2-1055 West Hastings Street, Vancouver
Advice: Go with a friend or two and be adventurous and share some dishes.
I finally visited Miku and I went for lunch with my friend Avelino who works as a Matr’d at one of the other top restaurants in the city. From the moment we sat down the server welcomed us and took us on a journey, the Miku experience takes sushi to a whole new level, one that I haven’t seen until now. This is their first restaurant outside of Japan, Vancouver was chosen as the city to begin their international expansion and they have succeeded. It has taken me awhile to visit and I am so happy that I had the pleasure of tasting the wonderous dishes that the sushi chef created.
Avelino and I shared 3 dishes and each was spectacular in presentation and taste. To start we had the Aburi Tuna ($12) – albacore tuna on a bed of crisp vegetables and dressed with masatake sauce. Next up was their house specialty flame seared Aburi Salmon Oshi Sushi ($14) – local salmon pressed and dressed with the chefs wn soy & Miku sauce, topped with Jalepeno. The last dish was the King Roll ($10) – ebi tempura, snow crab & avocado topped with tobiko, with a chili cream sauce. The restaurant is large and impressive with high ceilings, and lots of light from the large surrounding windows, to the comfortable and colourful chairs to the communal table that seats 12 at the front to the many tables that fill the rest of the restaurant. The sushi bar is well positioned next to the open kitchen, here you can watch the chefs create.
I was also happy to see the Ocean Wise symbols throughout the menu, many sushi restaurants can take Miku’s lead as this is wonderful. The menu offers a wide variety to choose from sushi, sashimi and cooked specialties such as the “Shushai” creations. We both had a look at their creative dessert menu all was tempting though we weren’t hungry, next time it will be a must to try some of their homemade Green Tea ice cream along with one of the other desserts. Already looking forward to my next visit!
Review by: Richard Wolak