Seasonal Favorite Stem’s Favorite BC Sea Asparagus & Corn Kakiage □ Bio-Dynamic Zucchini Blossom □ Mixed style tempura, curry salt 12 obanzai plate □ stuffed w/ Ebi Shinjo, zucchini carpaccio, aioli 18 Daily chef’s selection three kinds of appetizers 16 Brant Lake Wagyu tataki □ BC Spot Prawn Chawan-MUshi □ Seared and Hay smoked, Pea shoots, sea asparagus, crab roll □ BC Spot Prawn creamy , saikyo , quinoa, Cherry, sweet onion 21 soba, BC Dungeness crab, Dashi soy 13 Fiddlehead, , Aonori Dashi-an 16

Hamo -Pike Conger eel- Sunomono □ Miso cheese Eggplant □ BC Spot Prawn Poke □ Seasonal from , sea asparagus, sweet miso, Mozzarella, truffle oil 10 BC Sea Asparagus, macadamia, chips 12 tomato, Orange, assorted seaweed, sour plum Tosazu vinaigrette jelly 16 crab Dashi Maki Tamago □ BC Eggplant + BC Mizuna Ohitashi □ Made to order, local free range , Soaked in Dashi Broth, ginger 6 Chilliwack Natural Pork Jowl □ Snow crab, Ichiban dashi, mitsuba 11 72 hrs kasu & saikyo miso

Hannah Brook Farm Turnip Kimchi □ marinated and Grilled, Chawan-Mushi □ Shaved bonito flake, sesame 6 Sautee Kale, BC Apricot Puree. 16 Steamed free range egg , free range chicken, ebi, shiitake, ginko nuts, ichiban dashi 8.5 Yamagata “Dashi ” □ Brant Lake Wagyu Katsu □ Chilled tofu, fine chopped eggplant, Panko Crusted, deep fried wagyu zabuton 4oz, □ cucumber, okra, ginger, shoots, dashi soy 7 black garlic dip organic greens, onsen tamago, shiso 36 64℃ free run egg, Dashi espuma, Koshihikari ,

Kale stem & dried shrimp furikake truffle oil 8 GF Local Kale “Goma Tofu” Agedashi □ Tempura Made by arrowroots powder, sesame puree, Sweet potato w/spicy truffle aioli 9 □ Potato salad □ Dashi, w/Smoked Sockeye, ikura 10 Prawn 4pc w/Smoked local sea salt 11 □ Curry Radish Pickles, free run egg, prosciutto bits 6 Assorted Seasonal Vegetables

Five Kinds, w/green tea sea salt 15 □ beer pickles □ Daikon radish, Kirin beer, Japanese hot mustard 6 V Shime Nigiri

Organic mushroom salad □ BC Octopus & Chilliwack Bacon 8pc Chef’s nigiri 54 __ Yuzu soy sautéed organic mixed mushrooms, Staub Gohan □ Hokkaido Uni 16 __ Veg chips, organic greens w/sesame dressing 16 V BC Octopus, Chilliwack natural pork back Japanese Blue fin tuna “O-Toro” 15 __ bacon, BC Garlic scape, BC King oyster Japanese Blue fin tuna “Chu-toro” 12 __ Assorted salad □ mushroom, Koshihikari rice from Niigata, Brant lake Wagyu w/Hokkaido uni 12__ Organic greens, Assorted sashimi cubes, Ikura, Tamago dashi broth, Cooked in Staub Cocotte 29 Fresh BC Spot Prawn Kani Miso Aburi 8.5__ kaiware, grapefruits, seaweed, Dashi soy dressing. 21 Japanese Uwajima Madai Snapper 5.5__ Premium Green tea soba BC Spot Prawn 5.5 __ free run Mizore chicken □ “Bukkake” Style □ BC wild spring Salmon Aburi 4.8__ farm crest free run,grated daikon dashi vinaigrette. 13 Use premium powder from Shizuoka Hokkaido Scallop 4.8 __ Prawn Tempura, Snow Crab, Okra, Cucumber, Egg Crape, BC Shoyu Ikura 4.8 __ Grilled miso BC Sablefish collar □ Chilled soy dashi, 16 Add Ontama $1.5 whole “Anago” sea eel 15 __ saikyo miso marinated BC Wild sablefish collar 18

local Duck Tsuke Soba □ Fresh catch SASHIMI Grilled Shoyu Koji Local Duck Breast □ Cold soba, warm local duck dashi soy broth marinated w/house made shoyu koji, Roasted dip with sliced duck, green onion, mushrooms 16 Fresh catch 5kinds special sashimi 72 □ Rhubarb puree, BC king oyster mushroom 19 Fresh catch 3kinds special sashimi 54 □ Age Cha-zuke □ Japanese Blue Fin Tuna “O-Toro” 54 □ Hand Roll Sushi Deep Fried Onigiri -rice ball-, Ichiban dashi Japanese Blue fin tuna “Chu-toro” 42 □ Bluefin tuna Negitoro 15 □ broth,Shoots mix, sour plum, kizami wasabi 7 Japanese Uwajima Madai Snapper 32□ BC Dungeness Crab & Avocado 14 □ BC wild spring Salmon 29 □ BC Wild Spring Salmon & Mango 12 □ / Osuimono □/□ Cured Kinka saba mackerel Aburi 24 □ Fried Chicken & Truffle Aioli 10 □ House blend miso, Ichiban Dashi, tofu, pea shoots Or Ichiban Dashi clear soup w/Maitake 4 GF More fresh fish on our weekly special black board

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