However, Kishimoto still topped the list as our favorite restaurant in Vancouver. We both ordered the five course omakase and underestimated how much food that would be.
Hokkaido scallop tataki.
Local shiitake and Gorgonzola.
Homemade tofu.
seasonal sashimi; fresh daily feature.
cold somen noodles; sesame dipping sauce with green onions and myoga, tosazu yarrow meadows duck with cucumber vinaigrette.
outlandish beach oyster tempura; oba leaf.
japanese hamo (conger pike) and okra tempura; plum sauce.
smoke infused salmon oshi; cherry wood smoke infused salmon oshi zushi.
sushi assortment; shima aji nigiri, miyabidai nigiri with yuzu salt, blue fin toro tataki nigiri, black cod nigiri.
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