It began with a single dish: nikujaga, a hearty stew comprised of meat, potatoes, and vegetables simmered in a sweetened soy sauce. Closely associated with Hokkaido, Japan’s northernmost prefecture, and considered yōshoku, a “Japanized” interpretation of Western cooking, the meal was what Akiyo Tani first prepared chef Nathan Lowey when the couple met in Edmonton over 10 years ago. “Her food tasted like it was made by the Japanese grandmother I never had,” recalls Nathan. Delicious...
According to the provincial order, we are currently not available for dine-in. Even the reservation is open after April 20th, you may be canceled close to the date.
- Reservation for parties of 1 to 6
Hours and location
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