A couple of months ago, a few of us foodie friends got together for a meal at Miku Japanese Restaurant, on West Hastings. I hadn’t tried it before but had heard that the food was good, although a bit on the higher end of the price scale.
I arrived with Melody Fury of Vancouver Food Tour to find that Darina (Gratinee), Jonathan (Food and Tell) and Teresa (Senses Inspired) were already seated at a large table in the middle of the restaurant, near the bar.
Since a bit of time has passed since we actually dined there, I will skip some of the details and provide you with a photo montage and ratings of the numerous dishes we managed to order that evening.
The Miku Roll was definitely my favourite sushi of the night, with salmon, ikura, snow crab and cucumber all rolled in tobiko and topped with the restaurant’s special Miku sauce.
The Gyu Tataki, or Alberta beef carpaccio, was served two different ways: one with a house made black sesame sauce and the other with a ponzu with yuzu kosho.
Tofu Salad, with miso marinated and crumbled tofu and organic greens, served in a ponzu dressing.
Soba Pepperoncino, or pan fried buckwheat noodles, with jalapeno, squid, mushrooms and bell peppers.
Saba Bo Sushi, house cured saba rolled with ginger and charcoal seared.
Hamachi Sashimi – there’s nothing more to say on this one.
Crunchy Scallop Roll, or hotate and tobiko, sprinkled with aonori tempura bits.
Assorted Tempura, with prawn and seasonal vegetables.
Amberjack sashimi. Again, enough said.
Aburi and Oshi Sushi, or pressed and flame-seared sushi, is one of Miku Restaurant’s specialties. The Aburi Salmon Oshi Sushi is only one of such dishes, made with local salmon pressed and dressed with Miku sauce and a soy sauce, and topped with jalapeno.
The last of our main share plates was the Calamari, drizzled with Miku’s own tosazu sauce.
Now on to dessert.
We were getting a little bit full, to say the least, at this point, and just decided to share a couple of their most recommended sweets. The first was the Strawberry Charlotte, a light strawberry mousse, creme brulee atop sponge cake, served with a real fruit strawberry sauce and strawberry sorbet.
And finally, the Green Tea Tirasmisu, a light orange mascarpone cream and green tea almond sponge cake, infused with green tea, Grand Marnier liqueur served with blackberry and cassis sauce, green tea tulie cookie and green tea ice cream.
Overall it was a great meal with good friends and lots of sake. Our server was excellent and we definitely enjoyed ourselves. The price point is definitely on the high end for this restaurant, so be prepared for it if you decide to try it out.