Filtering by Category: Special Fish

2019)

December 18, 2018 / Justin Kwong

We would like to formally invite all our customers to our Kaiseki experience this February 2, 2019. Kaiseki is a traditional multi-course dinner which highlights seasonality; this is done by sourcing Japanese ingredients combined with years of technical experience, acquired only by a master chef. Our head chef, Koji Kobayashi, has been trained for 20 years in Japan for this craft, and will aim to show Calgary the simplicity and beauty of a Japanese winter through the inherent flavors of each ingredient and the unique aromas of each dish. Our Kaiseki will also be paired with premium sake and tea, carefully selected by tea and sake sommeliers from That’s Life Gourmet, Sake Gami, and Matsukaze Tea.

This event will be taken by reservations only, please RSVP through email: info@sukiyakihouse.com, and note seats will be limited. Cancellations must be made 48 hours before the event, and credit cards may be taken in advance. If you have any questions about the event please feel free to contact us directly.

ps: we also have started a newsletter (‘contact us’-> ‘follow our kaiseki and omakase nights’) if you are interested in our future events .

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categories / Special Events, Special Fish, Kaiseki
tags / yycevents, downtownyyc, downtowncalgary, yycfoodie, yycfood, yycfoodies, datenightyyc, yycrestaurants, kaisekiryori, kaisekidinner, kaisekicuisine, Japanese, omakase, osakafishmarket, chefs table

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/

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

Fresh Fish From Osaka Fish Market - February 22, 2018

February 22, 2018 / Justin Kwong

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

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categories / Featured Fish, Special Fish
tags / Osaka, Wild Japanese Fish, Aji, Itoyori, Mackerel, Horse Mackerel, Threadfin Bream, Omakasae, Japanese Fish