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...
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Japanese comfort food cooked by chefs made with local seasonal products. Lunch available for Pickup Tuesday-Saturday 11:30 am - 3:30 pm
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