Land & Sea Restaurant & Bar
Okini Restaurant & Bar
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Contemporary Japanese-Inspired Dining and Cocktails
Évaluation
Avis
Photo
Menu
flame finished big glory bay salmon on chilled green tea soba with creamy sesame ponzu dressing, yuzu tobiko, and ikura
grilled belgian endive with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko
local organic greens with apple ginger vinaigrette, radish, tear drop peppers, and wasabi peas
japanese-style grilled and roasted eggplant salad with spicy gomae, and burrata
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
mochi udon tossed in a spicy nutty sesame sauce with minced a5 miyazaki wagyu, and negi
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chips
grilled house-baked foccacia with burrata, honey, balsamic, hokkaido uni, and ikura
minimum 2, served with yuzu mignonette, and wasabi relish
hokkaido uni, ikura, shiso
truffle salmon negitoro, ikura
aburi a5 miyazaki wagyu, hokkaido uni, ikura
tempura unagi, black tobiko
local duck breast with wild mushrooms, baby carrots, kabocha croquette, and yakiniku gravy
grilled bone-in fraser valley pork with karashi-grainy mustard, peperonata, and peppercorn sauce
miso marinated wild local sablefish on pan seared egg tofu, broccolini, wasabi tobiko, and tomato dashi
grilled big glory bay salmon with daikon oroshi and lemon
16 hour red wine braised cheek with hayashi demi, carrots, mushrooms, and confit baby potatoes
Miyazakigyu, winner of the “Wagyu Olympics”, is the highest quality of wagyu produced from Japanese black cattle and recognized for its snowflake-like marbling.
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano
truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg
tempura soft shell crab, ikura, edamame, sun dried tomatoes, katsuobushi, and sansho tare on creamy mentaiko risotto
aburi freshwater eel, onion, and garlic confit with campanelle in tomato cream sauce
sake steamed japanese littleneck clams with garlic butter and spicy baby clam xo sauce with chitarra spaghetti
minimum of 6
with mango avocado salsa on a tempura nori chip (2pcs)
dressed in hibachi-style ginger sauce with katsuobushi
crispy egg tofu with tonkatsu sauce
miso lemon butter
panko breaded with sweet chili mayo (4pcs)
twice cooked baby potatoes with truffle aioli
Chef's take on a Sloppy Joe with wagyu beef ragu, tomato, parm, pickles and tempura flakes
rotating taps (16oz)
your choice of red or white (5oz)
your choice of spirit (1oz) and pop
tequila blanco (1oz), triple sec, lime, simple
your choice of gin or vodka, with a twist or olives
$2 off!
unagi tempura, black tobiko
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chip
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
crispy brussel sprouts with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano
truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg
miso marinated wild local sablefish on pan seared egg tofu, broccolini, wasabi tobiko, and tomato dashi
your choice of black sesame or matcha
spicy gomae, crispy capers
big glory bay salmon, ikura, kabocha croquette
tempura oysters, belgian endive, radicchio, kale, miso caesar dressing
wild mushroom ravioli, parmigiano reggiano, negi, lobster chili oil,
brant lake wagyu beef ragu, san marzano tomatoes, parmigiano reggiano, burrata
crispy brussel sprouts, champagne-ginger vinaigrette, buttered mushrooms, baby carrots
5oz yakiniku-style wagyu striploin, risotto alla vodka, arugula, kizami wasabi
strawberries sorbetto, matcha-dipped strawberries
unagi tempura, black tobiko
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chip
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
crispy brussel sprouts with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano
truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg
miso marinated wild local sablefish on pan seared egg tofu, broccolini, wasabi tobiko, and tomato dashi
your choice of black sesame or matcha
spicy gomae, crispy capers
big glory bay salmon, ikura, kabocha croquette
tempura oysters, belgian endive, radicchio, kale, miso caesar dressing
wild mushroom ravioli, parmigiano reggiano, negi, lobster chili oil,
brant lake wagyu beef ragu, san marzano tomatoes, parmigiano reggiano, burrata
crispy brussel sprouts, champagne-ginger vinaigrette, buttered mushrooms, baby carrots
5oz yakiniku-style wagyu striploin, risotto alla vodka, arugula, kizami wasabi
strawberries sorbetto, matcha-dipped strawberries
fresh big glory bay salmon, masago, mango avocado salsa, tempura nori chips
black garlic miso aioli, pickled wasabi, crispy shallots, 63 degree egg, parmigiano reggiano
tomato cream sauce
wild mushrooms, dashi
miso glazed sablefish, tempura soft shell crab, truffle wild mushroom risotto
aburi lobster tail, filet mignon, red wine demi, tobi fries
stracciatella, matcha-dipped strawberries
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chip
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
unagi tempura, big glory bay salmon, lemon thyme butter
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano
flame finished big glory bay salmon on chilled green tea soba with creamy sesame ponzu dressing, yuzu tobiko, and ikura
grilled belgian endive with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko
local organic greens with apple ginger vinaigrette, radish, tear drop peppers, and wasabi peas
grilled and roasted japanese eggplant, spicy gomae, burrata
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chips
nori, tobiko mayo
minimum 2, served with yuzu mignonette, and wasabi relish
30g hokkaido uni, ikura, burrata, kabocha korokke, 15 yr old balsamic vinegar from modena, italy
hokkaido uni, ikura, shiso
truffle salmon negitoro, ikura
aburi a5 miyazaki wagyu, hokkaido uni, ikura
tempura unagi, black tobiko
local duck breast with wild mushrooms, baby carrots, kabocha croquette, and yakiniku gravy
grilled bone-in fraser valley pork with karashi-grainy mustard, peperonata, and peppercorn sauce
miso marinated wild local sablefish on pan seared egg tofu, broccolini, and tomato dashi
grilled big glory bay salmon with daikon oroshi and lemon ($7 per oz)
Miyazakigyu, winner of the “Wagyu Olympics”, is the highest quality of wagyu produced from Japanese black cattle and recognized for its snowflake-like marbling.
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti and parmigiano reggiano
mochi udon, minced a5 miyazaki wagyu, pork, negi, spicy sesame sauce (half $23 / full $36)
truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg
tempura soft shell crab, fried scallop, mentaiko cream, edamame, katsuobushi
aburi freshwater eel, onion, and garlic confit with campanelle in tomato cream sauce
sake steamed japanese littleneck clams, spaghetti, garlic butter, spicy baby clam xo sauce
white chocolate namelaka, strawberry shiso compote, salted lemon crumble
buttered popcorn gelato, cornflakes, theatre popcorn
hibiki whisky caramel, banana custard, caramel corn
kinako gelato, shiratama
your choice of matcha, black sesame, or stracciatella
your choice of gelato with a shot of matcha or espresso
minimum of 6
mango avocado salsa, nori chip (2pc)
japanese sweet pumpkin croquette (1 pc)
miso caesar dressing, parmigiano reggiano
nori, tobiko mayo
panko breaded with sweet chili mayo (4pcs)
onsen egg, furikake, mushroom rice
tomato wagyu beef ragu, campanelle, cheesy goodness
rotating taps (16oz)
your choice of red or white (5oz)
your choice of spirit (1oz) and pop
aperol, sparkling wine, and splash of soda
your choice of gin or vodka, with a twist or olives
unagi tempura, black tobiko
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chip
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
crispy brussel sprouts with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano
truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg
miso marinated wild local sablefish on pan seared egg tofu, broccolini, wasabi tobiko, and tomato dashi
your choice of black sesame or matcha
spicy gomae, crispy capers
big glory bay salmon, ikura, kabocha croquette
tempura oysters, belgian endive, radicchio, kale, miso caesar dressing
wild mushroom ravioli, parmigiano reggiano, negi, lobster chili oil,
brant lake wagyu beef ragu, san marzano tomatoes, parmigiano reggiano, burrata
crispy brussel sprouts, champagne-ginger vinaigrette, buttered mushrooms, baby carrots
5oz yakiniku-style wagyu striploin, risotto alla vodka, arugula, kizami wasabi
strawberries sorbetto, matcha-dipped strawberries
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chip
brant lake wagyu with black garlic miso aioli, 63 degree egg, pickled wasabi, crispy shallots, and parmigiano reggiano
unagi tempura, big glory bay salmon, lemon thyme butter
brant lake wagyu beef ragu and blistered cherry tomatoes with spaghetti alla chitarra and parmigiano reggiano
fresh big glory bay salmon, masago, mango avocado salsa, tempura nori chips
black garlic miso aioli, pickled wasabi, crispy shallots, 63 degree egg, parmigiano reggiano
tomato cream sauce
wild mushrooms, dashi
miso glazed sablefish, tempura soft shell crab, truffle wild mushroom risotto
aburi lobster tail, filet mignon, red wine demi, tobi fries
stracciatella, matcha-dipped strawberries
flame finished big glory bay salmon on chilled green tea soba with creamy sesame ponzu dressing, yuzu tobiko, and ikura
grilled belgian endive with baby shrimp, miso caesar dressing, parmigiano reggiano, and black tobiko
oranges, radish, tear drop peppers, apple ginger vinaigrette, wasabi peas
grilled and roasted japanese eggplant, spicy gomae, burrata
black garlic miso aioli, pickled wasabi, crispy shallots, 63 degree egg, parmigiano reggiano, gyoza chips
fresh big glory bay salmon tossed in citrus soy and masago served with mango avocado salsa, and tempura nori chips
nori, tobiko mayo
minimum 2, served with yuzu mignonette, and wasabi relish
30g hokkaido uni, ikura, burrata, kabocha korokke, 15 yr old balsamic vinegar from modena, italy
hokkaido uni, ikura, shiso
truffle salmon negitoro, ikura
aburi a5 miyazaki wagyu, hokkaido uni, ikura
tempura unagi, black tobiko
local duck breast with wild mushrooms, baby carrots, kabocha croquette, and yakiniku gravy
grilled bone-in fraser valley pork with karashi-grainy mustard, peperonata, and peppercorn sauce
miso marinated wild local sablefish on pan seared egg tofu, broccolini, and tomato dashi
grilled big glory bay salmon with daikon oroshi and lemon ($7 per oz)
Miyazakigyu, winner of the “Wagyu Olympics”, is the highest quality of wagyu produced from Japanese black cattle and recognized for its snowflake-like marbling.
beef & pork ragu, san marzano tomatoes, spaghetti, parmigiano reggiano, shiso
mochi udon, minced a5 miyazaki wagyu, pork, negi, spicy sesame sauce (half $25 / full $38)
truffle buttered wild mushrooms with sanuki udon, crispy shallots, arugula, and 63 degree egg
tempura soft shell crab, fried scallop, mentaiko cream, edamame, katsuobushi
aburi freshwater eel, onion, and garlic confit with campanelle in tomato cream sauce
sake steamed japanese littleneck clams, spaghetti, garlic butter, spicy baby clam xo sauce
white chocolate namelaka, strawberry shiso compote, salted lemon crumble
buttered popcorn gelato, cornflakes, theatre popcorn
hibiki whisky caramel, banana custard, caramel corn
kinako gelato, shiratama
your choice of matcha, black sesame, or stracciatella
your choice of gelato with a shot of matcha or espresso
minimum of 6
mango avocado salsa, nori chip (2pc)
japanese sweet pumpkin croquette (1 pc)
nori, tobiko mayo
miso caesar dressing, parmigiano reggiano
panko breaded with sweet chili mayo (4pcs)
egg tofu, tomato dashi, bonito
onsen egg, furikake, mushroom rice
rotating taps (16oz)
your choice of red or white (5oz)
your choice of spirit (1oz) and pop
aperol, sparkling wine, and splash of soda
your choice of gin or vodka, with a twist or olives
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