Some helpful terms and tips to make your Ichiban experience more enjoyable! Use the list below to jump immediately to an item, or browse through the page by scrolling down.
Teppanyaki
:
Traditional
:
Sushi
:
Sushi Bar Tips
Shoyo
:
Sake
:
Oshibori
:
Ohashi
:
O-cha
Teppanyaki
Literally - "Iron Cooking" is the heart of our cuisine. In our Teppanyaki dining room our knife-flashing chefs prepare your meal at your table. The natural flavours of fresh ingredients, combined with the unique method of cooking, assure our customers of health conscious cooking, without sacrificing taste, flavour, or quality. Our Teppanyaki chefs are wizards of the knife, each with their own stye and showmanship. We invite you to experience Ichiban Japanese Steakhouse & Sushi Bar - "The Best Tasting Show in Town"!
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Traditional
Patterned after the food of Hokkaido in northern Japan, these many selections are beautifully presented entrees of your favourites... chicken, beef, seafood or vegetables.
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Sushi
Sushi is high in protein, low in calories and positively habit forming. In the simplest explanations, sushi is a combination of fresh fish or vegetables with gently vinegared rice. The word "sushi" refers to the rice, not the fresh seafood topping. There are more than 200 types, but not all sushi is necessarily made with seafood - a vegetable combination is also a delightful delicacy! The ingredients are prepared in ways that allow their natural flavours to fully emerge.
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Sushi Bar Tips
Creating sushi is an art, but eating it is fun!
Simply pick up the piece of sushi
Turn it over and dip the topping (not the rice) in the small dish of soy sauce that's provided
Pop the whole piece in your mouth - Japanese style!
To complement your sushi, we'll keep your teacup filled with flavourful green tea, but Sake (Japanese rice wine) and Japanese beer are also sushi favourites!
While sitting at our Sushi Bar you can actually watch the Sushi Chefs deftly prepare this delightfully refreshing and low calorie food. A truly unique experience in a casual, fun atmosphere. Get to know sushi.
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Shoyo
Real Japanese Shoyo (soy sauce) is made from high-quality soybeans, roasted wheat and salt, and is fermented with special yeast. Coloring is never added. The soybean and wheat recipe was standardized by 1716. No less and epicure than Louis XIV kept Shoyo on his banquet tables. Keep it on yours. Make dishes of all kinds fit for a King. Bon Appetit!
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Sake
Japanese Rice Wine. Sip your sake hot, as is, or in a martini. Kampai (Cheers)!
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Oshibori
It is a tradition in Japan for restaurants to provide their customers with a hot moist towel to refresh themselves. It sure feels good to rejuvinate your hands and face. Enjoy!
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Ohashi
(Chopsticks) The traditional dining tool of the Orient. To use chopsticks, rest the lower stick on the ring finger. Hold the upper stick with the thumb, index and middle finger. Try to keep the lower stick still while you move the upper stick. Good Luck!
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O-cha
Japanese green tea complements Japanese cuisine to perfection. Grading depends on district where grown, type of plant, and parts used for roasting.
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Teppanyaki
Sushi
Creating sushi is an art, but eating it is fun!
Real Japanese Shoyo (soy sauce) is made from high-quality soybeans, roasted wheat and salt, and is fermented with special yeast. Coloring is never added. The soybean and wheat recipe was standardized by 1716. No less and epicure than Louis XIV kept Shoyo on his banquet tables. Keep it on yours. Make dishes of all kinds fit for a King. Bon Appetit!
Japanese Rice Wine. Sip your sake hot, as is, or in a martini. Kampai (Cheers)!
It is a tradition in Japan for restaurants to provide their customers with a hot moist towel to refresh themselves. It sure feels good to rejuvinate your hands and face. Enjoy!
(Chopsticks) The traditional dining tool of the Orient. To use chopsticks, rest the lower stick on the ring finger. Hold the upper stick with the thumb, index and middle finger. Try to keep the lower stick still while you move the upper stick. Good Luck!
Japanese green tea complements Japanese cuisine to perfection. Grading depends on district where grown, type of plant, and parts used for roasting.