Air Canada signature experience
Sushi Nishinokaze
This special dinner is an extended version of our regular omakase, offering 26 or more courses showcasing the finest ingredients of the autumn season. At the heart of the evening is a rare side-by-side tasting of wild bluefin tuna: a “Gold Grade” specimen from Prince Edward Island — typically exported to Japan — and an auction-grade counterpart flown in directly from Japan by Yamayuki, the legendary “King of Tuna. Additional premium seasonal items, such as monkfish liver (ankimo), as well as rare delicacies like XL Matane northern shrimp, will also be featured depending on market availability. With only one seating per evening, this exclusive autumn event is designed to offer a relaxed pace, generous time for conversation, questions, and a full immersion in our Edomae world.
Menu
(Dependent on market availability)
Otsumami – opening bites
1. Matsukawa Karei sashimi – Barfin flounder from Hokkaido
2. Kegani – Hokkaido hairy crab mixed with innards
3. Chawanmushi with Matsutake & Kue – BC pine mushroom & longtooth grouper from Kyushu
4. Grilled Medai – Miso-marinated Pacific barrelfish from Nagasaki
5. Ankimo – Monkfish liver from Hokkaido
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Nigiri Sushi
6. Madai – Seabream from Akashi
7. Ji-Kinmedai – Splendid alfonsino from Chiba
8. Sumi Ika – Cuttlefish from Fukuoka
9. Akami – Lean tuna (Gold Grade, PEI)
10. Akami – Lean tuna (Yamayuki, Japan)
11. Chūtoro – Medium-fat tuna (Gold Grade, PEI)
12. Chūtoro – Medium-fat tuna (Yamayuki, Japan)
13. Ōtoro – Fatty tuna (Gold Grade, PEI)
14. Ōtoro – Fatty tuna (Yamayuki, Japan)
15. Kohada – Gizzard shad from Kumamoto
16. Ni-Hotate – Marinated scallop from Nova Scotia
17. Amaebi (Kombujime) – Kombu-aged XL northern shrimp from Matane
18. Kuruma Ebi – Tiger prawn from Ōita
19. Sawara (Hay-smoked) – Spanish mackerel from Fukuoka
20. Murasaki Uni – Purple sea urchin from Hokkaido
21. Temaki – Tuna roll with Maruyama nori
22. Miso Soup – Barley miso from Quebec
23. Anago – Sea conger eel from Tsushima
24. Kanpyōmaki – Dried gourd roll from Tochigi
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Dessert
25. Tamago – Sweet egg cake
26. Shizuoka Muskmelon
Sushi Nishinokaze is an intimate eight-seat omakase sushi restaurant, combining Tokyo’s Edomae tradition with a “living gallery” of carefully selected antique and contemporary ceramics. Enjoy the finest, most rigorously selected wild seafood from Japan and Canada in a relaxed and warm atmosphere, accompanied by the rhythms of 1960s jazz.
Chef: Vincent Gee
