Thursday, February 21, 2013


February 21, 2013

Aburi hamachi nigiri: Yellowtail - 3

Aburi bincho nigiri: Albacore tuna - 2+

Avocado nigiri - 2+

Aburi salmon nigiri - 2

Unagi nigiri - 2

J's comments > The aburi hamachi is the same as the hamachi carpaccio, but the cut is slightly thicker. Note to self, get this over the carpaccio in future, it works just a bit better. Get Aburi bintoro is available next time (it wasn't this time); one of J's favs. The salmon was leaner than I like it, but would be great for those who like lean salmon. 

Aburi Salmon Oshi Sushi: Local salmon pressed and dressed with our chef’s own soy & Miku sauce, topped with jalapĂ©no - 2+

J's comment > the sushi was warmer than I would like; yes, I know it's aburi and has been seared, but the rice? That should be room temperature no? Not warm as we had it tonight.

Wagyu Scallop: Scallops wrapped in wagyu beef, baby corn, carrots, fava beans, brown butter soy, button mushroom duxelle sauce - 2+

Hamachi Carpaccio: Avocado sauce, sweet soy, olive oil, black pepper - 2+

J's comment > see note about the aburi hamachi above. BTW, the carpaccio was also warmer than it should be, I think the fish should be flamed when it was colder.

Soba Pepperoncino: Squid, sweet pepper, shiitake, jalapeno, garlic, tempura bits - 2

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 - 2+

J's comment > this was better last time. The cake was stiffer than the word 'sponge' suggests, and I didn't get the azuki at all due to the overpowering chocolate. Still, not a bad dish.

Pear Almond Tart: Lightly poached bartlett pears, baked in rum infused almond cream, cookie crust layered with blackberry preserves, fig-orange spread, fig sauce, kirsch chantilly cream, vanilla ice cream -2

Indigo Wind: Sparkling sake - 3

Miku Restaurant on Urbanspoon

Extra Note
In general though, I think everything was slightly 'off'. Eg. the items that were a tad warmer than they should be, the dessert that wasn't quite there... Perhaps the restaurant was understaffed today and it affected the flow of things?

Previous Posts
Dec 12, 2012
Aug 24, 2012

Labels: coal harbour, fine dining, japanese, sushi

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