Chef Hidekazu Tojo of Tojo’s Restaurant celebrates BC spot prawn season with two opulent omakase experiences and a collection of a la carte dishes launching May 7.
Tojo’s will be offering two 7-course omakase experiences spotlighting local spot prawns and other spring ingredients.
At the heart of each meal will be a generous portion of Boiled Spot Prawns with a cilantro & minced jalapeño vinaigrette for dipping; the sweet prawns pair perfectly with the mild jalapeño heat. Other highlights include a luxurious Amaebi Ceviche seasoned with a yuzu vinaigrette.
Other spring ingredients spotlighted include BC Spring Salmon with savoury fuki miso, Hotaru Ika (firefly squid) from the cold waters of Toyama, Japan and sought-after Icefish, a Japanese delicacy which chef Tojo prepares as delicate tempura.
The experiences are available in two tiers, one for $220.00 and the second more luxurious for $330.00. The latter features enhancements of prized Wagyu Steak accompanied with seasonal vegetables and an enhanced selection of sashimi.
Spot prawns are also expected to appear in at least one dish in the restaurant’s popular $120.00 omakase, an option for patrons which spotlights local seafood.
A la carte spot prawn dishes available at the restaurant will include Spot Prawn Nigiri, Spot Prawn Tempura and the Boiled Spot Prawns featured in both omakase experiences.
On a recent pre-season sport fishing trip with local fishermen and longtime supplier to Tojo’s, Stewart McDonald explained that the limited harvest period and quotas have helped sustain the abundant stocks of the prized local ingredient. McDonald also sells his catch to the public at the soon-to-be-bustling Vancouver Fishermen’s Wharf. The season begins on May 6 and lasts for about one month.
Tojo’s spot prawn menus can be viewed online here.
Reservations can be made online via OpenTable or by calling the restaurant at 604-872-8050.
