Aburi, or sear-flamed sushi, was developed nearly a century ago in Japan. The act of applying fire directly and lightly sear is known to enhance the natural flavors of the fish. Miku owner, Seigo Nakamura, innovated the Aburi concept by creating speciality sauces, using non-traditional Japanese ingredients, to complement the unique taste properties of each fish.
Seigo’s unconventional concept of ‘sushi without soy and wasabi‘ was unthinkable to Vancouver sushi-lovers at the time of Miku’s opening in 2008. Just two years later, Aburi hamachi (yellowtail) with avocado sauce, Aburi hotate (scallop) with cod-roe mayo and Aburi Salmon Oshi Sushi fused with jalapeño have become the most-talked about and craved sushi in the city.
The Aburi style is also adapted to create hot entrées. Under the direction of our kitchen team, dishes like the Aburi Chicken are cooked on a sizzling hot plate, which is placed on a kitchen grill with open fire.