Vancouver, BC | As cherry blossom trees begin to spark joy throughout the city, Aburi Restaurants is set to celebrate the arrival of sakura season with special dishes, desserts, and beverages at Miku (70-200 Granville Street), Minami (1118 Mainland Street), and Gyoza Bar (622 West Pender) starting April 8, 2019.
“Japanese traditions form the heart and soul of our Aburi family,” says Seigo Nakamura, founder and CEO of Aburi Restaurants. “The joyous gathering of friends and family to observe cherry blossom season, called Hanami in Japan, is an annual highlight for our team. It’s an opportunity for us to inspire through creativity in our dishes and drinks. We cannot wait to have guests join us in celebrating the beauty of sakura.”
Lobster dish – MikuMiku’s sakura dinner items include an Atlantic Lobster Tail with Sakura Herb Salsa ($32), served chilled with sakura herb mustard salsa, raspberry flake, heirloom cherry tomato, watermelon radish, quinoa, and white balsamic vinaigrette; and a Sakura Cherry Mascarpone Cream ($14) dessert married with pistachio mille-feuille, cherry gelée, matcha pistachio moss, white chocolate cherry curd, caramelized arare crumble, ume jelly, and meringue shards. The menu pairs well with the Yozakura Cocktail ($16), a sakura cocktail meticulously crafted with pisco, cherry heering, cherry bitters, lime, and an edible flower garnish, as well as the Kozaemon Sakura Sake ($18 – glass, $105 – bottle), available exclusively and only once during the spring, and features a rich acidity with bright hints of melon and asian pear.
At Minami, dinner guests are invited to savour and share a Sakura Lobster Roll ($25) incorporating atlantic lobster tail, sakura denbu shari (sushi rice), prawn, avocado, umami dashi gelée, red beet gel, and a lobster bisque reduction. Then, finish their evening with a beautiful Sakura Mont Blanc ($14) featuring matcha mascarpone cream, matcha biscuit sans farine, raspberry coulis, vanilla anglaise, salted strawberry crumble, and house made strawberry cheesecake ice cream. Recommended pairings include the Saku Cocktail ($16) featuring a sakura salt rim, bénédictine b&b, tantakatan shochu, cave de lugny, elderflower, and lemon, as well as the 2017 Kutatás Pinot Noir Rosé ($13 – 5oz, $22 – 9oz, $59 – bottle), a dry, floral, and aromatic full body rosé from the Salt Spring Island.
Gyoza Bar’s sakura-inspired dishes include a Roasted Beet Gyoza + Arugula Salad ($10) with fresh arugula, feta cheese, roasted cashews, cherry tomato, and crisp cucumber; Sakura Mochi ($6) for dessert featuring a sakura leaf wrapped mochi, azuki paste, kinako, japanese kuromitsu drizzle, and classic french vanilla ice cream; and a Strawberry Pistachio Frozen Cocktail ($9) with rosé and gin.
Early bookings are recommended for best availability of limited-time features. Sakura menu items are available from April 8 until April 21, 2019.
About Aburi Restaurants Canada Ltd. | “I don’t just want to create just a business; I want to create a culture and community.” – Seigo Nakamura
Seigo Nakamura, owner of the Tora Corporation in Japan, is the visionary behind Aburi Restaurants’ Miku, Miku Toronto, Minami, Gyoza Bar, and the new TORA in Toronto. His unique concepts and business strategies have led to the creation and spread of Aburi style cuisine across Canada. A trendsetter in all aspects, Seigo is never happy with settling for the norm. His unique twist on Aburi cuisine was created over a decade ago, by innovating the idea of traditional Japanese flame-searing with the decadent and creamy sauces of French cuisine. Driven by this unconventional concept, Seigo set out to introduce this fresh and addictive style of Aburi cuisine to the world.