Celebrating Summer's Delicacy: Zucchini Blossoms

Every year, we excitedly welcome the arrival of summer and the beginning of zucchini season. While we absolutely enjoy the summer squash fruit, there's a particular aspect that truly stands out as a beloved ingredient—the delicate edible flowers.

These cheerful yellow blossoms bring a tender texture and a slightly sweet flavor reminiscent of summer squash. Our preferred way to prepare these delicate treats is by making tempura, where we fill them with flying fish mousse and serve them alongside an ankake sauce (a soy dashi reduction). The blend of flavors is subtle and harmonious, accentuated by the satisfying crunch of the flying fish roe. It's a delightful appetizer, setting the scene for the forthcoming sushi course.

Our zucchini blossoms are specially sourced from a local, family-owned organic farm nestled in Chilliwack, BC. This long-standing partnership, nurtured over a span of over a decade has a special place in our hearts. Each week, Chef Tojo looks forward to pick up the carefully chosen blossoms at the Vancouver’s Farmers Market, and has visited the farm to personally harvest these cherished delicacies.

For a limited time, our Zucchini Flower Tempura takes its place among our Shiawase and Yokozuna Omakase menus, as well as our lineup of seasonal a la carte specials. It's a fleeting taste of the season, capturing the essence of summer in every delicate bite.