FRENCH-JAPANESE FUSION
Menu
Lunch
Dashi Consomme
smoked bonito, shiitake, yuzu zest, chive oil
Hamachi Crudo
japanese amberjack, shiso, finger lime, toasted sesame
Duck Confit Onigiri
crispy rice, pickled plum, confit duck leg, watercress
Sablefish Miso-Beurre Blanc
saikyo miso, brown butter, fennel, koji
Wagyu Tartare
hand-cut a5 wagyu, egg yolk confit, nori crisps, chives
Mushroom Risotto
matsutake, arborio, parmesan dashi, truffle oil, micro greens
Dinner
Amuse-Bouche
chef's daily inspiration, seasonal
Foie Gras Chawanmushi
torchon foie gras, steamed egg custard, black truffle, edamame
Botan Ebi Carpaccio
spot prawn, ponzu gelee, caviar, edible flowers
Lobster Tempura
nova scotia lobster tail, matcha salt, lemon dashi, burdock
Miso-Aged Lamb Rack
48-hour white miso cure, fondant potato, broccolini, jus
A5 Wagyu Steak
miyazaki wagyu striploin, wasabi, smoked soy, seasonal vegetables
Black Cod Kasuzuke
sake lees-marinated black cod, turnip puree, crispy shallots
Omakase Tasting
seven courses, chef's selection, seasonal and market-driven
Dessert
Matcha Creme Brulee
ceremonial-grade matcha, tahitian vanilla, tuile
Yuzu Tart
yuzu curd, meringue, black sesame shortbread
Mochi Ice Cream Selection
hojicha, black sesame, sakura, made in house daily
Chocolate Fondant
valrhona 70%, miso caramel, kinako powder, gold leaf
Summer Specials
Uni Toast
hokkaido sea urchin, brioche, cultured butter, microplane lime
Tomato & Peach Salad
okanagan peach, heirloom tomato, burrata, shiso vinaigrette
Grilled Octopus
spanish octopus, charred scallion, smoked paprika, yuzu kosho
Our menu changes with the seasons. Please inform your server of any dietary restrictions or allergies. All ingredients are sourced from local and sustainable producers whenever possible.