shokunin_hours-logo

  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.

The chefs create a seasonal coursed menu based on the best produce, fish, and meat available today

$65 / person

FULL PARTICIPATION OF TABLE REQUIRED.

CANNOT BE SHARED

SUBSTITUTIONS POLITELY DECLINED.

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

kushi-yaki

Kushi-yaki 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 — kushi-yaki is like heading out for wings in Japan

DID YOU KNOW?

SHOKUNIN PROVIDES FREE UNDERGROUND PARKING DAILY AFTER 5PM

ASK YOUR SERVER FOR VALIDATION!

CHICKEN HEART3
Garlic and salt

Chicken Wingette3
Togarashi and salt

CHICKEN THIGH 3.5
Tare Sauce

CHICKEN ASS4.5
Maldon salt

CHICKEN NECK4.5
Yuzu kosho marinade

Add koji fermented hot sauce3.5

SHIITAKE MUSHROOM4
Miso butter

SHISHITO PEPPER4
Fermented honey and garlic

BEEF TONGUE5
Salt

SPICY MISO PORK SHOULDER4
Red miso and gochujang

SWEET BBQ BEEF4
Sesame and scallions

GRILLED RICE BALL4
Miso butter grilled rice stuffed with Japanese style fermented plum
Add fried egg $2.5

Add extra soy egg dip2

ALBACORE TUNA “CRUDO”16
Konbu cured tuna, aji amarillo, coconut milk, yuzu kosho, togarashi spiced popcorn

ALBERTA BISON TATAKI19
Seared rare Alberta buffalo coated in its own rendered fat, topped with yuzu kosho pickled onions, radish sprouts and fried garlic with a touch of sansho pepper

MARKET SASHIMI
Selection of today’s best served with wasabi, soy and house pickled ginger
chef selection 8pc 29
chef selection 13pc 44

FRESH WASABI5
Did you know that 80 % of the wasabi in the world is made with horseradish? This is real wasabi grated fresh from the root itself.

raw | NAMA

ICED RED ONION SALAD4
Crispy ice blanched red onions, soy, toasted sesame and its oil

PRESSURE TREATED RICE4
ADD SPICED AND DRESSED 2.5

RURI NASU5
Traditional Japanese pickled eggplant

TSUKEMONO5
Assorted Japanese pickles

CHAMAME7
Like edamame but more sweet & nutty

JAPANESE POTATO SALAD7.5
Japanese karashi mustard, pickles and mayo

GRILLED CABBAGE14
Miso kimizu hollandaise, pickled red onions, scallions and toasted nori powder

SESAME KALE SALAD17
Bacon, white onion, parmesan, and miso cured egg

vegetables | YASAI

SCALLOP ISOYAKI12
Grilled tableside with butter, sake and soy

MISO STEAMED CLAMS18
Chili, butter, shallots, sake

seafood | GYOKAIRUI

CHICKEN SKIN CHIPS10
Togarashi, salt, kewpie mayo, sweet soy dashi

FRIED TOFU12
Spicy ginger, sansho peppercorn sauce

HUMBOLDT SQUID TEMPURA14
Crispy fried squid with spiced Japanese mayo and lime

CHICKEN KARAGE16
Soy & sake marinated chicken legs, yuzu mayo

fry | AGEMONO

BRAISED BEEF TONGUE GYOZA14
House fermented scallop hot sauce, ponzu

TOKYO STYLE CONFIT PORK BELLY18
Japanese braised pork belly, parsnip purée, miso gnocchi, yuzu kosho pickled tomatoes

JAPANESE GRILLED STEAK22 / 5oz
Marinated with garlic and soy, with shiitake tempura

MISO SALMON STONE POT22
Horseradish mashed potatoes, edamame beans with miso cured salmon and iced onions

SANSHO SHORTRIBS27
20oz shortribs, marinated for 24 hours in garlic and sansho pepper, grilled over charcoal

meat | NIKU

SHIO RAMEN17 / 5oz
Rich chicken bone broth, seasoned with shio dare, house made XO sauce

ADD-ONS
TOASTED NORI 1 BAMBOO1 1/2 SOY CURED EGG 1.5 YUZU KOSHO 2.5 KOJI HOT SAUCE 3.5 CHASHU PORK 5

NOODLES
(available after 10 pm)

MATCHA GELATO5

MISO YUZU CRÈME BRULÉE10
Farm eggs, fresh cream, yuzu

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