Yuwa Japanese Cuisine Menu

(7pcs)

(7pcs)

4pcs each of wild BC albacore tuna & sockeye salmon

mackerel

scallop

scallop, tobiko, mayo

salmon roe

flying fish roe

deep-fried tofu curd pocket

BC free-range egg + ground prawn

GF albacore tuna, cucumber, miso jalapeno pickles, lightly seared sockeye salmon, miso mayo sauce

wild BC albacore tuna, green onions, tempura bits, spicy miso

prawn tempura, radish sprout, tobiko

hand-peeled BC Dungeness crab, avocado, cucumber, tobiko

seared unagi, organic greens, cucumber, avocado, tobiko, sweet-soy glaze

chopped bluefin tuna belly with green onion

In-house pickled seasonal vegetable

GFkombu dashi blanched green kale, sesame miso sauce, 3 kinds of nuts (walnuts, almond, pine nuts)

lightly seared vinegar-cured mackerel, nori soy sauce, shimeji + oyster mushrooms with grated daikon radish and ponzu sauce

GF cubic cut bluefin tuna, avocado, kaiware sprouts, rice cracker bits, nori seaweed, marinated in yuzu pepper tamari soy

GF thinly sliced today’s fish, jalapeno, soy-mustard vinaigrette

sockeye salmon tartar in sanshozuke dressing (jalapeno, koji rice-malt, tamari shoyu), pine nuts, lightly deep fried onions, home-made taro root chips

BC albacore tuna, avocado, beets sauce, nori soy sauce, rice cracker bits

lightly deep fried organic tofu in sweet soy dashi stock, spicy grated daikon, grated ginger, green onions, bonito flakes

3pcs of tiger prawn tempura + 4pcs of seasonal vegetable tempura, sweet soy dashi stock, matcha salt

GF fried local free-range BC chicken thigh marinated in ginger + garlic tamari shoyu, yuzu pepper paste

lightly fried prawn fish cakes, shrimp salt

(Prawn or Vegetable) tempura fritter with diced prawn + assorted vegetables OR assorted vegetables on a bowl of rice, mitsuba greens, sweet soy sauce

clear ichiban-dashi (bonito +kelp broth), wakame seaweed, tofu, spinach, shiitake mushrooms

roasted wild duck breast, Pecorino Romano cheese, sugared pecans, tomatoes, organic mixed greens, shiso, yuzu citrus dressing

GF tofu, sliced avocado, tomatoes, quinoa, shredded kelp, seaweed, organic mixed greens, tamari soy sesame dressing

GF tomatoes, organic mixed greens, tamari soy sesame dressing

Wagyu striploin steak served on a sizzling skillet, sake-kasu (lees) steak sauce

grilled BC free-range chicken thigh, nugget potatoes, green beans, burdock root chips, Okinawa kokuto-brown cane sugar teriyaki sauce

4 pcs fall-off-the-bone tender pork back ribs in Chef’s special teriyaki sauce

Wagyu rib finger stewed in red wine miso dashi stock, BC nugget potato, oyster mushroom, carrot, Tokyo leek, garlic bread baguette

Red Tuna

Sea Urchin, Hokkaido

Sea Urchin, B.C

Golden Eye Snapper, Koch

Cuttlefish, Wakayama

Grunt Fish, Nagasaki

Yellowtail, Kagawa

Golden Threadfin Bream, Yamaguchi

Sea Robin, Hyogo