THANK YOU FOR THE 34 YEARS
Seasonal food
Foie gras
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wagyu beef
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bluefin tuna
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SEASONAL & FRESH
FOIE GRAS
OYSTER
SUSHI RICE
Carefully selected sushi-oriented rice from Japan, cooked in the traditional okama pot
Fresh oysters such as Fanny Bay Oysters and Sun Seeker Oysters grown in British Columbia’s Desolation Sound and Baynes Sound
Foie gras from Quebec as nigiri sushi
A variety of both seasonal and year-round ingredients can be cooked as you expect
Japanese beef from Kagoshima, Hida and Kumamoto; from sushi to steak
BLUEFIN TUNA
CHEF SADA
Heads arrive every week;
each is around 200 lbs
WAGYU BEEF
Luxe Malossol sturgeon caviar with
a delicate, buttery finish
This wild spiny lobster, which is from Mie prefecture, Japan, is sweeter and softer than North American ones
SEA URCHIN
CAVIAR
From both British Columbia and Hokkaido, Japan; live uni is available except for summer
ISE EBI
