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Seasonal Favorite Stem’s Favorite BC Sea Asparagus & Corn Kakiage □ Bio-Dynamic Zucchini Blossom Tempura□ Mixed style tempura, curry salt 12 obanzai plate □ stuffed w/ Ebi Shinjo, zucchini carpaccio, Yuzu 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, Soba crab roll □ BC Spot Prawn creamy dashi, saikyo miso, quinoa, Cherry, sweet onion ponzu 21 Green tea soba, BC Dungeness crab, Dashi soy 13 Fiddlehead, shiitake, Aonori Dashi-an 16 Hamo -Pike Conger eel- Sunomono □ Miso cheese Eggplant □ BC Spot Prawn Poke □ Seasonal from Japan, sea asparagus, sweet miso, Mozzarella, truffle oil 10 BC Sea Asparagus, macadamia, nori 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 egg, Soaked in Dashi Broth, ginger 6 Chilliwack Natural Pork Jowl □ Snow crab, Ichiban dashi, mitsuba 11 72 hrs Sake 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 custard, free range chicken, ebi, shiitake, ginko nuts, ichiban dashi 8.5 Yamagata “Dashi Tofu” □ Brant Lake Wagyu Katsu □ Chilled tofu, fine chopped eggplant, Panko Crusted, deep fried wagyu zabuton 4oz, sake kasu Onsen tamago □ cucumber, okra, ginger, shoots, dashi soy 7 black garlic dip organic greens, onsen tamago, shiso 36 64℃ free run egg, Dashi
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