Okini

Small Plates

• Salmon Soba32,00 CA$

  flame finished big glory bay salmon on chilled green tea soba with creamy sesame ponzu dressing, yuzu tobiko, and ikura

• Endive Caesar22,00 CA$

  grilled belgian endive with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko

• Leafy Green & Herb Salad17,00 CA$

  local organic greens with apple ginger vinaigrette, radish, tear drop peppers, and wasabi peas

• Nasu & Burrata19,00 CA$

  japanese-style grilled and roasted eggplant salad with spicy gomae, and burrata

• Wagyu Beef Carpaccio25,00 CA$

  brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano

• A5 Wagyu Tantanmen32,00 CA$

  mochi udon tossed in a spicy nutty sesame sauce with minced a5 miyazaki wagyu, and negi

• Salmon Tartare26,00 CA$

  fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chips

• Hokkaido Uni Toast80,00 CA$

  grilled house-baked foccacia with burrata, honey, balsamic, hokkaido uni, and ikura

• Oysters

  minimum 2, served with yuzu mignonette, and wasabi relish

Handrolls

made to order with bbq salmon skin ‘temaki’ and kamameshi mushroom rice

• Steph’s Handroll45,00 CA$

  hokkaido uni, ikura, shiso

• Chef's Handroll22,00 CA$

  truffle salmon negitoro, ikura

Shiso Wraps

• Wagyu12,00 CA$

  aburi a5 miyazaki wagyu, hokkaido uni, ikura

• Unagi9,00 CA$

  tempura unagi, black tobiko

Land & Sea

• Yarrow Meadows Duck45,00 CA$

  local duck breast with wild mushrooms, baby carrots, kabocha croquette, and yakiniku gravy

• Pork Tomahawk42,00 CA$

  grilled bone-in fraser valley pork with karashi-grainy mustard, peperonata, and peppercorn sauce

• Gindara Saikyoyaki45,00 CA$

  miso marinated wild local sablefish on pan seared egg tofu, broccolini, wasabi tobiko, and tomato dashi

• Salmon Belly (half)40,00 CA$

  grilled big glory bay salmon served with charred lemon

• Salmon Belly (whole)75,00 CA$

  grilled big glory bay salmon served with charred lemon

• Hayashi Beef36,00 CA$

  16 hour red wine braised cheek with hayashi demi, carrots, mushrooms, and confit baby potatoes

• A5 Miyazaki Wagyu Tenderloin34,00 CA$

  Miyazakigyu, winner of the “Wagyu Olympics”, is the highest quality of wagyu produced from Japanese black cattle and recognized for its snowflake-like marbling.

Pasta & Risotto

• Wagyu Bolognese32,00 CA$

  brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano

• Truffle Yaki Udon35,00 CA$

  truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg

• Kani Risotto36,00 CA$

  tempura soft shell crab, ikura, edamame, sun dried tomatoes, katsuobushi, and sansho tare on creamy mentaiko risotto

• Unagi alla Vodka36,00 CA$

  aburi freshwater eel, onion, and garlic confit with campanelle in tomato cream sauce

• Vongole XO35,00 CA$

  sake steamed japanese littleneck clams with garlic butter and spicy baby clam xo sauce with chitarra spaghetti