I met the family (and some friends of the family) for dinner a Miku on a Friday evening. I’d patronized their other restaurant, Minami (in Yaletown) earlier this year, and thought well enough of it that visiting Miku seemed the next step.
The space is enormous, easily hosting over a hundred guests, with fabulous views of Canada Place and the cruise ship terminal. The interior has an elegant zen like decor.
This is tenderized atlantic squid, dredged in seasoned flour and starch, deep fried to a light crisp, served with pickled cucumber and picked beets, and a tosazu (a bonito flavored rice wine vinegar) sauce. This was very good. The squid was tender, the coating was crisp and seasoned nicely.
tender marinated boneless chicken, lightly battered and deep fried to a slight crisp. Tossed in a sweet and sour soy, served with tartar sauce and a basil citrus cabbage slaw. This was fabulous. The chicken was amazingly moist and flavorful. I’m divided on the tartar sauce, it seemed like an odd pairing with fried chicken.
This is poached sable fish, prawns, scallops, clams in dashi broth, served in a ceramic tea pot. It’s a good soup, with alot of deep savoury broth, and seafood that is fresh and delicious, and cooked to precisely the right doneness.
This prawn tempura, crab, cucmber, sweet chili aioli, topped with tobiko
This is crab, avocado, wrapped in red tuna, and masatake sauce (soy, onions, garlic and sesame oil).
This is crab, cucumber, wrapped in salmon, topped with tobiko and Miku sauce (I couldn’t tell you what’s in it).
Aburi style Saba Oshi Sushi
This is one of Miku’s signature sushi, its pressed sushi using flame seared mackeral, topped with a miso sauce.
The server mentioned that, while no shoyu nor wasabi was provided, it would be available if requested. Miku’s exemplary sushi chefs create flavor combinations that are delicate and palatable, and the use of shoyu and wasabi are unnecessary. This was some excellent sushi. The rice is cooked to the right doneness, lightly vinegared, topped with fresh quality seafood, and intricately prepared sauces that add enough flavor to dispense with the soy and wasabi.
This was a very good lamb. I had a small taste of one chop, it was tender and cooked to a medium doneness. It had some good seasoning, and a beautiful char, and was topped with a rich herb salsa.
Saikyo Miso Baked Sablefish
This is roasted miso glazed sable fish, served in a dashi broth and a yuzu foam, with braised vegetables. I had a small taste of the sable fish, which was tender and delicate, and lightly savory.
This is a ginger yam cheesecake, carmelized banana sambuca macaron and brown butter sorbet
This is a chestnut mousse, orange gateau, fig icecream, pear cream, and a yuzu-orange salsa.
These desserts were both good, but not especially remarkable. Perhaps I should rephrase that. It’s hard to pick something out as note worthy, because it’s a little confusing.
These desserts are complex. There’s alot going on with each plate; each dessert has multiple distinct elements, and while none of them were bad, none were good enough to stand out either. I admit, I tend to favor simplicity over complexity, and I think there’s too much happening on these dessert plates. I think I would have preferred taking either one of these plates, cutting half the elements off, and doubling the portion size of the remainder.
The service was as attentive, patient, and pleasant as any restaurant could be. Our servers were all to happy to explain the menu items and describe the dishes as they arrived.