Wednesday, December 12, 2012

Miku

December 12, 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

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

Premium Aburi: A selection of aburi sushi - 2+

J's comment > good in general, but not all were favs

Albacore tuna nigiri - 3

Kanpachi nigiri - 2+

Salmon nigiri - 2

Hamachi nigiri - 2 (carpaccio better)

Ebi nigiri - 2

Scallop nigiri - 2

Tuna nigiri - 2

Unagi nigiri - 2

J's comment > unagi was cold

Kanpachi nigiri - 2

Avocado nigiri - 2

Ebi Fritters: Beer-battered tiger prawns, chili cream sauce - 2

J's comment > prawns were firm and juicy, batter was nice and crispy, but just a tad too much batter ; could also be a bit spicier

Indigo Wind: Sparkling sake - 3

Dassai 50: Junmai daiginjo - 2+

J's comment > smells like cheese, tastes like red wine without the tannins!

Sakagura: Unfiltered plum wine - 2+

J's comment > plum extract. yum.

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Aug 24, 2012




Labels: coal harbour, fine dining, japanese, sushi

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