Located in Calgary’s East Village, our focus is a result of the influence of Chef Darren MacLean’s mother on his cuisine. Her love of plants, vegan recipes, and an appreciation of Fish and Sushi is why the restaurant chose to reflect these values not only just in the food but by the namesake of NUPO which is derived from her maiden name Nuponnen.

While the décor is quintessential Alberta, with highlights of birch, shale, and burnt woods, this Japanese style restaurant celebrates plant forward, vegan cuisine paired with incredible sushi—both fresh and aged in our specialty, unique in Canada, dry ageing chamber.

Experience the à la carte menu in the dining room or sit at the Birchwood cocktail counter to further explore the artisanal cocktails without the pretense. The cocktail menu is curated to feature Japanese teas with both health and flavour in mind. Have your bartender take you through the extensive sake list, include a few exclusive to NUPO offerings, Japanese Whiskey, along with a selection of Canadian and Old-World wines.

The restaurant hosts the first counter service Omakase Sushi Experience in Calgary. Here you will be served 3 seasonal dishes, a sashimi tasting, and 12 courses of nigiri sustainably sourced from around the world. You will be served, piece by piece. Seating for this experience is offered by reservation only through Tock.

A LA CARTE RESERVATION

THE OMAKASE SUSHI
EXPERIENCE

An incredible, never before seen in Calgary, style of sushi dining welcomes you to our 8-seat Omakase Sushi Bar. This approach to dining is incredibly intimate, interactive and most importantly fun.

Begin with seasonally inspired dishes, and then watch as your sushi chef expertly cuts, forms and dresses each piece with intention, before enjoying with your hands. This style of service is true to the tradition of the omakase sushi restaurants of Japan.

We welcome you to enjoy our incredible menu complete with 3 seasonal dishes, a sashimi tasting, and 12 pieces of nigiri sustainably sourced from around the world. Completing your meal with a butter roasted miso soup and dessert, this is an experience you will remember.

OMAKASE SUSHI RESERVATION

PLANT MENU

AGEDASHI "TOFU"

[V]

11

Sesame style yodofu deep fried with spicy chirizu salsa.

NUPO WINTER SALAD

[V][GF]

16

Green kale, roasted beets, red fife, dressed with a vegan carrot sesame vinaigrette.

Add sesame & nori crusted albacore tuna $11

MISO & WHITE BEAN “TOSTADA”

[V][GF]

6 each

Corn tostada topped with fried spiced kuri squash, miso white bean purée, chives, toasted sesame seeds, and pickled white onions.

TEMPURA GREEN CHICKPEA
& CURRY FRITTER

14

Served with fresh and spicy green curry paste, Korean chili crema, local honey, and Malden salt.

Sweet Potato & Kimchi Gyoza

[V]

12

Served with beetroot ponzu and house-made chili oil.

TONKATSU GLASS NOODLES

[V][GF]

21

Roasted cashew milk, chili, toasted konbu, shitaki mushroom chasu and fried sunchokes.

FISH MENU

OMAKASE SASHIMI

SERVES 2 | SERVES 4

29 | 45

Sushi Chef ’s selection of today’s best sashimi.

HAIDACORE TUNA TATAKI

[GF]

16

House-made aged fish XO sauce, god of the woods dressing, nori powder, and red radish sprouts.

Pan Seared Fish Cake

9 each

Served with shiso, yuzu, and NUPO Farm green tomato relish.

SAKE STEAMED CLAMS

19

Canadian clams steamed with garlic, shallots and citrus before being steamed with sake, served with a miso buttered baguette.

WHOLE FOGO ISLAND SQUID

21

Charcoal grilled squid body and fried tentacle calamari, served with squid gut coconut curry, and coriander root dressed kohlrabi.

SABLEFISH "UNAGI DON"

[GF]

39

5 oz freshly marinated sablefish dressed with a sweet and smokey bone kabayaki (sauce) served atop sushi rice with sansho pepper and pickled ginger.

BONELESS WHOLE FISH TACO

SERVES 2 [GF]

45

Market preparation whole boned fish, served with a selection of 5 sauces and salsas, jicama & nori tortillas, sushi rice.

DRINK MENU

COCKTAILS

On Your Mark

2oz

12

Nespresso shot, Licor 43, traditional aged bitters

Ponyo

2oz

10

genmaicha infused Honjozo Sake, coriander syrup, lime juice, salt water

The Wind Rises

2oz

13

Bulliet Bourbon, Peychaud’s Apertivo, oolong tea syrup, yuzu juice, Amaro Montenegro, traditional citrus bitters

Spirited Away

2ox

16

toasted rice rinsed Toki, Houjicha infused maple syrup, salt water, Super Nikka, San Pellegrino

Princess Mononoke

2oz

16

butterfly pea flower infused Tanqueray Gin, Lillet Blanc, St. Germaine, black tea syrup, lemon juice, traditional floral bitters, egg white

Whisper of the Heart

2oz

15

oolong tea infused Pisco ABA, Giffard Ginger of the Indies, simple syrup, fresh lemon juice, egg white

Tales From Earthsea

2.5oz

14

Sombra Mezcal, dry vermouth, oolong beet syrup, topped with rosé

PARKING

Free parking code provided to guests at the time of reserving in the underground Riverwalk Parkade, located on the south side of The Alt Hotel. Entrance to NUPO through The Alt Hotel lobby.

Note: Code must be entered upon arrival at parkade

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