Sake of the Week: Hakkaisan “Eight Peaks”

This week, we are excited to delve into a mainstay on our sake menu, the Niigata-style Hakkaisan “Eight Peaks”.

Hakkaisan "Eight Peaks"

Hakkaisan “Eight Peaks”


The Hakkaisan, or “Eight Peaks”, is made by Hakkaisan brewery in the Niigata prefecture of Japan. Hakkaisan makes sake very characteristic of the Niigata region, an area known for its pristine mountain water and high quality rice. Their regional sake is most often referred to as “tanrei,” meaning light and crisp. The brewery is actually named after the local Mount Hakkai from which water is sourced for the making of Hakkaisan sake.



The Hakkaisan is a junmai ginjo sake. Made with the premium Gohyakumangoku and Yamadanishiki rice varieties, Eight Peaks offers a refreshingly clean and crisp taste. Subtle flavours of asian pear and melon are complemented by the moderate acidity, making it an incredibly well- balanced sake. This sake is best served chilled.

At Miku, we serve the Hakkaisan “Eight Peaks” by the bottle.



This sake pairs well with basically any dish. The subtle flavours and light, clean style of Hakkaisan makes it a lovely pairing for a vast array of food, from our zensai appetizers, to shusai entrées, to sushi.

Valentine’s Evening at Miku

Valentine’s Day is just around the corner, and we are excited to share a photo preview of our upcoming Valentine’s Day Kaiseki evening experience, exclusive to February 14th.

Begin the evening with a glass of our welcome sparkling from Cave de Lugny, and delve into the intricate world of fresh seafood and Aburi cuisine.

View the full menu here, and book now.


Amuse Bouche

Uni Shooter

Featuring our quail egg, yamaimo, and dashi, our Uni Shooter is garnished with wasabi pickles for a kick of heat.


Premium Sashimi Platter

The Premium Sashimi Platter showcases our chef’s favourite seafood selection for the season.



Sockeye Salmon Mi-Cuit

Our Sockeye Salmon Mi-Cuit uses local BC sockeye salmon, served with sansai quinoa, ravigote sauce, and garnished with a delicate yuzu foam.

Fresh Kusshi Oyster

Th Fresh Kusshi Oyster: A guest favourite is served with a tart strawberry salsa.

Atlantic Lobster Tartare

Featuring roasted beets, tobiko, and mustard aioli, our Atlantic Lobster Tartare is balanced gently atop a kataïfi nest.


Filet Mignon and Foie-Gras Duo

Our Filet Mignon and Foie-Gras Duo features a tender cut of AAA sterling silver and is served alongside roasted market vegetables and a warm spiced red wine reduction.



Aburi Sushi Selection

Aburi Sushi Selection

The Aburi Sushi course features a special Valentine’s Day curated selection of Aburi Oshi, roll, and nigiri sushi.

Aburi nigiri

Aburi nigiri

Our Aburi nigiri, from left to right: Japanese Wagyu nigiri with perigord truffle, Konbu-cured Kanpachi nigiri with smoked ikura and yuzu, Hokkaido Hotate nigiri with BC uni [/caption]


Deconstructed Hot Chocolate

Deconstructed Hot Chocolate

Conclude the evening with our Deconstructed Hot Chocolate. Created by Head Pastry Chef Kiko Nakata, this indulgent treat features dark chocolate pot de crème, burnt honey cremeux, ginger almond streusel, shiso raspberry gel.

Deconstructed Hot Chocolate

Deconstructed Hot Chocolate

Our Deconstructed Hot Chocolate is is finished with delicate dots of Aburi marshmallow fluff.



Sake of the Week: Dassai 45

For this week’s Sake of the Week, we are exploring one of our most popular Daiginjo selections: the Dassai 45.


Dassai 45 comes from Asahi Shuzo brewery in Yamaguchi Prefecture. This is not the same as Asahi beer! Asahi Shuzo prides itself on making sake of the highest quality, where the brewery combines ancient sake-making methods with innovative technology to produce only top-grade daiginjo sake. Unlike the majority of sake breweries, Asahi Shuzo brews sake year-round, allowing them to produce a steady, consistent product with attention to the fine details that make their sakes top notch in quality.


The ’45’ in the name ‘Dassai 45’ represents the polish ratio of the rice grain; in other words, only 45% of the rice grain remains after the polishing process, resulting in a delicate and refined sake with clean flavour. On the nose, Dassai 45 is slightly floral with hints of blossom and melon. On the palate it is refreshingly smooth, a hint of sweetness, and a faint taste of anise. This fantastic sake is best served chilled.

At Miku, we serve the Dassai 45 by the glass, half-litre, and bottle.


Newly relabelled in April 2019, Dassai changed their polishing ratio from 50% to 45%, thus changing the name from Dassai 50 to Dassai 45.

Celebrate the Holiday Season at Miku

This year, celebrate the holidays with us and enjoy our decadent Holiday Kaiseki experience. Indulge in six courses of our chef’s specially curated cuisine, and round off the evening with our feature premium sake pairing.

Our Holiday Kaiseki is available from November 18 – December 30, during dinner only.

View the full menu here, or continue scrolling to view our photo preview.


Tai Dashi Consommé with shiitake, mitsuba, and yuzu


Wagyu Beef Carpaccio with asian pear, jalapeño ponzu, and asian greens

The richness of the beef is balanced by our Taiheizan Kimoto Junmai sake pairing


Our Kaiseki Arita course features a selection of five seasonal items served in our unique Arita plateware

From left to right, top to bottom: Kyoto Saikyo Miso Sablefish, Snow Crab Sunomono, Pan Seared Hokkaido Scallop, Seared Foie-gras


Our Surf and Turf course features our decadent Filet Mignon and Aburi Lobster Tail. Pictured is the Filet Mignon substItuted for Kumamoto Wagyu

Kumamoto Wagyu is an optional substitution for the Filet Mignon


The Miku Signature Sushi Selection, our chef’s selection of Aburi Oshi, roll, and Aburi Prime nigiri sushi

From left to right: Prime Ō-toro Nigiri, Prime Botan Ebi Nigiri, Holiday Suzuki Nigiri


Pastry Chef Miki Kaiju’s creation, the Pistachio Paris-Brest with pistachio mousseline cream, chocolate glaze, passion fruit coulis, and mango sorbet

Sake of the Week: Toji no Banshaku

This week we are featuring a Niigata-based Yoshi no Gawa sake: The Toji no Banshaku.


Toji no Banshaku is brewed at Yoshi No Gawa Brewery in Niigata prefecture, Japan. Niigata is famed for producing some of the best rice in the world, with Gohyaku-man-goku being the regional speciality sake rice. The brewery also benefits greatly from the regionʼs cold winters which generate the fresh, soft mountain water used in their sakes. As for the sake name Toji no Banshaku, it translates to “Brewmasterʼs Choice.” This is actually the sake the brewers themselves enjoy drinking on a regular basis.


Toji is a Honjozo sake made using the famous Niigata Gohyaku-man-goku sake rice. Honjozo sake has a small amount of brewers alcohol added to the fermentation starter, which helps to release more flavour and aromatic compounds. On the nose, this sake offers a lot of umami; scents of soy, mushroom, and rice. On the palate, its rich, smooth, and dry, leaving a clean finish. This versatile sake can be served both chilled or heated.


Fujino san, the Toji or master brewer at Yoshi no Gawa, actually enjoys drinking gokujo on a daily basis.

Sake of the Week: Tenzan Shichida Junmai

This week we are featuring a sake from a new prefecture: Tenzan Shichida Junmai.


The Shichida Junmai comes from Tenzan Sake Brewery, which is located in Saga Prefecture on the southwestern of Kyushu in Japan. Established in 1875, the brewery derives its name from the local Mount Tenzan, and the sake name from the brewery’s owners, the Shichida family.

A unique fact about this brewery is that alongside sake production, they also used to mill flour, produce noodles, and polish sake rice. Since the 1960’s, however, the brewery has closed their other businesses to focus on their premium sake production. Their streamlined efforts have definitely not gone unnoticed, as the brewery’s dedication towards their sake truly shines through in their lineup.


The Shichida Junmai is a muroka style sake, meaning that it is non-charcoal filtered. While all sakes undergo some filtering of sorts, muroka only implies it is not done with charcoal. Instead, muroka style sakes are often brewed in a manner in which the final product is more clear and clean and simply do not need further filtration. On the nose, this sake offers a pleasantly sweet aroma of melon, honey, and green apple. On the palate, hints of pear and florals help provide just a touch of dryness, well balanced with mild acidity.

At Miku, we serve the Tenzan Shichida Junmai by the bottle.


Saga Prefecture is also home to the famous Arita ceramics. This is where our beautiful, artisan Kaiseki plateware come from.

Sake Feature: Yamahai

For this week’s Sake Feature, we delve into another prominent sake on our beverage list by Tamanohikari Brewery: the Yamahai.



Last week, we introduced Kyoto Prefecture-based Tamanohikari brewery by way of the Gold Omachi. Since 1673, Tamanohikari has been brewing premium quality sake with dedication, care, and tradition. Their commitment to the junmai tradition is particularly displayed in their Yamahai sake. This long-standing brewing method takes around double the time and skill to accomplish, often yielding complex flavours and aromas that are funky, earthy, and savoury. Adding to their prestige, Tamanohikari also polishes all of their own rice to ensure the upmost quality and purity in their sake.



Yamahai is a traditional way of making sake where, rather than adding lactic acid to deter microbes and bacteria from spoiling the fermentation, no lactic acid is added and thus the sake is left to ferment naturally. Flavour-wise, this sake is richly textured, with higher levels of umami and acidity, and also a touch of sweetness. On the nose, the yamahai is more funky with savoury, grainy, and rich notes of umami in the form of mushroom and dashi.

At Miku, we serve Yamahai by the bottle.



Rich flavoured dishes. We recommend our AAA Sterling Silver Prime Rib, Kyoto Saikyo Miso baked Sablefish, Kaisen Soba Peperoncino, or crunchy Ebi Fritters.

For a fresh take, try the Yamahai sake warmed in our natural hot bath.


Sake Feature: Gold Omachi

For part 3 of our Sake Features we explore a longstanding guest favourite, the Gold Omachi.


Gold Omachi is crafted by Tamanohikari Sake Brewery located in Kyoto, Japan. This brewery is especially unique for a multitude of reasons, one of which is that they only produce Junmai sake. Junmai sake has no added alcohol and require nearly double the rice to produce the same volume as sake with added alcohol.



Tamanohikari was the pioneer of reviving the making of Junmai sake in 1964, after adding alcohol became mainstream due to rice shortages post World War II. Junmai is sake in its purest form — a notion truly reflected in the brand’s quality sake.



Gold Omachi, eponymously, is brewed using omachi rice. Unlike many other sake rices, which are bred by agriculturalists, omachi is a pure rice strain.

Omachi imparts flavours that are generally more earthy and herbal rather than floral and fruity. These flavours are easily distinguishable in the depth, fullness, and slight dryness provided by the Gold Omachi sake.

At Miku, we serve the Gold Omachi by the glass, half-litre, and full bottle.



Dishes of equal delicateness. Our sushi, sashimi, and kaisen (seafood) pair perfectly with this premium sake.

Sake Feature: Jikon Junmai Daiginjo

We are kicking off our Sake Feature series with the Mie-based Jikon Junmai Daiginjo.



Jikon Junmai Daiginjo comes from the Kiyasho Brewery in Mie Prefecture on Japanʼs honshū (main island). Based in Nabari city, the brewery is surrounded by towering mountains and sits elevated above sea level. This location experiences a wide range of temperatures, from cold winters to humid summers, which creates a very fertile land for rice cultivating. The use of traditional and laboursome techniques paired with two hundred years of sake making knowledge and experience makes Jikon one of Japanʼs most sought-after sake brands.



Jikon Junmai Daiginjo is a sake that truly represents the hard work put into its making. Brewed with 100% Yamada Nishiki rice, the daiginjo is beautifully aromatic with hints of melon, vanilla, and banana. Jikon is pasteurized only once to retain its liveliness and freshness, and its delicate yet rich flavours leave a finish that is elegantly long.

At Miku, we serve the Jikon Junmai Daiginjo by the bottle.



This sake is made using the fukuro tsuri or ʻbag hanging” method. Sake is separated from sakekasu by hanging and dripping rather than pressing. This results in a sake of high quality and intense flavour.


Mother’s Day Weekend at Miku

Say thank you the Miku way this Mother’s Day with our special features for both lunch and dinner.

Available May 11-12. View our photo preview below, and our full menu here.

Book now for best availability.


Mother’s Day Chef’s Select

Enjoy our feature Chef’s Select lunch with the family, featuring twelve pieces of our most famous Aburi Oshi, specialty rolls, and both Aburi and traditional style nigiri. This indulgent lunch set is also served with our Prawn and Quinoa Salad kobachi and miso soup.


Kansha Mother’s Day Kaisen Platter

Our Kansha Mother’s Day Kaisen Platter is the ultimate treat for seafood-loving moms. Featuring our chef’s curated selection of six West Coast and Japan-sourced sashimi, fresh Oysters, Kanpachi Crudo, and Smoked Hokkaido Scallop.


Earl Grey Brûlée 

Created by Lead Pastry Chef Miki Kaiju, this delightful Mother’s Day exclusive is crafted with aromatic earl grey blue star-infused custard, decadent salted honey lavender chantilly, kinako crumble, and served with fresh seasonal berries.