Did you catch the “It’s Up to You” article in the December 2023 issue of Vancouver Magazine? STEM was featured in the article with four pages of beautiful photos and story-telling. Through photos and the written word, photographer, Leila Kwok and Food Writer, Alyssa Hirose embarked on an omakase odyssey through Vancouver’s top Japanese restaurants, eating five Omakase (おまかせ）meals in one week.
On that particular night, Leila and Alyssa enjoyed our winter Omakase menu that featured our Nagasaki Blufin Tuna O’toro, Matsutake (pine mushroom) with Kamo (pike conger eel) in Ichiban Dashi (broth), Chilliwack Corn Goma-Tofu Age, Roasted Yarrow Meadow duck breast, Caramelized Miyazaki Sawagai Candy, and the Staub Takikomi Gohan (marinated rice) with salmon yuan yaki, ikura, and mushroom.
Omakase is a Japanese form of dining where the chef decides what is served in a multi-course meal. Omakase dishes are inspired by seasonal ingredients and at STEM, we change the menu every month.
Enjoy two options for Omakase experiences at STEM:
Mini Kaiseki Omakase 5 Course + Dessert $95/person
Chef’s Kaiseki Omakase 8-9 course $150-$170/person
Please call us to make a reservation for Omakase bookings, as we can only accommodate 12 servings per day.
Pick up a copy of the December issue of Vancouver Magazine or check it out online https://www.pressreader.com/article/282381224300943
Thank you again Leila and Alyssa!
