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.

Visits

July 2021 with Blaine & Natasha, tsukemono (pickles) and house made 2 year old ume-shu (plum wine).