As some of you may already be aware, Miku Restaurant is expanding to Los Angeles, so a lot of travel is required for the management team at the moment. We often refer to the George Clooney starring film Up in the Air when we talk about our president George, who’s always travelling from Vancouver to L.A. and then to Tokyo, Fukuoka, Miyazaki, etc. Though we all miss having him around the restaurant, one of the best things about all this travel is he’s always thinking of us en route – he always comes back with funky, tasty gifts to share some of his experiences with us.
Last time, he brought back a box of macarons from the L.A. boutique pattiserie, Bottega Louie. Yes, Miku pastry chef Chris was all smiles this morning. George also noticed that most of the pastry chefs in L.A. worked with an electric burner for their sauces and dessert preparation. Knowing that Chris was sharing the stovetop with the kitchen, George brought back a portable burner too! It’s going to be very exciting to see what desserts Chris and Makiko come up with next for the summer menu.
If you have any suggestions for fruits and flavours you want to us try for the season, just tweet us @mikurestaurant.
On Saturday, March 26, from 8:30pm to 9:30pm, Miku Restaurant will be turning up the ambiance by dimming the lights for Earth Hour. This initiative to take a stand against climate change is organized by the World Wildlife Foundation (WWF) and it all started in 2007 in Sydney, Australia when 2.2 million individuals and more than 2,000 businesses turned their lights off for one hour.
Today, Earth Hour has become a global sustainability movement with more 50 million people across 35 countries/territories participating – even global landmarks like the sydney Harbour Bridge, CN Tower in Toronto, Golden Gate Bridge in San Francisco and Rome’s Colosseum all stand in darkness to pledge their support for the planet.
This will be Miku’s second year participating in Earth Hour, and we look forward to a candlelight evening with you. To reserve your table, call guest services 604.568.3900 or book online using OpenTable
Take 5 minutes out of your day to learn about climate change with Al Gore
Did you know?
On Saturday 27 March, Earth Hour 2010 became the biggest Earth Hour ever. A record 128 countries and territories joined the global display of climate action. Iconic buildings and landmarks from Asia Pacific to Europe and Africa to the Americas switched off. People across the world from all walks of life turned off their lights and came together in celebration and contemplation of the one thing we all have in common – our planet.
> To visit the official Earth Hour webpage, click here
VANCOUVER CHERRY BLOSSOM FESTIVAL
(MARCH 26 – APRIL 22)
From March 26 to April 11, Miku Restaurant will be featuring the ‘HanamiSelect’. Inspired by the delicate pink and white petals of the sakura tree, the sushi rice is infused with plum tree ‘ume’ blossom petal flakes. The selection includes 4 pieces of the king roll, 5 pieces of traditional nigiri (hirame, maguro, kampachi, atlantic salmon, albacore tuna), kani-dashi omlette, and chicken tatsuta-age with in-house made tartar sauce. Price $30. Miso soup included at lunch time.
What is Hanami? 花見, lit. “flower viewing”
Thousands of people fill the parks to hold feasts under the flowering trees during the cherry blossom season in Japan. This season also coincides with the beginning of the school year, as well as the hiring season for many companies, so welcoming parties are often opened with hanami.
> To view all restaurants featuring a Sakura Menu feature during the festival, click sakura map. > For more info on the Vancouver Cherry Blossom Festival, visit the official website or the JapanFairVancouver.com
On March 11th, the entire Miku staff arrived at work with hardly any sleep. Many spent the entire night trying to get a hold of their family members amidst nuclear concerns and two natural disasters tearing apart the northern regions of Japan. That lunch was probably the hardest shift for all of us to get through. A week has passed and we are relieved to know our family and friends are all safe – now, we are ready to start doing our part to pitch in to the effort.
Since Monday, March 14th, all profits from the sales of our in-house bottled, filtered, still and carbonated water has been going towards raising money for the Red Cross relief effort for Japan.
The charity will run until we reach our goal of more than $5000. Members of the Miku staff are also donating a portion of their tips each day.
Thank you to the Vancouver Sun and Global TV for their coverage on our charity initiative – and of course, thank you to our guests who are so eager to help in any way possible.
> To read the article in the Vancouver Sun, click here > View Global TV‘s Ted Chernecki report on the local fundraising efforts below
With a new website and the need for information/marketing packages for our Los Angeles expansion, we needed new images to capture exactly what we’re all about – the food, the people, the very essence of the Miku experience. That’s when I contacted Rick Collins, a documentary wedding and journalism photographer. He’s often shooting the most extravagant destination weddings and is also the eye behind many of the images in the Vancouver 2010 Torch Relay book With Glowing Hearts, but he alway makes time for us at Miku. Thank you Rick – check out some of his incredible shots on his blog.
When it comes to expressing personality through style, Seigo is far from shy. The staff is always looking forward to what pattern and and colour coordinations he comes up with next. From white vinyl high-top sneakers, houndsteeth pattered blazers, ripped jeans, thick plastic frames, and shoulder bags, Seigo seems to enjoy fashion as much as his love for food. The Miku blog will keep you updated on Seigo’s Look Book.
Image: On a recent visit, Seigo went business casual, with the blazer and jeans combo. With one button up, playful white sneakers, and a bright red belt as a statement piece.
Dine Out Vancouver 2011 – January 24 to February 6
20.January.2011
Miku Restaurant will be participating in the 9th Annual Dine Out Vancouver 2011 from January 24 to February 6, 2011. To view our $38 Dine Out menu, please click here. Please call guest services at (604)568-3900 or visit OpenTable to make reservations. Thank you and we looking forward to seeing you.
Bottega Louie comes to Miku
Last time, he brought back a box of macarons from the L.A. boutique pattiserie, Bottega Louie. Yes, Miku pastry chef Chris was all smiles this morning. George also noticed that most of the pastry chefs in L.A. worked with an electric burner for their sauces and dessert preparation. Knowing that Chris was sharing the stovetop with the kitchen, George brought back a portable burner too! It’s going to be very exciting to see what desserts Chris and Makiko come up with next for the summer menu.
