Small Plates
Salmon Soba32,00 CA$
flame finished big glory bay salmon on chilled green tea soba with creamy sesame ponzu dressing, yuzu tobiko, and ikura
Endive Caesar20,00 CA$
grilled belgian endive with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko
- smoked salmon9,00 CA$
Leafy Green & Herb Salad17,00 CA$
local organic greens with apple ginger vinaigrette, radish, tear drop peppers, and wasabi peas
Nasu & Burrata19,00 CA$
japanese-style grilled and roasted eggplant salad with spicy gomae, and burrata
Wagyu Beef Carpaccio23,00 CA$
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
A5 Wagyu Tantanmen26,00 CA$
mochi udon tossed in a spicy nutty sesame sauce with minced a5 miyazaki wagyu, and negi
Salmon Tartare26,00 CA$
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chips
Hokkaido Uni Toast80,00 CA$
grilled house-baked foccacia with burrata, honey, balsamic, hokkaido uni, and ikura
Premium Oysters
minimum 2, served with yuzu mignonette, and wasabi relish
Handrolls
made to order with bbq salmon skin ‘temaki’ and kamameshi mushroom rice
Steph’s Handroll42,00 CA$
hokkaido uni, ikura, shiso
Chef's Handroll23,00 CA$
truffle salmon negitoro, ikura
Shiso Wraps
Wagyu12,00 CA$
aburi a5 miyazaki wagyu, hokkaido uni, ikura
Unagi8,00 CA$
tempura unagi, black tobiko
Land & Sea
Yarrow Meadows Duck38,00 CA$
local duck breast with wild mushrooms, baby carrots, kabocha croquette, and yakiniku gravy
Pork Tomahawk40,00 CA$
grilled bone-in fraser valley pork with karashi-grainy mustard, peperonata, and peppercorn sauce
Gindara Saikyoyaki45,00 CA$
miso marinated wild local sablefish on pan seared egg tofu, broccolini, wasabi tobiko, and tomato dashi
Salmon Belly55,00 CA$
grilled big glory bay salmon with daikon oroshi and lemon
Hayashi Beef36,00 CA$
16 hour red wine braised cheek with hayashi demi, carrots, mushrooms, and confit baby potatoes
A5 Miyazaki Wagyu Tenderloin34,00 CA$
Miyazakigyu, winner of the “Wagyu Olympics”, is the highest quality of wagyu produced from Japanese black cattle and recognized for its snowflake-like marbling.
Pasta & Risotto
Wagyu Bolognese28,00 CA$
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano
Truffle Yaki Udon29,00 CA$
truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg
Kani Risotto32,00 CA$
tempura soft shell crab, ikura, edamame, sun dried tomatoes, katsuobushi, and sansho tare on creamy mentaiko risotto
- 2pc fried scallops6,00 CA$
Unagi alla Vodka33,00 CA$
aburi freshwater eel, onion, and garlic confit with campanelle in tomato cream sauce
Vongole XO35,00 CA$
sake steamed japanese littleneck clams with garlic butter and spicy baby clam xo sauce with chitarra spaghetti
