In October I had the chance to visit the wonderful space of Miku Restaurant, known of course for their infamous flame-seared sushi: the flame-searing method which is used to enhance the natural flavours of the sushi, as well as introduce new flavours through the use of different sauces in their various Aburi-styles. Miku Restaurant has been introduced by Aburi Restaurants Canada and is located in the southern part of the Financial District at Bay Street and Queens Quay, a walkaway from the waterfront.
Miku Restaurant is renowned for its Aburi “flame-seared” sushi and was the first to bring the concept to Canada in 2008. Sushi chefs use a blowtorch and Japanese binchotan charcoal to lightly sear sushi with a special sauce. The restaurant is also famous for its fresh seafood where much of it is Ocean Wise, French-inspired dishes utilizing local and natural ingredients, and unique desserts.
Guests of the Miku Restaurant opening evening were granted with the opportunity to gather around Miku’s very own Corporate Executive Chef Kazyua Matsuoka preparing a canape menu of the evening. We cast our eyes upon the preparation and fine detail in slicing sashimi, torching well-craft sushi as well as becoming introduced to a variety of Japanese detailed cocktails to sip along throughout the evening.
Miku clearly knows what mouth watering is about in the signature Miku roll, each piece of salmon, crab and uni spreads a creamy and salivating flavour, especially topped off with our beloved tobiko, it was heavenly. The salmon used at Miku is also shipped from BC, guaranteeing Oceanwise certified Wild Sockeye Salmon.
A phenomenal chemistry has been created at the Aburi Beef Carpaccio station. It all begins with a sterling silver AAA short rib carpaccio, then, stuffings of daikon-carrot slaw, Asian pear, then propped onto a dab of wasabi aioli and finally drizzled with jalapeno ponzu.
The final form of the beef carpaccio: topped off with edible flowers, this was a delicious one-bit bite, flavours elevated by the dab of wasabi aioli and japaleno ponzu – then, you need to come back to earth with a bite of their in-housemade pickled broccoli and cucumber served along side.
The Green Tea Opera Cake is a labouring three-day process, you could taste the hardwork and detail between each bite, this one-piece wonder left be speechless, nothing it as the sole dish that I would run back to Miku Restaurant for: Layers of matcha butter cream, dark chocolate ganache, azuki bean cream, hazelnut wafer and freen tea genoise… It was a blessing alone to be graced by the presence of this dessert, let alone having the find priviledge to be devouring it. My wishes are that every future bite by the next diner of the Green Tea Opera Cake at Miku Restaurant be the same.
Two other canape favourites I enjoyed that were too quick to be swiped off the plates are the Pork Belly with Seared Sweetbreads (sweet miso balsamic reduction, japanese karashi mustard, petit shiso leaf and roasted grapes) as well as the Ebi Fritter without a doubt (white tiger prawns, herb-beer battered, sweet chili aioli, chili powder and soy-balsamic reduction).
The evening was entirely pleasing to discover Miku’s foods that make Aburi Restaurant infamous in Vancouver as well as their well-crafted cocktails. I’m very glad that Aburi has brought upon yet another excellent aburi-style beautiful sushi spot in the downtown core.
Read more about Aburi Restaurant and Miku Toronto here.