New Years Eve Omakase Dinner - Dec 31 - 6pm & 9pm

This New Years Eve, Koji Kobayashi and Yuki Koyama will be serving up traditional Edomaesushi, by utilizing catch and techniques used during the Edo days. Omakase when translated means “to entrust”, where the dining selection is entrusted to the chefs and what they want to showcase. It not only broadens your palate and knowledge but tests the chef's ability to think of creative combinations while using mastered techniques and experiences of their own. Our chefs at Sukiyaki House will aim to showcase what a Japanese Sushi Omakase is like by utilizing catch commonly found in Japan, traditional ingredients, and skillful cooking techniques. This will all be done in front of you, course by course, and you will get the opportunity to see how each catch is masterfully cut, molded, and prepared.

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Information:
- 2 seatings starting promptly at 6:00pm and 9:00pm*
- $165 / seat (includes gratuity and tax)
- tickets are non-refundable
- sake pairings are not included but will be available

Tickets Available on Eventbrite

*countdown celebration will occur during 9:00pm seating.

Omakase Dining Experience - April 13, 2019

Omakase when translated means “to entrust”, where the dining experience is entrusted by the chefs and what they want to showcase. It not only broadens your palate and knowledge, but tests the chefs ability to think of creative combinations while using mastered techniques and experiences of their own. Our chefs at Sukiyaki House will aim to showcase what a Japanese Sushi Omakase is like by utilizing catch commonly found in Japan, traditional ingredients, and skillful cooking techniques.

Information:

• When: Saturday April 13, 2019 | Timeslots Promptly Starting: 5:30p & 8:00p

• What: ~3-4 Appetizers, ~10 Nigiri’s, Dessert (we will not be able to work around dietary restrictions). Sake Pairings will be available, and the menu is subject to change

• Price: $150 not including tax or gratuity

• *please note: a credit card will be required to reserve your seat, any cancellations made within 24 hours of the event will result in a $50 cancellation fee

• please contact us for further information

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