Sushi has been widely synonymous with Japanese food in Vancouver. Fortunately, an influx of Japanese ESL students brought with them izakaya, ramen noodle shops, yakitori joints, Japa Dog, and Beard Papa’s to correct our skewed perspective of cuisine from the land of the rising sun. Now, one of the latest culinary trends in Japan — Aburi sushi — has arrived in North America with the opening of Miku Restaurant.
Aburi-style sushi originates from the city of Miyazaki on the island of Kyūshū. It features Nigiri sushi topped with savory sauces and seared with a blowtorch and charcoal. The outside is lightly cooked, while the interior remains raw, resulting in a flavourful combination that eschews soy sauce. In fact, you won’t find the ubiquitous soy pots on any of Miku’s tables.
^ Head Sushi Chef Koji Toshiro prepares Aburi Salmon Oshi Sushi.
^Aburi Salmon Oshi Sushi: pressed sockeye salmon with Miku sauce.
Miku is the parent Tora Corporation’s eighth restaurant and owner Seigo Nakamura’s first foray across the Pacific. Two other restaurants are planned for Los Angeles and New York. Miku means “beautiful sky” and is named after Nakamura’s daughter. It is also the inspiration for the interior design concept created by Timothy Bullinger of Arca 3 Design Studio. Bullinger employed sustainable materials in the construction and local B.C. artists to create the glass waterfall and clouds in the ceiling.
^Miku General Manager Tai Hosumi.
^ Interior by Timothy Bullinger, Arca 3 Design Studio.
The menu doesn’t exclusively specialize in Aburi sushi. There is also nigiri, oshi, and roll sushi; sashimi; small-plate Otsumami dishes to have with drinks; entrees, such as American Kobe Beef; noodles — the signature Soba Peperoncino being an interesting new interpretation; and European-inspired desserts. For both lunch and dinner, you have an Omakase option where you can get Chef Keiichiro Nireda to create a meal for you.
^Chef Koji Toshiro preparing the elements of a Red Wave Roll.
^Red Wave Roll: red tuna, snow crab, avocado and Masatake sauce.
In conjunction with the recent opening of its new patio, Miku announced their acceptance into the Vancouver Aquarium’s Ocean Wise program. Media and guests were on hand to sample the new summer menu with its sustainable seafood options, like B.C. spot prawns. The Aquarium’s Ocean Wise Program Manager, Mike McDermid, was also on hand to welcome the Lower Mainland’s second sushi restaurant into the fold. Hopefully, more will follow suit.
^Erica serving B.C. spot prawn Ebi Fritters with Chili Cream Sauce.
^ Ai pours a Pacific Cocktail: vodka, lychee liquor, blue curacao, grapefruit juice, lime.
Miku Restaurant
1055 West Hastings Street | Vancouver
Tel: 604.568.3900
Email: tora-restaurant@live.com
www.mikurestaurant.com
Summer Hours of Operation:
Weekdays: 11:30 am – 10 pm
Weekends: 12 pm – 10 pm
The Team:
General Manager | Tai Hasumi
Chef | Keiichiro Nireda
{ 2 comments… read them below or add one }
How much does the place cost? I love great sushi, and would be curious is this is going to be Lime level, or Blue Water level prices.
It’s in the fine dining bracket. You’ll find prices on their Web site:
Lunch: http://www.mikurestaurant.com/lunch.php
Dinner: http://www.mikurestaurant.com/dinner.php