Valentine’s Day Kaiseki
Woo your valentine with an evening at Miku.
Indulge in our feature set menu, the five-course Valentines’ Day Kaiseki, and enjoy an unforgettable dining experience to pair with your favourite company.
We are excited to present you a preview of our menu below.
View the full Valentine’s Day Kaiseki menu here, and book early for best availability.
Our Valentine’s Day Kaiseki and Premium Sake Pairing are available exclusively on February 14th, for dinner only.
Chef Paul Chen sought inspiration from the colours of the spring season for this amuse bouche; he created this dish with the idea of a reconstructed cheese fondant in mind, and adorned the Brie Fondant with florals (osmanthus, lavender, rose) to enhance its overall vibrancy and fragrance.
Arita Kaisen Globe
A new seafood feature from chef Ernest Lee, our Alaskan King Crab is accompanied by edamame velouté, burnt onion purée, ikura, and nori on a rice crisp
Our feature sashimi include local BC botan ebi (spot prawn), chū-toro Kanpachi (amberjack) from Fukuoka prefecture of Japan, and scallop from Hokkaido
Our local oyster is served two ways: one fresh with lime pearls and cucumber vinaigrette, and one in our signature Aburi style with shiso tempura, blood orange purée, and wasabi espuma
Ōra King Salmon
Ōra king salmon, which we use in this entrée, is certified OceanWise by the Vancouver Aquarium
We source our sustainable Ōra king salmon from New Zealand
Valentine’s Day Aburi Sushi Selection
Our signature Aburi sushi is lightly flame seared with binchotan, oak charcoal, for a smoky finish
Salted Dark Chocolate Raspberry Fondant
Lead Pastry Chef Miki Kaiju is the mastermind behind this beautiful confection
The decadent fondant is paired with a light and refreshing pear ginger sorbet for a balance in both flavour and texture