Inn at Laurel Point Hotel Gardens

Executive Chef Takashi Ito shares his Sake & Scallop Sunomono Salad recipe and Miso-Kasu Marinade.

Sake & Scallop Sunomono Salad

Serves 6 people


90ml Granville Island Sparkling Sake

200g Daikon, peeled, julienned

200g Carrot, peeled, julienned

6 Edamame beans, shelled, skinned and split

12 Canadian scallops, scored

12 pieces Organic pea shoots

Grapeseed or canola oil

Kosher/sea salt

Fresh black pepper, cracked

Pickling Liquid Recipe:

100ml Rice wine vinegar

100ml Mirin

100ml Water

50g White sugar

1 tsp Lemon juice


  • Combine all pickling liquid ingredients in a pot and heat until sugar is dissolved. Cool in refrigerator.
  • Combine carrot, daikon and edamame beans, add to pickling liquid for 4 hours.
  • Remove the adductor muscle from scallops, score the tops of the scallops in a crosshatch pattern.
  • Season scallops with sea/Kosher salt and freshly cracked black pepper
  • In a hot frying pan with oil, sear scallops until lightly browned on one side. Quickly flip over for five seconds, then remove from pan and refrigerate.
  • When the pickled ingredients are ready, strain and arrange into martini glasses starting with the daikon, carrot and then edamame beans.
  • Pour the Granville Island Sparkling Sake over the vegetables until just covered.
  • Place scallops on top of vegetables and garnish with trimmed pea shoots.


Miso-Kasu Marinade for Sable Fish

Serves 6 people


75 ml Kasu

50 ml Red miso

50 ml Water

15 ml Mirin

20 g Ginger, rough chopped

45 ml Soy sauce

5 ml Cayenne pepper

1/2pc Lemon zest


  • Combine all ingredients
  • Marinate fish for 4-8hrs in fridge
  • Lightly remove excess marinade from fish
  • Grill on BBQ or broil fish

Enjoy !
Takashi Ito, c.c.c

Executive Chef – Inn at Laurel Point

Reserve a Room