Friday, August 24, 2012

Miku

August 24, 2012

Hamachi Carpaccio: Avocado sauce, sweet soy, olive oil, black pepper - 3

Wagyu Scallop: Scallops wrapped in wagyu beef, baby corn, carrots, fava beans, brown butter soy, button mushroom duxelle sauce - 3

Premium Aburi: A selection of aburi sushi (7 pieces) - 3

Unagi nigiri: Eel - 3

Aburi Salmon Oshi Sushi: Local salmon pressed and dressed with our chef’s own soy & Miku sauce, topped with jalapĂ©no - 3

Aburi Ebi Oshi Sushi: Ebi pressed and dressed with house made ume sauce, lime zest - 3

Wagyu Carpaccio: American premium kobe beef, organic mizuna, ponzu garlic jalapeno sauce - 2

Aburi Kamo: Red miso cured duck breast, potatoes, carrots, green beans, asparagus, grapefruit, spiced cashews, watercress - 2

Una-Kyu Roll: Barbequed fresh water eel tempura, cucumber, seven spice salt, unagi sauce - 2

Aburi Saba Oshi Sushi: House cured mackeral, pressed and dressed with Miku miso sauce - 2


Aburi salmon nigiri - 2

Aburi ebi nigiri w pesto sauce: Shrimp - 2

J's comment > the mayo with the aburi salmon was a little too much; the aburi ebi with pesto reminded me of Italian sushi (if there is such a thing)

Aburi Beef: Seared Alberta beef, spicy BBQ sauce - 1

Green Tea Opera: Green tea sponge infused with espresso and frangelico liquer, green tea butter cream, dark chocolate ganache, azuki bean cream, green tea sauce, green tea ice cream - 3

Pacific Pimm's: Sake, elderflower, Pimm’s cup - 3



Junbaishu: Plum sake - 2

Wind 24: Windwaterman Junmai sake, cantelope infused gin, peach bitter - 2

J's comment > the canteloupe really comes through

Minami Collins: Scotch, elderflower syrup, Lillet Blanc, lemon, ginger beer, bitters - 1

Saje Spritz: Aperol, sake, lychee spritz - 1

J's comment > tasted watered down

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Labels: coal harbour, fine dining, japanese

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