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TAKEOUT MENU |
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Order at stemtogo@gmail.com anytime
Order by phone from 15:30 to closing.
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.*
20% off takeout alcohol sales.
Due to staff shortage, please pre-order by email (or phone) one day or more before your pickup date. We may not be able to accommodate preferred pickup times, but we will confirm with you. Wait times for takeout are generally 1 hour or more for same-day orders.
Email orders can be made anytime (24/7). Phone orders are accepted from 15:30 on business days. During busy service times, we may not be able to answer the phone or process email orders.
All alcohol 20% off. Check our Facebook or Instagram for the latest updates and promotions.
TAKEOUT MENU
Order at stemtogo@gmail.com anytime
Order by phone during business hours
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.*
20% off takeout alcohol sales.
Menu
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
BC Lingcod Karaage with Kinoko Daikon Oroshi Ponzu — $16
Miso Marinated Haida Gwaii Sable Fish Collar — $20
Charcoal Grilled Maui Style AAA Beef Short Rib — $18
Miso Marinated BC Halibut Cheek Tempura — $19
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)
Staub Gohan
Seasoned ingredients cooked in Staub cocotte with Dashi and Koshihikari rice from Niigata.
Five Kinds Mushroom, Soy Braised Minced Wagyu, Sweet Potato Tempura, Mitsuba — $32
Premium Wagyu Bento
Premium Wagyu Bento
* With BC Uni — $45 | No Uni — $34*
From Brant Lake Wagyu by Two Rivers Meats all include below:
- Wagyu + Maitake mushroom 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
“Tokujo” Premium Kaisen Chirashi — $54
8 Kinds of Premium Sashimi Including Uni, Toro, Ikura, and More. Served on Akazu Sushi Rice.
Japanese Bluefin Tuna “Toro” Tekka Don — $51
Served on Akazu Sushi Rice.
Hokkai Chirashi — $42
Hokkaido Scallops, Nova Scotia Snow Crab, NZ King Salmon, BC Ikura on Akazu Sushi Rice.
Chef’s Kaisen Chirashi — $35
Chef’s Choice of 8 Kinds of Sashimi on Akazu Sushi Rice.
Akazu 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)
“Kuki”: 12 pieces & 1 roll — $64
“Hana”: 24 pieces & 2 rolls — $125
DIY Hand Roll Sushi
Japanese Blue Fin Tuna Negitoro — $16
NZ King Salmon & Ikura — $14
Saba Mackerel + Shiso, Ginger —$10
BC Dungeness Crab with Avocado — $14
Fried Chicken with Truffle Aioli — $12
STEM’s Favorites and Seasonal
Dashimaki Tamago with Braised Assorted mushrooms — $11
BC Baby Eggplant Age-Bitashi — $6
Miso Cheese Eggplant — $10
Brant Lake Wagyu Tataki with Sweet Onion Ponzu — $21
Daikon Beer Pickles — $6
Organic Kale & Fig, Hazelnut Gomaae — $6
Sweet Potato Tempura w/ Truffle Aioli — $9
Prawn Tempura w/ Smoked Sea Salt — $13
Seasonal Vegetable Tempura with Matcha salt — $14
Sashimi Salad with Dashi Soy Dressing— $24
From Japan, “Kinka Saba” Mackerel Aburi Oshi Sushi— $24
Homemade “Dashi” Inari Sushi (3pcs)— $9
Japanese Whole “Anago” Sea-Eel Nigiri Sushi— $16
Green Tea Tiramisu — $7
Fresh Mango Pannacotta — $7