We started off with a Miso Soup. It’s brought to our table covered by a lid and it’s no ordinary miso! It’s got a little bit of enoki mushrooms (I think that’s what they were anyway), some mussel and clam and delicious seaweed. Great way to start this delicious meal.
Next up were our appetizers, served in a beautiful wooden box separating the delicious mini-dishes that they call Zen.
Our first appetizer is a Fresh Market Salad served with crisp wonton and delicious dressing. The salad was crispy and fresh.
The next one is the Aburi Albacore Tuna – it’s lightly flame seared and served with Masatake sauce (soy, sesame oil and onion). A hint of the smokey taste, the fish melted in our mouths.
Up next – the Ebi Fritter. Served with sweet chill aioli and a soy balsamic reduction – I challenge you to find a more delicious Ebi Fritter anywhere else. The herb beer batter was nice and crisp with great flavour and the ebi is not too chewy but still springy inside.
The last dish in this Zen box is the Soy Braised Beef Shank. It’s served with yukon potato pure and wasabi veal jus. I’ve never really experienced the cooked food here, but this is so beautiful. This beef shank literally fell apart by my chopsticks it was so tender. The wasabi jus gives it a nice kick but it isn’t too spicy if you were wondering! Just very complimentary.
Our sushi was served next, we were surprised how quickly it came! It’s five pieces of sushi – two you may have noticed is their famous Aburi Salmon. The middle is spicy salmon roll, the next one over is rbi with pesto sauce and I’ve forgotten what the last one is – I don’t want to speculate on what it was other than it being delicious. The quality is definitely still up to Miku’s standards, despite it being the Dine Out Festival Menu. Restaurants, take note – this is how it’s done! Highlight your most delicious dishes and you’ll win over customers.
For our dessert, they offered a passionfruit lemon sorbet and a balsamic vinegar ice cream. Curious, we ordered one of each. We also ordered the Chestnut-Rum ice cream to try.
The passionfruit is by far the most delicious of the three, its slightly tart but has a very powerful flavour.
The balsamic vinegar ice cream isn’t as terrible as you would imagine it would be – it’s actually quite a subtle taste. It’s very, very mildly salty and tangy. After a couple of bites, I couldn’t stop eating it. It pairs really well with the raspberry and blueberries served with it.
Finally, the Chestnut Rum ice cream- Nickie and I thought this had a predominant coffee taste to it, and it was very enjoyable.
If you haven’t been to Miku yet, this is the perfect opportunity to do so during Dine Out, it is one of the greatest spots for sushi in Vancouver (if not the best!), so definitely put it on your to do list!