menu-bird

SMALL PLATES

PICKLES 4.5

assortment of vegetables marinated in amazu

EDAMAME 4.5

soy beans with truffle essence

GASTOWN GYOZA 7

pork, and mixed vegetables wrapped, served with spicy chili oil

HIRE KATSU 7

Panko breaded Pork tenderloin

GURATAN 7.5

eggplant and vegetable gratin finished with Parmesan cheese

KAKUNI 7

slow cooked pork belly teppan finished

TEBA 8

fried ginger soy marinated chicken wings

TOFU GOMAAE SALADA 13

fried tofu, mixed greens, dressed with black and white sesame

SEAFOOD SALADA 14

assorted sashimi, mixed tossed greens with ume dressing

SUSHI

BINCHO TATAKI 16

seared albacore tuna finished with green onion and Shirakawa dressing

HAMACHI CARPACCIO 17

thinly sliced yellowtail finished with grated daikon and yuzu kosho ponzu

OTSUKURI 3 / 5 types  20+

raw assortment of sashimi selected by Chef

SHIRAKAWA MAKI 20

hamachi, maguro, salmon, cucumber, asparagus and kaiware

YASAI MAKI 12

eggplant, kabocha and green beans

ANABO 18

whole tempura salt water eel on top of black vinegar sushi rice finished with kalamansi

NIGIRI 21

selection of 5 of our best cuts of premium sushi and tuna roll with black vinegar sushi rice

BIG PLATES

GINDARA 15

sakura chip smoked black cod, sautéed mushrooms and sundried tomato

JI DORI 16

crispy teppan grilled Maple Hill Organic Chicken finished with maple syrup infused New Style teriyaki served with garlic rice

GYOKAI RISOTTO 24

grilled prawns, scallops, salmon served with snap peas and white cream risotto, finished with dried miso

LAMU 34

Yakima Valley lamb, ume sauce, with tempura vegetables

SIRLOIN STEAK 8oz   28

AAA Prime Alberta beef finished on teppan with Butter Soy

WAGYU STEAK 2oz / 4oz  60/100

Japanese KUROGEWAGYU garnished with garlic chips and wasabi pepper teppan finished to medium rare

OMAKASE 60+

leave it to our chef’s to prepare you an introduction to our Shirakawa menu

DESSERTS

TOFU PUDDING 4

FRESH FRUIT 4