Vancouver and Toronto: Miku
Wow, I can’t believe its been this long since my last post and as you can see, I’ve been doing a bit of housekeeping. Welcome to my new redesigned blog site! I’m really excited about how it turned out (thank you BP for all your work on this) and I hope you all like it as much as I do. For my first post on my new site, I wanted to feature an exquisite Japanese sushi restaurant I dined at during my 5 weeks travelling across Western Canada. Miku is located in downtown Vancouver, right on the waterfront facing North Vancouver. And what’s great about it is, I don’t have to go to Vancouver to have it again….they opened up recently in Toronto‘s waterfront on Queen’s Quay! Miku is known for its unique “oshi sushi” style. Oshi sushi is nothing new (my mom would make it for us using smoked salmon) but uncommon for most outside of Japan. It is sushi that is pressed using a wooden box mold, much easier than making nigiri. However, at Miku, they brush the sushi with a number of different sauces and flame-sear the top partially cooking the fish – its like the natural fat within the fish melts, coating the surface. If you love sushi, you’re going to love Miku….oh, and did I mention the fantastic cocktails and appetizers? Sooo good!
Miku Vancouver
Inside the beautifully light interior of Miku.
Shiso Mojito – made with tantakatan Japanese shochu, fresh shiso, lime and sparkling water.
Ebi Fritter – white tiger prawns in herb-beer batter and served with sweet chili aioli.
Fraser Valley Chicken Nanban – sweet and sour soy marinated fried chicken with housemade tartar sauce and slaw.
Salmon Oshi Sushi – pressed BC wild sockeye salmon, jalapeno and Miku sauce.
The Red Wave Roll – made with avocado, crab wrapped in red tuna and masatake sauce.
Miku’s Signature Selection
Selections include the Miku roll (salmon, crab, uni and cucumber rolled in tobiko) and the Sunset roll (tuna, cucumber and tomato anchovy relish).
A delicious selection of nigiri.
Ebi Oshi Sushi – pressed prawn, lime zest and ume sauce.
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