Valentine’s Day is just around the corner, and we are excited to share a photo preview of our upcoming Valentine’s Day Kaiseki evening experience, exclusive to February 14th.
Begin the evening with a glass of our welcome sparkling from Cave de Lugny, and delve into the intricate world of fresh seafood and Aburi cuisine.
Featuring our quail egg, yamaimo, and dashi, our Uni Shooter is garnished with wasabi pickles for a kick of heat.
The Premium Sashimi Platter showcases our chef’s favourite seafood selection for the season.
Our Sockeye Salmon Mi-Cuit uses local BC sockeye salmon, served with sansai quinoa, ravigote sauce, and garnished with a delicate yuzu foam.
Th Fresh Kusshi Oyster: A guest favourite is served with a tart strawberry salsa.
Featuring roasted beets, tobiko, and mustard aioli, our Atlantic Lobster Tartare is balanced gently atop a kataïfi nest.
Our Filet Mignon and Foie-Gras Duo features a tender cut of AAA sterling silver and is served alongside roasted market vegetables and a warm spiced red wine reduction.
The Aburi Sushi course features a special Valentine’s Day curated selection of Aburi Oshi, roll, and nigiri sushi.
Our Aburi nigiri, from left to right: Japanese Wagyu nigiri with perigord truffle, Konbu-cured Kanpachi nigiri with smoked ikura and yuzu, Hokkaido Hotate nigiri with BC uni [/caption]
Conclude the evening with our Deconstructed Hot Chocolate. Created by Head Pastry Chef Kiko Nakata, this indulgent treat features dark chocolate pot de crème, burnt honey cremeux, ginger almond streusel, shiso raspberry gel.
Our Deconstructed Hot Chocolate is is finished with delicate dots of Aburi marshmallow fluff.