The GOODS from Miku
Vancouver, BC | When Aburi Restaurants’ Miku (70-200 Granville Street) first introduced its aburi “flame-seared” technique to Vancouver in 2008, guests were curious and became enamoured with the new sushi concept through word-of-mouth. Now, aburi is a word synonymous with Miku, and aburi oshi “pressed” sushi is a ubiquitous part of Vancouver’s Japanese restaurant scene. On December 6, 2017, Miku further paves the future of aburi sushi with its Aburi Prime – a combination of carefully selected premium ingredients, purposeful presentation, and fine-dining service to emote a nigiri-forward omakase experience on one plate.
“When I opened Miku almost 10 years ago, I knew I wanted to create a new way of enjoying sushi,” explains Seigo Nakamura, owner of Aburi Restaurants Group, which includes Miku, Minami, Gyoza Bar, and Miku Toronto. “Today, when people think of Aburi, they think Miku. We are always pushing ourselves to give our guests an exceptional experience with the quality of food, service and atmosphere. With the introduction of Aburi Prime, we are taking aburi (flame-seared) sushi to the next level.”
The Aburi Prime experience features nine pieces of premium aburi “flame-seared” nigiri meticulously paired with garnishes to enhance the flavour of each piece, plated on handmade ceramics from Japan. Guests can choose to order a plate of Aburi Prime for $55 or an $88 set menu complete with an amuse bouche, a starter trio, the Aburi Prime, and dessert. A $44 wine, sake, and spirits pairing is optional.
Fukuoka Miyabi-dai (tai)
monkfish liver, sweet soy reduction, shiso flower
Akami Maguro (red tuna)
seared Brome Lake foie gras, soy reduction, pickled wasabi, kiku flower
Salted Cured Japanese Saba (mackerel)
pickled ume, bonito flakes, green onion, ginger, konbu dashi gelée
Wild BC Sockeye Salmon
jalapeno miso aioli, micro red ruby mustard leaf
Kelp Cured Japanese Hirame (flounder)
ikura caviar, negishio, yuzu zest, microgreens
Otoro (fatty tuna belly)
yuzu daikon oroshi, baby arugula
Hokkaido Hotate (scallop)
yuzu orange salsa, micro red shiso
herbed jalapeno dashi coulis, shiraga negi
A5 Japanese Wagyu
uni and micro dianthus
For guests that choose the set menu beverage pairing, they will enjoy five glasses including Bailly Lapierre Cremant de Bourgogne, Gold Omachi sake, Joseph Drouhin Chablis, Hakkaisan Kijoshu sake, and Mars Iwai whisky digestif.
“We want people to feel the extra care and love it takes to create our Aburi Prime and be wowed by the presentation,” adds Nakamura. “There is a special connection between the sushi chef and guest that is conveyed through food. We want our diners to experience the emotion nigiri omakase brings at every table in the restaurant.”
Miku’s Aburi Prime officially launches on Wednesday, December 6, 2017. For more information about Miku, please visit www.mikurestaurant.com.
70-200 Granville Street | Vancouver, BC | Telephone: 604.568.3900
Private Dining: Blue Sky Room (24 seated) | Patio, bar and lounge seating
Lunch: Daily 11:30am-3pm | Dinner: Sun-Thu: 5pm-10pm | Fri-Sat: 5pm-10:30pm | Bar Bites: Daily 3pm-5pm
Web: www.mikurestaurant.com | Email: mikuvan@
Owner, Seigo Nakamura
Director of Operations, Hideki Saito
Aburi Restaurants Corporate Executive Chef, Kazuya Matusoka
Corporate Sushi Chef of Aburi Restaurants & Executive Chef of Miku Restaurant, Kazuhiro Hayashi
Chef De Cuisine, Yoshitaka Miyamoto
Executive Pastry Chef, Chris Janik
General Manager: Ben Hunter
Assistant General Manager: Autumn Hong
Managers: Sabrina Jelic, Stephen Whiteside, Adam Byrne
Bringing a distinct style to North American shores, Miku Restaurant in the heart of Downtown Vancouver, is an authentic Japanese restaurant with a pioneering twist.
Introducing innovative culinary techniques to the thriving Vancouver restaurant scene, Miku’s chefs are proud to work with the finest, locally-sourced ingredients and are keen supporters of the Ocean Wise campaign.
Lightly flamed-seared sushi is the secret to its success, creating an alluring aroma: simply divine on the palate. After waving the magic blowtorch wand, the talent and highly skilled chefs match each morsel of sushi with a unique homemade sauce. A Kyoto and Polish-trained pastry team create inspired desserts and the cuisine is perfectly paired with a globally-sourced wine list and specialty sakes.
Translating as “beautiful sky”, Miku’s design features are influenced by nature: sustainable elements were used to create the restaurant’s most notable features including its glass waterfall, pebble stone pathway, white marble countertops and its distinct floating glass cloud ceiling.
20th Annual Vancouver Magazine Restaurant Awards | Bronze, Best Japanese Formal Dining