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Dosanko

It began with a single dish: nikujaga, a hearty stew comprised of meat, potatoes, and vegetables simmered in a sweetened soy sauce. Closely associated with Hokkaido, Japan’s northernmost prefecture, and considered yōshoku, a “Japanized” interpretation of Western cooking, the meal was what Akiyo Tani first prepared chef Nathan Lowey when the couple met in Edmonton over 10 years ago.

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Dosanko serves a selection of home-style, seasonally inspired yōshoku and classic Hokkaido plates with an emphasis on fresh housemade ingredients and a mottainai or “no waste” philosophy.

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