fatty collar ‘kama’ with ultra fatty head + cheek cut LIMITED AVAILABILITY
YAKITORI
SKIN ON BREAST
$4.00
KNEES
$4.00
INNER THIGH
$4.00
WING FLAP
$4.50
RIB
$4.50
SWEETBREAD
(THYROID)
$4.50
WINGS
$4.50
KAWA
$4.50
THIGH
$5.00
DRUMETTE
$5.50
NECK
$5.50
SHOULDER BLADE
$5.50
BRINED CHICKEN MEATBALL
$5.50
SKIN ON THIGH
$6.00
WING TIP
$6.00
OYSTER
$6.00
ASS
Only available at the Yakitori Omakase Experience
SMOKED TOGARASHI CHIMICHURRI
parsley, shiso, shishito, sansho pepper, vinegar
$5.00
WAGYU FAT RAYU
spicy chili oil made with A5 Japanese wagyu fat & trim, Sichuan pepper, peanut, shallot
$5.00
EXTRA SOY EGG DIP
spicy chili oil made with A5 Japanese wagyu fat & trim, Sichuan pepper, peanut, shallot
$3.50
AGEMONO
BUTTERMILK CHICKEN KARAAGE
24 hour marinated free-range chicken legs fried in potato starch, yuzu mayo
$15.00
EGGPLANT & GOAT CHEESE TEMPURA /
sweet eggplant salsa, local honey, togarashi
$15.00
HUMBOLDT SQUID TEMPURA /
togarashi, nori powder, spicy mayo
$16.00
NOODS + SOUP
SHOKUNIN TORI RAMEN
paitan style ramen made exclusively from the bones of our free-range yellow fat chickens, thigh & breast ‘chashu’, topped with pickled black mushroom, spicy miso paste, 24 hour cured ajitama egg
$24.00
BUTTERED MISO SOUP
spot prawn infused, tofu, wakame
$5.00
NIKU
SHOKUNIN SICHUAN CHICKEN
chilled skin-on free range breast, house made chili oil, goma dare, local honey, garlic chips
$16.00
HANETSUKI BRAISED BEEF GYOZA
crispy “winged” gyoza stuffed with slow-braised beef tongue, ponzu sauce, house-made chili oil
$17.00
WAGYU PASTRAMI SANDO
Brant lake waygu short-rib, milk bread, smoked togarashi chimichurri
(min 3oz) We age A5 wagyu in beeswax sourced from local Alberta hives for 30 days in order to increase the flavour profile of this ultra fatty beef.We further enhanced the beefs taste with a light cold smoke in hickory wood and finish on a hot tableside binchotan grill.
