Kishimoto Japanese Restaurant Vancouver

🍱 Seasonal & Special

Homemade Pickles

Crisp daikon and seasonal fruits paired with orange miso, knotweed, and a touch of sweet strawberry

Seasonal Goma-ae

Fresh local greens tossed with sesame miso, finished with a crisp knotweed accent

Nasu Dengaku

Golden-fried eggplant brushed with sweet yuzu miso and a burst of citrus zest

Sungold Tomato

Sweet Stoney Paradise tomatoes dressed in strawberry–plum vinegar miso

Seasonal Tempura

A chef’s selection of fresh, seasonal vegetables and seafood lightly fried to perfection

Mushroom & Kelp Stock Udon/Ramen

Organic noodles in earthy mushroom–kelp broth with grilled mushrooms, wakame, nori, and charcoal-charred aromatics (choice of udon or ramen)

Wagyu Broth Udon/Ramen

Luxurious wagyu broth with noodles, poached egg, duck breast, fried tofu, wakame, and sesame naruto (choice of udon or ramen)

Chirashi Donburi

A vibrant mosaic of sashimi, tamago, shiitake, shiso, and pickled daikon over rice (ingredients vary by season)

🍤 From the Kitchen

Karaage

Juicy local chicken fried crisp and glazed in sweet garlic tamari

Agedashi Mochi

Crispy rice cake tempura in shiitake dashi with scallion and jalapeño warmth

Gindara Misoyuke

Sablefish fillet marinated in sweet miso, wrapped in cedar, and grilled until smoky

Ebi Tempura

Jumbo prawns fried crisp with a sprinkle of truffle salt and kombu kelp seasoning

Salmon Kama

Wild sockeye collar grilled with garlic chips and bright ponzu

Smoked Tai Kama

Sea bream collar seasoned with aromatic house spices and gently smoked

Sous Vide Duck Soba

Buckwheat noodles with tender duck, sesame, and soy dipping sauce

Ishinabe

Hot stone bowl of salmon, farm egg, mushrooms, and greens over sizzling rice with garlic soy reduction

Teriyaki Donburi

Tender chicken thigh glazed in house teriyaki with steamed rice and fresh pickles

Okonomiyaki

Osaka-style savory pancake with cabbage, mushrooms, and tonkatsu sauce, topped with creamy mayo (30-minute preparation)

Miso Soup

Comforting blend of red and white miso with prawns, tofu, wakame, and scallions

🍣 Oshizushi

Salmon Oshi

Pressed wild salmon sushi with creamy sauce, cracked black pepper, and jalapeño flame-seared on top

Ebi Oshi

Prawn oshizushi finished with basil pesto cream, cracked pepper, and a torched touch

Spicy Tuna Oshi

Chopped albacore with spicy yuzu miso over crispy rice

Smoked Oshi

Salmon oshizushi infused with wood smoke and presented in a glass dome

🌯 Rolls

OMG Roll

Tempura crunch with avocado, soy sauce, and a drizzle of sweet miso

Dynamite Roll

Classic roll with tempura prawns and avocado

Spicy Dynamite Roll

Tempura prawns and avocado with a spicy kick

Spicy Salmon Roll

Wild salmon with avocado, cucumber, and spicy sauce

Spicy Tuna Roll

Albacore tuna with avocado, cucumber, and spicy sauce

Salmon Skin Roll

Smoky salmon skin with cucumber, masago, and sweet soy glaze

Salmon Avocado Roll

Creamy salmon paired with fresh avocado

Avocado Roll

Fresh avocado wrapped with sesame miso and crisp cucumber

Yam Roll

Tempura yam balanced with cool avocado

Veggie Roll

A mix of cucumber, carrot, and edamame with sesame miso wrapped in avocado

Shiso Ume Roll

Shiso leaf with plum, cucumber, and kombu

Cucumber Roll

Simple, clean cucumber roll

🍣 Nigiri

Wagyu

A5 Wagyu lightly seared with garlic soy, ponzu, and crispy garlic chips

Hotate

Sweet Hokkaido scallop nigiri

Gindara Tataki

Sablefish with ponzu, scallion, and garlic chips

Kama Toro Tataki

Fatty bluefin jaw with ponzu and green onion

Kama Toro

Premium cut of fatty tuna jaw

Tai Yakishimo

Seared seabream smoked with cherry wood

Kensaki Ika

Swordtip squid with plum sauce and hanaho flower

Ikura

Salmon roe paired with cucumber and citrus zest

Sockeye

Cold-smoked sockeye salmon

Tamago

Homemade omelet with free-range egg

Shiitake

Crispy tempura mushroom nigiri

Oba

Shiso leaf with ume and kombu

🐟 Sashimi

Sockeye

Cold-smoked wild sockeye salmon (6 pcs)

Spicy Salmon

Wild sockeye with a spicy finish (6 pcs)

Kama Toro

Premium fatty bluefin tuna jaw, thinly sliced (6 pcs)

3 Kinds

Chef’s selection (9 pcs)

4 Kinds

Chef’s selection (8 pcs)

🌱 Vegan Menu

Homemade Pickles

Sungold Tomato

Juicy Stoney Paradise tomatoes paired with a strawberry plum miso vinegar.

Nasu Dengaku

Deep-fried eggplant finished with bright yuzu miso and a touch of yuzu zest.

Agedashi Mochi

Crispy soft rice cake tempura served in a savory shiitake kombu dashi with jalapeño and green onion.

Mushroom & Kelp Stock Udon/Ramen

House-made noodles in rich mushroom and Hokkaido kelp broth, with charcoal-grilled mushrooms, deep-fried tofu, wakame, nori, and green onion.

Choice of udon or ramen noodles.

Okonomiyaki

Kishimoto’s Osaka-style savory pancake loaded with cabbage, onion, mushrooms, and topped with tonkatsu sauce and plant-based mayo.

Please allow extra time for preparation.

Veggie Roll

A fresh roll of cucumber, edamame, carrot, and sesame miso, wrapped in creamy avocado.

Avocado Roll

Simple and satisfying, filled with ripe avocado.

Yam Roll

Crispy yam tempura paired with creamy avocado.

Shiso Ume Roll

Shiso leaf wrapped with sour plum, kombu, and cucumber for a refreshing bite.

Cucumber Roll

Light and crisp cucumber rolled in sushi rice.

Shiitake Nigiri

Tempura-battered shiitake mushroom, served as nigiri.

Oba Nigiri

Fresh shiso leaf layered with sour plum, kombu, and cucumber.

🍨 Sweets

Seasonal Sorbet

Rotating flavors made with locally harvested fruit for a refreshing finish.

Flowering Currant Honey Ice Cream

Delicate ice cream infused with currant honey and candied flowers.

Elderflower Honey Ice Cream

Creamy elderflower honey base paired with sweet candied rhubarb.

Caramelized Fig Ice Cream

Luxurious fig ice cream with a rich caramelized sweetness.

Creamy Shiso Ice Cream

A unique blend of creamy ice cream infused with fresh shiso leaf.

Holy Basil Ice Cream

Fragrant holy basil adds a refreshing twist to this smooth ice cream.