Shokunin

Shokunin is Calgary’s first “yakitoria”. The restaurant focuses on expert grilling of over 20 cuts of chicken and meat over a Japanese-style Robata Grill. With this unique style of grilling, the team can achieve the depth of flavour that only salt, fat, and fire can bring to grilled meats. The flagship of Chef Darren MacLean, Shokunin seeks to provide exceptional Japanese-influenced cuisine, paired with the best produce that Canada can offer. Some produce even comes directly from the Chef’s own garden and farm! Seating 50 guests, the restaurant is open plan and includes a four-seat Chef bar where guests can observe the talented chefs at work at the Robata Grill. Shokunin was born from the idea to provide exceptional food and cocktails in a room that is all-inclusive. Guests can book in for the Yakitori Omakase Experience, the only way to guarantee some of the rarer cuts of chicken including Chicken Ass and Chicken Oysters. As Shokunin only butchers 25-30 fresh chickens a day, it often sells out of the premium skewers in minutes. The Yakitori Experience guarantees guests to try all of the rare bits. Seated directly in front of the grill is where the nightly symphony of salt, fat, and fire is conducted. The menu is sectioned off, including a dedicated chicken section where guests can choose from some of the rarest cuts including Ass, Oyster, Wing Tip, Meat Ball, and Hearts, each cooked across a hot flaming Robata Grill. In 2020, Chef Darren MacLean and his team started their own restaurant run farm as part of its core ethos: wherever possible Shokunin ingredients are organic and grown not flown.Shokunin vegetables are sourced as locally as possible and served seasonally to ensure the optimal taste, flavour and health.