Who’s Behind It Chef and founder Darren MacLean
What’s on the Menu Contemporary Japanese dining in a casual, trendy atmosphere.
It’s hard to believe that Shokunin is 10 years old; it opened in 2016 and remains the definitive spot for cool and contemporary Japanese dining.
With the longevity (and the awards to back it up, including a regular spot on Canada’s Best 100), it’s no surprise the man behind the restaurant, Darren MacLean, is a formidable culinary talent set on precision and consistency.
Despite the many accolades, Shokunin has demonstrated an ability to avoid complacency, and fans know to look out for Cultural Chef Exchange events where MacLean brings international Michelin-starred chefs to Calgary for special collaborations. Despite MacLean’s penchant for perfection, Shokunin’s dining room feels effortless. Always packed with a playlist of ’90s hip-hop setting the casual mood, the restaurant continues to buzz through the late hours of the night.
The lively open kitchen with head chef Keisuke Miura at the pass ensures no details are overlooked.
Start with a crowd favourite: Hokkaido cold-shucked scallops with a yuzu kosho nuoc cham — its punchy bold acidity makes this dish a must-order. Or, indulge in a sashimi platter with freshly grated wasabi, always super fresh and sourced sustainably.
Don’t fill up on sushi, though, as MacLean describes the robata grill as the heart of the Shokunin kitchen: “It’s where yakitori are fired up on imported Japanese binchotan charcoal. Succulent cuts of chicken are grilled and brushed with a delicate sweet sauce, others with a sprinkle of sea salt.”
At the chef’s bar, the yakitori omakase menu includes even rarer cuts like the highly sought-after, fatty tail end of a chicken. You can also try select cuts of A5 Japanese wagyu aged in beeswax for 45 days in-house.
When it comes to beverages, creative cocktails, Japanese whisky and rare sakes are carefully curated to pair perfectly with both delicate and bold flavours on the menu. The Park Hyatt in the Mist cocktail, with Japanese whiskey, fermented hojicha tea, orange peel and maple smoke captured in a glass globe showcases exactly why Shokunin is on another level.
2016 4 St. S.W., 403-229-3444, shokuninyyc.ca, @shokuninyyc
