Get a glimpse of the creative and delicious future of maki rolls with this fantastic tasting menu by one of Canada’s most influential sushi chefs.

Chef Daniel Henderson, Executive Chef for Bento Sushi, takes his passion for Japanese culinary tradition and gives it a contemporary twist by incorporating cosmopolitan flavours into his unique, exquisitely crafted modern maki rolls.

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Traditional Miso Soup
with Black Sesame Kale Chips

Leyland Roll
Salmon Avocado Roll topped with Tempura Scallop, Teriyaki Sauce and Sriracha Aioli

John Charles Roll
Korean Sesame Spinach (Sigumchi Namul), cucumber, pickled spanish onion topped with smoked salmon and crispy onions

Campfire Roll
Braised Pork Shoulder, Shichimi Slaw & Avocado, topped with warm baked beans, Japanese mayonnaise, Whisky-Tonkatsu sauce, chives and jalapeño corn bread crumbs

Krakatoa Roll
Miso Cod, Avocado, topped with Torched Salmon, Jalapeno, Sriracha Aioli, Masago, Tobiko and Hickory Sticks

Green Tea Cheesecake
with Azuki Crème Anglaise
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$40 +HST
B.Y.O.B. — No corkage

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Daniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan, he is currently the Executive Chef for Bento Sushi, Canada’s largest sushi provider, as well as the owner of Thisishowiroll, a sushi catering company. Daniel has taught a number of hands-on sushi-making workshop at the Depanneur, as well as showcasing his unique and innovative maki rolls at food events like CraveTO.