November 16 - Wild Japanese Fish Features & Appetizers

This weekend's wild fish features:

Appetizers: 

• Madai (Snapper) Carpaccio - Thinly sliced wild Black Snapper served with ponzu sauce and greens.
• Hiramasa Tataki - Seared Amberjack served with a citrus soy vinaigrette, and garlic chips.  
• Deep Fried Mini Crabs - Served with matcha, shrimp and sea salt.
• Grilled Sanma - Grilled Pacific Saury from Osaka Japan, served with ponzu dipping sauce. 

Sushi & Sashimi:

• Hiramasa - Amberjack
• Madai - Snapper

Make sure to stop by while supplies last, and have a nice weekend! 

Best, 

Sukiyaki House

October 6 - Wild Japanese Fish Features & Appetizers

This weekend's wild fish features:

Appetizers: 

• Usubahagi (Unicorn Leatherjacket) Carpaccio - Thinly sliced wild Black Snapper served with a yuzu miso dressing, mango mayo, and fresh vegetables
• Isaki Spicy Tartare - Served with wonton chips, onions, tomatoes, yuzu kosho.
• Wagyu Beef Tataki - Seared AAAA Wagyu Beef topped with garlic chips, cilantro, and a citrus soy vinaigrette.

Sushi & Sashimi:

• Tobiuo - Flying Fish
• Usubahagi - Unicorn Leatherjacket
• Kurodai - Black Snapper

Make sure to stop by while supplies last, and Happy Thanksgiving! 

Best, 

Sukiyaki House

Debut of Aki No Kaiseki

Introducing the debut of Aki No Kaiseki,  a "taste of Autumn". Hailing from Osaka, Japan, Chef Koji Kobayashi is professionally trained in 'kaiseki', the highest form of Japanese dining. After working in 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 Sukiyaki House.

This October 21, 2017, we introduce you to Sukiyaki Houses' Aki No Kaiseki. It will feature an 8-course menu along with Japanese sake, wine, and tea pairing, prepared alongside with sake sommelier Yasuhiro Washiyama.

The event will have limited seats and will be only taken by reservations. A credit card number will be required to reserve your seat and cancellations must be made 48 hours before the event. Please feel free to contact us for more details.