Our seasonal menu updates, showcasing the freshest ingredients of the season.

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

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.

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

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.