Here’s a break from San Francisco posts.
Shortly after my trip to San Francisco I decided to have lunch at Miku with Alexandra Lam, a writer at View The Vibe. Since their move to Canada Place, Miku has been the talk for the must try Japanese restaurant in Vancouver. With a view of North Vancouver, Miku delivers a royal and memorable journey in Japanese fusion with their impeccable service, modern décor and inventive dishes. Chefs at Miku have blended the timeless classics of Japanese fare with a contemporary twist that will make you want to re-visit them all the time. There is no need to dip sushi in wasabi at Miku.
Thank you Sophia (PR), Curtis (server), and Ben (GM) for such a great experience.
Note: As you can see, the lighting of some photos are different than others. I’m still trying to differentiate the pros and cons of VSCO and the iPhone camera app. Two of the photos are by Alex.
Photo credit to Alex.
Compliments from Miku, we had the special treat of trying their tuna tartare with baby kale, lotus root chip, shaved beets and lightly pickled cucumber with uni on top. This is not on the menu and I’m still trying to figure out what sauce was used for this absolutely delectable dish. According to Ben, the sauce is specially crafted by the chef and still remains a secret. The tuna tartare was packed with juiciness and quickly made its way to my favourite dish throughout the lunch.
Between Alex and I, we shared the Aburi (CAD20) that is Miku’s speciality. Each piece has been gently blow torched and uniquely distinct with a fusion blend that accents the taste. I could savour every single ingredient down to the last drop of mayonnaise and crumb of black pepper. I’m getting hungry thinking about it right now!
More: Read more about Miku’s sister restaurant – Minami, steering away from seafood and straight to the farm and field proteins.
I ordered the Pan Seared Scallops and Prawns (CAD20) on a bed of fluffy and creamy Yukon potato purée, buttery shimeji mushrooms, and a dash of yuzu puttanesca and wasabi-herb pesto. I loved the yuzu puttanesca that gave the prawns and scallops an exciting and new flare.
Every lunch set would come with a warm bowl of miso soup with enoki mushrooms and nori.
Photo credit to Alex.
Alex had the Aburi Salmon Oshi Sushi (CAD16) - pressed wild BC sockeye salmon, a slice of jalapeño on top and Miku’s special sauce. Everyone should try this when they are at Miku given its buttery and smoky flavour from the blow torched salmon.