gochugaru citrus spice

onion puree, yuzu brown butter, ramen egg

soy vinegar dipping sauce

soy vinegar dipping sauce

chicken wings, charcoal gochujung sauce, tosazu pickle daikon, green scallions

tuna tataki, koji marinated, ramen egg, lemon dressing, fermented green beans, nicoise olives, almond

octopus, confit fingerling potatoes, sanshozuke mayonnaise, creme fraiche, orange sake kasu vinaigrette

celeriac; salt baked, pickled, remoulade, buttermilk cream, apple baton, scallion oil

mushroom bolognese, spiced hazelnut

gochujang bolognese, spiced hazelnut

asian pear kimchi, bamboo, quail egg

chestnuts, daikon, unagi glaze

10 oz, miso stilton butter, gailan, shaoxing

magret duck breast, tea smoked, fermented honey glaze, seared wedge of cabbage with ume daikon and raisins, madeira jus

pork belly rice bowl, asian pear kimchi, bamboo, quail egg // korean rice cake, gochujung bolognese, spiced hazelnut // beef tendon chicarron, gochugaru citrus spice

foie gras rice bowl, chestnuts, daikon, unagi glaze // cultivated mushrooms, onion purée, yuzu brown butter, ramen egg // chicken wings, charcoal gochujung sauce, tosazu pickled daikon

pork belly rice bowl, asian pear kimchi, bamboo, quail egg // foie gras rice bowl, chestnuts, daikon, unagi glaze, furikake // cultivated mushrooms, onion purée, yuzu brown butter, ramen egg // chicken wings, charcoal gochujung sauce, tosazu pickled daikon//salt baked celeriac, pickled, remoulade, buttermilk cream, apple baton, scallion oil

2 x foie gras rice bowl, chestnuts, daikon, unagi glaze // cultivated mushrooms, onion purée, yuzu brown butter, ramen egg // chicken wings, charcoal gochujung sauce, tosazu pickle daikon //salt baked celeriac, pickled, remoulade, buttermilk cream, apple baton, scallion oil

10oz dry aged rib eye, miso stilton butter, gailan, shoaxing // korean rice cake, gochujung bolognese, spiced hazelnut // salt baked celeriac, pickled, remoulade, buttermilk cream, apple baton, scallion oil // cultivated mushrooms, onion purée, yuzu brown butter, ramen egg // beef tendon chicharron, gochugaru citrus spice// chicken wings, charcoal gochujung sauce, tosazu pickle daikon

Our 7 course tasting menu ready to eat for home. //daily amuse bouche celeriac, salted baked, pickled, remoulade, celeriac buttermilk cream, apple, brown butter crumb, scallion oil //tuna tataki, ramen egg, lemon dressing, fermented green beans, nicoise olives, almond gremolata //octopus, confit fingerling potatoes, sanchozuke creme fraiche, orange sake vinaigrette //pan seared halibut sake-bacon dashi cream sauce, enoki mushrooms, lotus root, gailan //magret duck breast, tea smoked, fermented seared wedge of cabbage with ume daikon and raisins, madeira jus //east van roasters chocolate mousse, raspberries and white chocolate rocks

house made sodas, served in a lil cute bottle with a can of soda, mix to desired sweetness.

house made sodas, served in a lil cute bottle with a can of soda, mix to desired sweetness.

charcoal gochujung sauce; we use it on our chicken karaage but its delicious on everything!

gochugaru citrus spice; we season out chicharron with this but its delicious on buttery popcorn or as a meat seasoning!

A collection of recipes and bios from Vancouvers top chefs including our own Wesley Young.

Our 7 course tasting menu ready to eat for home. //daily amuse bouche celeriac, salted baked, pickled, remoulade, celeriac buttermilk cream, apple, brown butter crumb, scallion oil //tuna tataki, ramen egg, lemon dressing, fermented green beans, nicoise olives, almond gremolata //octopus, confit fingerling potatoes, sanchozuke creme fraiche, orange sake vinaigrette //pan seared halibut sake-bacon dashi cream sauce, enoki mushrooms, lotus root, gailan //magret duck breast, tea smoked, fermented seared wedge of cabbage with ume daikon and raisins, madeira jus //east van roasters chocolate mousse, raspberries and white chocolate rocks

buckwheat carrot cake, yuzu curd, hazelnut crumble, candied carrot strips

faugères, france

okanagan valley, british columbia

cowichan valley, somenos, british columbia (skin contact white)

columbia, washington state, usa

alicante, spain

rhône, france

okanagan, british columbia

merlot/cabernet franc/malbec/petit verdot, okanagan, british columbia

friuli, italy (white)

valdobbiadene, italy (sparkling)

traditional method sake from our local producer granville island sake brewing company, this is made with champagne yeasts.

23% polish on the rice

nigori is a an unfiltered or cloudy style sake

terroir driven sake project, using different drainage and soils from a similar area, with the same rice. clean and bright, with a hint of citrus

done with wine yeasts, as opposed to sake yeast, allows for a floral flavour and full character

60% rice polish using a unique rice varietal, rich and velvety texture

aged in bottle, richer characteristics of savoury notes such as mushrooms and forest floor