Miku is not only delicious, but also artistic. Thenew Japanese multi-course dining at Coal Harbour’s Miku Restaurant (70-200 Granville Street, Granville Square) introduces three Kaiseki-inspired menus. Considered an art form, Kaiseki combines meticulous preparation, beautiful presentation, and an air of mystery in one memorable meal.
Balancing taste, texture and appearance, Miku’s three Kaiseki options, Shokai ($68), Kaisen ($88) and Aburi ($118), are served on handcrafted Japanese Arita plates meant to enrich the presentation by tying in to its seasonal theme. The Aburi menu, which requires 72-hours notice, specifically explores a variety of global flavours that go beyond Miku’s signature menu items.
An experience that is as surprising as it is fun; guests begin the Kaiseki experience by opening up the Arita-plated first course (Kaiseki Zenzai) to enjoy something new and igniting their palates for what is to come. Guests can expect unique dishes such as scallops with yuzu puttanesca, kaisen temari, and beef carpaccio with jalapeno-garlic ponzu.
The Arita plates were selected to complement Miku’s dishes because of their bold colours, asymmetrical design, and use of high-quality Japanese porcelain. Named after the founding town, the plates assist in telling the Kaiseki story.
For more information, please visit www.mikurestaurant.com
Miku Restaurant | 70-200 Granville Street, Granville Square (Canada Place Way and Howe Street | Twitter: @mikurestaurant | Instagram: @AburiRestaurants | Facebook: /mikurestaurant
About Aburi Restaurants Canada Ltd.
“I don’t just want a business, but want to create a culture and a community.” – Seigo Nakamura
Seigo Nakamura, owner of the Tora Corporation in Japan, is the visionary behind Aburi Restaurants’ Miku, Minami, and Gyoza Bar. His unique concepts and business strategies have led to the creation of Aburi style cuisine and the Ningenmi philosophy. A trendsetter in all aspects, Seigo is never happy with settling for the norm. His unique twist on Aburi cuisine was created over a decade ago, by fusing the idea of traditional Japanese flame-searing with the decadent and creamy sauces of French cuisine. With a new cuisine in mind, he set out to introduce Ningenmi and the idea of Omotonashi service in the western world.
Literally translated ‘the human flavour,’ Ningenmi is a Japanese term used to refer a person with outstanding humanly qualities: sincere, thoughtful and passionate.
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Media Contact:
Sophia Cheng
sophia@aburirestaurants.com
604-828-3102
@chengsophia
