Sakura-Themed Dishes & Cocktails Set To Debut At Miku, Minami, And Gyoza Bar


The GOODS from Miku, Minami & Gyoza Bar

Vancouver, BC | With spring in full bloom, Aburi Restaurants is set to welcome the arrival of cherry blossom season with several new sakura-themed dishes and cocktails at its three restaurants – Miku (70-200 Granville Street), Minami (1118 Mainland Street), and Gyoza Bar (622 West Pender). Expect to see pink-hued influences in sushi rolls, desserts, and several drinks.

“Cherry blossom season is a time for celebration, and I’m always happy to see our restaurants participate in this Japanese tradition,” says Aburi Retaurants Executive Sushi Chef Kazuhiro Hayashi. “Previously, we’ve only had a couple special sushi rolls, but this year, our chefs and bartenders have created new and inventive sakura rolls, desserts, and cocktails for our guests to enjoy.”

At Miku, guests can try the new Miku Sakura Roll ($19) by Chef Hayashi, which features marinated sockeye salmon, hotate, cucumber, and asparagus wrapped in seared kanpachi and shiso. It is then topped with golden tobiko and a salted sakura flower. Executive Pastry Chef Chris Janik has also created a spring dessert inspired by cherry blossoms called the Cherry Pistachio Terrine with layers of pistachio and coconut genoise, chocolate souffle, mascarpone mousse, cherry gelée, and black cherry-sakekasu sorbet.

At Minami, the Minami Sakura Roll ($18) by Sushi Chef Hiroshi Hoshiko features shiso-infused shari, creamy snow crab, spinach, and asparagus all wrapped with kanpachi and topped with sakura denbu, sakura salt, and raspberry purée. Executive Chef Alan Ferrer’s Sakura White Chocolate Mascarpone Cheesecake is sure to satisfy sweet taste buds. It includes sakekasu genoise, strawberry-sakura compote, strawberry sakekasu macaron, raspberry coulis, sakura sugar tuile.

Each restaurant also has a fun seasonal cocktail. At Miku, it is The Mountain Dream symbolizes the simplicity, freshness, and innocence of the traditional cherry blossom season. Ingredients include the Momokawa Pearl Sake, honey elderflower syrup, lemon juice, and apricot brandy foam. At Minami, it is the Sakura Fubuki, which invokes a cherry blossom cloud. It also has Momokawa Pearl Sake, Kazeyo Sake, cherry brandy, and marachino liqueur.

Gyoza Bar celebrates with a cherry blossom cocktail called the Cherry Blossom Bonsai. This rich, red-coloured drink has all the same beautiful characteristics as the original species with condensed, richer qualities. Ingredients include Pimm’s, Aburi Ginjo Sake, and red wine.

All items are available March 24th to April 17th, 2016.

For more information about Miku, please visit
For more information about Minami, please visit
For more information about Gyoza Bar, please visit



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: | Email: [email protected]


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Our Team

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

About Miku

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


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