New Fuji

1815 W 1st Ave, Vancouver
(604) 423-3776

Recent Reviews Order Online Reserve

Customers' Favorites

Snow Crab and Mentaiko Peperoncino Yakiudon
Snow Crab Scallop and Crab Miso Cream Udon
Strawberry Molten Chocolate Cake
Tiramisu Cake with Strawberry
Mozza Mentaiko Carbonara Udon
Negitori Long Pressed Sushi
Uni and Wagyu Bara Chirashi
One Day Age Grilled Mackerel
Wagyu Flakes Bara Chirashi
Miso-Marinated Salmon

Menu

A LA CARTE
FLAMBÉED TRUFFLE EDAMAME
EDAMAME PAN-FRIED WITH GARLIC, TRUFFLE BUTTER, AND MENTSUYU (JAPANESE DASHI-BASED SAUCE), THEN FLAMBÉED WITH RED WINE FOR AROMA.
FLUFFY "RARE" UNAGI OMELLET
LIGHT AND FLUFFY OMELETTE COOKED TO "RARE" WITH CHOPPED UNAGI (FRESH-WATER EEL).
CHEESE TOFU
HOUSE-BLEND OF CHEESE DIP TOPPED WITH MAPLE SYRUP AND FIGS, AND SERVED WITH BUTTERED CROSTINIS.
DUCK CARPACCIO
DUCK BREAST SOUS-VIDE TO RARE IS THINLY CUT AND SERVED WITH YUZU KOSHO (JAPANESE CITRUS CHILLI PASTE) SAUCE.
WAGYU CARPACCIO
WAGYU BEEF SOUS-VIDE TO RARE IS THINLY CUT AND SERVED WITH UNI (SEA URCHIN) CREAM SAUCE, PARMESAN, AND BLACK PEPPER.
EBI MAYO
BATTERED PRAWNS DEEP-FRIED AND COATED IN A GINGER AND SCALLION CHILLI MAYO SAUCE.
CHICKEN DASHI KARAAGE
CHICKEN THIGHS MARINATED IN A DASHI-SOY BATTER, DEEP-FRIED TO JUICY PERFECTION.
BLUEFIN TUNA TATAKI
GRILLED TO BLUE-RARE AND SERVED WITH AN CARAMELIZED ONION DRESSING.
TRUFFLE CORN KARAAGE
CHOPPED CORN COBS LIGHTLY DEEP-FRIED AND TOSSED IN A TRUFFLE BUTTER SAUCE WITH AN ADDED DEPTH OF FLAVOUR FROM MENTSUYU (JAPANESE DASHI-BASED SAUCE).
TRUFFLE WAGYU STEAK SALAD
THINLY SLICED STEAK ON MIXED GREENS AND A DRIZZLE OF AN ONION-TRUFFLE DRESSING.

PRESSED SUSHI
WAGYU YUKHOE PRESSED SUSHI
WAGYU TARTARE WITH RICE CRACKER BITS, CHOPPED ONIONS, AND APPLES ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH SHISO CHIMICHURRI, SWEETENED SOY SAUCE, CRUSHED GARLIC CHIPS, AND CHIVES.
DUCK BREAST PRESSED SUSHI
SLICED SOUS-VIDE DUCK ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH SHIODARE (JAPANESE SALT-BASED SAUCE), SWEETENED SOY SAUCE, CHOPPED WASABI STEMS, AND YUZU PEEL.
BLUEFIN NEGITORO PRESSED SUSHI
CHOPPED BLUEFIN TUNA WITH RICE CRACKER BITS, CHOPPED ONIONS, AND APPLES ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH SHISO CHIMICHURRI, SWEETENED SOY SAUCE, SCALLION-GINGER SAUCE, AND GREEN ONION.
ABURI SALMON PRESSED SUSHI
SEARED ATLANTIC SALMON ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH YUZU-KOSHO MAYO, SWEETENED SOY SAUCE, IKURA, AND CHIVES.

SOUP UDON
WAGYU BEEF SHABU-SHABU UDON
THIN SLICES OF WAGYU BEEF AND ARUGULA ON UDON NOODLES SERVED WITH A SIDE OF OUR KANSAI DASHI BROTH. POUR THE DASHI ON THE MEAT AND "SHABU-SHABU" , WAVE THE MEAT IN THE BROTH TO HEAT IT TO YOUR LIKING, AS YOU EAT.
SNOW CRAB, SCALLOP AND CRAB MISO CREAM UDON
UDON, SCALLOP, AND SNOW CRAB IN A CREAMY SOUP, WHICH HAS AN ADDED LAYER OF UMAMI FROM THE CRAB MISO. TOPPED WITH CRISPY SCALLOP.
UNI CREAM UDON
UDON IN A RICH UNI (SEA URCHIN) CREAM SOUP AND TOPPED WITH UNI BUTTER, IKURA, AND ARUGULA.
SPICY WAGYU MISO EGG UDON
UDON, MINCED WAGYU BEEF, BEATEN EGG, AND SPICY CHINESE CHIVES IN A DASHI BROTH MADE SPICY WITH KARA-MISO.
WAGYU BEEF TENDON YUZU UDON
UDON, WAGYU BEEF TENDON COOKED UNTIL TENDER, IN A GENTLE DASHI BROTH FINISHED WITH YUZU PEEL, BEATEN EGGS, CHOPPED GREEEN ONION, AND CHILI FLAKES.
PORK AND NAPA UDON
UDON, THINLY SLICED PORK BELLY, CHINESE CABBAGE, CHINESE CHIVES IN A DASHI BROTH WITH A KICK FROM SPICY BEAN PASTE.
VEGETABLE MISO UDON
UDON AND MEDLEY OF VEGETABLES IN A HEARTY PLANT-BASED DASHI BROTH WITH RICHNESS ADDED WITH MISO. GREAT OPTION FOR OUR VEGETARIANS AND VEGETABLE LOVERS.

YAKI UDON
UNI TOMATO CREAM YAKIUDON
UDON AND TOMATOES PAN-FRIED IN A DASHI CREAM SAUCE, AND TOPPED WITH CRAB, IKURA, AND ARUGULA.
ABALONE CREAM BUTTER YAKIUDON
UDON, SLICED ABALONE, AND GARLIC PAN-FRIED WITH A ABALONE LIVER CREAM SAUCE, AND TOPPED WITH IKURA, SHREDDED SEAWEED, AND ARUGULA.
SNOW CRAB AND MENTAIKO PEPERONCINO YAKIUDON
UDON, SNOW CRAB, MENTAIKO (SPICY COD ROE), GARLIC, AND RED CHILLI PEPPER PAN-FRIED, AND TOPPED WITH SHREDDED SEAWEED AND ARUGULA.
CHILI ROSE CARBONARA YAKIUDON
UDON, PRAWNS, MOZZARELLA, PARMESAN, GARLIC, RED CHILI PEPPER, KOREAN CHILI PEPPER, AND SPICY BEAN PASTE AND EGG YOLK PAN-FRIED WITH A ROSE SAUCE, AND TOPPED WITH PARMESAN, TOMATOES AND ARUGULA.
MOZZA-MENTAI CARBONARA YAKIUDON
UDON, MENTAIKO (SPICY COD ROE), YUBA (THIN BEAN CURD), GARLIC, EGG YOLK, AND MOZARELLA PAN-FRIED IN A DASHI CREAM SAUCE, AND TOPPED WITH PARMESAN AND ARUGULA.
BRUSSELS SPROUTS AND SHIRASU KYOTO-DASHI YAKIUDON
UDON, BRUSSELS SPROUTS, SHIRASU (BABY SARDINES), YUZU KOSHO (JAPANESE CITRUS CHILI PASTE), AND GARLIC PAN-FRIED WITH A DASHI SAUCE, AND TOPPED WITH BONITO FLAKES, SHREDDED SEAWEED, AND CRUMBLED RICE CRACKER.
VEGAN TOMATO WORCESTER YAKIUDON
UDON, MEDLEY OF VEGETABLES, MUSHROOMS, AND GARLIC PAN-FRIED WITH SWEETENED SOY, TOMATO SAUCE, AND THICKENED WORCESTERSHIRE SAUCE, AND TOPPED WITH ARUGULA.

DESSERT
ICHIGO CAKE DAIFUKU
A THIN SLICE OF SPONGE CAKE TOPPED WITH RED BEAN PASTE, A WHOLE STRAWBERRY, COVERED WITH A MASCARPONE SAUCE, AND WRAPPED WITH MOCHI.

CHIRASHI BOWL (Rice Bowl)
UNI AND WAGYU BARA CHIRASHI
UNI SASHIMI AND CUBED WAGYU STEAK ON SUSHI RICE FINISHED WITH SLIGHTLY SWEETENED SOY SAUCE.
WAGYU FLAKES BARA CHIRASHI
A SHAREABLE-SIZED PRESSED SUSHI WITH CHOPPED BLUEFIN TUNA MIXED WITH RICE CRACKERS, ONIONS, APPLES, AND SHISO CHIMICHURRI.

A LA CARTE (DINNER)
FLAMBÉED TRUFFLE EDAMAME
EDAMAME PAN-FRIED WITH GARLIC, TRUFFLE BUTTER, AND MENTSUYU (JAPANESE DASHI-BASED SAUCE), THEN FLAMBÉED WITH RED WINE FOR AROMA.
FLUFFY "RARE" UNAGI OMELLET
LIGHT AND FLUFFY OMELETTE COOKED TO "RARE" WITH CHOPPED UNAGI (FRESH-WATER EEL).
CHEESE TOFU
HOUSE-BLEND OF CHEESE DIP TOPPED WITH MAPLE SYRUP AND FIGS, AND SERVED WITH BUTTERED CROSTINIS.
DUCK CARPACCIO
DUCK BREAST SOUS-VIDE TO RARE IS THINLY CUT AND SERVED WITH YUZU KOSHO (JAPANESE CITRUS CHILLI PASTE) SAUCE.
WAGYU CARPACCIO
WAGYU BEEF SOUS-VIDE TO RARE IS THINLY CUT AND SERVED WITH UNI (SEA URCHIN) CREAM SAUCE, PARMESAN, AND BLACK PEPPER.
EBI MAYO
BATTERED PRAWNS DEEP-FRIED AND COATED IN A GINGER AND SCALLION CHILLI MAYO SAUCE.
CHICKEN DASHI KARAAGE
CHICKEN THIGHS MARINATED IN A DASHI-SOY BATTER, DEEP-FRIED TO JUICY PERFECTION.
BLUEFIN TUNA TATAKI
GRILLED TO BLUE-RARE AND SERVED WITH AN CARAMELIZED ONION DRESSING.
TRUFFLE CORN KARAAGE
CHOPPED CORN COBS LIGHTLY DEEP-FRIED AND TOSSED IN A TRUFFLE BUTTER SAUCE WITH AN ADDED DEPTH OF FLAVOUR FROM MENTSUYU (JAPANESE DASHI-BASED SAUCE).
CHARRED CAESAR SALAD
CHOPPED ROMAINE LETTUCE IS CHARRED LIGHTLY AND DRESSED WITH A GORGONZOLA CAESAR DRESSING WITH AN ADDED TWIST OF JAPANESE FLAVOUR FROM SHIOKARA (TRADITIONAL JAPANESE SALTY SQUID SEASONING).
TRUFFLE WAGYU STEAK SALAD
THINLY SLICED STEAK ON MIXED GREENS AND A DRIZZLE OF AN ONION-TRUFFLE DRESSING.

ROBATA (Japanese Grill)
WAGYU CHUCK FLAP
RED WINE BUTTER AND SWEETENED SOY BASED SAUCE.
WAGYU SIRLOIN HEART
RED WINE BUTTER AND SWEETENED SOY BASED SAUCE.
BEEF FILLET
RED WINE BUTTER AND SWEETENED SOY BASED SAUCE.
A DAY AGED CHICKEN
SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
CRISPENED DUCK
BALSAMIC REDUCTION, SWEETENED SOY, AND SANSHO PEPPERS.
A DAY AGED SQUID
SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE AND GORGONZOLA CAESAR DRESSING.
PORK WRAPPED LETTUCE
SERVED WITH SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
PORK WRAPPED GREEN ONION
SERVED WITH SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
PORK WRAPPED GARIC STEMS
SERVED WITH SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
CORN
SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
ZUCCHINI
SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
KING OYSTER MUSHROOM
SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
ASPARAGUS
SWEETENED SOY-BASED JAPANESE BARBECUE SAUCE.
PORK CHEEK
SCALLION-GINGER SAUCE AND SWEETENED SOY.

PRESSED SUSHI
WAGYU YUKHOE PRESSED SUSHI
WAGYU TARTARE WITH RICE CRACKER BITS, CHOPPED ONIONS, AND APPLES ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH SHISO CHIMICHURRI, SWEETENED SOY SAUCE, CRUSHED GARLIC CHIPS, AND CHIVES.
DUCK BREAST PRESSED SUSHI
SLICED SOUS-VIDE DUCK ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH SHIODARE (JAPANESE SALT-BASED SAUCE), SWEETENED SOY SAUCE, CHOPPED WASABI STEMS, AND YUZU PEEL.
BLUEFIN NEGITORO PRESSED SUSHI
CHOPPED BLUEFIN TUNA WITH RICE CRACKER BITS, CHOPPED ONIONS, AND APPLES ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH SHISO CHIMICHURRI, SWEETENED SOY SAUCE, SCALLION-GINGER SAUCE, AND GREEN ONION.
ABURI SALMON PRESSED SUSHI
SEARED ATLANTIC SALMON ON SUSHI RICE WITH A LAYER OF SHISO AND SWEET-SAVOURY KOMBU KELP. TOPPED WITH YUZU-KOSHO MAYO, SWEETENED SOY SAUCE, IKURA, AND CHIVES.

CHIRASHI BOWL (Rice Bowl)
UNI AND WAGYU BARA CHIRASHI
UNI SASHIMI AND CUBED WAGYU STEAK ON SUSHI RICE FINISHED WITH SLIGHTLY SWEETENED SOY SAUCE.
WAGYU FLAKES BARA CHIRASHI
A SHAREABLE-SIZED PRESSED SUSHI WITH CHOPPED BLUEFIN TUNA MIXED WITH RICE CRACKERS, ONIONS, APPLES, AND SHISO CHIMICHURRI.

SOUP UDON
WAGYU BEEF SHABU-SHABU UDON
THIN SLICES OF WAGYU BEEF AND ARUGULA ON UDON NOODLES SERVED WITH A SIDE OF OUR KANSAI DASHI BROTH. POUR THE DASHI ON THE MEAT AND "SHABU-SHABU" , WAVE THE MEAT IN THE BROTH TO HEAT IT TO YOUR LIKING, AS YOU EAT.
SNOW CRAB, SCALLOP AND CRAB MISO CREAM UDON
UDON, SCALLOP, AND SNOW CRAB IN A CREAMY SOUP, WHICH HAS AN ADDED LAYER OF UMAMI FROM THE CRAB MISO. TOPPED WITH CRISPY SCALLOP.
UNI CREAM UDON
UDON IN A RICH UNI (SEA URCHIN) CREAM SOUP AND TOPPED WITH UNI BUTTER, IKURA, AND ARUGULA.
SPICY WAGYU MISO EGG UDON
UDON, MINCED WAGYU BEEF, BEATEN EGG, AND SPICY CHINESE CHIVES IN A DASHI BROTH MADE SPICY WITH KARA-MISO.
WAGYU BEEF TENDON YUZU UDON
UDON, WAGYU BEEF TENDON COOKED UNTIL TENDER, IN A GENTLE DASHI BROTH FINISHED WITH YUZU PEEL, BEATEN EGGS, CHOPPED GREEEN ONION, AND CHILI FLAKES.
PORK AND NAPA UDON
UDON, THINLY SLICED PORK BELLY, CHINESE CABBAGE, CHINESE CHIVES IN A DASHI BROTH WITH A KICK FROM SPICY BEAN PASTE.
VEGETABLE MISO UDON
UDON AND MEDLEY OF VEGETABLES IN A HEARTY PLANT-BASED DASHI BROTH WITH RICHNESS ADDED WITH MISO. GREAT OPTION FOR OUR VEGETARIANS AND VEGETABLE LOVERS.

YAKI UDON
UNI TOMATO CREAM YAKIUDON
UDON AND TOMATOES PAN-FRIED IN A DASHI CREAM SAUCE, AND TOPPED WITH CRAB, IKURA, AND ARUGULA.
ABALONE CREAM BUTTER YAKIUDON
UDON, SLICED ABALONE, AND GARLIC PAN-FRIED WITH A ABALONE LIVER CREAM SAUCE, AND TOPPED WITH IKURA, SHREDDED SEAWEED, AND ARUGULA.
SNOW CRAB AND MENTAIKO PEPERONCINO YAKIUDON
UDON, SNOW CRAB, MENTAIKO (SPICY COD ROE), GARLIC, AND RED CHILLI PEPPER PAN-FRIED, AND TOPPED WITH SHREDDED SEAWEED AND ARUGULA.
CHILI ROSE CARBONARA YAKIUDON
UDON, PRAWNS, MOZZARELLA, PARMESAN, GARLIC, RED CHILI PEPPER, KOREAN CHILI PEPPER, AND SPICY BEAN PASTE AND EGG YOLK PAN-FRIED WITH A ROSE SAUCE, AND TOPPED WITH PARMESAN, TOMATOES AND ARUGULA.
MOZZA-MENTAI CARBONARA YAKIUDON
UDON, MENTAIKO (SPICY COD ROE), YUBA (THIN BEAN CURD), GARLIC, EGG YOLK, AND MOZARELLA PAN-FRIED IN A DASHI CREAM SAUCE, AND TOPPED WITH PARMESAN AND ARUGULA.
BRUSSELS SPROUTS AND SHIRASU KYOTO-DASHI YAKIUDON
UDON, BRUSSELS SPROUTS, SHIRASU (BABY SARDINES), YUZU KOSHO (JAPANESE CITRUS CHILI PASTE), AND GARLIC PAN-FRIED WITH A DASHI SAUCE, AND TOPPED WITH BONITO FLAKES, SHREDDED SEAWEED, AND CRUMBLED RICE CRACKER.
VEGAN TOMATO WORCESTER YAKIUDON
UDON, MEDLEY OF VEGETABLES, MUSHROOMS, AND GARLIC PAN-FRIED WITH SWEETENED SOY, TOMATO SAUCE, AND THICKENED WORCESTERSHIRE SAUCE, AND TOPPED WITH ARUGULA.

DESSERT
ICHIGO CAKE DAIFUKU
A THIN SLICE OF SPONGE CAKE TOPPED WITH RED BEAN PASTE, A WHOLE STRAWBERRY, COVERED WITH A MASCARPONE SAUCE, AND WRAPPED WITH MOCHI.

Photos

Photo credit: google
Photo credit: google
Photo credit: ubereats
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Photo credit: ubereats
+31 photos
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Recent Reviews

Service was great from the moment we walked in to the moment we left. Food was delicious, duck Carpaccio is something that we don't see often on the menu anywhere so we had to try it. It did not disappoint! Yakiudon & Soup Udons are must have! Will come back again!
December 2025
Everything was really delicious and the service was great. However, the entire restaurant was very smoky—you could actually see the smoke in the air. Our eyes started to feel uncomfortable halfway through, and we had to wash all our clothes afterward. I hope they can address this issue soon as this is one of my favorite restaurants, and I'd love to go again if the issue is addressed.
November 2025
Been here 3 times now, this time to try the special kamameshi while celebrating a birthday. Not as impressed with the kamameshi as with their other menu items — too much rice and not truly “clay” pots. Nevertheless still fantastic experience overall and service was impeccable. Appreciated the complimentary birthday dessert!
November 2025

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New Fuji

1815 W 1st Ave, Vancouver, BC V6J 4M6
(604) 423-3776