Filtering by Tag: Edomae

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

December 03, 2019  /  Justin Kwong

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.

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.

categories / Omakase Nights, Featured Fish, Special Events, Special Fish
tags / yycfoodies, yycfinedining, yycevents, yyc, yycfoodie, yycrestaurants, yycfood, downtownyyc, datenightyyc, sushi, nigi, Edomae, edomae sushi, Nigiri, fine dining, kaisekidinner, Sushi, omakase, Omakase, downtowncalgary, chefs table, chefs tasting, chef's table, Chef's Table, new years eve, new years eve downtown, new years eve calgary, new years eve countdown

Photos From Our Omakase Sushi Night

December 05, 2018  /  Justin Kwong

Thank you to all those who attended our Omakase Sushi Night featuring head chef Koji Kobayashi and sous chef Yuki Koyama. They aimed to give their take on what Edomaesushi is by utilizing catch and techniques used during the Edo days.

The dinner started off with 4 appetizers where Koji used his experience in kaiseki (Japanese fine-dining focused on seasonality) to start off the omakase. This was followed by a traditional sushi omakase, where nikiri soy, fresh wasabi, and red rice vinegar were used (just to name a few). They also drew from traditional Japanese techniques such as salt & mirin curing, kobujimi, zuke, and aburi, which were masterfully applied to the catch. The omakase finally finished off with a red bean and strawberry jelly dessert.

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 also direct message us there).

*ps: we also always have fresh Japanese catch arriving weekly on Wednesday

**ps: huge shout out to Christopher Nguyen for taking such amazing photos for us. Check out his Instagram @asapcrip or www.christophernguyen.co/

categories / Featured Fish, Special Events, Special Fish
tags / Omakase, Edomae, Japanese Fish, Uni, Kaiseki, Nigiri, Sashimi, chef's table