200 Granville St #70, Vancouver, BC
Tel: (604) 568-3900
Last week, my husband and I celebrated our wedding anniversary at one of my favourite Japanese restaurants in Vancouver, Miku. This upscale venue is located along the beautiful waterfront of downtown Vancouver, across from Canada Place and offers spectacular views of the North Shore. Miku is known for their amazing Aburi (flamed-seared) sushi.
Since this was a special occasion, we decided on Miku’s Aburi Kaiseki Dinner. This unique multi-course experience is available only for dinner and requires at least one hour notice. Each component of this special meal is carefully handcrafted with seasonal and premium ingredients. Attention to detail is apparent on all the dishes created for the Kaiseki Dinner.
The night started with Miku’s exclusive sake label, Aburi Ginjo. This sake was light and clean with soft vanilla notes.
Amuse-boche: Tuna Tartare with fava bean puree. A nice and light palette cleanser.
Aburi Sashimi selection – trio of salmon, scallop, and tuna that were flame seared with signature sauces.
Now to the appetizer! Seven seasonal items were selected and presented in this beautiful and unique Arita Yaki Plateware from Kyushu, Japan.
The top section of the box consisted of fresh oysters with chimichurri, Salt Spring mussels with lime leaf mignonette, and a tiger prawn cocktail.
The bottom section housed a seared foie gras with seasonal fruit reduction; lobster tartare served with apple, celery, and yuzu vinaigrette; a pan-seared Hokkaido scallop; and Kyoto saikyo miso baked sablefish. Everything was thoughtfully placed in this elegant ceramic box.
The third course was a rich, and thick Lobster Kaisen Bisque packed with flavours of the ocean. The bisque came with a clam, scallop, mussel and large prawn.
Our fourth course was American Wagyu Beef served with quinoa, market vegetables, citrus ponzu oroshi and himalayan pink salt. The wagyu beef was cooked to a perfect medium-rare and pleasantly tender.
Miku’s signature sushi was the fifth course. A selection of Aburi nigiri, rolls and oshi sushi with their unique sauces. Melt-in-your-mouth divine!
To end the exquisite dinner was the Chef’s Feature Dessert – Caramelized Apple Bavarois with apricot and rosemary jelly served with chai ice cream.
From the amazing food, service and ambience, this was an unbelievable one-of-a-kind dining experience for us.