Okini Restaurant & Bar

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