About Us

Mon - Fri11:00 AM - 8:30 PM

Special hours apply to the following dates:
Mon Dec 18, 2023 : 11am - 7pm
Tue Dec 19, 2023 : 11am - 7pm
Wed Dec 20, 2023 : 11am - 5pm
Thu Dec 21, 2023 : 11am - 4pm
Fri Dec 22, 2023 : 11am -3pm
Closed on Mon Dec 25, 2023 (Christmas)
Closed on Tue Dec 26, 2023 (Boxing Day)
Wed Dec 27, 2023 : Noon - 7PM
Thu Dec 28, 2023 : Noon - 7PM
Fri Dec 29, 2023 : Noon - 7PM
Closed on Mon Jan 1, 2024 (New Year's Day)
Closed on Mon Feb 19, 2024 (Family Day)
Closed on Fri Mar 29, 2024 (Good Friday)
Closed on Mon May 20, 2024 (Victoria Day)
Holiday hours
December 18th Monday 11am - 7pm
December 19th Tuesday 11am - 7pm
December 20th Wednesday11am - 5pm
December 21st Thursday 11am - 4pm
December 22nd Friday 11am - 3pm
December 23th - 26th closed
December 27th - 29th open noon - 7pm

December 30th - January 1st Closed

Re-open business on January 2nd as usual

Dining StyleJust for you from KABUKU.We make original blend sushi rice using fine short grain rice. That is 64% more rich in fiber, with 161% more vitamin B6 and 400% more antioxidants, than regular rice. The popularity of Sushi is greater now than ever. People are much more health conscious and enjoy the fact that Sushi is low fat, loaded with nutrients, and easy and quick to make. For instance, a typical serving of Sushi consists, which is around 350 to 400 calories. Because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and complex carbohydrates. Sashimi often is the first course in a formal Japanese meal. Many Japanese people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors affect the palate. Culinarily, sashimi represents the Japanese cultural appreciation of subtlety. Gari (sushi ginger) is usually eaten between dishes of sushi, as it is said to help cleanse the palate.Wasabi is generally sold in the form of a root which must be very finely grated before use, since fresh wasabi is extremely perishable and more expensive than horseradish. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice. The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, daikon, shredded into long thin strands, accompanied by one green Ooba leaf per slice. Most of Japanese garnish are Eatable.
NeighbourhoodIn the heart of down town within a stroll from Eau Claire and Stephen Avenue
Payment OptionsCash, Interac, Visa, Mastercard, American Express
Cross Street4 Av@3 St SW
ParkingThere is plentiful on street parking in the immediate vicinity of the restaurant. Free after 6 pm - however check signs for local zone restrictions.