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 firstname.lastname@example.org/, 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 www.christophernguyen.co/