Sakura Season at Miku

With the cherry blossom season approaching, we will be serving our limited-time Sakura Features menu.

This year, our chefs have created a delicious chilled Atlantic Lobster Tail with Sakura Herb Salsa, Sakura Cherry Mascarpone Cream dessert, and bartender Elson Cheng has concocted our feature Yozakura cocktail to celebrate the season.

This menu will be available from April 8 – April 21, during dinner only.

We are excited to share our photo preview below. View our full menu here, and book now for best availability.



Created by bartender Elson Cheng, Yozakura is crafted with pisco, cherry herring cherry bitters, lime, and finished with an edible flower garnish

The finishing touch of the edible flower garnish ties this light and refreshing cocktail together with the spring season seamlessly

KAISEN from the sea

Atlantic Lobster Tail with Sakura Herb Salsa

Our decadent Atlantic lobster tail is served chilled, topped with a fragrant sakura herb mustard salsa

This dish is served with refreshing greens, featuring heirloom cherry tomato and watermelon radish drizzled with a white balsamic vinaigrette

Valentine’s Evening at Miku

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.


Brie Fondant

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

Celebrate the Holidays at Miku

Feast on our decadent five-course Holiday Kaiseki to celebrate the season of joy and happiness with friends and family this year.

Indulge in our chef’s Aburi Sashimi Selection, seven kobachi Zensai (served in our artisan Arita plateware), deluxe Surf and Turf entrée, world-famous Aburi Sushi course, and conclude the evening with our exclusive holiday Chestnut Caramel Gâteau for dessert. Don’t forget to pair this dining experience with our special Holiday Sake Pairing, curated by our in-house Sake Specialist Miki Ellis.

Our Holiday Kaiseki is available December 1st – December 30th, during dinner only.

View our exclusive photo preview below, and book now for best availability.

Click here to view the full menu.



Aburi Sashimi Selection


Surf and Turf

Aburi Lobster Tail and Japanese Wagyu



Miku Holiday Sushi Selection



Chestnut Caramel Gâteau

Celebrating 10 Years of Miku

We’re celebrating a decade of serving our signature Aburi cuisine.

When owner and CEO Seigo Nakamura first opened the doors of the original Miku flagship on Thurlow in 2008, he already knew that he was creating an exciting new trend in the Vancouver Japanese restaurant scene.

Fast forward to 2018, Miku has since moved, expanded, opened in Toronto, and thanks to everyone’s support we have established a prominent presence on both coasts of the country. Though many seasons have passed, we at the original Vancouver flagship have not forgotten our passion, continuing our commitment towards providing amazing service and innovative cuisine to our most important guest – you.

Now reaching our 10th year, we are excited to host a very special anniversary event at Miku. Throughout the month of October, we will be celebrating this decennial milestone with a limited-time 10 Year Anniversary Kaiseki.

We are excited to show a sneak peek of this upcoming exclusive dining experience.

View the course previews below, and the full menu here. Don’t forget to book early for best availability.



An excellent starter to this six-course dining experience, our Wagyu Beef Carpaccio is lightly seared, drizzled with jalapeño ponzu, and finished with our crisp asian pear, asian greens, and lotus root chips.


Our Aburi Sashimi & Tartare course features our chef’s three fresh selections for the season: Local BC Botan Ebi (spot prawn) topped with our yuzu orange salsa and dried olive, Hamachi (yellowtail) with avocado coulis and golden tobiko, and our Chū-Toro Tartare served with our signature togarashi masatake sauce and housemade parsnip crisps.


Back exclusively for this decennial celebration, our Lobster Bouillabaisse features a fragrant tomato saffron broth with half lobster tail, scallop, mussel, and clam, and is served with a crisp iwanori butter baguette.


Always a guest favourite, our AAA Sterling Silver Filet Mignon Steak is grilled to perfection and served with our roasted market vegetables, veal jus, and wasabi pickles.


Our 10th Anniversary Sushi Selection features our chef’s selection of Miku’s signature Aburi Oshi, roll, and nigiri sushi. This delectable plate includes our world-famous Salmon and Ebi Oshi Sushi, Miku Roll, Red Wave Roll, as well as our Aburi Ō-Toro, Kanpachi (amberjack), and Hotate (scallop) nigiri.


Last but certainly not least, our dessert to end this celebratory evening is the light and creamy Matcha Grand Marnier Tiramisu. Created by Head Pastry Chef Chris Janik, who has been with Miku since the very beginning, this special tiramisu features layers of crunchy vanilla sablé, grand mariner infused matcha almond sponge, mascarpone mousse dusted with matcha, and is served with cinnamon and cardamom infused figs, Valrhona white chocolate tuile, and white coffee ice cream.


This Kaiseki menu is available for dinner only, up to one hour before closing.

Father’s Day at Miku

We are excited to share a sneak peek of our upcoming feature Surf ‘n Turf entrée for Father’s Day, the AAA Sterling Silver Prime Rib Steak and Atlantic Aburi Half Lobster Tail.

Our juicy 10oz prime rib is cooked sous vide for 5 hours and paired with a rich brown butter wasabi sauce, roasted market vegetables, cayenne tomato aioli, and served with a side of iwa-nori butter baked yukon gold potato purée.

Pair it with our feature beverage, the Mars Iwai Tradition Japanese Whisky, for a complete dining experience.

Enjoy this indulgent dish during dinner over Father’s Day weekend. Click here to view the full menu, and remember to book early for best availability.

Photo credits to Cody Chan

Mother’s Day at Miku

The quickest way to a mom’s heart is through her stomach. Indulge mom this Mother’s Day with our special menu features.

We are excited to showcase a preview of our upcoming Mother’s Day feature menu items.

View our full Mother’s Day Menu here.

View our photos below, and remember to book early for best availability.


Mother’s Day Sashimi Platter

Indulge mom in the freshest fish and finest seafood with this deluxe sashimi platter, featuring ō-toro, shima-aji, scallop, tai, BC spot prawn, fresh oysters, and more. Best paired with a glass of our Aburi Ginjo sake, don’t miss your chance to wow the family with this exclusive dinner feature.

Pictured: Mother’s Day Sashimi Platter, shown for 3


Rhubarb Strawberry Galette

End the evening on a sweet note with our special Rhubarb Strawberry Galette. Created by Head Pastry Chef Chris Janik, this warm after-meal treat features sweet rhubarb and strawberries, a fragrant lemongrass ginger reduction, and is served with creamy Madagascar vanilla bean ice cream.

Miku x Buy BC: Eat Drink Local

For the month of May, we are partnering with Buy BC’s Eat Drink Local campaign to celebrate BC-produced goods. Our feature menu will highlight local beverages, as well as dishes with locally sourced ingredients.

“It’s an easy choice to support the community when the quality speaks for itselfWe take pride in being a BC business, and we’re so excited to be able to represent our province with this initiative.”

-Owner and CEO Seigo Nakamura

View our Eat Drink Local feature menu below.


Please note that this menu is available during dinner only.



Celebrate Sakura Season at Miku

In Japan, the season of cherry blossoms (sakura) is celebrated by gathering friends and family together and having a meal or drink underneath the blossoming trees.

To honour this tradition, we have created our special sakura feature menu, complete with sakura themed beverages, coursed menu, and dessert.

To view our full Sakura Features menu, click here.

This menu is available for a limited time only from April 2nd – 15th. Don’t miss this unique dining opportunity, book now for best availability.


Kokuryu Junmai Ginjo

Fukui-based Kokuryu brewery has just arrived into Canada, with limited quantities! Using 55% local Gohyakumangoku (the second most popular sake rice in Japan), this junmai ginjo sake is rich in flavour while retaining a lightness in the mouth. A very pleasant surprise, considering that Fukui is famous for its soft water! Along with its complex notes of stone fruit and apple,  this beautiful sake is fresh and elegant, yet dry on the finish.

Sakura Aburi Prime Kaiseki

To celebrate the cherry blossom season, our chefs have meticulously created a special version of our signature coursed menu: The Sakura Aburi Prime Kaiseki.
Indulge in the blossoming festivities with our Chilled Chawanmushi amuse bouche, deluxe three-tiered Kaiseki Trio, and, of course, our signature Sakura Aburi Prime. Finish the evening off with our chewy Handmade Sakura Mochi, served with a perfect quenelle of tart cherry yogurt sorbet.

Our savoury Chilled Chawanmushi is topped with lobster and ikura, and decorated with cherry blossoms

The three-tiered Arita plateware reveals our feature fresh sashimi, smoky Aburi Beef Carpaccio, and buttery Saikyo Miso Baked Sablefish


Our Sakura Aburi Prime features our selection of nine premium nigiri, flame seared with our signature sauces and finished with our delicate garnishes

Our chefs pay meticulous attention to flame searing and garnishing each nigiri in order to create the most beautiful and delicious dish

Soft, chewy, and simply divine, our Sakura Mochi is handmade by our pastry chefs and feature a sweet azuki bean centre

The salted cherry leaf wrapped around the Sakura Mochi is also edible! Enjoy the Sakura Mochi with our tart cherry yogurt sorbet. This dessert is also available à la carte, $14.

Valentine’s Day at Miku

Woo your valentine this year with our Valentine’s Day Aburi Prime Kaiseki. This elevated dining experience features four exquisite courses designed to complement our signature Aburi Prime, as well as a thoughtfully curated premium beverage pairing.

Our special Valentine’s Day menu is available February 12th – 14th. View the full menu here, and book now to secure your reservation with us.

Chilled Chawanmushi with uni, lobster, and ikura

Aburi Beef Carpaccio with our AAA sterling silver short rib, jalapeño garlic-ponzu, wasabi pickles, baby frisée garnish

Kyoto Saikyo Miso Baked Sablefish nestled on a bed of kale goma-ae, paired with shiitake mushroom and finished with yuzu-miso reduction

Chef’s daily selection of Feature Sashimi

Our Zensai course is served in our unique Arita plateware

The Aburi Prime: a selection of premium nigiri, flame seared with signature sauces

Our beautiful garnishes are meticulously arranged on top of each nigiri, portraying beauty in every bite

Each piece of nigiri is lightly flame seared with binchotan, our oak charcoal, for a smoky aroma

Don’t miss this limited time Kaiseki experience

We are also excited to showcase our feature Valentine’s Day dessert: The Dark Chocolate Raspberry Pavé.

This irresistible dessert is crafted with a moist chocolate sponge, hazelnut wafer, and raspberry gelée center, encased in a decadent dark chocolate manjari mousse. Accompanied with tart raspberry compote and finished with a scoop of creamy Madagascar vanilla bean ice cream, this special after-meal treat is not to be missed.

This dessert will also be available to order à la carte.

Featuring our dark chocolate manjari mousse, raspberry gelée, chocolate sponge, and hazelnut wafer

We are also featuring this indulgent dessert on our other Kaiseki menus – ask our servers for more details

A close up shot – served with our creamy Madagascar vanilla bean ice cream, sweet litchi, and balsamic strawberry


Summer Desserts at Miku

Whether it be lunch or dinner, complete your dining experience with our delectable dessert selection. Curated by Head Pastry Chef Christopher Janik and intricately crafted by our in-house pastry team, our indulgent desserts will have you and your guests fighting over the last bite of the cake.

Check out our irresistible summer dessert line-up below.

White Chocolate Lime Leaf Mousse

A guest favourite for the summer, this creamy mousse starts with a base of moist coconut sponge, followed by crunchy puff pastry, zesty mango guava compote, passion fruit gelée exterior, and is paired with a tropical piña colada sorbet.

Tropical Brunoise 

This refreshing, fruity piece features green cardamom-mint infused fruit, cassis espuma, green tea moss for texture, crispy meringue, sweet mango purée, and is paired with lychee elderflower sorbet.

Fromage Blanc et Fruit Rouge

As delicious as it is beautiful, our floral cheesecake uses a citrus fromage chantilly, light jasmine custard cake base, crispy puff pastry, fragrant rose water chambord syrup, and is finished with yogurt grand marnier sorbet.

View our full Summer dessert menu here, and book now to enjoy our new desserts today.