TOJO'S || Celebrate BC's Spot Prawn Season with these Opulent Omakase Offerings
British Columbia’s spot prawn season is here and Chef Hidekazu Tojo of Tojo's Restaurant is celebrating with two opulent omakase experiences and a collection of a la carte dishes launching May 7th.
“I am always excited for the beginning of spot prawn season, as they are one of my favourite local delicacies. The flavour and texture are so delicate and special, they are best prepared simply: raw or lightly boiled and enjoyed with minimal seasonings.”
Chef Tojo is meticulous when it comes to finding fresh, local ingredients for his innovative dishes that are the perfect blend of tradition and innovation.
Tojo's will be offering two seven-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.
Treat yourself to an indulgent omakase experience at Tojo’s.
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.
Spot prawn season is a highly anticipated culinary celebrating in BC.
A la carte options are also available.
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.
Chef Tojo selecting spot prawns.
