SHOKUNIN LAUNCHES CALGARY’S FIRST YAKITORIA OMAKASE EXPERIENCE
SHOKUNIN LAUNCHES CALGARY’S FIRST YAKITORIA OMAKASE EXPERIENCE
Canada’s ‘50 best’ awarded restaurant gives guests the chance to secure the rarer cuts of meat with this immersive theatre-style experience
Yakitoria-style restaurant, Shokunin (www.shokuninyyc.ca), headed up by the acclaimed Chef Darren MacLean, has launched a new Yakitori Omakase Experience, the first of its kind in the city of Calgary.
The new Yakitori Omakase Experience offers guests the only opportunity to guarantee some of the rarer cuts of chicken, including Chicken Ass and Chicken Oysters. Shokunin only butchers 25-30 fresh chickens a day, and it often sells out of the premium skewers in minutes.
The 12 or more-course omakase style menu, including a course of six delicious skewers, features highlight Shokunin dishes such as Cold Shuck Scallop with yuzu kosho nouc cham and cilantro stem salsa, a Skounin Handcone filled with sushi grade sashimi, cucumber, fresh wasabi, furikake and nitsume and the 15 day wet brined and smoked Wagyu Pastrami Burnt Ends – a Brant Lake short rib wagyu dish, cured in pastrami brine, sous vide’d and smoked, then grilled on hot binchotan coals.
The skewer course boasts some of the rarest cuts of chicken including Ass and Oyster as well as a fresh Shiitake Mushroom. Next up is Shokunin’s iconic and famous Yellow Chicken Bone Broth, made from the bones of the in-house butchered chickens and flavoured with black truffle, chicken oil and chive. To finish, guests can enjoy the indulgent Sake Kasu Tiramisu.
The menu is priced at $95.00 per person and can be upgraded with an optional drink pairing for just $60.00. Drinks include Kiiro, Masumi Sparkling, Okami Kasu and a beautifully bold and well rounded Japanese red wine, Yamanashi Grace. To finish and to give guests a burst of energy before continuing their night on the town is Shokunin’s take on an espresso martini, the Grounds for Divorce Nitro Martini.
Seated directly in front of the grill, which is reserved for omakase visitors, guests can watch where the nightly symphony of salt, fat and fire is conducted. The unique style of grilling means the team can achieve the depth of flavour that only salt, fat and fire can bring to grilled meats.
The Yakitori Omakase Menu is available Wednesday through Sunday for a 5:30pm or 7: 30pm seating and bookable at www.exploretock.com/shokunin
