Check our Facebook or Instagram @stemjapanese for the latest updates and promotions.
10% Off Pre-Orders
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TAKEOUT MENU |
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Order at stemtogo@gmail.com anytime
Order by Phone 4PM – 8PM
Pickup 5PM – 8PM
Wednesday to Sunday
If you get our voicemail or you are ordering by email, please include your name, phone number, and preferred pickup date and time with your order. We will send a confirmation email once we have read your email order. If you do not receive a confirmation email, please call us. Email orders take additional time to process, so please place orders at least 90 minutes before the preferred pickup time.
*Credit card only. No cash. Sorry, gift cards not accepted for takeout orders.*
Check our Facebook or Instagram @stemjapanese for the latest updates and promotions.
10% Off Pre-Orders
TAKEOUT MENU
Order at stemtogo@gmail.com anytime
Order by Phone 4PM – 8PM
Pickup 5PM – 8PM
Wednesday to Sunday
If you get our voicemail or you are ordering by email, please include your name, phone number, and preferred pickup date and time with your order. We will send a confirmation email once we have read your email order. If you do not receive a confirmation email, please call us. Email orders take additional time to process, so please place orders at least 90 minutes before the preferred pickup time.
*Credit card only. No cash. Sorry, no gift cards accepted for takeout orders.*
MAIN + Bento (Add $5)
Creamy Kabocha and Wagyu Croquettes with Black Sesame Sauce — $12
Farm Crest Free Run Chicken Karaage Mizore — $14
Grilled Shoyu Koji Saba Mackerel — $14
Assorted Tempura (3 prawns, 4 veggies) — $16
BC Lingcod Karaage with Kinoko Daikon Oroshi Ponzu — $16
Local Pork Tenderloin Katsu with Black Sesame Sauce — $16
Miso Marinated Haida Gwaii Sable Fish Collar — $18
Grilled Sake-Kasu Miso Marinated Local Pork Jowl — $18
Meat Lovers (1pc Wagyu Minced Katsu, 2 pcs Chicken Karaage, 2pcs Pork Tenderloin Katsu, Black Sesame Katsu Sauce) — $20
+ADD $5 TO ALL MAIN DISHES TO UPGRADE TO A “BENTO”
(Included in bento: Steamed Koshihikari Rice, Dashi Egg Omelette, Potato Salad, Fried Prawn, Gomaae, Daikon Beer Pickles, and Nanban-Zuke)
Premium Wagyu Bento
Premium Wagyu Bento
*No Uni — $34 | With Uni — $45*
From Brant Lake Wagyu by Two Rivers Meats all include below:
- Wagyu + Seasonal Vegetables Takikomi Gohan
- Shoyu Koji Wagyu Zabuton Steak
- Wagyu + Shiitake Minced Cutlet
- Wagyu Nigiri Sushi
- Daikon Beer Pickles
- Dashi Egg Omelette
- Gomaae and more
Japanese Curry Rice
Tatsuya’s Famous Beef Curry w/ Rice — $12
+ Add Pork Tenderloin Katsu (2 pcs) to Curry — $6
+ Add Wagyu Minced Katsu (1 pc) to Curry — $6
Donburi (Rice Bowls) with Akazu Sushi Rice
Japanese Bluefin Tuna “Toro” Tekka Don — $51
Served on Akazu Sushi Rice.
+ Add BC Uni for $12
Wagyu & Uni Don — $42
Cold Cut Slow Roasted Wagyu Beef Zabuton, BC Uni, Egg Crape, Sweet Onion Soy Sauce, Akazu Sushi Rice.
Hokkai Chirashi — $42
Hokkaido Scallops, Snow Crab Meat, NZ King Salmon, BC Ikura on Akazu Sushi Rice.
Tai & Tuna Goma-Dare Don — $39
Japanese Fukaura Madai Snapper, Bluefin Tuna with Sesame Soy Sauce on Akazu Sushi Rice.
Chef’s Kaisen Chirashi — $30
Chef’s Choice of 8 Kinds of Sashimi on Akazu Sushi Rice.
Azaku is a vinegar that STEM imports from Japan for its sushi rice. It is an exclusive darker vinegar that has been a favourite of Chef Yoshi for years.
Premium Nigiri Sushi Plate
Chef’s Pick of 12 Kinds of Select Nigiri Sushi & Roll(s)
For One: 12 pieces & 1 roll — $64
For Two: 24 pieces & 2 rolls — $125
Chef’s Choice Assorted Sashimi
Chef’s Choice 10 Piece from Fresh Sheet
Including JP Blue Fin Tuna, Hokkaido Scallops, BC Spot Prawns — $39
STEM’s Favorites and Seasonal
Brant Lake Wagyu Tataki with Sweet Onion Ponzu — $19
Hotaruika – Firefly Squid with Yuzu Sumiso — $9
BC Uni Shooter — $14
Daikon Beer Pickles — $6
Agedashi Tofu w/ Braised Mushrooms — $7
Fried Soba Roll w/ BC Dungeness Crab (not sushi) — $13
Sweet Potato Tempura w/ Truffle Aioli — $9
Prawn Tempura w/ Smoked Sea Salt — $13
Vegetable Tempura w/ Green Tea Sea Salt — $15
Assorted Sashimi Salad — $21
Sautéed Assorted Mushroom Salad — $16
BC Oysters in Soba with Warm Soy Dashi Broth — $18
Green Tea Tiramisu — $7
Staub Gohan
Seasonal ingredients cooked in a Staub Cocotte with Dashi & Koshihikari Rice from Niigata, Japan.
BC Oyster Gohan — $36
Koshihikari rice cooked with Local Pork Bacon, BC King Oysters and BC Sunchokes.
BC Uni Gohan — $45
Koshihikari rice cooked with Snow Crab, Maitake and Ginger Yuzu Butter.