根の海老真薯はさみ揚げ/Renkon Ebi Hasami-Age— $14

Prawn Shinjo Pate stuffed with Dashi simmered Lotus Roots Tempura. Served with Karashi Mustard and Dashi Soy Dip.

和牛と南瓜のクリーミーコロッケ /Wagyu Kabocha Croquette— $14

Minced Wagyu and Kabocha Squash Croquette with Kinako Oroshi Ponzu.

おばんざい四種盛り/Obanzai Plate — $19

Daily Chef’s Selection Three Kinds of Appetizers

生牡蠣/Fresh BC Oyster on Shell

Sun Seeker Oyster from Desolation Sound, BC with Daikon Ponzu, Green Onion
$3/pc
(Add BC Uni $3/pc | Sturgeon Caviar $15/pc)

大根ビール漬け/Daikon Beer Pickles — $6.5

Traditional Japanese Style Daikon Radish, Four Winds Pilsner, Karashi Mustard

VEGAN

自家製ぬか漬け/Assorted “Nukazuke” Pickles — $6

Local Vegetables cured in fermented rice bran. Traditional Japanese Style Pickles.

VEGAN

ポテサラ//Potato Salad — $7

QP Mayo. Local free range egg, Prosciutto bits.

揚げ出し豆腐//Agedashi Tofu — $8

Dashi soy broth. Daiko Oroshi, Green Onions.

GF option with sweet miso.

茄子味噌チーズ田楽/Miso Cheese Eggplant— $11

Sweet Miso, Mozzarella, Truffle Oil

GLUTEN FREE

ずわい蟹とあおさ海苔の出汁巻き卵/Dashi Maki Tamago— $11

Made to order. Local free-range egg wit Ichiban Dashi, Sweet Soy Braised Assorted Mushrooms with Truffle Oil and Mitsuba.

地鶏のおんたま/Onsen Tamago — $8

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

GLUTEN FREE

茶碗蒸し/Chawan-Mushi — $9

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

(Add Pine Mushrooms — $6 / Add BC Uni — $6)

雲丹シューター/BC Uni Shooter— $14

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

揚げ蕎麦寿司/Soba Crab Roll- $14

Green Tea Soba rolled with BC Dungeness Crab. Deep fried and served with Dashi Soy.

きのこのサラダ/Organic Mushroom Salad — $16

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

VEGAN

お刺身サラダ/Assorted Sashimi Salad — $24

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

ローカル燻製和牛のタタキサラダ/Brant Lake Wagyu Tataki Salad— $24

Seared and Hay Smoked. Served with Hannah Brook Greens, Quinoa, BC Sungold Tomatoes, Sweet Onion Ponzu.

地鶏の唐揚げみぞれ南蛮酢掛け /Free Run Mizore Chicken Karaage — $14

Farm Crest Free Run Chicken, Grated Daikon Dashi Vinaigrette

ローカル若鶏の酒粕味噌漬け/Local Free-Run Chicken “Miso Kasu-Zuke” — $16

Grilled free-run chicken cured in House Blend Sake-Kasu Miso. Served with local Gobo Nanban and Crunchy Gobo

BC 椎茸和牛メンチカツ /Shiitake Wagyu Minced Cutlet — $18

Panko-crusted stuffed local Ground Wagyu Beef with Local Shiitake Mushrooms and served with Black Sesame Tonkatsu Sauce.

BC椎茸和牛メンチカツ /BC Shiitake Wagyu Minced Cutlet — $16

Panko crusted stuffed local ground Wagyu Beef with Organic Local Shiitake Mushroom, Black Sesame Tonkatsu Sauce

BC 銀ダラカマの味噌漬け Grilled Miso BC Sablefish Collar — $20

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

GLUTEN FREE

BC 合鴨の自家製醤油麹漬け焼き/Grilled Shoyu Koji Local Duck Breast — $21

Marinated with House Made Shoyu Koji, BC Roasted Plum Puree, and BC King Oyster Mushrooms

ローカル和牛頬肉の味噌煮込み/Braised Wagyu Beef Cheeks — $29

Brant Lake Wagyu Beef Cheeks braised in Miso and Red Wine. Served with Hannah Brook Farm Potatoes, Bokchoy, Konnyaku, and Truffle Oil.

BC松茸/BC Pine Mushroom — $19

With Sea Salt and Sudachi Citrus

さつまいも/Sweet Potato — $9

With Spicy Truffle Aioli

海老Prawn — $13

4pc w/Smoked Local Sea Salt

季節野菜盛り/Assorted Seasonal Vegetables — $15

Four Kinds w/Green Tea Sea Salt

オイスターマッシュ/BC Organic Oyster Mushroom — $11

With Curry Salt

BCハリバット頬肉味噌漬け頬肉味噌漬け/BC Miso Marinated Halibut Cheek — $19

本BC雲丹とBCいくら/BC Uni & BC Ikura — $16

本鮪ネギトロ/Bluefin Tuna Negitoro — $16

BC 蟹とアボカド/BC Dungeness Crab with Avocado — $16

NZ キングサーモンとマンゴー/NZ King Salmon & BC Ikura — $14

鳥からとトリュフマヨFried Chicken & Truffle Aioli — $12

松茸ぎゅうすき温玉稲庭うどん/Beef+Matsutake Inaniwa Udon — $27

Premium Hand Crafted Inaniwa Udon from Akita, Japan. Served with Sliced Beef and BC Pine Mushroom Sukiyaki Style. 64°C Free Run Egg, Assorted Mushroom, Warm Ichiban Dashi Soy Broth, Yuzu Zest

合鴨の出汁つけ麺/Local Duck “Tsuke Men” — $18

Cold Ramen Noodles, Warm Local Duck Dashi Soy Broth Dip, Sliced Duck, Duck “Char-Siu”, Yuzu Zest

お味噌汁/Miso Soup— $4

House Blend Umami Miso, Ichiban Dashi, Tofu, Nori

GLUTEN FREE

お吸い物/Osuimono— $4

Ichiban Dashi Clear Soup w/Maitake, Pea Shoots, Yuzu Zest

GLUTEN FREE

BC 松茸と天然紅鮭幽庵焼きとBC いくら醤油漬けの炊き込みご飯
BC Pine Mushrooms, Grilled Yuzu Soy Marinaed Wild Sockeye Salmon, BC Chum Shoyu Ikura — $44

五種のキノコ、ローカル和牛そぼろ、さつま芋天麩羅、みつば、黒胡麻

5 Kinds of Assorted Mushrooms (BC Chanterelle, Maitake, BC King Oyster, BC Oyster, BC Shiitake), Braised Brant Lake Ground Wagyu, Sweet Potato Tempura, Mitsuba — $32

BC ダンジネスクラブ,ローカルインゲン豆、牛蒡、厚切りベーコンの炊き込みご飯、柚子生姜バター添え

BC Dungeness Crab, BC Green Bean Gobo, Chilliwack Pork Bacon, Ginger Yuzu Butter, Pea Tips, Myoga — $39

8pc Chef’s Omakase Nigiri — $54

3 Kinds of Wild Japanese Summer White Fish Taster — $19

Hokkaido Uni — $18

BC Uni — $9

Japanese Blue Fin Tuna “O-Toro” — $16

Japanese Blue Fin Tuna “Chu-Toro” — $13

Brant Lake Wagyu w/ BC Uni — $9

Fresh BC Spot Prawn Kani Miso Aburi — $8

Japanese Wild Suzuki (Sea Bass) — $7

Japanese Wild Yari Ika (Spear Squid) — $7

Japanese Wild Ishigarei (Stone Sole) Konbu Cured — $7

Japanese Wild Hachibiki (Ruby Fish) — $6

Japanese Uwajima Madai Snapper — $6

Kagoshima Hamachi (Yellow Tail) — $6

Hokkaido Scallop — $6

NZ Ora King Salmon Aburi — $5

BC Shoyu Ikura — $5

Whole “Anago” Sea Eel — $16

Fresh Catch 5 Kinds Special Sashimi — $78

Fresh Catch 3 Kinds Special Sashimi — $54

Japanese Blue Fin Tuna “O-Toro” — $54

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

*Limited Time* Japanese Live Abalone — $36

Japanese Uwajima Madai Snapper — $36

Kagoshima Hamachi (Yellow Tail) — $30

NZ Ora King Salmon— $27

BC Dungeness Crab Liver with Dashi Vinegar— $10

BC King Oyster Mushroom “Nanban Zuke” in Sweet Dashi Vinegar— $8

Stoney Paradise “New Girl” Tomato Salad— $11

 Chef’s Omakase Course consists of the Chef’s choice of about 8-9 courses — $130 to $150

* 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

ALLERGY NOTE: For some dishes, we can accommodate some allergy restrictions. Please let us know of any allergies when making your reservation, and confirm with the chef before the start of your dinner.

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