This was an exciting event. Housed inside of a gorgeous building at the corner of Bay and Queens Quay, Miku exudes sexy modern sushi in an airy atmosphere. The ceilings are super high and the kitchen is open! The restaurant seems larger than life – think Vegas. Yes, I was impressed. Now it’s time for the food and drink.
The room is busy with bloggers and chefs creating exquisite platters of, what looks to be the freshest seafood. Here is a tip. One can tell if the fish is fresh by looking at the eyes. If they are cloudy the catch is old. If the eyes are clear and glossy you can bet that fish was just brought in that day or the day before – a good sign! Love the sake inspired cocktails, fresh and all pair very well with most of the dishes on the menu. Bitter intentions , aperol, grapefruit, spiced honey, sparkling wine, citrus and sparkling foam. Oni No Chi chili infused tromba, giner liqueur crème de cassis lime. Miyazaki , Havana club 7 yr , ginger liqueur, mango puree, basil and citrus foam , lemongrass aroma.
The bar also has an extensive sake variety, most available only through consignment. Aburi Ginjo , years in the making , exclusive sake was developed with the menu in mind. Sake specialist Miki Ellis worked closely with Yoshi no Gawa brewery to create light , clean ,sake with oft vanilla notes – available on tap at Miku Toronto.
On to the sushi. Aburi beef carpaccio (sterling silver AAA short rib), baby greens, Asian pear, daikon-carrot slaw, jalapeno ponzu, wasabi aioli, edible flowers, and house made pickles. Aburi Salmon Oshi, pressed B.C wild sockeye salmon, jalapeno, miku sauce alongside Aburi Ebi Oshi, pressed prawn, ume sauce, lime zest.
Red wave roll: crab, avocado wrapped in red tuna, masatake sauce. Miku Roll: salmon, crab, uni wrapped rolled in tobiko, miku sauce.
Ebi fritters: white tiger prawns , beer battered, sweet chili aioli, chili powder, soy-balsamic reduction. Oyster on the half shell with kabosu mignonette.
Pork belly with seared sweetbreads: sweet miso balsamic reduction, Japanese karashi mustard, petit shiso leaf, roasted graped. Jidori chicken Nanban: sweet and sour soy, house made tartar sauce.
Dessert is Green tea Opera genoise, matcha butter cream, dark chocolate ganache, azuki cream bean, hazelnut wafer.
Embracing Environmental & Social Responsibility
Vivreau Water System:
For info on the Vivreau System, visit http://www.vivreau.com
Ocean Wise Program: This conservation program, administered by the Vancouver Aquarium, recognizes restaurants supporting sustainable seafood choices and fishing practices. Menu items approved by the program receive the Ocean Wise logo, which is recognized by diners all across Canada. Miku Restaurant believes in the importance of empowering our guests to have the option to make sustainable choices. For program details, visit http://www.oceanwise.ca/.
Community Engagement: Giving back to the community and supporting charity. For more information please email: email@example.com