Ending off the night right with an Omakase style dinner with Chef Hiro. Digging into our first dish, we have the Kale Gomaae consisting of blanched kale and sweet sesame dressing, which is a great change from the usual spinach gomaae you see at most Japanese restaurants. To the right, we have deep fried lotus chips served with the Chicken Liver Pate dip. 

The bursting with flavour American Wagyu Striploin with shallot-karashi vinaigrette.

The Kushi Q-Tine is currently in the running for The Vancouver Foodster's 5th Annual Poutine Challenge. Together, the owner and chefs have created their own rendition of a Japanese inspired poutine. It consists of cheese curd infused korokke skewers (Japanese croquette), grilled foie gras from Quebec with duck & dashi gravy. *Available Monday - Saturday after 5PM - Voting period Feb 4 - 28*

An assortment of Yakitori waiting to be brought out from the kitchen.