Waterfront—(October 12, 2018) Last month, Aburi Restaurants celebrated the tenth anniversary of its flagship restaurant, Miku Restaurant, with a special six-course kaiseki tasting menu that reflected its notable history of Japanese culinary excellence in Vancouver.
aburi sashimi and tartare (botan spot prawn ebi, hamachi yellowfish, and chū-toro fatty tuna tartare)For their anniversary menu, guests were treated to variety and sampling of the many corners of their diverse offerings from fresh fish and seafood to carefully prepared entrées or appetizers—including a Wagyu beef carpaccio amuse bouche—each paired with a curated sake blend and Moët champagne to start on this occasion.
AAA sterling silver filet mignon (with roasted market vegetables, veal jus, and wasabi pickles)What's most impressive about Miku's successful ten-year history is not only the high-quality food served but the clear commitment to culinary innovation in addition to the always fine hospitality at all the Aburi restaurants.
Also apparent is their continued use of only the best ingredients extends to their cuts of meats, fresh vegetables, and prepared garnishes.
What sometimes does not get enough credit about Miku's menu is how equally delectable their cooked fare and non-sushi or seafood items equally are.
chef's sushi selection (salmon/ebi oshi, Miku/Red Wave rolls, and Ōtori tuna belly/Kanpachi amberjack/hotate scallop nigiri)The menu's selection of pressed oshi, rolls, and nigiri sushi was the usual standard of perfectly constructed and assembled to be just as delicious as they are pleasing to the eye.
AAA sterling silver prime rib (with half lobster tail and market vegetables in brown butter wasabi sauce)Sidenote: After a discussion about Miku's top-notch cooked dishes, attention turned to the beef on the menu and the topic of their nightly prime rib dinner. Many during the tasting remarked about how underrated it was and I made a special note to return later—and I did. I can tell you it most definitely did not disappoint with its well-cooked and marinated 10oz., 5-hour sous-vide beef flavour paired a dynamite iwanori butter baked Yukon Potato purré.
Back to the anniversary kaiseki, it was certainly another fine upscale dining treat. Here's to another ten years of high-level sushi and Japanese dining from Miku and Aburi. And if you haven't already, I cannot recommend the meticulously prepared nine-piece Aburi Prime sushi platter highly enough.
More | YVArcade / 2013 / 2017 / Minami
aburi sashimi and tartare (botan spot prawn ebi, hamachi yellowfish, and chū-toro fatty tuna tartare)
AAA sterling silver filet mignon (with roasted market vegetables, veal jus, and wasabi pickles)
Also apparent is their continued use of only the best ingredients extends to their cuts of meats, fresh vegetables, and prepared garnishes.
What sometimes does not get enough credit about Miku's menu is how equally delectable their cooked fare and non-sushi or seafood items equally are.
chef's sushi selection (salmon/ebi oshi, Miku/Red Wave rolls, and Ōtori tuna belly/Kanpachi amberjack/hotate scallop nigiri)
AAA sterling silver prime rib (with half lobster tail and market vegetables in brown butter wasabi sauce)
Back to the anniversary kaiseki, it was certainly another fine upscale dining treat. Here's to another ten years of high-level sushi and Japanese dining from Miku and Aburi. And if you haven't already, I cannot recommend the meticulously prepared nine-piece Aburi Prime sushi platter highly enough.
More | YVArcade / 2013 / 2017 / Minami
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