At Nupo, the focus is on natural flavours of vegetables, fish and seafood, whether you’re ordering from the dining-room menu or have scored a seat for the omakase sushi experience (a multi-course menu as determined by the chef). Vegetables are harvested locally, many from chef and owner Darren MacLean’s farm, while sustainable fish and seafood ingredients come to the table fresh or aged in-house for up to seven days to produce incredible texture and depth of flavour.
A range of salads, satays, tostadas, tacos, rolls and hot pots reveals a diversity of culinary influences. The key influence, however, is Japan, as evidenced by the superlative sushi offerings. The omakase, which can be ordered traditional or vegan, requires pre-paid tickets, with six seats per seating and two seatings per night. The daily menu for each option features 17 courses of snacks, nigiri, soup and desserts. Nupo’s head sushi chef skillfully prepares each morsel, garnishing the artful pieces with Canadian caviar, real wasabi, in-house aged ginger and house-made XO sauce. Desserts sustain the overall focus, with vegetable-forward flavours and nut-milk ice creams.
The cocktail program is a star in its own right, with sake-based cocktails and specialty drinks crafted with Matsu Kaze teas, all enhancing the unique and special vibe that Nupo creates, night after night.
The Okami Kasu beer on the drinks menu is a collaboration between chef and owner Darren MacLean and Ol’ Beautiful Brewing Company in Inglewood.