770 Brunswick  Street
Prince  George, BC  V2L 2C2

250-563-0121

Su-Th: 5pm-9pm / F-Sa: 5pm-10pm

Shogun Japanese Steakhouse on Urbanspoon

Jun 26, 2010

The 2nd International Fascia Research Congress took place in Amsterdam, the Netherlands.  The replay of the event took place in Prince George, BC…. Can we guess which one I got to attend?

 

Well, to my disappointment, it wasn’t the one in Amsterdam.  But the replay was very informative.  (Yes yes, useless information I know… but I’m trying to build up a climax here!)  Friday evening I drove up here with Miss SH and Miss CD.  Miss CD and I stayed at the Coast Inn of the North.  Two of the more well-known restaurants in town are located within the hotel, one of which is Shogun, a Japanese steak house.

We made reservations to have dinner there on the Saturday night and was joined by Miss SH’s boyfriend, B.  Because Shogun was known for it’s teppanyaki, I had asked to be seated grill-side so that I could get the full on experience of teppan style cooking.

I ordered a 2-pc spring salmon nigiri starter and split an order of california rolls with Miss CD.  For my main course I asked for the Ozeki combo, which included a striploin steak, cooked to order, and prawns (shrimp and scallops were my other seafood options).  Miss CD ordered the Kobe combo, which featured a lobster tail, and scallops.  B originally wanted to order the beef tenderloin and seafood donburi, but was talked out of it by the waitress and changed his order to the Ozeki combo as well.  Miss SH wanted nothing to do with cooked food and asked for the sashimi boat dinner, which included fresh pieces of tuna, Hawaiian tuna, salmon, surf clam, red snapper, octopus, mackerel, and sweet raw shrimp.

 

...here fishy fishy...

The salmon on my nigiri was a deep red colour, which makes me think the fish is wild and not farmed.  It was tasty fish, but the rice seemed bland and broke apart far too easily when I tried to pick them up with my chopsticks (yes, I know… it’s *supposed* to be finger food!).  When I moved on to the california rolls, I was pleasantly surprised to find that it had REAL crab in it.  But it didn’t taste as good as I had hoped… the taste of crab was a bit more overwhelming that I had anticipated.  I’d probably wouldn’t order it again, but I’ve never been a huge fan of california rolls in the first place.

 

...sake nigiri for one...

...california rolls for two...

The Shogun salad is included in the dinner and it was a simple green garden salad served with a ginger dressing.  It was a lovely dressing but there was too much of it on my plate and after several minutes the greens were quite drenched in it.  We actually all agreed that it was too much dressing for one plate.

 

...greens and ginger...

The main attraction was the teppanyaki, of course.  The chef was quite funny in a corny kind of way and poked fun at my camera skills in a good natured manner… (the lights were DIM! and I forgot my tripod! and flash didn’t make the food look appetizing at all!)  Alright… enough with  my excuses!

The first burst of flames was HOT… it reminded me of the Back Draft show down at the Universal Studios.  The seafood was the first thing cooked and dang did his hands move fast!  I tried… REALLY tried to take pictures but those crazy limbs were just too fast for my camera!

 

...swoosh!...

 

...where are the hands?!...

My prawns came back succulent.  There are two types of dipping sauces to choose from: a mustard sauce and a ginger sauce.  I couldn’t decide which to dip my prawns in because both were very nice… so I alternated!

As we noshed, Miss CD’s lobster and our steak were thrown into the fire.  I had asked for my steak to be done medium-rare so it didn’t take too long before it was sitting on my plate.  Oh the meat was so tender and juicy… it was absolutely delicious!

 

...lovely steak...

By this point we were all approaching the stage where we were all stuffed to the gills, but who could resist the grilled veggies that came next?  A medley of bean sprouts, onions, zucchini, carrots, and asparagus was cooked with some soy sauce, and included a display which involved black lights and sesame seeds.  The kids will definitely like this part.

 

...onion volcano?...

...goes boom!...

As we filled in all the nooks and crannies of our bellies with the veggies, the chef ended the evening with a short and entertaining drumming routine.  All in all, the evening took about 1.5 hours.

Miss SH’s boat came with dessert, while ours didn’t, so we all sat back in our seats to digest while she had her ice cream.

It was a great way to spend a Saturday evening.  Next time… I’ll have to remember to not fill up on the rice!

August 15, 2009

It was purely coincidental that I’m posting two consecutive posts about sushi, I swear!  But for our 3rd annual summer BBQ at our office my contribution to it this year was sushi… maki rolls to be exact.  Sashimi grade salmon is not available for purchase up in Williams Lake, so I made california rolls and chicken teri rolls.

chicken teri rolls

chicken teri rolls

One thing I learned about living in a small town in up-country is that you’re not always able to find certain ethnic ingredients quite so readily at the local Save-On… particularly the nori (aka seaweed paper).  It’s a regular staple in our cupboards now and I always try to have at least one un-opened package at the ready… which reminds me, I’ll have to pick some more up the next time I’m down at the coast.  But anyhoo…

I like to prepare the rice like so:

  • 2 cups sushi rice (generic medium grain will do)
  • 2 and 1/4 cups water
  • 4 tbsps rice vinegar
  • 3 tbsps sugar
  • 1 tsp salt

Rinse the rice really well with running tap water to remove as much of the excess starch as possible.  It helps to agitate the rice with your fingers.  The water will appear very cloudy at first before becoming more clear as the starch is washed off.  Once you’re satisfied with how clean your rice is, drain off as much of the water as possible and just let it sit for about 30 minutes.  Meanwhile, combine the vinegar, sugar and salt together until all the granules are dissolved.  Set aside for later.

california rolls too!

california rolls too!

When the time comes, I add the rice to the rice cooker (sorry folks, I’ve never had to make rice on a stove before!), add the water, set it and forget it.  I have a large wooden salad bowl, that I picked up from Value Village of all places, that I use to mix my rice with.  It’s not too deep and has a pretty wide perimetre which makes it perfect for cooling the rice in.

Add the cooked rice to your mixing bowl of choice, drizzle the vinegar mixture evenly over it, and begin to gently combine the ingredients together.  The rice needs to be fanned down to bring down the temperature.  If you have company handy, make them go to work… or do like I do and park myself in front of the oscillating fan.

Use gentle, “cutting-like” motions and folding techniques to mix the vinegar into the rice without breaking or mashing the grains together.  I prefer to use a large wooden spoon to do this.  You’re done once the rice feels like it’s about room temperature.

The rest is easy… just spread your rice over the rough side of your nori, add in the fillers of choice, roll and slice!  Right?  Hahaha… I kid, I kid.  To spread the rice, I find it easiest to work with wet hands, otherwise the rice will stick to your skin like crazy.  I keep a bowl of cold water beside me so that I can always dip my fingers into them.  And remember, practice makes perfect so don’t stress over your rice application technique.

The california roll includes crab (I used imitation stuff), avocado and cucumber.  I substituted the crab with chicken teriyaki slices to make the chicken teri roll.  The ingredients should be lined up in a nice horizontal line, roughly 1/3rd from the bottom of the nori sheet away from you so that it’s easier to roll your maki together.  Slicing should be done with a very sharp knife so that clean cuts into the nori can be made without squishing the ingredients together.  Again, keeping the knife blade wet will ensure less sticking to the rice.

seaweed-less sushi

seaweed-less sushi

As an added bonus, I decided to make some “seaweed-less sushi” for those that… well… don’t like seaweed!  I ripped off a square piece of saran wrap, and laid out a strip of avocado in the middle of the plastic.  I then laid out a thin slice of chicken to either side of the avocado, or added a dollop of crab mixture to it, depending on which variety of sushi I was making.  To that, I added a larger dollop of the rice, carefully brought the ends of the plastic wrap together, twisted and shaped the whole thing into a little ball.  I thought the end result was very cute!  Overall, I was pleased with my dish… and judging by the empty dish, so were my co-workers!

55 Sixth Avenue
Williams Lake, BC  V2G 1K8

250-392-2111

Closed Sundays, opened Mon-Sat for lunch and dinner.

 

EDITED Aug 16, 2010… MOVED!!  New address is 770 Oliver Street at 250-305-0035.

Sushi & Steak House on Urbanspoon

August 12, 2009

wasaaaaabi

wasaaaaabi

Someone forgot to take the salmon out of the freezer (*ahem* not me!) so nothing was thawed out enough to prepare.   Hence, no dinner awaited me when I got home from work.  So it was take-out tonight.  However, I just so happened to be talking about the local sushi place with my last patient so I had the taste for it in my head.  Sushi & Steak House was where I had dragged Mr O off to.

smoked salmon roll

smoked salmon roll

When I had first moved to Williams Lake, if you wanted sushi you had to wait for it to come out on particular days at the Safeway deli section.  And even then you’d only be able to find the obligatory “western” rolls, such as the california or kappa.  I never bothered to try it… I didn’t even know if the rolls were made on-site.  Then, a couple of years ago a franchise from California by the name of ‘California Roll & Sushi’ (I know, right?) opened up a place in town.  Though the food was good, the service was slow and atrocious.  Needless to say, they didn’t last long.  After several months of operation, the place closed down, changed ownership, and re-opened.  The service was still slow, and the food didn’t taste as good anymore.  They lasted even shorter than their predecessor.

fried gyoza, prawn & yam tempura

fried gyoza, prawn & yam tempura

But alas!  It re-opened once more and though the signage above the restaurant still hangs the old California Roll logo, ‘Sushi & Steak House’ was born!  My first visit there was with trepidation as I have been burned twice already by this location.  I had an extended lunch break so I figured this would be the best time to go, if they were slow I’d hopefully wouldn’t be late for work… but they were so quick!  I was in and out within a matter of 30 minutes!

I used to go and get their bento boxes, but last summer they introduced the concept of all-you-can-eat and I was sold.  I think the idea of sushi was still a novelty to the local population and I made sure to spread the word that the new sushi restaurant was worth trying.  What can I say?… I wanted this place to last.

The a la carte menu is still available, but if you eat sashimi you’d find you get more bang for your buck with the AYCE.  The menu is very limited when compared to counterparts found in the Lower Mainland, but you’d still find a wide variety of maki-rolls, tempura, teriyaki meat with fried noodles, and nigiri sushi.  Tonight we had miso, fried gyoza, prawn and yam tempura, dynamite roll, avocado roll, smoked salmon roll, and the crazy roll.  We also ordered ebi, tuna and salmon nigiri, as well as tuna and salmon sashimi.

craaaaazy roll

craaaaazy roll

The crazy roll is basically a deep-fried california roll, served with a dollop of mayo and hot sauce.  It’s probably my favourite maki on the menu… there’s just something tasty about crunchy fried rice!  Mr O prefers the smoked salmon roll.

But the one thing that keeps me coming back time over time again is their sashimi aka “the raw stuff”.  Perhaps it’s just me, but in my experience when I eat salmon sashimi in restaurants north of Hope, I find that there is always a smoky – almost lox like – taste and texture to the fish.  This is a major turn-off for me because I do not like smoked fish.  The salmon sashimi at the Sushi & Steak House does *not* have this problem.  On occasion the sashimi comes out still slightly icy, but it never has that weird loxy taste!

sashimi...action shot!

sashimi...action shot!

For those who still aren’t sold on the idea of eating sushi and raw seafood, they also have steak and other western-type food on the menu, however they are not available for AYCE.

salmon nigiri... yum!

salmon nigiri... yum!

When we first started coming here a year ago, there were never too many patrons inside.  There would be times where we were the only ones in there.  But now, fast-forward a year later, they are always hopping when we arrive.  That’s good news for me because that’s a good sign they’re here to stay!

The sushi chef is always there at the front smiling and welcoming you in, and the madame proprietor is always hyper and very friendly.  They even know us here by face, which is a pretty neat experience as that’s never happened to us before.

a strawberry finish

a strawberry finish

Taking pictures here was a real treat too.  There was so much I wanted to capture because everything here was so colourful and artfully plated out!  And because this was a place I’ve been to before, I felt comfortable enough to take my time with each shot.  I was almost more familiar with my camera by now so I was able to breeze through the functions with ease.

A new food list was placed at our table when we were nearly done eating what we had in front of us, but we were both too full to order any more food.  When we were finally finished, the plates were cleared away and a small plate with a sliced up strawberry appeared, one for each of us.  I thought it was a cute finishing touch :)