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Shokunin was born of the idea to provide exceptional food and cocktails in a room that is all inclusive. Crafted cocktails give way to charred yakitori and small plates shared among friends with a bottle of sake. Seasonal and local ingredients are combined with traditional Japanese techniques and flavour profiles to create a truly NEW Japanese dining experience.

“Menu is subject to change without notice due to availability”

omakase

A collection of small plates that truly showcase our
New Japanese menu.

CHAMAME

SASHIMI

LANGOSTINE CARPACCIO

CHICKEN SKIN CHIPS

HUMBOLDT SQUID TEMPURA

HEART YAKITORI

DAILY SKEWER

BUTCHER’S STEAK

TSUKEMONO

RICE

$65 / person

FULL PARTICIPATION OF TABLE REQUIRED.

SUBSTITUTIONS POLITELY DECLINED.

+$40 / person

4 beverage pairings

MINIMUM 2 PEOPLE

KITCHEN 6 / 24
Buy the kitchen a six pack of beer!
(For after the shift of course)

yakitori/grill

YAKI = FIRE
TORI = BIRD

Yakitori is a quintessential part of true Japanese Cuisine by which chicken and other meats are cooked over fire. For a flavour that is like no other:
Don’t be intimidated — yakitori is like heading out for wings in Japan

DID YOU KNOW?

SHOKUNIN PROVIDES FREE UNDERGROUND PARKING DAILY AFTER 5PM

ASK YOUR SERVER FOR VALIDATION!

DAILY YAKI NIKU19
7oz cut, apple ponzu, blanched white onion, fried garlic

SHORT RIB27
1 lb, sansho, miso, garlic marinade

SCALLOP ISOYAKI8
Grilled tableside with butter, sake and soy

ADD FRIED EGG2.5

CHICKEN THIGH3
Tare Sauce

CHICKEN HEART3
With Sea salt

CHICKEN ASS3.5
Crispy crunchy gold and munchy

CHICKEN NECK3.5
This cut has a great chew and HUGE chicken flavour. Served with sea salt

SHIITAKE MUSHROOM3.5
Miso butter

BEEF TONGUE3.5
Rich beef flavour, pleasant chew

BEEF4
Soy sake ginger

PORK BELLY4
Ginger sauce

GRILLED RICE BALL3
Grilled rice with miso butter and umeboshi

CHEF SKEWER3.5
Ask your server based on availability

HANDMADE GYOZA11
Braised beef tongue, sweet soy, chicken fat chili oil

HALIBUT KABAYAKI24

LANGOSTINE MISO BROTH10
Butter, sake, scallions and wakame

BC OCTOPUS TAKOYAKI16
Yuzu kosho, qp mayo, tsume & bonito flakes and scallions

umami bombs

SASHIMI
Selection of today’s best served with fresh wasabi and soy and house pickled ginger
small $21 . medium $35 . large $55

LANGOSTINE CARPACCIO20
Garlic, ginger seared with hot oil before being doused with “farmers ponzu” fried garlic, chili and cilantro

MAKI ROLL15
Today’s daily preparation, ask your server for details

BISON GYU SASHI16
Seared raw buffalo Yuzu kosho, onions, shaved foie gras torchon, shiso

WASABI25
Did you know that 80% of the wasabi in the world is made with horseradish? At Shokunin our wasabi is grated to order fresh from the root itself.

raw

BROXBURN TOMATO SALAD16
Red miso dressing, pickled red onions, fried garlic, bitter greens and toasted nori powder

JAPANESE POTATO SALAD8
Karashi, red onions, qp mayo and pickles

DAILY SILKEN TOFU9
This creamy creation starts with house made soy milk made from non GMO beans

GRILLED JAPANESE CABBAGE13
Miso kimizu hollandaise, fried garlic, pickled red onions and fresh negi

GOMA KALE SALAD16
Kale, bacon savoury Goma dressing and white onion

green

KARA-AGE14
Soy and sake marinated boneless chicken legs, yuzu mayo

HUMBOLDT SQUID TEMPURA13
Spicy mayo, lime, togarashi

CHICKEN SKIN CHIPS6
Togarashi, salt, lemon

fry

YYC RAMEN SHOKUNIN STYLE16
Chicken broth, soy cured egg, Chasu pork and house made XO sauce

CHIRASHZUSHI24
mixed sashimi, spiced with ginger, wasabi and onsen egg

noodles and rice

Ramen available
after 10pm Friday – Saturday

RURI NASU5
Pickled eggplant

CHAMAME7
Like edamame but more sweet & nutty

CONFIT CHARCOAL “SAUEE’D” CARROTS9
Sweet carrots, smoked butter

TSUKEMONO5
Japanese pickles

RICE4
Pressure cooked, furikake

MISO CRÈME BRULÉE9
Farm eggs, fresh cream, yuzu

FIASCO GELATO7
Handcrafted tofu gelato

sides & dessert

glossary

bonito // smoked, fermented and dried flakes of the bonito tuna

daikon // a radish with a large, slender white root

dashi // a stock made from fish and kelp

cassoulet // a rich, slow cooked casserole originating in the south of France

enoki // a long, thin white mushroom with a mild and somewhat fruity taste

fava bean // a large, flat, pale green bean

foie gras // the liver of a specially fattened goose or duck

furikake // dry Japanese rice seasoning, thousands of varieties

gyoza // fried dumpling

isoyaki // anything from the ocean that is cooked over fire

kakuni // traditional Japanese sweet pork

karaage // Japanese fried chicken

karashi // Japanese hot mustard

koji-cha // Japanese black tea fermented with sake mold

kosho // a paste made from chili peppers, yuzu peel and salt

maki // a dish of sushi and raw vegetables wrapped in seaweed

miso // fermented soy bean paste

mirin // a Japanese cooking wine made from rice, sweeter than sake

negi // Japanese name for a Welsh onion

nitsume // a sweet and salty sauce

ochazuke // a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice

oyakodon // literally ‘parent-and-child’; chicken and egg simmered in sauce and poured over rice

onsen egg // a low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan

ponzu // made with soy sauce, lime juice, vinegar, and fish flakes

roe // the mass of eggs contained in a female fish or shellfish

ruri nasu // sweet fried and braised egg plant served cold

sake bomb // sake & beer—the perfect way to get a party started

sansho // the mildly hot dried berry of a prickly ash tree

shio // a pale, clear, yellowish broth made with plenty of salt

sous vide // a method of treating food by partial cooking, vacuum-sealing and chilling

tataki // seared raw fish or meat, generally served in ponzu

togarashi // a general name for a group of condiments that blend chili pepper with other ingredients

tsukemono // assorted Japanese pickled vegetables

umeboshi // Japanese salted and preserved plum

wakame // a subtly sweet seaweed

yaki onigiri // a crunchy, cake-like snack made of grilled rice

yakitori // meat on a stick cooked over binchotan; often chicken

yuzu // Japanese aromatic lemon