This weekend's wild fish features:
Appetizers:
- Itayori (Threadfin Bream) Carpaccio - Thinly sliced wild Threadfin Bream served with a carrot dressing, and mixed greans
- Hamachi Kama - Fried Hamachi Kama (Yellowtail cheek) served with fried potatoes.
- Wagyu Beef Tataki - Seared AAAA Wagyu Beef topped with garlic chips, cilantro, and a citrus soy vinaigrette.
Sushi & Sashimi:
- Aji - Horse Mackerel
- Itoyori - Threadfin Bream
Oshizushi
- Salmon Oshizushi (available during dinner service only) - Traditional Osaka pressed sushi, aburi salmon, avocado, lemon.
Make sure to stop by while supplies last
Best,
Sukiyaki House
We invite you to our Fuyu No Kaiseki, a taste of Winter. On January 20, 2018, Chef Koji Kobayashi will prepare a breathtaking traditional Japanese fine-dining experience by utilizing the seasonality of Japanese ingredients and techniques. The event will feature a variety of courses paired alongside Japanese sake, wine, and tea, prepared by sake sommelier Yasuhiro Washiyama from Sake Gami.
The event will have limited seats and be taken by reservations only (cancellations must be made 48 hours before the day of the event). Please feel free to contact us for more details. Thank you for your time and we hope to see you at our Kaiseki dinner.
-Sukiyaki House
On behalf of Sukiyaki House, thank you for your support this past year! Listed above are our holiday hours, please note we will be open on Sunday, December 31st, 2017 for New Year's Eve! Seats will be limited, please give us a call at 403-263-3003.
Thank you! - Sukiyaki House
