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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

OMAKASE SELECTION

CHICKEN SKIN CHIPS

OMAKASE SELECTION

HEART YAKITORI

OMAKASE SELECTION

CHICKEN THIGH YAKITORI

HOUSE PICKLED VEGETABLES

PRESSURE TREATED RICE

$58 / person

FULL PARTICIPATION OF TABLE REQUIRED.

SUBSTITUTIONS POLITELY DECLINED.

+$30 / person

4 beverage pairings

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 HEART2.5
With Sea salt

CHICKEN THIGH3
Tare Sauce

Chicken Wingette3
Togarashi and salt

CHICKEN ASS3.5
Maldon salt

CHICKEN NECK3.5
Yuzu kosho marinade

Add koji fermented hot sauce3.5

SHIITAKE MUSHROOM3
Miso butter

SHISHITO PEPPER3.5
Fermented honey garlic

BEEF TONGUE4
Salt

SPICY MISO PORK SHOULDER4.5
Red miso and gochujang

SWEET BBQ BEEF5
Sesame and scallions

Add extra soy egg dip2

CHICKEN SKIN CHIPS9
Togarashi, salt, QP mayo and sweet soy dashi

KIMCHI BREAD9
use fermented kimchi, sesame seeds, in sweet butter bun dough

FRIED TOFU10
Spicy ginger & sansho peppercorn sauce

DUCK GYOZA12
Shiitake, spiced sesame vinegar dressing, scallions and toasted sesame

BRAISED BEEF TONGUE GYOZA12
House fermented scallop hot sauce, ponzu

HUMBOLDT SQUID TEMPURA16
Crispy fried squid with spiced Japanese mayo and lime

JAPANESE STYLE BONELESS FRIED CHICKEN16
Soy and sake marinated chicken legs, yuzu mayo

TAKOYAKI16
BC octopus, sweet soy, QP Mayo, togarashi and yuzu kosho served 6 at a time it’s the the real deal straight from the streets of Osaka

appetizers

ALBACORE TUNA TATAKI16
Konbu cured tuna, aji amarillo, coconut milk, jalapeño pickled celery, togarashi spiced popcorn

YELLOWTAIL TARTARE18
Chopped sashimi grade hamachi, miso, ginger and scallions served with house cured salmon roe and nori powdered rice crisp

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

DAILY ABURI OSHIZUSHI22
Daily premium brick sushi, seared at the last second to bring out the essential oils and dressed to order

MARKET SASHIMI
Selection of today’s best served with wasabi, soy and house pickled ginger
small 28 . medium 38 . large 58

WASABI
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

SWEET STEAMED VEGAN EGGPLANT9
Degaku miso sauce, fried garlic, scallions and togarashi

BROXBURN TOMATO SALAD12
Red miso dressing, pickled red onions, bitter greens and iced red onions

CRISPY EGGPLANT TEMPURA12
Goats cheese and ricotta stuffed eggplant, sweet eggplant salsa

GRILLED CABBAGE12
Miso kimizu hollandaise, pickled red onions, scallions and toasted nori powder

SESAME KALE SALAD16
Bacon, white onion, parmesan and miso cured egg

green

SCALLOP ISOYAKI10
Grilled tableside with butter, sake and soy

TOKYO STYLE CONFIT BELLY OF PORK18
Japanese braised pork belly, parsnip purée, miso gnocchi, yuzu kosho pickled tomatoes

JAPANESE GRILLED STEAK20 / 5oz
Marinated with garlic and soy served with a brown butter ponzu

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

SANSHO SHORTRIBS27
20oz shortribs, 24 hour minimum sansho and garlic marinade grilled over charcoal

JET FLOWN JAPANESE AAAA MIE WAGYU STRIPLOINMP / oz
Premium Japanese white beef

WHOLE FRIED FISHMP
Fresh lime, pickled chilis and ponzu
When available

special plates

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

PRESSURE TREATED RICE4
SPICED AND DRESSED | ADD $2.5

ICED RED ONION SALAD5
Crispy ice blanched red onions, soy, toasted sesame and its oil

RURI NASU5
Traditional Japanese pickled eggplant

TSUKEMONO5
Assorted Japanese pickles

WAKAME RADISH SALAD5
Sweet wafu dressing, toasted sesame

CHAMAME7
Like edamame but more sweet & nutty

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

MISO CRÈME BRULÉE9
Farm eggs, fresh cream, yuzu

FLOURLESS CHCOLATE CAKE12
With kasu ice cream

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