For chef Darren MacLean, Nupo is about honouring his mother’s influence on his cooking (her maiden name, Nuponnen, inspired the restaurant’s name). Nupo is an ode to her love of plants and vegan food and factors heavily into the plant-based and fish-forward menu.

The à la carte menu is executed with the meticulous precision and detail that’s characteristic of world-class establishments. The menu features delicate and flavourful dishes — daikon, treated like a steak, and topped with pickled shiitake and vegan tofu XO sauce, tempura cheese curds with smoked tomato bisque that somehow manages to remain light, despite being deep-fried cheese. The list goes on.

But for a truly mind-blowing dining experience, Nupo’s omakase menu represents a culmination of MacLean’s storied journey as a chef, showcasing a dedication to sustainability and culinary excellence. This style of Japanese fine dining is akin to a chef’s tasting menu but on a more intimate level as diners have the opportunity to interact directly with the chefs, including Nupo’s head omakase chef, Youna Joo. Nupo’s spectacular 17- to 20-course menu features seasonal snacks, nigiri, soup and dessert, highlighting local ingredients — many of which are grown on MacLean’s farm — and sustainable Canadian fish whenever possible. While omakase typically emphasizes Japanese cuisine, Nupo’s version is distinctly Canadian, celebrating our country’s cultural diversity.

Article on: Avenue Magazine Calgary