Narc asked what I was craving for lunch. Sushi! The last time I ate Japanese food was in December 2025. He didn’t know where to order from, and the only place I knew was Mega Sushi. It was a 20-minute drive each way, but Narc was willing to make the trip. He dragged Jellybean along so he could use the HOV lane. Let’s listen to “The Distance” for this post.
Narc ordered far too much food. He’s just like Boss Lady that way. For himself, Enforcer and the kids, he chose the Sushi and Sashimi Lunch ($24.95), which came with miso soup, sunomono, appetizer tempura, salad, fruit and a daily special. Chew Steel and I shared two Chopped Scallop Rolls ($6.45), along with a Negitoro Roll ($5.95), Salmon Belly ($4.65), Tuna Belly ($4.65), Tako ($3.75) and Wild Salmon ($4.65). Narc also added two orders each of the Assorted Tempura ($14.95) and Ebi Mayo ($11.95) and an extra negitoro roll.
Chew Steel and I benefited from Narc’s overordering, sampling the green salad, miso soup and sunomono. Everything tasted notably fresh. I was surprised to discover that the included fruit was a quarter of a particularly juicy orange.
The tuna belly practically melted in my mouth, while the salmon belly tasted rich and fresh. The ratio of fish to rice was just right, keeping each bite balanced. Chew Steel also commented on the quality of the rice, which was well seasoned, firm and served at room temperature.
The chopped scallop roll also had an excellent ratio of filling to rice. The combination of silky scallops and creamy mayonnaise felt luxurious on the tongue. Each roll was so plump that we could only finish one. I would order it again. The negitoro roll was also generously packed with minced tuna and green onion.
The cooked dishes were less impressive. The assorted tempura was fairly average, and the shrimp and vegetables were surprisingly small. Perhaps I’m being harsh because I usually order tempura from Sukiyaki House, where it is consistently excellent, with its light and lacey batter and long, elegant vegetables.
The Ebi Mayo ($11.95) didn’t travel particularly well either. The coating had hardened, while liquid had collected at the bottom of the takeout container. This may be one of those dishes that needs to be eaten immediately at the restaurant. This is another dish that Sukiyaki House excels in, with its crunchy, munchy shrimp morsels.
I couldn’t believe how much food was left over. By the time I returned home late that night, however, every last scrap was gone. Thanks, Narc, for the lovely feast. For fresh nigiri, plump scallop rolls and a mega-generous lunch special, Hitting the Sauce gives Mega Sushi two phat thumbs up.
After 16 years in Calgary, Banff remains my favourite place to disappear for a weekend. Last Halloween, Divine Offering and I had planned a stay at the Fairmont Banff Springs, but I had to cancel at the last minute. We finally made it out in late April. For this travel post, let’s listen to I Ain’t Worried by OneRepublic.
My sister-in-law suggested booking Fairmont Gold, the hotel-within-a-hotel upgrade. It gives you access to a dedicated lounge for breakfast, snacks, and evening canapés. There’s also a separate entrance and a team to help you with your stay.
Photo credit: Anjali Mahendra (2026)
With shoulder-season pricing, rooms were at their lowest of the year. A double queen-size Gold room was around $700 (Alberta resident rate) while a basic non-Gold room hovered around $400. In peak season, those rates easily triple. Daily charges also included the Resort Experience Fee ($65), the Room Tourism Fee ($15.29), valet parking ($60), and the Alberta Tourism Levy ($31.18).
Photo credit: Anjali Mahendra (2026)
The day before we left, a windstorm rolled into Calgary. The snow hadn’t started up yet, so we headed out early to stay ahead of it. If you’re driving to Banff, remember to pick up a Banff Pass ($49 for 2 days). You’ll need a pass even if your car stays parked at the hotel.
Photo credit: Anjali Mahendra (2026)
We arrived super early. The Fairmont Gold concierge team, Georgine and Katie, welcomed us and assured us they’d handle the luggage. Katie promised to text once the room was ready. When Georgine asked about our plans for the morning, I admitted I needed a moment to regroup before heading into town. She pointed us toward the Gold lounge and encouraged us to settle in with a bite to eat.
The Gold lounge is larger than I expected. A central kitchen anchors a table full of hot breakfast items. Separate stations offer coffee, tea, smoothies, and cold drinks. Breakfast spread across the central table includes eggs benny, hash browns, scrambled eggs, sausages, yogurt, oatmeal, bacon, baked goods, fruit, and smoked salmon. On the other side of the reception area, there’s an honour bar and more rooms to relax.
Just as we were about to leave, Katie texted to let us know they’d prioritized our room so I could rest before heading into town. She’d also moved us to a quieter section of the hotel for a better night’s sleep. It was a thoughtful touch that set the tone for the rest of the weekend.
Photo credit: Anjali Mahendra (2026)
Part of the appeal of staying at the Fairmont Banff Springs is getting to explore the historic castle itself. We started our morning with a wilderness walk alongside Lily, the hotel dog. She led us to Bow Falls, occasionally glancing back while I rested on a bench trying to catch my breath. I’ve never felt so judged by a dog. She was clearly unimpressed with my pace. After returning Lily, we headed into town for lunch.
Photo credit: Anjali Mahendra (2026)
I wanted to try Yama Onigiri, a small Japanese cafe. There are only two tables and a few stools to eat in. The majority of customers take out. I ordered the soup and onigiri combo ($14.99), which included apremium pork miso, a Hokkaido scallop onigiri, and a strawberry matcha with oat milk ($7.80). Divine Offering ordered the classic tuna onigiri ($7.50) and a mochi matcha tiramisu ($6.50).
The strawberry matcha is a must-order. The cool, jelly-like strawberry compote tasted like fresh, sweet strawberries. The matcha oat milk was grassy, clean and creamy. How good was this strawberry matcha? Better than a glass of wine. Coming from me, that’s high praise indeed.
The miso soup was served steaming hot. Though not large, it’s a hearty bowl, generously filled with firm white onions, bright orange carrots, and slices of stewed pork. I would order the soup again.
The warm rice in the Hokkaido scallop onigiri was perfectly chewy and buttery. The filling of dried scallops and bonito flakes was salty and deeply savoury. Despite its baseball size, I was still hungry and ordered a second one. I should have ordered a dessert instead. The rice in the second onigiri was noticeably mushier.
Photo credit: Anjali Mahendra (2026)
We spent the walk back browsing the shops along Banff Avenue, picking up small gifts for my parents, in-laws, nieces, and nephews. By the time we got back to the hotel, I was ready for a nap.
Photo credit: Anjali Mahendra (2026)
Our room was comfortable and, while not especially large, still felt spacious enough. I accidentally turned on the secondary shower spray and flooded part of the bathroom floor. One text from the Fairmont Gold team solved the problem almost immediately. Adam sent up a technician right away, and by the time we returned, the bathroom was spotless, stocked with fresh towels, and set up with a new bath mat.
That evening, we joined a history tour of the hotel led by Ben, a British expat. He walked us through the grand staircases, ballroom, and other historic spaces while explaining the hotel’s Scottish-inspired architecture. One of the most interesting parts of the tour was learning about the Canadian Pacific Railway and how the hotel was originally built to lure wealthy travellers west. There’s so much history tucked into the Banff Springs, and I liked that the hotel offered so many ways to experience it.
Photo credit: Anjali Mahendra (2026)
After our tour, we stopped by the Gold lounge for evening canapés. The spread included chicken wings, steak bites, salads, cheeses, and vegetables. The next evening featured pork ribs, shrimp skewers, and perogies with all the fixings. I also noticed my pinot noir ($14) from the honour bar cost two dollars less than the same glass at Rundle Bar, where we headed later for cocktails.
Photo credit: Anjali Mahendra (2026)
On Saturday, we signed up for a cocktail class ($60) on the second floor of Rundle Bar, led by Vincente. He taught us how to make three cocktails and shared practical techniques we could realistically use at home. At the end of the class, we were encouraged to sit back and finish our drinks beside the floor-to-ceiling windows overlooking Bow Valley and Mount Rundle. The views alone made the experience feel worth it.
Photo credit: Anjali Mahendra (2026)
Later that evening, we walked down the hill to Fire & Falls: Stories Around the Campfire, held outside the Waldhaus Pub. What a highlight. Ben was our guide again. While he took the other guests on a short wildlife walk, I stayed behind by the fire, wrapped in the smell of smoke, heat and cold mountain air. That’s when I spoke with Shawayne Dunston, an author and poet who kept me company beside the flames. At one point, he improvised a poem on the spot before recommending a stack of books he thought I’d enjoy reading.
Photo credit: Anjali Mahendra (2026)
When the group returned, we gathered around the crackling fire to roast marshmallows while Ben shared stories about wildlife in Banff. Long after the others drifted off for the evening, Divine Offering and I stayed behind beside the glowing embers and ended up in conversation with the CEO of Top Dish Inc. We had an interesting discussion on data, consumer behaviour, and customer service.
No stay at the Fairmont Banff Springs is complete without a visit to the hotel spa’s mineral pools ($125 for three hours). I could have booked a massage ($420 for 90 minutes), which would have included access to the pools, but since I already had one scheduled for the following Monday, I settled on the day pass instead.
Photo credit: Anjali Mahendra (2026)
Divine Offering and I spent Sunday morning moving between the indoor mineral pool, outdoor heated pool, whirlpools, sauna, and steam room. We finished the experience in the spa lounge, sipping tea and enjoying another sweeping view of the mountains. By the time we checked out, we both felt relaxed.
During the off-season, I think Fairmont Gold at the Fairmont Banff Springs is absolutely worth it. Between the lounge access, thoughtful service, and the chance to slow down and appreciate the history, architecture, and atmosphere of the iconic castle-like hotel, the experience felt restorative. A special thank you to Georgine, Katie, Adam, Ben, Shawayne, Vincente, and the rest of the Fairmont Gold team for making the weekend feel so welcoming from start to finish.
Want more travel recommendations? I keep a running collection of travel and restaurant guides organized by city.
Disclaimer: I paid for all my expenses at Fairmont Banff Springs.
August 2026 update: Avenue Calgary readers named Sukiyaki House a runner-up in the city’s Best Japanese Restaurants category for 2026.
Before my brother and his kids left the province, I took the whole crew to Sukiyaki House. Sure, BC has no shortage of Japanese restaurants, but I had a feeling this place would stand out. Let’s listen to “Conga” by Miami Sound Machine for this post.
When we arrived, Justin greeted me and asked what brought us in. I gestured toward my clan and said my family was visiting. Once we got to the table, the kids asked me about Justin. I told them he was the owner’s son and a graduate of the Haskayne School of Business. They both looked thoroughly impressed and whispered I’m famous. Sadly, I’m not famous. I’m not even verified on LinkedIn. The owners just make a point to get to know their guests.
I ordered a range of appetizers. First up was Roblox and Jellybean’s favourite dish: seared tuna tataki. The tuna was delicate and soft, which contrasted with the crunchy garnish. Jellybean thought the sauce tasted like a juicy orange. Roblox said the tuna tasted like the inside of sashimi. Jellybean leaned in and said, “This is the best thing I’ve eaten the whole trip.”
The karrage was a hit. Narc said he could eat a whole bucket of this chicken. Roblox found his words and noted it was super crunchy on the outside and very soft on the inside. Another winner!
Narc enjoyed the fried shrimp, noting the generous ratio of shrimp to batter. I took a bite and noticed the flavour of sesame oil in the creamy sauce.
Boss Lady loved the octopus tataki and the marinated squid. She even ate the greens, noting how fresh the garnishes were. Asians love their vegetables. The kids pointed out that the octopus was both chewy and crunchy.
Narc noticed how different the California roll tasted with real crab. When I chewed, the taste of the fluffy crab filled my entire mouth. There was so much crab that it was poking out slightly at the ends. My mother nodded in approval.
With the sashimi and nigiri platter, Boss Lady’s favourite was the wild sockeye salmon and scallop nigiri. She practically squealed with delight when she bit into the enormous piece of scallop. Tentative on her first bite of raw scallop, Jellybean wasn’t quite sure what to make of the smooth, silky texture. Both kids liked the sashimi and devoured everything.
I realized at this point I’d forgotten the tempura and miso soup. Not that it mattered, as everyone was already stuffed. My mother was really impressed with the food and said she’s never had better in Vancouver. I patted her on the head. Boss Lady doesn’t hand out compliments lightly, and especially not for other people’s cooking.
Near the end of the meal, Judith came by to check on us. When Jellybean asked who she was, I said, “That’s Judith. She and Justin are Anna’s kids, and Anna owns the restaurant.” Roblox and Jellybean looked at me in awe and asked, “You know Anna, too?”
I nodded and then ordered them dessert, homemade mochi with red bean paste. I told them Anna made the desserts herself. Boss Lady admired the knife work and couldn’t stop marvelling at the fruit, especially the longan.
This lunch was a resounding success, as I knew it would be, as it is one of the best Japanese restaurants in Calgary for a reason. Hitting the Sauce gives Sukiyaki House two phat thumbs up.
Sukiyaki House occasionally hosts kaiseki dinners, multi-course Japanese tasting menus that are harder to book than a regular reservation. Here’s what the experience is like, and whether it’s worth it.
L and I finally made it to one of Chef Koji Kobayashi’s kaiseki dinners. Koji spent weeks working on the menu, as this was the first big event since COVID. We counted roughly 30 customers in attendance, a mix of couples on dates and regulars who you see throughout the evening, genuinely appreciating Koji’s creations.
Every guest sat at their table, as the restaurant was closed to the general public. When we were seated, I could sense the excitement in the air, similar to the tension you feel moments before the conductor waves his baton before his orchestra. I was downright giddy from anticipation. Let’s listen to some appropriately Zen-like music.
L and I added the sake sommelier pairings ($60), comprising 15 ounces of alcohol to match with Koji’s seasonally influenced eight-course meal. Our photos do not do the food justice. Check out Sukiyaki House’s Instagram photos to get a sense of the caliber of the presentation of the dishes.
The sakizuke comprised four elements: daikon smoked salmon, mozuku seaweed, okra and edamame pure, and temari sushi. Judith paired the appetizer with Tenbi, Tokubetsu Janmai Genshu. The smoked salmon was bright with lemon and crunchy from the daikon. The cup of seaweed was phenomenal, cool, slippery and delicate. The flavour reminded me of walking into a tranquil forest. I had never tasted anything like it and worked to get every last strand of seaweed.
The ossuimono consisted of minazuki tofu, seared uni, jyunsai (water shield) and lime. The soup was full of distinctly Japanese flavours. Light and lovely, I would pick out the juicy little sea treasures and then sip on the beautiful broth. The soup was my favourite dish; it was so sensual in flavour and texture.
The munkozuke was a showstopper, Japanese halfbeak with yuzo and shiso. Twisted in circle, the spine of the whole fish encircled the sashimi. L loved the showmanship of knife skills and the freshness of the sashimi. The yuzu foam was dreamy, a fresh and gentle complement to the delicate, clean white fish. The soy pairing was familiar, and the contrast made the flavour pop. Judith paired the sashimi with Senki Muku, Junmai Daiginjo.
The takiawase was outstanding. My meat-loving, eggplant and tomato-hating husband was so impressed he declared the cold-style dish his favourite of the night. The eggplant was silky and smoky, gorgeously rich and luxurious. The tomato was plump and so refined in flavour that I couldn’t believe what I was tasting. Between sips of Hououbiden Kanbashi, I would slowly nibbled on the generous scattering of black truffles.
The yakimono course reminded me of the fall season. The grilled miso snapper was adorned with crispy fish scale chips and seaweed paste, reminding me of a cold October night. I loved the char on the baby corn and the giant crunchy spot prawn.
Before our shizakana course, we could smell the grounding fragrance of burning wood. I noticed the classical Japanese music was curated to each course at a volume low enough that my Shazam app couldn’t detect. Our plate of A5 Japanese Wagyu was decorated with a quail egg, foie gras mousse, lotus root chips and emerald-green fiddleheads. The foie gras melted in my mouth like whipped cream, salty and full of umami. Judith paired this dish and the next one with Terada Honke, Junmai.
The gohan mono wasarice dish of marinated squid, caviar, tamago and burock. The dark sauce was heavy and sweet. I enjoyed the combination of the sticky rice and salty crunch from the tobiko. We drank warm cups of sake, which heated me up like a good cup of tea.
The final course, mizumono, was a fun way to end the series. The vanilla ice cream was sandwiched with red beans and strawberries. Koji said the red beans would ward off evil spirits. When I saw how much L enjoyed his dessert, I gave him mine to eat as well. I loved the pairing drink, hojicha infused sochu, a concoction of tea, cold brew coffee and Kahlua.
I would recommend if you want a rare, high-end Japanese tasting experience. L and I were impressed with all the skill, imagination and beauty that went into each dish. The dinner took a tremendous amount of effort and coordination from all the staff, and we appreciated the performance. We look forward to the next kaiseki. Thank you, Koji and L, for a glorious experience.
On my first day of work, my boss MRP took me out for lunch. He suggested ramen at Goro + Gun, conveniently located minutes from our office. For this post, let’s listen to “Feel So Good” by Mase.
MRP ordered the Tonkatsu Ramen ($18) and the Steamed Buns ($10). I asked our server if she favoured the Tuna Poke ($16) over the Veggie Roll ($13), as I was unsure what to order. MRP encouraged me to get both, which solved my dilemma.
MRP said he always orders the buns whenever he comes to Goro + Gun. These little baos overflow with deliciousness. The warm bun was soft and squishy, soaking up the juicy braised pork filling. My tastebuds danced from the sweet, sour and savoury notes of the BBQ mayonnaise and chilled pickled root vegetables. The steamed baos are worth ordering again.
The flavour combination of Goro + Gun’s poke is better than fast food joints, such as Banzai and Po-ke. What I loved about this dish was the delicate sheet of paper-like rice cracker that tasted like a freshly fried shrimp chip. Along with chunks of ahi tuna, the poke came with crunchy fried onion bits, pea shoots, cucumber, creamy cubes of avocado and chewy pieces of seaweed. The sauce was zingy and bright. I would order this again.
The veggie roll was hefty, as the filling and the amount of rice were generous. The dominant flavour came from the grilled king oyster, which was meaty and satiny. The crunchy cucumber, pickled vegetables and creamy avocado brightened the flavour profile. The sushi rice was a tad sour, but it wasn’t a dealbreaker.
The next day, everyone in our office went ice skating and snacked on churros and hot chocolate. When the office social committee organizer, Miss K, discovered I’m obsessed with banhi mis, she said we could order Vietnamese subs for our next event. I looked at her like she hung the moon and stars, because she can. Hitting the Sauce gives her office two phat thumbs up.
Hitting the Sauce 