New menu concept and dinner tasting at Minami Restaurant in Yaletown on January 11, 2014.
New year. New menu. Minami has launched a new "menu concept" featuring a few more western influences and seasonal ingredients (compared to sister restaurant Miku's seafood focused goods). Paired with the new menu is their ever smooth (dangerously so) and refreshing Aburi Ginjo house brand sake.
My early highlight of the tasting was the fusion style salmon oshi bites (topped with spot prawn, red tuna, Hokkaido scallops, and wild boar bacon) served on mini skewers as each piece complemented the salmon with a different flavour. Simply delightful.
I found the pan-seared Brome Lake duck breast (served with market root vegetables, five spice mirin glaze, brussels sprouts, and red miso pinot noir reduction) pleasantly surprising. Cooked just ever so tenderly, it's moist taste and fine consistency was very enjoyable.
The Aburi rib eye and wild mushroom casserole (10oz. AAA sterling silver steak with asparagus, roasted cipollini onion, fingerling potatoes, tamari veal jus, and spiced herb butter) was very filling and appealing. Cooked medium rare, the meat was tender, juicy, and appetizing. The mushrooms and potatoes were quite delectable inside the casserole. Despite it's tastiness, I wasn't entirely sold only in comparison to all the other tasty dishes.
For dessert, the warm Valrhona chocolate fondant cake (with molten matcha ganache, genmai tea tuile, jasmine gelée, chocolate sauce, and jasmine tea ice cream) was splendid with a rich taste contrasting the chocolate and tea flavours. The lava like texture inside was a sweet treat mixed with the ice cream.
What I enjoy most about Minami (and Miku) is their commitment to culinary innovation. Although certainly on the higher end of things, they always provide good value and a solid dining experience with knowledgable, friendly service.
Aburi Restaurants is never satisfied and continue to pour resources in advancing their menus and authentic Japanese flavours.
More | YVArcade / Lunch / Opening / Good Eat
New year. New menu. Minami has launched a new "menu concept" featuring a few more western influences and seasonal ingredients (compared to sister restaurant Miku's seafood focused goods). Paired with the new menu is their ever smooth (dangerously so) and refreshing Aburi Ginjo house brand sake.
My early highlight of the tasting was the fusion style salmon oshi bites (topped with spot prawn, red tuna, Hokkaido scallops, and wild boar bacon) served on mini skewers as each piece complemented the salmon with a different flavour. Simply delightful.
I found the pan-seared Brome Lake duck breast (served with market root vegetables, five spice mirin glaze, brussels sprouts, and red miso pinot noir reduction) pleasantly surprising. Cooked just ever so tenderly, it's moist taste and fine consistency was very enjoyable.
The Aburi rib eye and wild mushroom casserole (10oz. AAA sterling silver steak with asparagus, roasted cipollini onion, fingerling potatoes, tamari veal jus, and spiced herb butter) was very filling and appealing. Cooked medium rare, the meat was tender, juicy, and appetizing. The mushrooms and potatoes were quite delectable inside the casserole. Despite it's tastiness, I wasn't entirely sold only in comparison to all the other tasty dishes.
For dessert, the warm Valrhona chocolate fondant cake (with molten matcha ganache, genmai tea tuile, jasmine gelée, chocolate sauce, and jasmine tea ice cream) was splendid with a rich taste contrasting the chocolate and tea flavours. The lava like texture inside was a sweet treat mixed with the ice cream.
What I enjoy most about Minami (and Miku) is their commitment to culinary innovation. Although certainly on the higher end of things, they always provide good value and a solid dining experience with knowledgable, friendly service.
Aburi Restaurants is never satisfied and continue to pour resources in advancing their menus and authentic Japanese flavours.
More | YVArcade / Lunch / Opening / Good Eat
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