TOKYO CHOPSTICKS

Memorandum.

TOKYO BEST.

1.Tonkotsu Shiro / Hanka,Hino,Tokyo

2.Tori Shoyu / .rage.azabudai

3.Ume Shio /

4.Suppa men / Bunji,Hino,Tokyo

5.Negi Shoyu / Koemon,Hino,Tokyo

6.Ebi Miso / Ajigen,Tachikawa,Tokyo

New venture.



First & Only Japanese personal chef in Alberta.

Offer Private Omakase Dinner at your venue.

A one of a kind style that skillfully incorporates the distinct culinary cultures of Japanese and Italian cuisine.

Menu made with Japanese premium seafood and Alberta local products and meat.

Link in bio for details.



Hope to see you soon at your place and serving Omakase dinner for you privately.

Booking is available for September and October now.

Some photos

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Running as a residential pop up at .yyc for past few years and now make a move to enter new venture.

Glad to be announced as I’m the First & Only Japanese Personal Chef in Alberta now.

FINAL POP UP AT .

TOKYO RICE NIGHT.

26th to 28th Wednesday to Friday.

26th,27th opens at 3pm.
28th opens at 12pm.

THIS IS GOING TO BE A FINAL 3 DAYS AT .

Hope to see you again one last time.

ONLY 8 more days at .yyc

This week,19th to 22nd and 1st week of July,3rd to 6th.
That’s all.

CEVICHE.

Hokkaido Scallop,HAMACHI,Sea Asparagus,Yuzu Watermelon Vinaigrette.

Serving at .yyc this week 19th to 22nd with OMAKASE PLATTER.

Sea asparagus

KAISEKI Mix OMAKASE Final.

At .yyc on 23rd Sunday.

Times slots are 16:30pm,18:00pm,19:30pm.

Table or Bar counter.

7 course / $115.

DM to book.

Seating is very limited.

OMAKASE Platter for final 30 days at .yyc
Starting 5th Wednesday.

9 kinds of tapas in one plate.

*HAMACHI & Scallop Ceviche
*Maple Miso Berkshire Pork Rice Bowl
*Truffle Sesame Chicken
*Yuzu Avocado Whip
*BC Sablefish KATSU
*BC Albacore Tuna Poke
*Teriyaki Mustard Duck Spring Roll
*Octopus Carpaccio
*Dark Chocolate Terrine

No reservations,walk-in only.

This week,5th to 8th,Wednesday to Saturday.
Open at 5pm.

If you don’t mind,please share this post.

VEGAN Night at on 24th & 25th.

As I’m going to be a personal chef from September,this might be a LAST VEGAN POP UP so don’t miss it!

ONLY 2 MORE TIMES.
(This month and next month)

KAISEKI Mix OMAKASE at .yyc on 26th Sunday.

7 course for $115.

Only 2 spots left.

17:00pm,Bar counter.
20:00pm,Bar counter.

DM to book.

Omakase menu highlights lots of local resources,products from Alberta also premium seafood from Japan.

Photo from previous Omakase night.

KAISEKI Mix OMAKASE at .yyc

26th Sunday / 7 course for $115

17:00pm,18:30pm,20:00pm

Table or Bar counter

DM to book

OMAKASE at .yyc is only 2 more times
(This month and next month) as I’m going to be a personal chef from September.

KAISEKI Mix OMAKASE highlights local products and premium seafood from Japan.

*OMAKASE menu is co-produced with

HOKKAIDO SCALLOP & YELLOWTAIL “HAMACHI” CEVICHE.

Serving at .yyc now.

with pickled pomegranate,fennel,jalapeno,pineapple,cucumber,radish,pumpkin seed brittle,Yuzu Shiso Vinaigrette.

“”POP UP ALERT””

TOKYO TAPAS Night at on 24th & 25th,Wednesday & Thursday.

Both days are open at 3pm.

(This may going to be the LAST POP UP at ,so don’t miss out!)

As countdown has began,come to try before it’s all gone.

Serving at .yyc on Friday,Saturday & Tuesday 23rd.

One the menu,

BRANT LAKE WAGYU BIRRIA BAO,
BRANT LAKE WAGYU & CHEESE GYOZA,
MAPLE MISO BERKSHIRE PORK OKONOMIYAKI,
HOKKAIDO SCALLOP CEVICHE.

“”ANNOUNCEMENT””

It has been over 3 years since I did first pop up at .yyc .

It was a huge move for me to start doing my own even just a pop up.
I didn’t expect I could do this that long,popped up in many places and even flew to Vancouver for collaboration.

And more importantly I could meet so many people during this terms because of starting .

Also I am glad that I could use so many kinds of local ingredients past 3 years,do something with local products was the first thought for starting this pop up.

I would like to take a moment to thank every one of you who came to my pop up.
Also to those owners who accepted me to do pop up in your places,I had places that is why could run this long.

Thank you .yyc for having me at your place so long as residential pop up with endless support and yes,where it all began.

And of course,thanks to my wife,my daughter (and cat) for being my side always.

it’s time to move on for me,to focus on personal chef as for private dinner at clients house.
(I will be announcing more details in August)

It is always scary to make some move as you never know what’s gonna happen when you move but also never know if you didn’t move.

Still got sometime left so come to have some Ramen,Bao,Gyoza or OMAKASE before leave.

*OMAKASE only 3 more times,April 28th,May,June*
**RAMEN Night will come to end in May””

My last day at .yyc is on July 6th.

THANK YOU!

Keisuke Oyama
TOKYO CHOPSTICKS

Private Chef Series in April.

Being at your place to cook for you privately.

Available date / April 26th Fri & 27th Sat

*Special OMAKASE 5 course meal at your house.
(Optional 7 course is available too)
4ppl to 6ppl.

*15 kinds of Finger food party at your house.
15ppl to 30ppl.

Please DM for more details if you are interested.

Photo .tung

Thank you for all your support!

3 years in a row.

Aim for making top of the list next year.



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Thank you .yyc and team .manifest ( ) for having me there so long as residential pop up with your continuous support.
This wouldn’t be happening without you guys.

Also thanks to for the opportunity to do pop up in your place.

Special thanks to


My pop up always come with lots of local resources such as .farm

And huge thanks to whoever came to my pop up for the past 3 years.

Of course,to my wife and daughter (and cat 🐱) as well.

Much appreciate!

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Pop up schedule at .yyc currently.

*Wednesday & Thursday / RAMEN Night
(with house made own noodle)

*Friday,Saturday & Tuesday / GYOZA & BAO Night
(with house made Gyoza wrap & Bao dough)
(Only one in Canada to serve Wagyu Birria Bao)

*KAISEKI Mix OMAKASE / once a month
(Next one will be in late March)

Also accepting small catering / personal chef order as well for your house gathering.
DM for details.