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Photos From Our Kaiseki Dining Experience

Thank you to all those who attended our Kaiseki Dining Experience featuring our head chef Koji Kobayashi. Koji and sake sommeliers at Sake Gami, That’s Life Gourmet, and tea experts at Matsu Kaze Tea aimed to showcase what a traditional kaiseki dinner looks like by sourcing exclusive sake, premium tea, and local Japanese ingredients.

The dinner started off with Sakizuke (small appetizer) featured mountain potato as the winter ingredient paired with Hokkaido Uni and Yuzu Miso. Osuimono (soup course) used PEI oysters done as a Shinjo (fishcake) all in a dashi broth. Mukozuke (sashimi course) used Japanese catch Golden Eye Snapper (aburi on skin side) and Striped Jack (paired with yuzu jure). Takimono (steamed course) used lotus root (done as a mandu) with shrimp and squid, then steamed and fried. Yakimono (grilled course) used braised yellow tail and daikon with soybeans to symbolize Setsubun (the day before the beginning of Japan), where soybeans are thrown at demons, then eaten for good luck. Shizakana (a substantial dish) used duck breast paired with a soy sweet glaze and Japanese mustard. Sushi (course with rice) used maplewood smoked Abalone and rice mixed with oba. Lastly, Mizumono (dessert) used matcha cheese cake, paired with red bean and vanilla ice cream.

The amount of thought that Koji has put into his courses, from the meaning of traditional ingredients married with the different cooking techniques in a kaiseki, to the plating nuances which symbolize the different seasons, are all thought out to represent the simplicity of a Japanese winter. 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 info@sukiyakihouse.com/, or you can follow us on Instagram @sukiyakihouseyyc (you can direct message us there).

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

**ps: huge shout out to Dong for taking such amazing photos for us, and Carmen for featuring us on her social media. Check out their Instagram @therealbuntcake and @foodkarmablog

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 info@sukiyakihouse.com/, 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/

Natsu no Kaiseki - Special Dining Event

 
Natsu no Kaiseki
 

We invite you to "Natsu No Kaiseki", a taste of summer. On July 28, Chef Koji Kobayashi will prepare a traditional Japanese fine-dining experience by utilizing the seasonality of Japanese ingredients and techniques. This event will feature a Chef's tasting menu paired alongside Japanese sake, wine, and tea, prepared by sake sommelier Yasuhiro Washiyama from Sake Gami. 

Hailing from Osaka, Japan, Chef Koji Kobayashi is professionally trained in 'kaiseki', the highest form of Japanese dining. After working at some of Osaka's most illustrious restaurants including Kagairou, he became sous chef at Nagomi An Kitahama, a fine-dining restaurant known for its seasonally influenced 10-course tasting menus. Now residing in Calgary, Chef Kobayashi brings his finely honed skills and passion for seasonality to Calgary's own Sukiyaki House.

Please note that our event will have limited seats and be taken only by reservations (cancellations must be made 48 hours before the day of the event). If you have any questions or concerns please feel free to contact us for more details. Thank you for your time and we look forward to seeing you at our summer kaiseki.