Shokunin

• SESAME KALE SALAD17

  locally grown baby kale, parmesan, ice blanched onions, ajitama egg

• ADD BRINED CHICKEN BREAST10
• POTATO SALAD12

  spicy karashi aioli, farm potatoes + carrots, pickled red onion, scallion

• STEAMED RICE6
• SPICED & DRESSED3

  YASAI

• COLD SHUCKED SCALLOP16

  yuzu kosho nuoc cham, cilantro stem salsa

• BEEF TATAKI25

  marinated with tare, scallion, garlic for 24 hours seared by binchotan, served in a strong ponzu, ried garlic, yuzukosho pickled onion, micro arugula

NAMA

• FERMENTED POTATO CROQUETTE9

  15 day fermented Yukon potato, brined chicken mince, truffle aioli

• EGGPLANT & GOAT CHEESE TEMPURA17

  sweet eggplant salsa, local honey, togarashi

• BUTTERMILK CHICKEN KARAAGE16

  24 hour marinated free-range chicken legs fried in potato starch, yuzu mayo

• HUMBOLDT SQUID TEMPURA18

  togarashi, nori powder, spicy mayo

AGEMONO

• SIGNATURE ROASTED CHICKEN FAT RAMEN29

  paitan-style chicken ramen with free-range chashu, toasted bonito–infused noodles, and a white miso–sake kasu tare.

• ADD WAGYU FAT CHILI OIL5
• ADD MISO CURED BACON10
• BUTTERED MISO SOUP9

  daily fresh fish infusion, tofu, wakame

NOODS + SOUP

• HANETSUKI BRAISED BEEF GYOZA19

  crispy “winged” gyoza stuffed with slow-braised beef tongue, ponzu sauce, house-made chili oil

• MISO CURED BONE MARROW + ESCARGOT25

  5 oz grilled marrow, shiso pistou, mizuna, tenkasu

• CHICKEN AND SWEETBREADS ON THE EMBERS26

  brined chicken breast layered with chicken mousse, stuffed with sweetbreads, and rolled in caul fat. sous-vide, then pan-seared and rolled over the charcoal grill before being lacquered with soy and butter. finished with crisp garlic chips, micro cilantro, and a fragrant sichuan chili oil

NIKU

• WAGYU PASTRAMI SANDO52

  Brant lake waygu short-rib, milk bread, smoked togarashi chimichurri

SWEET

• MISO CRÈME BRÛLÉE13

  fresh cream, farm eggs, yuzu peel

• SAKE KASU TIRAMISU15

  hoji-cha crème, sake caramel

GLUTEN FREE | OCEANWISE 2016 4th ST SW | www.shokuninyyc.ca | E Q - @shokuninyyc All parties of 6 or more guests are subject to a 20% automatic gratuity. FREE UNDERGROUND PARKING Please ask your server for validationBills will not be split.

• KNEES5
• WING FLAP5
• SKIN ON BREAST4
• WING TIP6
• WINGS6
• DRUMETTE6
• SHOULDER BLADE6
• SKIN ON THIGH8
• THIGH8
• TENDER4
• BRINED CHICKEN MEATBALL5
• OYSTER9
• EXTRA SOY EGG DIP3.5
• SMOKED TOGARASHI CHIMICHURRI5

  parsley, shiso, shishito, sansho pepper, vinegar

• WAGYU FAT RAYU5

  spicy chili oil made with A5 Japanese wagyu fat & trim, Sichuan pepper, peanut, shallot

YAKITORI

OUR CHICKENS ARE BUTCHERED DAILY & ARE IN LIMITED QUANTITY. ALL OF THE RARE & DELICIOUS BITS REQUIRE MULTIPLE CHICKENS FOR JUST ONE SKEWER SO ORDER YOUR FAVOURITE EARLY & OFTEN! # OF CHICKENS TO MAKE EACH SKEWER “A SYMPHONY OF FAT, SALT, AND SMOKE.” — CHEF DARREN MACLEAN Every skewer begins with Kishū Binchōtan — the revered white charcoal of Wakayama, crafted from dense ubame oak and refined in kilns fired to nearly 1,000 °C. This process creates charcoal of exceptional purity and carbon density, burning with fierce, steady heat and almost no smoke. It delivers clean, focused caramelization while keeping the centre tender and untouched by bitterness or excess aroma.

• DAILY OFFCUTMP

  fatty collar ‘kama’ with lettuce wraps, fresh herbs, garlic chips, chirizu, chili oil, rice LIMITED AVAILABILITY

SAKANA

• GRILLED BROCCOLINI10

  sesame soy butter, fried garlic

• GRILLED NAPA CABBAGE16

  miso butter, kimizu style hollandaise, pickled onions, negi

• GRILLED RICE BALL7

  umeboshi, miso butter

• ADD FRIED EGG3

VEGETABLE

• SHIITAKE MUSHROOMS7
• BEEF TONGUE7
• TRAILS END BEEF MEATBALL WITH CHIMICHURRI BUTTER8

KUSHIYAKI

GLUTEN FREE | OCEANWISE BINCHOTAN GRILL 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 beef’s taste with a light cold smoke in hickory wood and finish on a hot tableside binchotan grill.

• BEESWAX AGED AAAAA5 JAPANESE WAGYU40/oz (min 3oz)

• OKAMI KASU BEER8 (10oz) / 11 (16oz)

  Brewed in collaboration with Ol’ Beautiful Brewing. The World’s First Canadian Sake Kasu infused beer brewed with rick koji & beer yeast clean, creamy & refreshing.

• KIIRO 1.5oz14

  Tanqueray gin, house made ginger & lime cordial

• LAST KNOWN ANGEL 2oz17

  brown-butter pisco, orange-infused Tanqueray, vanilla, lemon (VOICES BENEATH)

• NEON SKIES 2oz17

  bitter-melon infused midori, Espolon, Cocchi Americano, Thai basil, tarragon, lime

• SHISO COSMO 2oz17

  Ketel One vodka, New Fortune sake, Aizuhomare Shochu, St. Germain, cran, shiso, lemon

• YUZU SIDECAR 2oz17

  yuzu sake, yuzu infused courvoisier, Cointreau

• HADAKA & FAMOUS 2oz18

  400 Conejos mezcal, chartreuse, Campari, miso, lime

• WINTER IN HOKKAIDO 1.5oz18

  hazelnut-infused Suntory Toki, winter spice, egg yolk, cream CONTAINS NUTS / DAIRY

• UME-SHU NEGRONI 2oz19

  Tanqueray gin, Takasago plum sake, Campari

• YUKI MILK PUNCH 2oz20

  milk-clarified, Ketel One, creme de cacao, white cranberry, lemon, house-brined cranberry

• PARK HYATT IN THE MIST 2oz24

  Mars Iwai Japanese whisky, orange peel, black tea, Angostura

• COCKTAILS GROUNDS FOR DIVORCE NITRO MARTINI19 (2.5oz)

  Phil & Sebastian espresso, Fort Distillery Two Bean Brew, Nothern Keep vodka, salted vanilla syrup

• ORIGARAMI SPARKLING SAKE BY MASUMI18 / 30

  — 55% This brewery has been crafting sake for over 350 years. Fermented in the bottle and sold unfiltered “on-the-lees.” Origarami offers a sensory double entendre, combining crisp bubbles and wine-like acidity with the creamy and savory richness of sake.

• AIYAMA SEASONAL SAKE BY GAKKI MASUMUNE20 / 32

  AIYAMA / YAMADA NISHIKI 60% SHG EXCLUSIVE / JUICY! With a balance of lusciousness and soft umami, the gentle lingering acidity and flavour profile is reminiscent of watermelon and Jolly Ranchers! This exclusive seasonal sake may only last the summer— a unique blended sake combining two premium sake rice varieties! The result is JUICY!

• FUZZY GREEN HONJOZO BY GAKKI MASUMUNE18 / 29

  YUME NO KAORI / SHUNYO 70% SHG EXCLUSIVE / Introducing One of Japan’s most famous breweries, smooth, silky, and very fresh. The name refers to the intense green tones and crisp, refreshing character, like Sauvignon Blanc with less acidity. It’s quite possibly the most sought-after Honjozo in the world right here in #YYC

• KURO SPECIAL JUNMAI BY TENBI18 / 27

  YAMADA NISHIKI / 60% SAITO NO SHIZUKU Kuro presents a fresh burst of juiciness and effervescence right from the start. It is beautifully layered and intricately complex. The bright aroma of muscat and golden kiwi, combined with a harmonious balance of sweetness and acidity. The flavour profiles transition gracefully once the initial zippiness settles.

• KARAHASHI BLACK JUNMAI GINJO BY AIZUHOMARE17 / 28

  YAMADA NISHIKI 60% SHG EXCLUSIVE / A vibrant aroma reminiscent of pineapples and mango. It has a refreshing and well-balanced combination of acidity and soft, candied sweetness, cemented in place by a firm and crisp acidity.

• GASSAN JUNMAI DAI GINJO BY YOSHIDA22 / 36

  YAMADA NISHIKI 50% Berry-like sweetness and acidity with a subtle spritz open the palate, leading to a long finish. A refined sake with a sweet, creamy essence crafted from the softest waters in Japan. The sake carries the clarity and precision expected of a Dai Ginjo, but with a gentle, lingering depth.

• PURPLE MORNING RED RICE BY KUICHI17 / 28

  ASAMURSAKI 60% SHG EXCLUSIVE / In ancient times, red rice was grown in Japan; it is very rarely used in modern times. This unique sake is naturally red in colour and slightly sweet, with some berry and rose aromas and flavours, coupled with a long finish that whispers of Italian recioto.

• CLASSIC YAMAHAI BY TAMA NO HIKARI19 / 30

  YAMADA NISHIKI 60% From the brewery that saved Junmai sake production in Japan, it is no surprise that they employ this ancient form of sake brewing! They are fermented using wild yeast that naturally form in the wild spaces around the brewery. Traditionally characterized by aromas of shiitake mushroom and nougat, with a creamy taste of custard and nuts, giving these sakes alluring depth.

• KUNI ZAKARI – 55% (300mL)79

  Using yeast No. 1801 and Wakamizu rice this beautiful sake flows from gorgeous aromas to its rich flavourful taste. Truly loved by locals in the Amchi prefecture.

• TAMA NO HIKARI KARAKUCHI – 60% (720mL)136

  A very dry junmai ginjo style from the ancient capital of Japan. Very elegant with a clean finish.

• KARAHASHI BLACK – 60% (720mL)144

  SHG EXCLUSIVE / A vibrant aroma reminiscent of pineapples and mango. It has a refreshing and well-balanced combination of acidity and soft, candied sweetness, cemented in place by a firm and crisp acidity.

• KOJIMA SOHONTEN TOKO – 55% (720mL)154

  Un-diluted at 16% alcohol it gives this saké loads of Umami. Long and satisfying on the finish.

• YOSHIDA GASSAN IZUMO – 60% (720mL)156

  Softest water used in Japan gives it a silky mouthfeel. Field strawberries and ripe pineapple with a clean finish.

• KAIUN LEGACY– 55% (720mL)164

  A 100 year old revival from the Washiyama family. Artisanally grown and harvested from the Kakegawa region. Silky texture with notes of peach and vibrant melon.

• AIYAMA– 60% (720mL)165

  SHG EXCLUSIVE / JUICY! With a balance of lusciousness and soft umami, the gentle lingering acidity and flavour profile is reminiscent of watermelon and Jolly Ranchers! This exclusive seasonal sake may only last the summer— a unique blended sake combining two premium sake rice varieties! The result is JUICY!

• OKU NO MATSU SPARKLING DAI GINGO – 50% (920mL)65

  A breezy sparkling sake with frothy micro bubbles. A pleasant soft-landing sweetness and aromas of white chocolate and bread pudding to flavours of grapefruit, apple, and vanilla.

• MASUMI ORIGARAMI SPARKLING – 55% (720mL)149

  This brewery has been crafting sake for over 350 years. Fermented in the bottle and sold unfiltered “on-the-lees.” Origarami offers a sensory double entendre, combining crisp bubbles and wine-like acidity with the creamy and savory richness of sake.

• DEWAZAKURA DEWANOSATO – 60% (720mL)99

  This incredibly balanced sake is a result of brewing the unique dewanosato rice. “Zakura” means cherry blossoms and this hails from the Dewa region.

• FUKUCHO SEASIDE – 70% (720mL)134

  This new style of sake brewed with shiro-koji gives beautiful notes of yuzu and lemon.

• TENBI KURO TOKUBETSU – 60% (720mL)155

  Rare and massively popular in Japan.Toji, Miki Fujioka, produces beautifully layered and delicately complex junmai. Bright and juicy, it is a perfect pairing with Shokunin’s menu.

• PURPLE MORNING – 60% (720mL)165

  SHG EXCLUSIVE / In ancient times, red rice was grown in Japan; it is very rarely used in modern times. This unique sake is naturally red in colour and slightly sweet, with some berry and rose aromas and flavours, coupled with a long finish that whispers of Italian recioto.

• CLASSIC – 60% (720mL)136

  From the brewery that saved Junmai sake production in Japan, it is no surprise that they employ this ancient form of sake brewing! They are fermented using wild yeast that naturally form in the wild spaces around the brewery. Traditionally characterized by aromas of shiitake mushroom and nougat, with a creamy taste of custard and nuts, giving these sakes alluring depth.

• ASAHI SHUZO DASSAI ‘45’ NIGORI – 50% (300mL)91

  This mildly cloudy nigori has bright floral notes and a cherry liqueur finish.

• OKU NO MATSU ADATARA – 60% (720mL)136

  This gentle sake massages and coats the palate with layered creaminess. Beautiful bouquet of floral honeysuckle, jasmine and ripe pear.

• ASAHI SHUZO DASSAI ‘39’ – 39% (300mL)99

  This bespoke sake is a whimsical delight with the poise that still commands respect. This sake has refinement and sophistication.

• GASSAN – 50% (720mL)156

  Berry-like sweetness and acidity with a subtle spritz open the palate, leading to a long finish. A refined sake with a sweet, creamy essence crafted from the softest waters in Japan. The sake carries the clarity and precision expected of a Dai Ginjo, but with a gentle, lingering depth.

• HATTANSO 50 – 50% (720mL)179

  Hattanso refers to a type of ancient and nearly extinct sake rice it uses. Rediscovered by Miho Imada, it has a beautiful deep colour and clean refreshing nose. Flavours of pineapple and melon follow on the palate.

• AIZUHOMARE BANSHU YAMADA – 35% (720mL)440

  This champion sake is winner of best sake in the world. Luscious silky texture with elegant notes of tropical fruits.

• GAKKI MASAMUNE – 66% (720mL)115

  The nose on this stunning honjozo sake is a vast collection of orange creamsicle, blueberry, watermelon, rice Krispie treat, peach, banana bread, and flan aromas. This sake drinks smooth, rich, plump, and expansive, but has an uplifting tingle and spritz that lightens the overall drinking experience.

• FUZZY GREEN – 70% (720mL)115

  SHG EXCLUSIVE / Introducing One of Japan’s most famous breweries, smooth, silky, and very fresh. The name refers to the intense green tones and crisp, refreshing character, like Sauvignon Blanc with less acidity. It’s quite possibly the most sought-after Honjozo in the world right here in #YYC

• POWERS17 / 84

  Cabernet Sauvignon . Washington, Oregon Bold and structured with dark plum, blackcurrant, cedar, and mocha. Firm tannins and a long, warming finish.

• TRACY & CIE13 / 65

  Pinot Noir . Vallée de la Loire, France Cherry and strawberry on the nose, with some smoke and oak, light with long finish.

• MADEMOISELLE DU MONT15 / 75

  Grenache . Vallée du Rhône, France Wild strawberries on the nose and hint of rose water, on the palate medium bodied cherries and cassis with smooth tannins on the finish.

• CHANZY− / 145

  Pinot Noir . Burgundy, France Elegant and refined with red currant, wild strawberry, and earthy undertones. Silky tannins and a touch of minerality.

• GRACE− / 146

  Red Blend . Yamanashi, Japan Subtle and harmonious with soft red fruit, light spice, and refined acidity. A graceful and food-friendly red.

• PALTRINIERI16 / 79

  Lambrusco . Emilia-Romagna, Italy Lightly sparkling with wild berries, violet, and a dry, refreshing finish. A fun and lively red bubbly.

• CUVÉE MAISON16 / 79

  Sparkling . Languedoc-Roussillon, France Crisp and toasty with green apple, lemon zest, and brioche notes. Fine bubbles and a clean, dry profile.

• CALAFURIA18 / 88

  Rosé . Languedoc-Roussillon, France Bright and juicy with watermelon, rose petal, and tangy red currant. Fresh, vibrant, and perfect for warm days.

• GRACE ROSÉ− / 165

  Rosé . Yamanashi, Japan Delicate and fruity with strawberry notes and floral hints. Light and elegant with a clean, refreshing finish.

• FRANCOIS-XAVIER BARC17 / 84

  Sauvignon Blanc . Loire Valley, France Crisp and vibrant with notes of lemon zest, green apple, and fresh-cut grass. A dry, mineral-driven finish typical of Loire Valley Sauvignon.

• CHANZY (WHITE)23 / 115

  Chardonnay . Bourgogne, France Elegant and refined with red currant, wild strawberry, and earthy undertones. Silky tannins and a touch of minerality.

• FLAT ROCK18 / 88

  Riesling . Twenty Mile Bench, Niagara Off-dry and aromatic with juicy stone fruit, honey, lime, and a touch of petrol. Refreshing acidity balances the sweetness beautifully.

• LOIMER− / 100

  Grüner Veltliner . Kamptal, Austria Elegant and spicy with white pepper, green pear, and hints of citrus peel. Clean and zesty with a mineral backbone.

• SAINT MARTIN− / 120

  Chablis . Burgundy, France Classic Chablis showing crisp minerality, green apple, lemon, and oyster shell. Dry and linear with a saline finish.

• GRACE (WHITE)− / 146

  Koshu . Yamanashi, Japan Delicate and floral with notes of white peach, yuzu, and jasmine. Light-bodied, clean, and precise with gentle acidity.

• UMAMU− / 120

  Sauvignon Blanc Sémillion . Margaret River, Australia A rich blend showing passion fruit, guava, and herbal notes with creamy texture from Semillon. Balanced acidity and lingering finish.

• SUNTORY TOKI12

  Most approachable. Notes of honey, white stone fruit, light winter spice.

• MARS IWAI13

  Gentle introduction to Japanese whisky. Notes of vanilla, pear, subtle smoke.

• NIKKA FROM THE BARREL13

  Bold and complex. Notes of dried fruit, dark chocolate, warming spices.

• MARS IWAI TRADITION17

  Smooth and balanced. Notes of apple, cinnamon, light honey.

• NIKKA COFFEY GRAIN17

  Bourbon-like character. Notes of toasted vanilla, tropical fruit, creamy texture.

• NIKKA COFFEY MALT18

  Rich and full-bodied. Notes of orange zest, butterscotch, baking spices.

• HIBIKI HARMONY25

  Elegant and harmonious. Notes of rosewood, dried fruit, incense.

• NIKKA DISCOVERY33

  Approachable blend. Notes of citrus, vanilla, light peat smoke.

• SHINOBU 1533

  Premium aged expression. Notes of leather, dark fruit, sandalwood.

• SABUROMARU “THE EMPRESS” SINGLE MALT47

  Unique and intriguing. Notes of cherry blossom, white pepper, mineral finish.

• YAMAZAKI 18475

  Legendary prestige bottle. Notes of sherry, dark chocolate, Japanese oak.

• WHISKY
• AIZUHOMARE SHOCHU9

  AMA BREWERY

• PÉT-NAT TEA BI LEMONGRASS (1.5% ABV 750ml)80

  LOW IN ALCOHOL, LIGHTLY SPARKLING, AND DELICIOUSLY COMPLEX. A FINE-AGED, FERMENTED TEA INFUSION. BREWED WITH PASSION IN THE BASQUE COUNTRY USING LOCAL SPRING WATER AND HIGH-QUALITY TEA AND HERBS. Elegant with hints of citrus, rose petals, a whisper of galangal and kaffir lime. Tight perlage.

• HOT SENCHA GLASS – GREEN TEA6

  Shizuoka

• KOJI-CHA GLASS – KOJI FERMENTED BLACK TEA6

  Kagoshimi

• COLD SENCHA CARAFE – GREEN TEA13 (BTL)

  Shizuoka

SHOKUNIN YAKITORI OMAKASE

• Nama
• Cold Shuck Scallop

  Paired with:Kiiro

• Sushi

  Numata Nori Handcone

• Yakitori

  Shiitake Mushroom + Chicken Oyster + Negi-ma + Chicken Thigh + Chicken Ass Served with house ferments and rice + soy egg dip Paired with:Okami Kasu

• Yakiniku

  10 Day Brined Wagyu Pastrami Burnt Ends Paired with:Yamanashi Grace Red Blend

• SupplementalMarket Price

  45 Day Beeswax Aged Japanese Or Canadian Waygu

• Consomme

  Yellow Chicken Bone Broth

• Sweet

  Sake Kasu Tiramisu Paired with:Grounds for Divorce Nitro Martini