A Yakitori Feast at Q Shi Q Japanese BBQ

Executive Chef Hiro Amano guided me through a tasting of multiple courses of the yakitori focussed menu. The preparation of Yakitori involves skewering the meat with kushi, a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire.

1st course:

Blanched organic Kale Gomaee

Blanched organic Kale Gomaee

Blanched organic Kale Gomaee with a sweet sesame dressing

2nd course:

Chilean Sea Bass

Chilean Sea Bass and Abalone

Chilean Sea Bass with yuzu miso and Abalone with wasabi tomatillo Yakitori paired up with the Sake Shichida Jummai

3rd course:

Grilled PEI lobster tail

Grilled PEI lobster tail

Grilled PEI lobster tail with yuzu anticucho is exquisite

4th course:

King Crab

King Crab

King Crab with Japanese ‘bearnaise” is delicious

5th course:

Kushi Q-Tine 'poutine'

Kushi Q-Tine ‘poutine’

Kushi Q-Tine ‘poutine’ Grilled Foie Gras, Cheese Curd Infused Korokke Skewers, Duck & Dashi Gravy and a black fungus on the bottom delicious yakitori

6th course:

Chicken Thighs and the Duck Breast

Chicken Thighs and the Duck Breast

Chicken Thighs with Oishii and the Duck Breast Brome Lake duck, yuzu kosho

7th course:

Karaage

Karaage

Karaage Soy-curry marinated fried chicken, Japanese curry sauce on the side

8th course:

Wagyu Striploin with a shallot karashi vinaigrette, Tontoro pork cheeks with yuzu kosho; and the 48 hour pork belly

Wagyu Striploin , Tontoro pork cheeks ; and the 48 hour pork belly

Wagyu Striploin with a shallot karashi vinaigrette, Tontoro pork cheeks with yuzu kosho; and the 48 hour pork belly

9th course:

Shio Chicken Meat Balls

Shio Chicken Meat Balls

Shio Chicken Meat Balls seasoned with sea salt and a touch of lemon; Oishii Chicken Meat Balls with their signature Oishii sauce

10th course:

Scallops

Scallops

Scallops with a sweet soy, aonori and bonito flakes

11th course:

Angus Ribeye Premium Canadian Angus beef ribeye

Angus Ribeye Premium Canadian Angus beef ribeye

Angus Ribeye Premium Canadian Angus beef ribeye, with choice of shio or soy-karashi finish, and Wagyu Striploin, both were outstanding

12th course:

Dengaku with Sweet miso, Tofu

Dengaku with Sweet miso, Tofu

Dengaku with Sweet miso sauce over Tofu which I loved

13th course:

Dengaku with Sweet miso, eggplant

Dengaku with Sweet miso, eggplant

Dengaku with Sweet miso over eggplant

14th course:

Zosui Chicken broth rice soup

Zosui Chicken broth rice soup

Zosui Chicken broth rice soup made with shimeji mushrooms which is like a congee and good for digestion after a large meal

15th course:

Matcha Latte Tiramisu Matcha

Matcha Latte Tiramisu Matcha

Matcha Latte Tiramisu Matcha tea-flavoured tiramisu style cake topped with red beans is delicious

I enjoyed a selection of the different sake as well as the Yamahai Takasago Plum Wine along with the Sakagura Nigori Umeshu Plum Wine towards the end of the tasting menu. Prices range for the different yakitori offerings, chefs tasting menu available upon request.

Q Shi Q Japanese BBQ is located at 159 West 4th Avenue, Vancouver

Reserve at 604-428-7744 and follow on twitter @QshiQJapanBBQ

By: Richard Wolak