Miku Celebrates Japan National Foundation Day : Yoshi no Gawa

/in /by

In celebration of National Foundation Day in Japan, Miku is honouring Japan’s eighth oldest sake brewery, Yoshi No Gawa. Founded in 1548, Yoshi No Gawa is located in the renowned sake-making prefecture of Niigata, Japan. Through the test of time, they have perfected their craft, combining both tradition and innovation to produce sake of incredible quality.

A little background on what it means to be a Niigata sake brewery: The Niigata prefecture is a region famous for producing some of the best sake rice worldwide. Not only that, Niigata winters also create fresh yet soft mountain water. Both are used as key ingredients to creating Yoshi No Gawa’s delicate and smooth sake.

At Miku, we serve four brands of Yoshi no Gawa sake: Daiginjo, Gokujo, Toji no Banshaku, and the Aburi-exclusive Aburi Ginjo.

 

Yoshi no Gawa Daiginjo

Yoshi no Gawa Daiginjo

Daiginjo

As the flagship sake of Yoshi No Gawa, the Daiginjo is aged at sub-zero temperatures for three years. Aromas of mint, white flower, and ripe cantaloupe combined with complex flavours of herbs, ginger and strawberry bring out the brewery’s true expression of elegance and complexity in sake.

 

Gokujo

Gokujo

Gokujo

Crisp, clean, and silky smooth, this ginjo sake exhibits fragrant floral aromas and mild flavors of stone fruit and citrus. Soft acids and a hint of bitterness gives this sake a delicate mouth feel with a refreshing finish. The Gokujo carries true characteristics of the famed Niigata style sake.

 

Toji no Banshaku

Toji no Banshaku

Toji no Banshaku

This Honjozo style sake has a small amount of brewers alcohol added to it to help 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, it is rich, smooth, and dry. A great option to be enjoyed warm in our sake bath.

 

Aburi Ginjo

Created exclusively for Aburi Restaurants, this ginjo style sake is light, crisp, and has faint notes of melon and vanilla. Cold winters in the Niigata region help to produce the fresh mountain water used to make this sake smooth and delicate. Aburi Ginjo makes for a wonderful pairing with our signature flame-seared Aburi sushi and is a fantastic choice for both novice and experienced sake drinkers.

 

View our full sake menu here, and join us in our celebration of Japan from February 11th-29th. Kanpai!

 

New Year’s Eve at Miku: The Mikan Mousse Cake

/in /by

As a new decade approaches, on the evening of December 31st we are celebrating the finality of this fantastic year with a very special New Year’s Eve Kaiseki offering. And concluding this coursed dining experience is our exclusive Mikan Mousse Cake dessert.

Created by Head Pastry Chef Kiko Nakata, the theme of this beautiful, glittering mousse cake draws inspiration from the traditional fruit symbolizing the new year in Japanese culture: the Citrus unshiu, or mikan.

Kiko’s Mikan Mousse Cake features a collection of intricate components, including a matcha sponge base, white chocolate mikan mousse, and mikan gelée, served alongside white sesame namelaka, crispy matcha moss, mikan gel, champagne jelly, and finished with a delicate sesame tuile.

Available only on the night of New Year’s Eve and at the end of this decadant Kaiseki experience, don’t miss this opportunity to ring in the new year with a sweet, citrus note.

Book now for best availability.

Sake Feature: Taru

/in /by

Part 2 of our Sake Feature series is finally here! This session we are highlighting Taru – Kiku Masamune.

 

ABOUT THE BREWERY:

The Taru sake comes from Kiku-Masamune Sake Brewery located in Kobe, Hyōgo Prefecture. Since its founding in 1659, Kiku-Masamune has prided itself on the “pursuit of dryness” in its sake. In order to produce the brand’s signature smooth and dry sakes, the brewery uses the Kimoto method.

KIMOTO METHOD

The Kimoto method is an ancient traditional brewing technique where natural lactic acid bacteria is utilized in order to create the yeast starter, which is then used for fermentation. Most sake breweries simply add lactic acid to their yeast starter as using the Kimoto method is incredibly laboursome and takes approximately double the time in comparison.

ABOUT THE SAKE:

The Taru is a dry Junmai sake that was matured in Yoshino cedar barrels. As such, on the nose Taru offers a lovely cedar aroma, and on the palate a dry yet refreshing taste. Pairing wonderfully with food, Taru complements rich, full-bodied, and spicy dishes best.

At Miku, we serve Taru Kiku-Masamune by the glass, half-litre, and bottle.

FUN FACT:

The resulting sake from the Kimoto method is generally more wild in flavour and aroma, and often, flavours of umami and acidity become more pronounced as well.

 

We are finally open in our new waterfront location!

/in /by

We are so excited to announce that our brand new location at 70-200 Granville Street is finally open! It’s been a busy few months, but are so proud of our new space.

Although our liquor license is pending, guests are invited to get a taste of the new Miku during this our soft launch period. Don’t hesitate to give us feedback at any time!

Make reservations by calling us or via Open Table.

See you all soon!

Now open on Sundays!

/in /by

By popular demand, Miku is now open on Sundays for dinner, from 5 p.m. to 10 p.m.

Now you can get your aburi sushi fix seven days a week. We hope to see you soon!

Miku Restaurant to Move to Waterfront Location

/in /by

Aburi Restaurants Canada is pleased to announce the relocation of their award winning restaurant, Miku to the former location of Aqua Riva at 200 Granville Street. Miku has been a growing success since their opening in 2008 and have garnered a loyal customer base with their signature Aburi style sushi. “Our steady growth and great local support has prompted the need for a larger space,” states CEO, Seigo Nakamura, “the opportunity to be the first Japanese restaurant on the waterfront is something we felt we could not pass up on.” Being a mere four minute walk from their current location, Miku will undoubtedly retain it’s strong following while adding more seats and a spectacular view. The new restaurant will boast an amazing waterfront patio as well as an upscale lounge and private dining room. Planned relocation is for Spring of 2013.

Miku Restaurant would like to thank their current property management company as well as the patrons of the Guiness Tower at 1055 West Hastings Street, for a very successful four years.