After my memorable visit to Miku, I knew that I had to visit its sister restaurant soon. According to Chef de Cuisine Alan Ferrer of Minami, the restaurant specializes in bringing “farm to table”, emphasizing their focus on fresh poultry from the farm straight to our dishes. Of course seafood would be added at times, but I could tell a difference between Miku and Minami’s menu. Even though I love seafood, I knew that I was in for something tasty.
I was madly craving for aburi and I really cannot get enough of it. I had to let Joey try the Premium Aburi (CAD25) for a taste of sushi that will really melt in your mouth. Giving you a taste of the chef’s selection feature seafood, lightly flame seared aburi style each complimented with a unique sauce.
Yuzu sauce on salmon and avocado puree on hamachi tuna anyone?
Ebi with basil Minami/Miku sauce that was creamy and smoky with a hint of cheesiness to the ebi and the seasoned rice.
Big in its flavours with a definable individual taste to each.
For my entrée, I had the Kaisen Soba Peperoncino (CAD18) with prawns, squid, sweet pepper, shiitake mushroom, jalapeño, tempura bits tossed in a chili-garlic soy. Fused with aromatic chili-garlic soy and jalapeno, I could taste the spiciness after a few bites. An extraordinary selection that blends Asian and Italian tastes that will bore your taste buds.
Joey had the Dungeness Crab and Prawn Udon (CAD20) in umami dashi, scallions, sesame, shiso leaf, baby bok choy, tempura bits and fluffy miso foam. This is not your average udon in soup when there’s miso foam but compared to my entrée, this is more clear and simple. The chemistry to making miso foam is still something I’m trying to learn.
To conclude our wonderful meal, we ordered the highly recommended Warm Valrhona Chocolate Fondant (CAD11) with molten matcha ganache, genmai tea tuile, jasmine gelée, chocolate sauce, and a scoop of jasmine tea ice cream. I expected a fondant to be “heavy” but I was surprised with how refreshing and light this was. I could see the heavenly and rich chocolate melt out as it was sealed in with a sprinkle of matcha powder on top.