Filtering by Tag: Omakase

Photos From Our Omakase Sushi Night

Thank you to all those who attended our Omakase Sushi Night featuring head chef Koji Kobayashi and sous chef Yuki Koyama. They aimed to give their take on what Edomaesushi is by utilizing catch and techniques used during the Edo days.

The dinner started off with 4 appetizers where Koji used his experience in kaiseki (Japanese fine-dining focused on seasonality) to start off the omakase. This was followed by a traditional sushi omakase, where nikiri soy, fresh wasabi, and red rice vinegar were used (just to name a few). They also drew from traditional Japanese techniques such as salt & mirin curing, kobujimi, zuke, and aburi, which were masterfully applied to the catch. The omakase finally finished off with a red bean and strawberry jelly dessert.

We hope to see you at our next Omakase Sushi Night or Seasonal Kaiseki Dinner, they are truly a experience that you cannot find elsewhere. If you want to join our mailing list, please fill out our newsletter form in the ‘contact us’ section or send us your email at, or you can follow us on Instagram @sukiyakihouseyyc (you can also direct message us there).

*ps: we also always have fresh Japanese catch arriving weekly on Wednesday

**ps: huge shout out to Christopher Nguyen for taking such amazing photos for us. Check out his Instagram @asapcrip or

Omakase Night - Saturday, November 24

Sukiyaki House - Omakase Night

To our valued guests,

Sukiyaki House would like to formally invite you to our Omakase Night, hosted by chef Koji Kobayashi and Yuki Koyama. Omakase is the tradition of allowing the chef to choose the courses for your meal, in Japanese it means "I'll leave it up to you". This November 24, Chef Koji and Yuki will bring their take on Omakase by utilizing the seasonal and traditional ingredients used in Japan. 

The menu will start will four small appetizers, followed by ten pieces of perfectly crafted Nigiri's, and finally dessert. Our menu aim to show what an elegant traditional Japanese Omakase is like, by utilizing the catch not typically found in America. 

Please note our event will be taken by reservations only, the time slots available for the dinner will seat at 5:30 pm and 8:00 pm. The Omakase will cost $150 per person + tax and gratuity, we will also have sake pairing options available. We hope to see you at our Omakase Night and please feel free to contact us if you have any questions or concerns.


Sukiyaki House


August 18 - Wild Japanese Fish Features & Appetizers

This weekends wild fish features:


  • Shima-Aji (Stiped Horse Mackerel) Carpaccio - Thinly sliced striped horse mackerel served with a yuzu dressing.
  • Wagyu Beef Tataki - Seared AAAA Wagyu Beef topped with garlic chips, cilantro, and a citrus soy vinaigrette.
  • Hamachi Kama - Fried Hamachi Kama (Yellowtail cheek), served with fried potatoes. 

Sushi & Sashimi:

  • Shima-aji - Striped Horse Mackerel
  • Kijihata - Red-spotted Grouper
  • Managatsuo - Japanese Butterfish

Make sure to stop by while supplies last!

**Also - we will have FIVE dollar ASAHI Draft tonight as well as FIVE dollar sangrias. Ask your server for more details!